Save to Pinterest The first time I made this salad was during a sweltering July heatwave when my kitchen felt like an oven and cooking anything over a stove was out of the question. I had leftover rotisserie chicken from the night before and a garden full of cucumbers threatening to take over my backyard. What came together was so shockingly refreshing that my husband actually asked for seconds, which never happens with salads.
Last summer, I brought this to a neighborhood potluck and watched three different people ask for the recipe within the first fifteen minutes. My friend Sarah admitted she had gone back for third helpings because she could not stop eating the cool cucumber slices wrapped in that tangy dressing. Now it is my go-to whenever someone says they are coming over and I need something impressive but effortless.
Ingredients
- 2 cups cooked chicken breast: Use rotisserie chicken from the store or bake some ahead of time, then shred it with two forks for the most satisfying texture
- 2 cups cucumber, thinly sliced: English or Persian cucumbers work best since their skin is tender and they have fewer seeds that might water down your salad
- 1/4 cup red onion, finely sliced: Soak the sliced onion in ice water for ten minutes if you want the flavor without the sharp bite
- 1 cup plain Greek yogurt: Full-fat Greek yogurt makes the dressing luxurious, but low-fat still gives you that protein boost
- 2 tbsp mayonnaise: This is totally optional but adds a restaurant-quality richness that balances the tart yogurt
- 2 tbsp fresh dill, finely chopped: Fresh dill makes this recipe sing, though dried dill works in a pinch if you hydrate it in the yogurt first
- 1 tbsp fresh lemon juice: Brightens everything and cuts through the creaminess so the dressing never feels heavy
- 1 tsp Dijon mustard: The secret ingredient that makes people wonder what makes this dressing so addictive
- 1 garlic clove, minced: Grate it on a microplane so it disappears into the dressing without any harsh raw chunks
- Salt and black pepper, to taste: Season generously, especially if your cooked chicken was unseasoned to begin with
Instructions
- Whisk the dressing base:
- In a large mixing bowl, combine the Greek yogurt, mayonnaise, dill, lemon juice, Dijon mustard, garlic, salt, and black pepper. Whisk vigorously until everything is completely smooth and the mixture has a glossy sheen.
- Combine everything:
- Add the cooked chicken, sliced cucumber, and red onion to the bowl with the dressing. Use a large spoon or your hands to toss everything gently until each piece is evenly coated.
- Perfect the seasoning:
- Taste a bite of chicken with some cucumber and decide if it needs more salt, pepper, or a squeeze more lemon. Remember that cold food needs more seasoning than hot food to taste properly seasoned.
- Let it chill:
- Cover the bowl and refrigerate for at least fifteen minutes, though thirty is even better. This short rest transforms the flavors from separate ingredients into something cohesive and wonderful.
- Serve it up:
- Spoon the salad into bowls and finish with extra fresh dill or sliced green onions. It tastes even better after sitting in the fridge for a few hours, so do not stress about serving immediately.
Save to Pinterest This recipe became a weeknight staple the week I started a new job and needed something that felt like a proper meal without any actual cooking. Coming home to a bowl of this already made in the fridge felt like giving myself a proper hug after a long day.
Make-Ahead Magic
The salad actually improves after sitting overnight, making it perfect for meal prep Sundays. Keep the dressing separate from the vegetables and chicken if you are planning to store it for more than a day, then toss everything together when you are ready to eat.
Serving Ideas Beyond the Bowl
Scoop it into butter lettuce cups for an elegant appetizer that disappears faster than you can serve them. I have also served it on toasted croissants for the most sophisticated chicken salad sandwich you will ever eat.
Customize Your Crunch
Thinly sliced celery adds incredible texture without changing the flavor profile. Radishes bring a beautiful pink color and peppery bite that makes the salad feel special and considered.
- Try swapping the Greek yogurt for sour cream if you prefer a tangier base
- Chopped walnuts or almonds add protein and a satisfying crunch that contrasts the creamy dressing
- Fresh parsley or basil can replace or complement the dill if you are not a fan of its distinct flavor
Save to Pinterest I hope this becomes your summer go-to just as much as it has become mine. There is something deeply satisfying about eating something this good that did not require turning on the oven once.
Your Questions Answered
- → Can I use raw chicken instead of cooked?
Yes, cook boneless chicken breasts until fully done (165°F internal temperature), then shred or dice before adding to the salad.
- → How long does this salad keep in the refrigerator?
Store in an airtight container for up to 3 days. The dressing may absorb into the vegetables over time, so you may need to add extra yogurt before serving.
- → What can I substitute for Greek yogurt?
Use plant-based yogurt, sour cream, or a combination of mayonnaise and lemon juice for a dairy-free or lighter option.
- → Is this salad gluten-free?
Yes, the base salad is naturally gluten-free. If serving with bread or crackers, choose gluten-free varieties to maintain dietary requirements.
- → What vegetables pair well with this salad?
Add celery, radishes, cherry tomatoes, bell peppers, or avocado for extra crunch, color, and nutritional variety.
- → Can I make this dairy-free?
Substitute plant-based yogurt for Greek yogurt and use dairy-free mayonnaise or skip it entirely, adjusting with more lemon juice for moisture.