Creamy Cucumber Chicken Salad

The first time I made this salad was during a brutally hot July when my air conditioner had just given up the ghost. Standing over a stove felt impossible, but I still needed something substantial for dinner. I grabbed leftover rotisserie chicken, a cucumber from my garden that was growing faster than I could eat it, and a container of Greek yogurt. The combination was so cooling and satisfying that it's now my go-to whenever summer feels relentless.

My sister visited last summer and we ate this on my back porch three days in a row. She kept asking what I put in the dressing because she couldn't place the bright, tangy note that cut through the creaminess. When I told her it was just good yogurt, plenty of fresh dill, and a splash of lemon juice, she looked genuinely surprised. Sometimes the simplest combinations are the ones that stick with people longest.

Ingredients

• Chicken: Rotisserie chicken works beautifully here, but poaching your own breasts lets you control the seasoning and tenderness
• Greek yogurt: Full-fat yogurt creates the most luxurious texture, though low-fat still gives you that creamy satisfaction without the guilt
• Cucumber: English or Persian cucumbers are ideal since they have thinner skins and fewer seeds, but regular cucumbers work fine if you peel them first
• Fresh dill: This herb is non-negotiable for the classic flavor profile, though fresh tarragon makes an intriguing substitute if you're feeling adventurous
• Red onion: Soak the sliced onion in cold water for ten minutes if you find it too sharp, it tames the bite while keeping the crunch
• Lemon juice: Fresh is absolutely worth it here, bottled juice can taste flat and oddly metallic against the delicate yogurt base
• Garlic: Microplane or grate the garlic so it dissolves into the dressing instead of leaving harsh raw chunks

Instructions

Whisk together the creamy base:

In a large mixing bowl, combine the Greek yogurt, mayonnaise, fresh dill, lemon juice, Dijon mustard, garlic, salt, and pepper. Whisk vigorously until the mixture is completely smooth and the garlic is evenly distributed.

Add your protein and crunch:

Gently fold in the cooked chicken, sliced cucumber, and red onion until everything is coated in that lovely dressing. Take your time here, you want each piece to get attention without shredding the chicken too much.

Taste and adjust:

This is where you make it yours. Need more brightness? Add another squeeze of lemon. Want more punch? A pinch more salt or an extra grating of garlic might do the trick.

Let it rest:

Cover the bowl and pop it in the refrigerator for at least fifteen minutes. This short wait lets the flavors settle into each other and the cucumber releases some of its water, making everything taste more cohesive.

Finish with flair:

Serve it chilled and scatter extra dill and sliced green onions on top like confetti. The colors look gorgeous and that final herb hit wakes up the whole bowl.

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Last summer I brought this to a potluck and watched it disappear in record time. What surprised me most was how many people asked for the recipe, expecting some complicated secret ingredient. When I told them it was mostly yogurt and dill, their expressions shifted from curiosity to delight. Sometimes the most crowd-pleasing dishes are the ones that don't try too hard.

Make It Your Own

I've discovered that adding thinly sliced celery gives this salad even more texture and crunch. The celery's slight bitterness actually plays nicely against the sweet yogurt and sharp onion. Radishes are another excellent addition, bringing a peppery bite and gorgeous pink color that makes everything feel more festive.

Serving Ideas That Work

This salad is incredibly versatile beyond being eaten on its own. I've scooped it into hollowed-out cucumber cups for fancy appetizers, served it over mixed greens for a more substantial lunch, and even used it as a filling for whole grain wraps with plenty of lettuce. My favorite might be piling it high onto toasted sourdough, letting the creamy mixture soak slightly into the warm bread.

Meal Prep Secrets

This keeps beautifully in the refrigerator for three to four days, which makes it perfect for Sunday meal prep. However, I recommend storing the cucumbers separately and adding them just before serving if you're planning to eat this throughout the week. This prevents the entire salad from becoming waterlogged and sad.

• Consider adding a handful of chopped nuts like walnuts or almonds for extra protein and healthy fats
• Fresh herbs like parsley or chives can replace or supplement the dill when you need to use up what's in your garden
• A dash of smoked paprika or hot sauce transforms this into something entirely different when you crave a little heat

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There's something deeply satisfying about a recipe that transforms simple ingredients into something greater than the sum of its parts. This salad has saved me on countless hot days and busy nights, and I hope it finds its way into your regular rotation too.

Questions & Answers

→ Can I prepare this salad ahead of time?

Yes, this salad actually improves when made ahead. Prepare it up to one day in advance and store it covered in the refrigerator. The flavors meld beautifully overnight. Stir gently before serving and add fresh herbs as garnish just before serving.

→ What type of chicken works best?

Rotisserie chicken is convenient and delivers excellent flavor. Alternatively, poach fresh chicken breasts for about 15-20 minutes until cooked through, then shred or dice. You can also use leftover cooked chicken from any preparation method.

→ How can I make this salad dairy-free?

Substitute the Greek yogurt with a plain plant-based yogurt alternative like coconut or almond-based options. Omit the mayonnaise or use a vegan mayonnaise. The salad maintains its creamy texture and tangy flavor profile with these swaps.

→ What vegetables can I add for extra crunch?

Thinly sliced celery, radishes, or bell peppers add wonderful crunch and freshness. Cherry tomatoes, shredded carrots, or snap peas also complement the dill dressing beautifully. Add them in the same proportions as the cucumber.

→ Can I use dried dill instead of fresh?

Yes, dried dill works well. Use about one-third the amount of fresh dill, so substitute 2 teaspoons dried dill for the 2 tablespoons fresh dill called for in the dressing. Dried herbs are more concentrated, so adjust to taste preference.

→ What are the best serving options?

Serve chilled on its own as a light meal, or use it as a filling for butter lettuce or romaine lettuce cups. It also works wonderfully on whole-grain bread, paired with crackers, or atop mixed greens for a heartier salad.