Creamy Cucumber Chicken Salad

The air conditioning had been fighting a losing battle all afternoon, and I was standing in my kitchen trying to figure out what to do with a rotisserie chicken Id picked up on impulse. Something cool and refreshing seemed like the only logical answer, so I started pulling cucumbers from the crisper drawer. This salad became one of those happy accidents—throwing things together based on what needed using and ending up with something that actually worked.

My sister came over that same day, skeptical yet hungry, and ended up going back for seconds. We sat on the back steps with our bowls, watching the neighbors kids chase each other through sprinklers, and she kept saying she couldnt believe something so simple tasted this good.

Ingredients

• 2 cups cooked chicken breast, shredded or diced: Rotisserie chicken works beautifully here, saving you time while adding that slow-roasted flavor
• 2 cups cucumber, thinly sliced: Leave some skin on for color and crunch—English cucumbers are ideal since theyre less watery
• 1/4 cup red onion, finely sliced: Soak the slices in cold water for 10 minutes if you want to tame their bite
• 1 cup plain Greek yogurt: Full-fat yogurt creates that luxurious mouthfeel, but low-fat still works if youre watching calories
• 2 tbsp mayonnaise: This is optional, but it adds that familiar creaminess people expect from chicken salad
• 2 tbsp fresh dill, finely chopped: Fresh dill makes all the difference here—earthy and bright rather than dusty
• 1 tbsp fresh lemon juice: Brightens everything and cuts through the creamy elements
• 1 tsp Dijon mustard: Adds just enough subtle heat and depth
• 1 garlic clove, minced: Let it sit in the dressing for a few minutes to mellow out

Instructions

Make the creamy dressing:

Whisk together the Greek yogurt, mayonnaise, dill, lemon juice, Dijon, garlic, salt, and pepper until smooth. Let it sit while you prep the rest.

Combine everything:

Add the chicken, cucumber slices, and red onion to the dressing. Fold gently—those cucumber ribbons want to stay intact.

Taste and adjust:

This is where you make it yours. More lemon for brightness, more dill for freshness, more salt if it tastes flat.

Let it rest:

Cover the bowl and refrigerate for at least 15 minutes. The flavors need this time to get acquainted.

Serve it up:

Pile into bowls, maybe over lettuce if youre feeling fancy, and scatter with extra dill and green onions.

Save

Last summer, I brought this to a potluck and watched it disappear while heavier dishes sat untouched. People kept asking what made it so different, and I realized it was the yogurt—lighter than mayo but still creamy enough to feel indulgent.

Make It Your Own

Thinly sliced celery adds crunch without competing flavors. Radishes bring a peppery bite and beautiful pink color. A handful of chopped fresh herbs—parsley, chives, tarragon—transforms it completely.

Serving Ideas

Stuffed inside a pita with lettuce and tomato. Mounded on top of a baked sweet potato. Scooped up with endive leaves for an elegant appetizer. Served over a bed of mixed greens for a full meal salad.

Storage And Make-Ahead Tips

This keeps beautifully in the refrigerator for three to four days. The cucumbers will soften slightly but the flavors only improve. If meal prepping, store the cucumber separately and fold it in before serving.

• Double the recipe for lunches all week—it holds up better than lettuce-based salads
• Add a handful of chopped walnuts or sunflower seeds right before serving for extra protein and crunch
• If it thickens after refrigeration, stir in a teaspoon of lemon juice or water to loosen it back up

Save

Theres something deeply satisfying about a meal that comes together without turning on the stove, especially when it tastes this thoughtfully composed.

Recipe Q&A

→ Can I make this salad ahead of time?

Absolutely. This salad actually improves after resting in the refrigerator for 15-30 minutes, allowing the flavors to meld. It stays fresh for up to 3 days when stored properly in an airtight container.

→ What can I substitute for Greek yogurt?

Sour cream or plain regular yogurt work well. For a dairy-free option, try unsweetened coconut yogurt or a cashew cream base. The dressing consistency and flavor profile will remain similar.

→ Is rotisserie chicken suitable for this dish?

Rotisserie chicken is an excellent time-saver and adds great flavor. Simply remove the skin and shred the meat into bite-sized pieces. One store-bought rotisserie chicken typically yields about 3-4 cups of meat.

→ How do I prevent the cucumber from making the salad watery?

Slice your cucumbers thinly and consider sprinkling them with a pinch of salt, letting them sit for 10 minutes, then patting dry before adding to the salad. This removes excess moisture while maintaining crunch.

→ What serving suggestions work well?

Serve scooped into hollowed cucumber cups, over butter lettuce leaves, or as an open-faced sandwich topping. It also pairs beautifully with whole-grain crackers, pita bread, or simply enjoyed on its own.

→ Can I add other vegetables?

Certainly. Thinly sliced celery, radishes, bell peppers, or shredded carrots all complement the creamy dressing beautifully. Just maintain the total vegetable volume to keep the dressing-to-vegetable ratio balanced.