Creamy Cucumber Chicken Salad (Printable version)

Tender chicken meets crisp cucumbers in a tangy Greek yogurt dressing with fresh dill and lemon.

# What You Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 2 cups cucumber, thinly sliced
03 - 1/4 cup red onion, finely sliced

→ Dressing

04 - 1 cup plain Greek yogurt
05 - 2 tablespoons mayonnaise
06 - 2 tablespoons fresh dill, finely chopped
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 garlic clove, minced
10 - Salt and black pepper to taste

→ Garnish

11 - Extra fresh dill
12 - Sliced green onions

# Step-by-step guide:

01 - In a large mixing bowl, combine Greek yogurt, mayonnaise, dill, lemon juice, Dijon mustard, garlic, salt, and black pepper. Whisk until smooth and fully incorporated.
02 - Add cooked chicken, sliced cucumber, and red onion to the dressing. Toss gently until all ingredients are evenly coated.
03 - Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as needed for balanced flavor.
04 - Cover the bowl and refrigerate for at least 15 minutes to allow flavors to meld together thoroughly.
05 - Serve chilled, sprinkled with extra fresh dill and sliced green onions if desired.

# Expert Advice:

01 -
  • Its the kind of meal that makes you feel nourished without weighed down, especially when summer heat has you craving something light
  • The creamy yogurt dressing clings to every bite of chicken and crisp cucumber, creating those perfect forkfuls where textures meet
02 -
  • Salted cucumber releases water and can turn your salad watery—either salt and drain them first or skip the salting step
  • The salad tastes better after sitting in the fridge for a few hours, making it perfect for meal prep or make-ahead lunches
03 -
  • Grate a little lemon zest into the dressing for an extra aromatic lift that makes people ask whats your secret
  • Use a vegetable peeler to create cucumber ribbons instead of slices—they catch the dressing beautifully
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