Creamy Cucumber Chicken Salad

The first time I made this salad was during one of those unexpectedly humid April afternoons when cooking anything hot felt like a punishment against my already-sticky kitchen. I had leftover roasted chicken from Sunday dinner and a garden cucumber that needed using, so I threw them together with what was in the fridge. My husband walked in mid-whisk, suspicious of the yogurt-based dressing, but after one bite declared it better than any restaurant version he'd tried. Now it's our go-to when we want something substantial but not heavy, the kind of meal that leaves you feeling nourished instead of stuffed.

Last summer, my neighbor Sarah came over for lunch between swim meets with her kids, and I served this in lettuce cups because I hadn't made it to the store for bread. She texted me later that night asking for the recipe, saying her picky seven-year-old had actually asked for seconds. Something about the cool crisp cucumber against the tender chicken just works, especially when the dill is fresh and the dressing has had those fifteen minutes to let everything get friendly with each other in the fridge.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, or use leftover roasted chicken from Sunday dinner
• 2 cups cucumber, thinly sliced: English or Persian cucumbers are ideal since they have fewer seeds and thinner skin
• 1/4 cup red onion, finely sliced: Soak the slices in cold water for 10 minutes if you want to mellow the bite
• 1 cup plain Greek yogurt: Full-fat Greek yogurt gives the best creamy texture and keeps you satisfied longer
• 2 tbsp mayonnaise: Optional, but adds that familiar creaminess people expect in chicken salad
• 2 tbsp fresh dill, finely chopped: Fresh dill makes such a difference here, though dried works in a pinch at one-third the amount
• 1 tbsp fresh lemon juice: Brightens everything and cuts through the richness of the yogurt
• 1 tsp Dijon mustard: Adds just enough subtle sharpness to keep things interesting
• 1 garlic clove, minced: Use a microplane if you want it to disappear completely into the dressing
• Salt and black pepper: Don't be shy with the seasoning, it brings all the flavors together

Instructions

Whisk together the dressing:

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

Add the chicken and vegetables:

Add the cooked chicken, sliced cucumber, and red onion to the bowl. Use a gentle folding motion to coat everything without mashing the cucumber.

Taste and adjust:

Grab a small spoonful and taste for seasoning. Add more salt, pepper, or lemon juice if it needs more brightness.

Let it rest:

Cover the bowl and refrigerate for at least 15 minutes, though an hour is even better for letting flavors develop.

Serve and garnish:

Serve chilled with extra fresh dill and sliced green onions scattered on top for that pop of color.

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This became my daughter's requested lunchbox filler during her sophomore year of college, something she could make ahead and eat between classes without feeling weighed down. There's something satisfying about sending her off with a container of real food that actually makes her feel good, knowing she's eating something that came from our kitchen instead of a vending machine.

Make It Your Own

I've found that thinly sliced celery adds incredible crunch and a subtle savory note that really complements the dill. Sometimes during tomato season I'll add halved cherry tomatoes, though I add them right before serving so they don't make things too watery. A handful of chopped walnuts or toasted pecans takes this in a completely different but equally delicious direction.

Serving Suggestions

Butter lettuce cups make the lightest vehicle for this salad, perfect for those warm weather days when bread feels like too much. Whole grain toast with a thin layer of cream cheese underneath creates the most satisfying open-faced sandwich situation. Or serve it alongside some simple crackers and call it lunch, the way my grandmother would have done with her chicken salad.

Storage and Meal Prep

This keeps beautifully in the refrigerator for up to three days, though the cucumber will soften as time passes. If you're meal prepping for the week, consider adding the cucumber right before serving each portion. The dressing actually improves after a day or two as the garlic mellows and the dill permeates everything.

• Store in an airtight container to prevent the salad from absorbing other fridge flavors
• Give it a quick stir before serving, as the dressing may settle to the bottom
• If it seems dry after refrigerating, stir in a tablespoon of plain yogurt to refresh it

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Hope this becomes one of those recipes you turn to again and again, the kind that feels like coming home no matter how busy life gets.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, this dish actually benefits from chilling. It keeps well in the refrigerator for 3-4 days, making it excellent for meal prep. The flavors continue to develop over time.

→ What can I substitute for Greek yogurt?

Sour cream or plain yogurt work well. For a dairy-free version, use coconut yogurt or a plant-based alternative. The texture will remain creamy and satisfying.

→ How do I prevent the salad from becoming watery?

Salt the sliced cucumbers and let them sit for 10 minutes, then pat dry before adding. This removes excess moisture and keeps the dressing creamy and thick.

→ Can I use rotisserie chicken?

Absolutely. Rotisserie chicken works perfectly and saves time on cooking. Simply shred or dice the meat and combine it with the other ingredients.

→ What are some serving suggestions?

Serve in lettuce cups for a low-carb option, pile onto whole-grain bread for open-faced sandwiches, or scoop with crackers. It also works well over mixed greens.