Creamy Cucumber Chicken Salad

The heat wave last July had me refusing to turn on the oven, but I still needed something substantial for dinner. My neighbor Sarah dropped off some fresh cucumbers from her garden, and that's when this salad became our go-to hot weather survival food. Now I make it even when the AC is working perfectly.

I brought this to a potluck when my sister was recovering from surgery, and her kids who usually claim to hate salad went back for thirds. Something about the cool crunch of cucumbers against that tangy dill dressing makes people forget they're eating something healthy.

Ingredients

• 2 cups cooked chicken breast: Use rotisserie chicken for the fastest route, or poach and shred your own
• 2 cups cucumber, thinly sliced: English or Persian cucumbers work best because they have fewer seeds and thinner skin
• 1/4 cup red onion, finely sliced: Soak the slices in ice water for 10 minutes to mellow the sharp bite if you're sensitive to raw onion
• 1 cup plain Greek yogurt: Full-fat Greek yogurt gives the richest texture and holds up better than regular yogurt
• 2 tbsp mayonnaise: This small addition makes the dressing feel more luxurious, but you can skip it if you prefer
• 2 tbsp fresh dill: Fresh dill makes all the difference here, though dried works in a pinch at half the amount
• 1 tbsp fresh lemon juice: Brightens everything and balances the rich yogurt
• 1 tsp Dijon mustard: Adds just enough subtle heat and helps emulsify the dressing
• 1 garlic clove, minced: Grate it on a microplane so it disappears completely into the sauce
• Salt and black pepper: Taste before and after adding—cold food needs more seasoning than you think

Instructions

Whisk together the dressing base:

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

Add the chicken and vegetables:

Fold in the shredded chicken, sliced cucumber, and red onion. Use a gentle folding motion to coat everything without mashing the cucumber or breaking up the chicken too much.

Season to your taste:

Sprinkle with salt and pepper, then give it a thorough taste. Cold temperature dulls flavors, so don't be afraid to add another pinch of salt or squeeze of lemon if it seems flat.

Let it chill and mingle:

Cover the bowl and refrigerate for at least 15 minutes. This resting period lets the dill and garlic really infuse into the chicken and cucumber.

Finish and serve:

Garnish with extra fresh dill and sliced green onions just before serving. It keeps beautifully for 3 to 4 days in the refrigerator.

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This recipe saved me during that week between moving out of our old apartment and into the new place, when our kitchen was basically boxes and a cutting board. We ate it straight from the container standing in the empty living room, and it was still one of the best meals I've ever had.

Making It Your Own

Sometimes I'll add thinly sliced celery or radishes when I want more crunch. During tomato season, I'll toss in halved cherry tomatoes even though it's not traditional. My husband likes chopped walnuts stirred in for extra texture.

Serving Ideas

Butter lettuce cups make the perfect vehicle for a light lunch. Scoop it onto whole grain toast with extra cracked pepper. Sometimes I just eat it straight with a spoon while standing in front of the refrigerator.

Dairy-Free Option

Unsweetened coconut yogurt works surprisingly well as a substitute, though the flavor shifts slightly. Look for one with minimal additives. You might need an extra pinch of salt to balance the coconut's natural sweetness.

• Let the salad come to room temperature for 15 minutes before serving leftovers
• Fresh dill can be swapped for fresh tarragon or basil for a completely different vibe
• The recipe doubles easily for a crowd, just use a really big bowl

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Hope this becomes your summer staple the way it's become mine. Nothing beats that cool crunch when it's too hot to even think about cooking.

Recipe Questions

→ Can I make this ahead of time?

Yes, this tastes even better after chilling for a few hours or overnight. The flavors meld together beautifully in the refrigerator. Just keep it covered and serve within 2-3 days for best results.

→ What type of chicken works best?

Leftover roasted, grilled, or poached chicken breasts all work wonderfully. Rotisserie chicken from the store is also perfect for a quick version. Just shred or dice into bite-sized pieces.

→ How can I make it dairy-free?

Substitute the Greek yogurt with a plain, unsweetened coconut or almond yogurt. You can also use a dairy-free sour cream or mayonnaise base for the creamy dressing.

→ What vegetables can I add?

Thinly sliced celery, radishes, bell peppers, or cherry tomatoes all complement the flavors beautifully. Fresh herbs like parsley or chives make nice additions to the dill as well.

→ Is this suitable for meal prep?

Absolutely. Portion into individual containers and store in the refrigerator for up to 3 days. The dressing keeps the chicken moist, and it's perfect for grab-and-go lunches throughout the week.