Creamy Cucumber Chicken Salad (Printable Version)

Refreshing chicken and cucumber salad with creamy dill yogurt dressing. Ready in 40 minutes.

# List of Ingredients:

→ 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

# How-To Steps:

01 - Combine Greek yogurt, mayonnaise, dill, lemon juice, Dijon mustard, garlic, salt, and black pepper in a large mixing bowl. Whisk until smooth and fully incorporated.
02 - Add cooked chicken, sliced cucumber, and red onion to the bowl. Toss gently until all components are evenly coated with the dressing.
03 - Sample the salad and adjust seasoning with additional salt, pepper, or lemon juice according to personal preference.
04 - Cover the bowl and refrigerate for at least 15 minutes to allow flavors to develop and meld together.
05 - Serve chilled, sprinkled with additional fresh dill and sliced green onions if desired.

# Expert Suggestions:

01 -
  • The creamy Greek yogurt dressing feels indulgent but keeps things light and protein-packed
  • It comes together in under 20 minutes and actually tastes better after sitting in the fridge
  • You can use leftover rotisserie chicken for an effortless weeknight dinner
02 -
  • Cucumbers release water as they sit, which can make the salad watery after a day in the fridge
  • Salt the cucumber slices and let them drain in a colander for 15 minutes before adding if you're meal prepping
  • The dressing will thicken slightly when chilled, so stir in a teaspoon of water or lemon juice before serving leftovers
03 -
  • Use a vegetable peeler to create pretty ribbons instead of slices for a more elegant presentation
  • Grate the cucumber instead of slicing and squeeze out excess water for a sauce-like consistency
  • Make the dressing a day ahead—the flavors develop beautifully overnight
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