Creamy Cucumber Chicken Salad

Last July, my sister-in-law brought this to a backyard barbecue and I literally hovered over the serving bowl. Something about the cool crunch of cucumber against that tangy dill dressing made it impossible to walk away. Now it is my go-to when I want something substantial but not heavy, and my refrigerator is never without a batch during summer months.

I started making this after discovering how much more interesting chicken salad becomes with cucumber involved. One afternoon, when temperatures hit ninety degrees and cooking anything felt like a punishment, I threw together whatever was in the crisper drawer. My husband took one bite and asked why we ever ate chicken salad any other way.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves you from turning on the oven
• 2 cups cucumber, thinly sliced: English cucumbers are ideal because they stay crisp and have fewer seeds
• 1/4 cup red onion, finely sliced: Soak the slices in cold water for ten minutes if you want to tame the bite
• 1 cup plain Greek yogurt: Full fat yogurt creates the most luxurious texture, but low fat still delivers plenty of creaminess
• 2 tablespoons mayonnaise: Completely optional, but adds that nostalgic creamy depth we all secretly crave
• 2 tablespoons fresh dill, finely chopped: Fresh dill is nonnegotiable here, the dried stuff cannot compare
• 1 tablespoon fresh lemon juice: Brightens everything and keeps the yogurt from feeling too heavy
• 1 teaspoon Dijon mustard: Adds just enough sharpness to cut through the cream
• 1 garlic clove, minced: Let it sit in the dressing for at least five minutes to mellow out
• Salt and black pepper: Greek yogurt needs more salt than you might expect, keep tasting until it sings

Instructions

Make the creamy dressing:

In a large bowl, whisk together the Greek yogurt, mayonnaise, dill, lemon juice, Dijon, garlic, salt, and pepper until completely smooth. Let it sit for about five minutes while you prep the rest.

Prep your vegetables:

Slice the cucumber as thinly as you can manage and finely chop the red onion. If the onion feels too sharp, give it a quick cold water bath and pat it dry.

Combine everything:

Add the cooked chicken, cucumber, and onion to the bowl with the dressing. Fold everything together gently until every piece is coated but the cucumber still holds its shape.

Taste and adjust:

This is the moment that matters. Grab a spoon and add more salt, pepper, or lemon juice until the flavors pop the way they should.

Let it rest:

Cover the bowl and refrigerate for at least fifteen minutes. Those few minutes let the dill and garlic work their way into the chicken and cucumber.

Serve it up:

Scoop into bowls and scatter extra dill and green onions on top. It also works beautifully tucked into lettuce cups for something lighter.

Save

My neighbor texted me at midnight once after eating this at a potluck, demanding the recipe because she could not stop thinking about it. Something that simple became our summer tradition, swapping variations back and forth across the fence.

Make It Your Own

Thin slices of celery or radishes add even more crunch and a lovely peppery bite. Sometimes I throw in a handful of chopped fresh parsley when dill feels too one-note.

Serving Ideas

This salad plays nicely with so many things. Scoop it onto thick whole grain bread, pile it into halved avocados, or serve it alongside a simple green salad for a lunch that feels fancy without any real effort.

Storage and Meal Prep

The flavors deepen beautifully overnight, though the cucumber will soften slightly. Store it in an airtight container and give it a good stir before serving.

• Keep it chilled and eat within three days for the best texture
• If taking this to a picnic, store the cucumber separately and toss it in right before serving
• The dressing works on basically anything, so double it and use the extra as a dip for raw vegetables

Save

There is something deeply satisfying about a dish that comes together this quickly but still feels special enough to share. Hope it finds its way into your regular rotation too.

Recipe FAQ

→ Can I use store-bought rotisserie chicken?

Absolutely. Rotisserie chicken is a convenient substitute for homemade cooked chicken breast. Simply shred or dice it and add directly to the dressing. This saves preparation time without compromising flavor or texture.

→ How long can this salad be stored?

Cover and refrigerate for up to 3 days. The salad keeps best when stored in an airtight container. If it becomes watery over time, drain excess liquid before serving or add fresh dressing as needed.

→ Is this salad dairy-free?

The traditional version contains dairy from Greek yogurt and mayonnaise. To make it dairy-free, substitute plant-based yogurt and use dairy-free mayonnaise. The dill yogurt dressing will have a slightly different texture but maintains excellent flavor.

→ What additions enhance the texture and flavor?

Try adding thinly sliced celery or radishes for extra crunch. Fresh herbs like tarragon or chives work well alongside the dill. For richness, incorporate diced avocado or toasted sunflower seeds just before serving.

→ How should this salad be served?

Serve it chilled as a standalone dish, nestled in crisp lettuce cups for a low-carb option, layered on whole-grain bread for a sandwich, or alongside crackers and crudités. It also works well as a filling for hollowed tomato halves or bell peppers.

→ Can I make the dressing ahead of time?

Yes, prepare the yogurt dressing up to 24 hours in advance and store separately. Keep the chicken and vegetables in separate containers. Combine everything just before serving to maintain the crisp texture of the cucumber and overall freshness.