Creamy Cucumber Chicken Salad (Print View)

Tender chicken and crisp cucumbers tossed in creamy dill yogurt dressing. A refreshing, protein-packed meal for any season.

# Components:

→ 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

# Preparation Steps:

01 - In a large mixing bowl, combine Greek yogurt, mayonnaise, dill, lemon juice, Dijon mustard, garlic, salt, and black pepper. Whisk until smooth and well combined.
02 - Add cooked chicken, sliced cucumber, and red onion to the dressing. Toss gently until all components are evenly coated.
03 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
04 - Cover and refrigerate for at least 15 minutes to allow flavors to meld together.
05 - Transfer to serving dishes and garnish with extra dill and green onions. Serve chilled.

# Expert Advice:

01 -
  • It comes together in less time than it takes to order takeout, with ingredients you probably already have.
  • The yogurt dressing is creamy and tangy without feeling heavy, and the crunch from the cucumbers keeps every bite interesting.
  • You can serve it a dozen different ways: in a wrap, on toast, over greens, or straight from the bowl with a fork.
02 -
  • If you add the cucumber too early and let the salad sit for hours, it will release water and make the dressing watery, so dress it close to serving time.
  • Taste the dressing before you toss everything together, because once the chicken and vegetables are in, its harder to fix the seasoning evenly.
03 -
  • Pat the cucumber slices dry with a paper towel before adding them to the salad to keep the dressing from getting diluted.
  • Use warm, just-cooked chicken if you can, it absorbs the dressing better and tastes more flavorful than cold leftovers straight from the fridge.
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