Creamy Cucumber Chicken Salad

The humidity hit me the moment I stepped off the subway last July, that heavy blanket of summer air where cooking anything hot feels like a personal offense against sanity. My neighbor Sarah caught me standing in front of my open refrigerator, practically begging for something that wouldn't require turning on the stove. She laughed and told me about her mother's cucumber salad trick, which I immediately adapted with some leftover rotisserie chicken I'd picked up earlier that week.

I brought this to a rooftop gathering last summer when the temperature was stubbornly refusing to dip below 85 degrees even after sunset. My friend Mike, who typically regards salad with suspicious skepticism, went back for thirds and asked for the recipe before he'd even finished his first serving. There's something about that cool creaminess against crisp cucumber that just resets your whole system when the weather's working against you.

Ingredients

• Chicken: Rotisserie chicken works beautifully here, but leftover grilled breast gives you those nice charred edges that add depth
• Cucumber: English or Persian cucumbers have thinner skins and fewer seeds, making them ideal for that satisfying crunch
• Red onion: Soaking the sliced onion in cold water for 10 minutes tames the bite while keeping the pretty pink color
• Greek yogurt: Full-fat Greek yogurt creates that luxurious texture without the heaviness of traditional mayonnaise-based salads
• Fresh dill: Dill and cucumbers are one of those flavor marriages that just makes sense, like tomatoes and basil
• Lemon juice: Fresh is absolutely worth it here, brightening all the creamy elements
• Dijon mustard: Just enough to give the dressing backbone and a slight edge
• Garlic: One clove is perfect, any more and it starts competing with the delicate cucumber flavor

Instructions

Store cookware, spices, and prep tools within reach to keep cooking organized and efficient.

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Make the creamy dressing:

Whisk together the Greek yogurt, mayonnaise, fresh dill, lemon juice, Dijon mustard, minced garlic, salt, and pepper until everything is smooth and well combined.

Combine everything:

Add the shredded chicken, sliced cucumber, and red onion to the bowl with the dressing, then gently fold everything together until each piece is lightly coated.

Taste and adjust:

Scoop a small bite and decide if it needs more acid, salt, or pepper, keeping in mind that flavors will intensify as it chills.

Let it rest:

Cover the bowl and refrigerate for at least 15 minutes, though an hour gives the ingredients time to really get acquainted.

Serve it up:

Pile into bowls and scatter extra dill and sliced green onions on top like you're plating something fancy.

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My sister-in-law requested this for her baby shower last spring, which felt like an odd choice until I watched pregnant women reaching for something cool and protein-packed while politely avoiding the heavy pasta dishes. Sometimes the simplest dishes are the ones people actually want to eat.

Making It Your Own

I've discovered that thinly sliced celery adds another dimension of crunch that plays really nicely against the soft chicken. Radishes bring a peppery bite and gorgeous color, while fresh tarragon can completely transform the flavor profile if you're feeling adventurous and want something more sophisticated.

Serving Suggestions

Butter lettuce cups make for the most elegant little wraps, though scooping it onto whole-grain toast feels like a proper lunch. I've also served it alongside simple crackers for a light dinner when nobody wants anything heavy, and it disappears faster than anything else on the table.

Make Ahead Strategy

The dressing can be made up to three days in advance and stored in a sealed container in the refrigerator. Keep the chicken, cucumber, and onion separate until you're ready to serve, and toss everything together no more than two hours before eating for the best texture.

• Chill your serving bowls for 10 minutes before plating
• Wait to add fresh herbs until just before serving
• Bring everything to slightly cool room temperature before serving for the best flavor

Provides cushioned comfort while cooking, prepping meals, washing dishes, and standing longer in the kitchen.

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This salad has become my go-to for those days when cooking feels like too much but eating well still matters. Some recipes are just meant to make life easier.

Recipe FAQ

→ Can I make this ahead of time?

Yes, this salad actually improves after chilling for 15-30 minutes. The flavors meld together beautifully, and it stays fresh in the refrigerator for up to 3 days when stored properly in an airtight container.

→ What's the best way to cook the chicken?

You can use poached, baked, or rotisserie chicken. Rotisserie chicken works wonderfully for convenience. If cooking fresh, season boneless breasts with salt and pepper, then bake at 375°F for 20-25 minutes until cooked through.

→ Can I substitute the Greek yogurt?

Yes, you can use plain regular yogurt or dairy-free alternatives like coconut yogurt or almond yogurt. Keep in mind the consistency and tanginess may vary slightly. Sour cream also works in a pinch.

→ How do I prevent the salad from getting watery?

Sprinkle sliced cucumbers with salt and let them sit for 10 minutes, then pat dry with paper towels before adding to the salad. This removes excess moisture and keeps the dressing creamy.

→ What can I serve with this salad?

Enjoy it in lettuce cups for a low-carb option, scoop it onto whole-grain bread for sandwiches, or serve alongside crackers for a light lunch. It also pairs beautifully with roasted vegetables or fresh fruit.

→ Is this suitable for meal prep?

Absolutely. Portion into individual containers for grab-and-go lunches throughout the week. Add garnishes like fresh dill or green onions just before serving to maintain freshness and texture.