Save to Pinterest The first time I made this salad was during one of those miserably hot July afternoons when even turning on the stove felt like a personal offense. I had leftover rotisserie chicken from the night before and a garden cucumbers that were threatening to take over my countertop. Something cool and creamy seemed like the only logical answer to the heat wave outside my window.
Last summer I served this at a backyard barbecue and watched my cousin who usually turns his nose up at anything with yogurt go back for thirds. He kept asking what restaurant I ordered it from, which I took as the highest possible compliment. Sometimes the simplest dishes are the ones that surprise people the most.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works perfectly here and saves time
- 2 cups cucumber thinly sliced: English or Persian cucumbers have thinner skins and fewer seeds
- 1/4 cup red onion finely sliced: Soak the slices in cold water for 10 minutes to mellow the sharp bite
- 1 cup plain Greek yogurt: Full fat yogurt creates the creamiest most satisfying dressing
- 2 tbsp mayonnaise: Optional but adds that familiar creamy comfort
- 2 tbsp fresh dill: Fresh dill makes a huge difference but dried works in a pinch
- 1 tbsp fresh lemon juice: Brightens everything and cuts through the rich yogurt
- 1 tsp Dijon mustard: Adds just enough tang and helps emulsify the dressing
- 1 garlic clove minced: Grate it on a microplane for the best distribution
- Salt and black pepper: Taste as you go since the yogurt needs plenty of seasoning
Instructions
- Whisk together the dressing:
- Combine the Greek yogurt mayonnaise dill lemon juice Dijon mustard garlic salt and pepper in a large bowl until completely smooth
- Add the chicken and vegetables:
- Gently fold in the shredded chicken sliced cucumber and red onion until everything is evenly coated
- Taste and adjust:
- Add more salt pepper or lemon juice as needed then cover and refrigerate for at least 15 minutes
- Serve and garnish:
- Spoon into bowls or lettuce cups and top with extra fresh dill and sliced green onions
Save to Pinterest This has become my go-to meal prep lunch for busy work weeks. Theres something incredibly satisfying about opening the fridge on a Tuesday afternoon and finding this waiting for me, cool and ready to eat.
Make It Your Own
I have discovered that thinly sliced celery adds the most incredible crunch that takes this salad to the next level. Sometimes I toss in a handful of halved cherry tomatoes when they are in season from the farmers market.
Serving Ideas
While its perfect on its own I have also piled it onto toasted whole grain bread for an open faced sandwich. My daughter loves it scooped into hollowed out cucumber cups for an adorable party appetizer.
Storage And Meal Prep
This keeps beautifully in the refrigerator for up to three days though the cucumbers will soften slightly as they sit. I actually prefer it on day two when the dill and garlic have had time to work their magic through every bite.
- Store in an airtight container and give it a good stir before serving
- Add any crunchy garnishes like nuts or extra cucumber right before eating
- The dressing tends to thicken in the fridge so splash in a little more lemon juice if needed
Save to Pinterest Hope this becomes one of those recipes you turn to again and again without even thinking about it.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this salad actually improves after refrigerating for 15-30 minutes as the flavors meld together. It can be stored in an airtight container for up to 3 days, though the cucumbers may release some moisture over time.
- → What can I substitute for Greek yogurt?
You can use plain regular yogurt, sour cream thinned with a little lemon juice, or a dairy-free yogurt alternative. The texture and tanginess will vary slightly depending on your choice.
- → Is this suitable for meal prep?
Absolutely. Prepare the salad and store it in individual containers for up to 3 days. Keep the dressing separate if you prefer extra crunch, or mix everything together and enjoy the softened textures.
- → Can I use leftover cooked chicken?
Leftover roasted, grilled, or rotisserie chicken works perfectly here. Simply shred or dice it into bite-sized pieces. About 2 cups of cooked chicken is equivalent to roughly 1 pound of raw chicken breast.
- → How can I add more vegetables?
Thinly sliced celery, radishes, bell peppers, or cherry tomatoes make excellent additions. You can also mix in fresh herbs like parsley, chives, or basil for extra flavor and color.
- → Is the mayonnaise necessary?
Not at all. The mayonnaise adds extra richness but the Greek yogurt provides plenty of creaminess on its own. Feel free to omit it for a lighter version.