Creamy Cucumber Chicken Salad (Printable)

Tender chicken and crisp cucumbers in a creamy dill yogurt dressing. A light, protein-packed meal ready in 40 minutes.

# What You'll Need:

→ 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

# Directions:

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 blended.
02 - Add cooked chicken, sliced cucumber, and red onion to the bowl. Toss gently until all components are evenly coated with the dressing.
03 - Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as needed to achieve desired flavor balance.
04 - Cover the bowl and refrigerate for at least 15 minutes to allow flavors to meld and develop.
05 - Transfer to serving bowls and garnish with extra dill and green onions. Serve chilled.

# Expert Tips:

01 -
  • The creamy dressing tastes indulgent but secretly healthy thanks to Greek yogurt
  • It comes together in under 30 minutes with minimal cooking required
  • You can make it ahead and it actually tastes better the next day
02 -
  • The salad can get watery if you make it too far ahead, so add a little extra yogurt before serving if needed
  • Cucumber releases water as it sits, so slice it just before mixing if you're making this ahead
03 -
  • Use paper towels to blot the cucumber slices after slicing to remove excess moisture before mixing
  • Let the salad come to room temperature for 15 minutes before serving if it's been refrigerated overnight
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