Name: Cucumber Chicken Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups about 1 lb cooked, shredded or diced chicken breast (rotisserie works great); 1 large cucumber (diced (peeled or unpeeled, your choice)); ½ cup 0.25 lbs plain Greek yogurt or mayonnaise (or a mix); 1 tablespoon lemon juice or white vinegar; 1 tablespoon olive oil; 1 tablespoon fresh dill or parsley (chopped (or 1 teaspoon dried)); ½ teaspoon garlic powder; Salt and black pepper (to taste); Optional additions: sliced green onions (diced celery, chopped red onion, or a handful of cherry tomatoes)

This Cucumber Chicken Salad is a refreshing and protein-packed dish that’s perfect for warm days, meal prep, or a quick, satisfying lunch. It combines juicy cooked chicken, cool crunchy cucumbers, and a creamy, zesty dressing that pulls it all together. Simple, delicious, and versatile—it’s a salad you’ll want on repeat all week long!

I first made this Cucumber Chicken Salad during a summer picnic when I needed something light but still filling. My husband loved how refreshing it was and kept piling it on crackers, while my daughter spooned it straight into lettuce wraps like tiny chicken tacos. Now we make it for quick lunches, picnic baskets, and even light dinners when it’s too hot to turn on the oven.

Why You’ll Love Cucumber Chicken Salad

Cool & Crunchy: Perfect balance of creamy and crisp
Protein-Packed: Great for low-carb or light meals
Quick & Easy: Comes together in minutes with leftover or rotisserie chicken
Make-Ahead Friendly: Tastes even better after chilling

Ingredients Notes For Cucumber Chicken Salad

Cooked Chicken: Diced or shredded—rotisserie, grilled, or poached all work
Cucumbers: Use English or Persian cucumbers for minimal seeds and max crunch
Greek Yogurt or Mayo: For a creamy base (or a mix of both)
Dijon Mustard: Adds a tangy punch
Lemon Juice or Vinegar: For brightness and balance
Fresh Dill or Parsley: Brings a pop of herbaceous flavor
Salt, Pepper, Garlic Powder: Basic seasonings that elevate everything
Optional Add-ins: Red onion, celery, chopped nuts, or feta

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Recipe Steps

1. Prep the Ingredients: Dice or shred cooked chicken and slice cucumbers thinly or into small chunks.

2. Make the Dressing: In a large bowl, whisk together Greek yogurt (or mayo), lemon juice, Dijon, and seasonings.

3. Combine Everything: Add chicken and cucumbers to the bowl and mix well. Stir in herbs and any optional extras.

4. Chill & Serve: Refrigerate for at least 30 minutes to let the flavors meld. Serve on its own, in wraps, over lettuce, or with crackers.

Storage Options

Refrigerator: Store in an airtight container for up to 3–4 days
Meal Prep: Keep dressing separate until ready to eat if making ahead

Variations & Substitutions

Add Crunch: Toss in sunflower seeds or sliced almonds
Make It Spicy: Add a little chopped jalapeño or a pinch of cayenne
Low-Carb Option: Serve in lettuce cups or on cucumber slices

Frequently Asked Questions

Can I use canned chicken? Yes, just be sure to drain it well and shred it finely.

Is this salad good for meal prep? Absolutely—it holds up great in the fridge and gets even more flavorful over time.

Can I make it dairy-free? Use mayo or a dairy-free yogurt alternative.

This Cucumber Chicken Salad is fresh, flavorful, and seriously satisfying—your new go-to for easy lunches, light dinners, and everything in between! 🥒🍗💚

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Cucumber Chicken Salad

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Course: Lunch, Main Course, Salad

Kitchen: American, Mediterranean-Inspired

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: 4

Ingredients

▢ 2 cups about 1 lb cooked, shredded or diced chicken breast (rotisserie works great)
▢ 1 large cucumber diced (peeled or unpeeled, your choice)
▢ ½ cup 0.25 lbs plain Greek yogurt or mayonnaise (or a mix)
▢ 1 tablespoon lemon juice or white vinegar
▢ 1 tablespoon olive oil
▢ 1 tablespoon fresh dill or parsley chopped (or 1 teaspoon dried)
▢ ½ teaspoon garlic powder
▢ Salt and black pepper to taste
▢ Optional additions: sliced green onions diced celery, chopped red onion, or a handful of cherry tomatoes

Instructions

Prep the Chicken & Cucumber:
In a large mixing bowl, combine the cooked chicken and diced cucumber.
Make the Dressing:
In a small bowl, whisk together yogurt (or mayo), lemon juice, olive oil, garlic powder, herbs, salt, and pepper.
Combine:
Pour the dressing over the chicken and cucumber.
Toss gently until everything is well coated. Adjust seasoning to taste.
Chill (Optional):
For best flavor, refrigerate for at least 30 minutes before serving.
Serve:
Enjoy as a light lunch, in lettuce wraps, on toast or crackers, or stuffed into pita bread.