Creamy Cucumber Chicken Salad

My sister called me one sticky July afternoon asking if I could bring something to her pool party that wouldn't wilt in the heat. I had Greek yogurt, leftover rotisserie chicken, and a bunch of cucumbers from the farmer's market sitting on my counter. Twenty minutes later, I arrived with this salad, and somehow it became the thing everyone asked me to make again. There's something magical about how dill and lemon make chicken taste lighter than it has any right to be.

I made this for a work potluck once, not thinking it was anything special. A coworker who usually brought store-bought stuff came back for thirds and asked for the recipe—then admitted she'd been eating nothing but sad desk salads for months. That's when I realized this wasn't just convenient, it actually made people happy.

Ingredients

• Cooked chicken breast, 2 cups: Use rotisserie chicken if you're short on time, or poach your own breasts in salted water for about 15 minutes if you want to control the seasoning.
• Cucumber, 2 cups thinly sliced: English cucumbers work better than regular ones because they have fewer seeds, but honestly any cucumber works—just slice it thin so it soaks up the dressing.
• Red onion, 1/4 cup finely sliced: This gives you sharpness without overpowering, but if you find red onion too strong, use half the amount or soak the slices in ice water for 10 minutes first.
• Plain Greek yogurt, 1 cup: The thicker, tangier Greek yogurt works so much better than regular yogurt here—it clings to the chicken instead of pooling at the bottom of the bowl.
• Mayonnaise, 2 tbsp optional: Skip it if you want to keep things lighter, but it does add a richness that makes the salad feel more substantial and creamy.
• Fresh dill, 2 tbsp finely chopped: Fresh is absolutely worth it, but if you only have dried, use 2 teaspoons and add it to the dressing first so it can hydrate.
• Fresh lemon juice, 1 tbsp: Bottled works in a pinch, but fresh juice has a brightness that actually changes how the whole salad tastes.
• Dijon mustard, 1 tsp: This tiny amount adds tang and keeps the dressing from tasting flat—don't skip it even if you think you don't like mustard.
• Garlic clove, 1 minced: One clove is subtle, but it anchors all the flavors—mince it finely so you don't get harsh little pieces.
• Salt and black pepper: Taste as you go because the amount depends on whether your chicken was already seasoned and how salty your yogurt is.

Instructions

Make the dressing first:

Whisk together the Greek yogurt, mayonnaise if using, dill, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a large bowl until everything is smooth and pale green-flecked. Taste it plain and adjust—this is your chance to get the seasoning right before the chicken goes in.

Bring everything together:

Add your shredded or diced chicken, cucumber slices, and red onion to the bowl and gently toss until every piece is coated in that creamy dressing. The goal is to distribute the dressing evenly without crushing the cucumber or shredding the chicken.

Taste and adjust:

Pinch a piece of chicken or cucumber and taste it—you might want a squeeze more lemon juice, another pinch of salt, or a tiny bit more dill. Trust your palate because dressing needs can surprise you depending on your ingredients.

Let it rest if you have time:

Cover the bowl and refrigerate for at least 15 minutes, though even five minutes helps the flavors meld and the cucumber to soften slightly. This isn't strictly necessary if you're hungry now, but the patience pays off.

Serve it cold:

Spoon it into whatever vessel makes you happy—a bowl, lettuce cups, over toast, with crackers—and finish with extra fresh dill and sliced green onions if you have them on hand.

Pin it

My nephew, who's notoriously picky, asked for seconds of this at a family dinner—completely unsolicited. His mom looked shocked, and I realized that sometimes the simplest food is the kind that actually gets eaten instead of pushed around the plate.

Why This Works Better Than Mayonnaise-Heavy Versions

Greek yogurt gives you creaminess without the heaviness that makes you feel sluggish on a hot day. The tanginess from the yogurt plays so well with the dill and lemon that you don't need a ton of salt to make it taste good. Plus, it's a smarter way to eat protein if you're actually trying to fuel yourself instead of just feel full for 20 minutes.

Serving Ideas That Actually Work

I've served this on lettuce leaves as a hand-held bite at parties, stuffed into pita pockets for lunch boxes, layered onto whole-grain toast, and even spooned into hollowed-out tomato halves. Each way transforms it slightly without changing the core of what makes it good. The dressing clings to everything beautifully whether it's on a plate or nestled in bread, which isn't true of every salad.

Making It Your Own

The baseline is solid, but this salad loves gentle additions without getting weighed down. I've added thinly sliced radishes for extra crunch, toasted sunflower seeds for nuttiness, or a handful of fresh tarragon when I'm feeling fancy. The key is respecting that the dill is the star—any add-ons should complement it rather than compete.

• Celery brings a different kind of crunch than cucumber if you want to vary the texture.
• A pinch of smoked paprika adds subtle depth without changing what the salad fundamentally is.
• Fresh tarragon or chives work beautifully if dill isn't speaking to you, though you'll need to adjust the lemon slightly.

Pin it

This salad proved to me that you don't need complicated recipes to feed people something they'll actually want to eat. Sometimes the best food is just good ingredients treated with a little care and assembled without overthinking.

Frequently Asked Questions

→ Can I use rotisserie chicken?

Absolutely. Rotisserie chicken works wonderfully and saves prep time. Simply shred the meat and add it to the salad.

→ How long does this keep in the refrigerator?

Store covered in the refrigerator for up to 3 days. The flavors continue to develop over time, making it great for meal prep.

→ What can I serve with this salad?

Try scooping it into lettuce cups, spreading on whole-grain bread for sandwiches, or serving alongside crackers and fresh vegetables.

→ Can I make this dairy-free?

Yes. Substitute the Greek yogurt with a plant-based yogurt alternative. The texture and flavor will remain similar.

→ Why should I refrigerate before serving?

Chilling for 15 minutes allows the flavors to meld together and helps the cucumbers stay crisp. It also makes the salad more refreshing.