Creamy Cucumber Chicken Salad (Print Version)

Tender chicken meets crisp cucumbers in a tangy Greek yogurt dill dressing. 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 (about 1 large cucumber)
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 - Fresh dill
12 - Sliced green onions

# How to Make It:

01 - In a large mixing bowl, combine the Greek yogurt, mayonnaise, dill, lemon juice, Dijon mustard, garlic, salt, and black pepper. Whisk until smooth.
02 - Add the cooked chicken, sliced cucumber, and red onion to the bowl. Toss gently until everything is evenly coated with the dressing.
03 - Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
04 - Cover and refrigerate for at least 15 minutes to allow flavors to meld.
05 - Serve chilled, garnished with extra dill and green onions if desired.

# Additional Tips::

01 -
  • It comes together in less time than it takes to scroll through your phone, with most of that being prep work.
  • Greek yogurt makes it protein-packed enough to actually fill you up, not leave you hungry an hour later.
  • The dill-lemon combo tastes expensive and summery without requiring you to shop at a fancy store.
02 -
  • Don't dice your cucumber too far ahead or it'll release water and make your dressing thin and watery—slice it right before assembly if possible.
  • If your salad does get watery after sitting, drain off the excess liquid before serving instead of adding more yogurt to compensate.
03 -
  • Use a rotisserie chicken if you're eating lunch at noon and just remembered you need to eat something—nobody has to know you didn't poach the chicken yourself.
  • Make the dressing the night before and store it separately, then toss everything together in the morning so the cucumber stays crisp until you eat it.
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