Save Pin The first time I made this salad was on a sweltering July afternoon when my air conditioner had given up the ghost. I needed something that wouldn't require turning on the stove, wouldn't weigh me down in the humidity, and would actually make me excited about eating. The cool crunch of cucumber against that tangy dill dressing felt like absolute salvation in a bowl.
My sister in law was visiting that same week and watched me throw it together with genuine skepticism. Shes not exactly what youd call an adventurous eater but after one hesitant bite she demanded the recipe on the spot. Now it shows up at every single family gathering regardless of the season.
Ingredients
- 2 cups cooked chicken breast shredded or diced: Rotisserie chicken works beautifully here and saves so much time but any leftover cooked chicken will do
- 2 cups cucumber thinly sliced: English or Persian cucumbers are ideal since they have thinner skins and fewer seeds
- 1/4 cup red onion finely sliced: Soaking the sliced onion in cold water for ten minutes tames the bite if you are sensitive to raw onion
- 1 cup plain Greek yogurt: Full fat yogurt makes the dressing feel luxurious but 2% works perfectly well
- 2 tbsp mayonnaise optional: This tiny amount rounds out the tang without making it taste like traditional potato salad
- 2 tbsp fresh dill finely chopped: Fresh dill is absolutely worth seeking out here it makes the whole recipe sing
- 1 tbsp fresh lemon juice: Adjust this to your taste some days I want it extra bright and tart
- 1 tsp Dijon mustard: This provides a subtle background warmth that pulls everything together
- 1 garlic clove minced: Grate the garlic on a microplane so it disappears completely into the dressing
- Salt and black pepper to taste: Remember that yogurt needs more salt than you might expect to really pop
Instructions
- Whisk together the creamy base:
- In a large mixing bowl combine the Greek yogurt mayonnaise dill lemon juice Dijon mustard garlic salt and pepper. Whisk until completely smooth and creamy.
- Combine everything:
- Add the cooked chicken sliced cucumber and red onion to the bowl. Gently fold everything together until each piece is coated in that luscious dressing.
- Taste and adjust:
- This is crucial take a small bite and decide if it needs more salt pepper or lemon juice. The flavors should be bright and balanced.
- Let it rest:
- Cover the bowl and refrigerate for at least fifteen minutes. This short wait lets the cucumber release some juices and the dill really permeate the chicken.
- Serve it up:
- Pile into bowls and garnish with extra fresh dill and sliced green onions. Serve chilled and enjoy the cool crisp perfection.
Save Pin Last summer I brought this to a poolside potluck and watched three different people ask for the recipe within ten minutes. Theres something universally appealing about food that feels both nourishing and refreshing especially when temperatures climb.
Making It Your Own
I have discovered that thinly sliced celery or radishes add incredible crunch and color. Sometimes I toss in a handful of chopped fresh parsley or basil just to see what happens. The recipe is wonderfully forgiving.
Serving Ideas Beyond The Bowl
This salad has become my go to for filling lettuce cups at summer parties. It is also fantastic stuffed into a pita pocket or served alongside some cracked wheat crackers. My kids surprisingly love it rolled up in a tortilla.
Meal Prep Magic
I often make a double batch on Sunday and portion it into containers for grab and go lunches all week. The flavors actually develop and improve after a day or two in the refrigerator which is rare for chicken salads.
- Store the salad in airtight containers and it will keep beautifully for three to four days
- If the cucumber seems to have released too much liquid just give everything a quick stir before serving
- This recipe doubles effortlessly for larger crowds or meal prep sessions
Save Pin This salad has saved me on countless hot days when cooking felt impossible. Hope it becomes your refrigerator staple too.
Recipe FAQs
- → Can I use chicken other than breast?
Yes, rotisserie chicken works wonderfully for convenience and saves cooking time. You can also use thighs or a mix, though breast provides the leanest option for protein content.
- → How long can this salad be stored?
Keep it refrigerated in an airtight container for up to 3 days. The flavors actually improve as they meld together, making it great for meal prep.
- → What are good serving options?
Serve chilled on a bed of greens, in lettuce wraps, between whole-grain bread slices, alongside crackers, or as a light stuffing in hollowed tomatoes or avocado halves.
- → How can I make this dairy-free?
Substitute the Greek yogurt with dairy-free alternatives like coconut or cashew yogurt, and use vegan mayonnaise instead. The creamy texture and tangy flavor profile remain excellent.
- → Can I prepare this ahead of time?
Absolutely. The dressing can be made 1-2 days ahead, and the components can be prepped separately. Combine everything 15 minutes before serving for best texture and freshness.
- → What variations work well with this base?
Add celery, radishes, or bell peppers for crunch. Mix in capers, olives, or sun-dried tomatoes for depth. Fresh herbs like tarragon or parsley complement the dill beautifully.