Creamy Cucumber Chicken Salad (Printable)

Tender chicken and crisp cucumbers in a creamy dill yogurt dressing—a refreshing, protein-packed meal.

# Ingredient list:

→ 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

# Step-by-Step Guide:

01 - In a large mixing bowl, combine Greek yogurt, mayonnaise, dill, lemon juice, Dijon mustard, minced garlic, salt, and black pepper. Whisk until the mixture reaches a smooth consistency.
02 - Add cooked chicken, sliced cucumber, and red onion to the dressing. Toss gently until all ingredients are evenly coated.
03 - Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as needed.
04 - Cover and refrigerate for at least 15 minutes to allow flavors to meld together.
05 - Transfer to serving plates and garnish with fresh dill and green onions. Serve chilled.

# Expert Advice:

01 -
  • The dressing hits that perfect sweet spot between light and indulgent without mayonnaises heaviness
  • Everything comes together in twenty minutes flat including the cleanup
02 -
  • The salad tastes significantly better after that fifteen minute rest period in the refrigerator
  • Cucumber releases water as it sits so if making ahead add the cucumber just before serving
03 -
  • Grating the garlic instead of mincing ensures no one bites into a spicy raw chunk
  • Letting the salad sit for even thirty minutes makes a noticeable difference in flavor development
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