Save My kitchen was sweltering last July when I craved something cool but substantial for lunch. I raided the fridge and found leftover roasted chicken from the night before and a garden-fresh cucumber my neighbor had dropped off. The combination turned out so refreshing that I started making it intentionally, tweaking the dressing until it hit this perfect balance of tangy creaminess. Now it's my go-to when I want something that feels indulgent but still light enough for hot weather.
I brought this to a friend's patio dinner last summer, and everyone kept hovering around the bowl. My friend Sarah, who claims to hate salads, went back for thirds and immediately asked for the recipe. There's something about the cool crisp cucumbers against the tender chicken that just works perfectly on those humid evenings when cooking feels impossible.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, and I often use leftover roasted chicken for even more flavor
- 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: Soak the sliced onion in ice water for 10 minutes if you want to mellow the sharp bite
- 1 cup plain Greek yogurt: Full-fat Greek yogurt gives the best texture and makes the dressing feel luxurious
- 2 tbsp mayonnaise: This is optional but adds that extra velvety mouthfeel that makes people ask what's in it
- 2 tbsp fresh dill finely chopped: Fresh dill makes a huge difference here, though 2 teaspoons of dried dill works in a pinch
- 1 tbsp fresh lemon juice: Brightens everything and cuts through the creamy elements perfectly
- 1 tsp Dijon mustard: Adds just enough subtle sharpness to keep the dressing from being too flat
- 1 garlic clove minced: Let it sit in the lemon juice for a few minutes to mellow the raw edge
- Salt and black pepper: Don't be shy with seasoning since the yogurt needs a good amount to really shine
Instructions
- Whisk together the creamy dressing base:
- In your large mixing bowl, combine the Greek yogurt, mayonnaise, chopped dill, lemon juice, Dijon, garlic, salt, and pepper. Whisk until you have a smooth, uniformly blended dressing that's thick enough to coat everything generously.
- Combine chicken and vegetables:
- Add your cooked chicken, sliced cucumbers, and red onion to the bowl with the dressing. Fold everything together gently until each piece is evenly coated in that tangy creaminess.
- Taste and adjust the seasonings:
- Scoop up a small bite and check if it needs more salt, pepper, or lemon juice. The yogurt can mellow flavors, so you might want to brighten it with another squeeze of lemon.
- Let it chill for at least 15 minutes:
- Cover the bowl and pop it in the fridge to let the flavors meld together. This resting period makes a noticeable difference in how well the dill and garlic permeate the chicken.
- Serve chilled with your favorite garnishes:
- Spoon the salad into bowls or serve it over lettuce cups. Top with extra fresh dill and sliced green onions if you want to make it look as good as it tastes.
Save Last week my seven-year-old nephew, who typically recoils from anything green, picked out all the cucumbers first. Later I caught him eating the chicken with his fingers, getting creamy yogurt all over his face, and asking if we could have this every week. Sometimes the simplest meals are the ones that become memories.
Making It Your Own
I've discovered that thinly sliced celery adds incredible crunch and a subtle peppery flavor that complements the dill beautifully. Radishes work too, especially if you slice them paper-thin on a mandoline. Sometimes I throw in chopped fresh parsley when I want to switch up the herb profile, and it's just as delicious.
Serving Ideas
This salad is incredibly versatile and I've served it so many ways. It's perfect stuffed inside a pita for lunch, mounded on top of mixed greens for dinner, or simply eaten straight from the bowl with a fork. My favorite way might be scooped onto cucumber rounds as an appetizer that disappears embarrassingly fast.
Storage And Prep Tips
The dressing keeps well in the fridge for up to five days, so I often double that portion and use it throughout the week on other salads. Once assembled, the salad stays fresh for three to four days, though the cucumbers will soften over time.
- Shred your chicken while it's still slightly warm for better absorption of the dressing
- If using store-bought rotisserie chicken, remove the skin for a lighter salad
- Let the salad come to room temperature for about 10 minutes before serving for the best flavor
Save This salad has become my summer secret weapon, perfect for those nights when turning on the oven feels like a punishment. Cool, creamy, and satisfyingly substantial without weighing you down.
Common Recipe Questions
- → Can I use rotisserie chicken instead of cooked chicken breast?
Yes, rotisserie chicken is an excellent substitute and saves preparation time. Shred or dice it to match the texture of homemade cooked chicken breast. Simply ensure it's cooled before mixing with the dressing.
- → How long can this salad be stored?
Cover and refrigerate in an airtight container for up to 3 days. The salad tastes best when consumed within 2 days, as the vegetables may release moisture over time. Store the dressing separately if preparing ahead for maximum freshness.
- → What can I use instead of Greek yogurt for a dairy-free version?
Plant-based yogurts made from coconut, almond, or soy milk work well as substitutes. Choose unsweetened varieties for best results. Adjust the amount slightly if your chosen yogurt is thinner than Greek yogurt to maintain the desired creamy texture.
- → How do I add more crunch to this salad?
Thinly slice and add celery, radishes, or bell peppers for extra crunch. Toasted sunflower seeds or nuts like almonds and walnuts also provide texture. Add crunchy toppings just before serving to maintain their texture.
- → Is this salad suitable for meal prep?
Yes, it's ideal for meal prep. Prepare the dressing and chop vegetables separately, storing them in airtight containers for up to 3 days. Combine everything the day before serving for best flavor. Keep ingredients separate until ready to eat to maintain optimal texture.
- → Can I make this salad without mayonnaise?
Absolutely. The Greek yogurt alone creates a creamy base. Omit mayonnaise entirely or increase the yogurt slightly for additional creaminess. The dressing will be lighter and tangy, which complements the fresh ingredients beautifully.