Pin It Last July my kitchen was so hot I refused to turn on the oven for a week straight. I ended up eating this salad three days in a row, standing over the sink with a fork, letting the cold cucumber crunch wake me up. The dill yogurt dressing became something I started putting on everything from roasted potatoes to grain bowls. My husband actually asked if I was going through a dill phase or if this was just my summer personality now.
I first made this for a friend recovering from surgery who needed something nourishing but easy to digest. She texted me two days later saying she had eaten it for breakfast lunch and dinner and could I please bring more. That is when I realized this was not just salad it was legitimately the kind of food that makes people feel taken care of.
Ingredients
- Cooked chicken breast: Rotisserie chicken works perfectly here or bake some ahead of time. I usually shred it by hand for better texture absorption.
- Cucumber: English cucumbers have thinner skins and fewer seeds. Slice them thin so every bite gets that refreshing crunch.
- Red onion: Soak the sliced onion in ice water for 10 minutes if raw onion is too sharp for your taste.
- Greek yogurt: Plain Greek yogurt gives the dressing body and tang without the heaviness of mayonnaise alone.
- Fresh dill: Fresh dill makes all the difference here. If you only have dried use half the amount.
- Lemon juice: Brightens everything and balances the creamy yogurt. Add more if you like it zesty.
- Dijon mustard: Just a teaspoon gives the dressing depth and a subtle kick.
- Garlic: One clove is plenty. Mince it fine so it distributes evenly.
Instructions
- Whisk together the dressing:
- In a large bowl combine Greek yogurt mayonnaise fresh dill lemon juice Dijon mustard garlic salt and pepper. Whisk until completely smooth and creamy. This base can be made ahead and kept in the fridge for up to three days.
- Add the protein and vegetables:
- Fold in the shredded chicken sliced cucumber and red onion. Use a gentle hand to keep those cucumber slices from getting crushed. The dressing should coat everything generously.
- Taste and adjust:
- This is the moment that matters. Take a bite and add more salt pepper or lemon juice until the flavors pop. I almost always add another squeeze of lemon at this stage.
- Let it rest:
- Cover the bowl and refrigerate for at least 15 minutes. This step feels optional but it makes a real difference in how the flavors come together.
- Serve it your way:
- Pile it onto lettuce cups serve over greens or scoop it onto toast. Garnish with extra dill and green onions if you want it to look as good as it tastes.
Pin It Last month I brought this to a potluck and someone literally asked for the recipe before they had even finished their first bite. Watching people go back for seconds and thirds knowing they were eating something so wholesome and satisfying. That is the kind of cooking win that keeps me coming back to simple recipes like this one.
Make It Your Own
Sometimes I add thinly sliced radishes for extra crunch and a pop of color. During tomato season I will toss in halved cherry tomatoes that burst in your mouth. The base recipe is so forgiving that you can experiment without fear.
Meal Prep Magic
This is one of those rare salads that actually meal preps beautifully. Store the salad and any extra garnish separately then combine right before serving. The flavors develop beautifully overnight and it has saved my lunch routine more times than I can count.
Serving Ideas
I love scooping this onto a toasted bagel for an elevated chicken salad sandwich situation. For a lighter option serve it in hollowed out cucumber boats or large romaine leaves. During summer I serve it alongside grilled corn and sliced tomatoes for the easiest dinner.
- A sprinkle of everything bagel seasoning on top is unexpectedly perfect
- Try adding chopped walnuts or sunflower seeds for healthy fats
- Fresh mint leaves alongside the dill make it feel even more summery
Pin It This is the kind of recipe that reminds me why simple food is often the most satisfying. Cool creamy crunchy and exactly what you want to eat when the weather turns warm.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, this salad actually tastes better when prepared 2-4 hours in advance. Cover and refrigerate to let the flavors meld together. The dressing will continue to coat the ingredients, creating a more cohesive dish. Store for up to 2 days in an airtight container.
- → What's the best type of chicken to use?
Use cooked chicken breast for the leanest, most protein-rich option. Rotisserie chicken from the grocery store is a convenient alternative that saves cooking time. Ensure the chicken is cooled before mixing with the dressing.
- → How do I make this dairy-free?
Substitute plain Greek yogurt with a dairy-free yogurt alternative made from coconut, almond, or soy milk. Use vegan mayonnaise instead of traditional mayo. The texture and flavor will remain creamy while accommodating dietary preferences.
- → What vegetables pair well with this salad?
Thinly sliced celery, radishes, and bell peppers add wonderful crunch. Cherry tomatoes, avocado, and fresh herbs like parsley or chives enhance both flavor and nutrition. Adjust quantities based on your preferences while keeping the cucumber and chicken as the base.
- → How should I serve this salad?
Serve chilled as a traditional salad, nestled in crisp lettuce cups for a low-carb option, or spread between whole-grain bread for a sandwich. It also pairs beautifully with crackers, pita chips, or atop a bed of mixed greens for added volume.
- → Can I adjust the creaminess level?
Absolutely. For lighter versions, use only Greek yogurt without mayo and add a splash of lemon juice or vinegar for tanginess. For extra creaminess, increase mayo or add a tablespoon of sour cream. Taste and adjust to your preference before serving.