Creamy Cucumber Chicken Salad (Printable Version)

Tender chicken and crisp cucumbers tossed in creamy dill yogurt dressing. A refreshing, protein-packed meal ready in under an hour.

# What You Need:

→ 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:

01 - In a large mixing bowl, combine Greek yogurt, mayonnaise, dill, lemon juice, Dijon mustard, garlic, salt, and black pepper. Whisk until smooth.
02 - Add 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 as 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.

# Expert Advice:

01 -
  • The Greek yogurt dressing keeps things light while still feeling luxurious enough for company
  • Everything comes together in under 30 minutes with almost zero actual cooking required
02 -
  • The salad gets even better after a few hours in the fridge as the dressing absorbs into the chicken
  • Cucumber releases water as it sits so the texture will change slightly. This is normal.
03 -
  • Grate a little lemon zest into the dressing for an extra bright flavor boost
  • If the dressing feels too thick after refrigeration thin it with a teaspoon of water
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