Save The summer heat wave had hit hard that July, and my tiny apartment kitchen felt like a furnace. I had rotisserie chicken leftover from dinner the night before and a garden cucumber from my mom's backyard that needed using. Something cool and creamy was the only thing that sounded edible, so I started throwing things into a bowl without much of a plan. That impromptu experiment has now become my go-to lunch whenever the temperature climbs above eighty degrees.
My roommate Sarah walked in while I was mixing everything together and literally hovered over the bowl until I agreed to share. We ended up eating standing up at the counter, both too impatient to bother with actual plates. Now she texts me every summer asking if I'm making 'that cucumber chicken thing' whenever she knows she's coming over.
Ingredients
- Cooked chicken breast: Two cups of shredded or diced chicken works perfectly. Rotisserie chicken is my shortcut because it is already seasoned and tender.
- Cucumber: One large cucumber gives you those crisp refreshing bites that balance the creamy dressing.
- Red onion: A quarter cup finely sliced adds just the right amount of bite and color.
- Greek yogurt: One cup of plain Greek yogurt creates the creamy base without being too heavy.
- Fresh dill: Two tablespoons chopped fresh brings that bright herbal flavor that makes this taste like summer.
- Lemon juice: One tablespoon brightens everything and cuts through the richness.
- Dijon mustard: One teaspoon adds depth and helps emulsify the dressing.
- Garlic: One minced clove gives it a subtle kick.
Instructions
- Make the creamy dressing:
- Whisk together Greek yogurt mayonnaise fresh dill lemon juice Dijon mustard garlic salt and pepper until smooth and combined.
- Combine everything:
- Add the cooked chicken sliced cucumber and red onion to the bowl. Toss gently until everything is coated in the dressing.
- Taste and adjust:
- Sample your salad and add more salt pepper or lemon juice if it needs a little something extra.
- Let it chill:
- Cover the bowl and refrigerate for at least fifteen minutes to let the flavors meld together properly.
- Serve it up:
- Serve chilled with extra dill and green onions scattered on top for garnish.
Save Last summer I made this for a beach picnic and my friend asked for the recipe before we even got back in the car. Something about cold creamy food just hits different when you have been in the sun all day.
Making It Your Own
Sometimes I throw in sliced celery or radishes when I want extra crunch. The celery adds a classic chicken salad flavor while radishes bring a little peppery bite.
Serving Ideas
This salad is incredibly versatile depending on how you want to eat it. Scoop it into lettuce cups for a low carb option or pile it onto toasted bread for a more substantial meal.
Storage and Prep
The salad will keep in the refrigerator for up to two days though the cucumbers will soften slightly. I actually prefer making it a few hours ahead and letting everything hang out together.
- Use leftover chicken breast or grab a rotisserie chicken to save time
- Keep the cucumber sliced thicker if you want more texture
- This doubles easily for meal prep or larger gatherings
Save This salad has saved me through countless hot summer days when turning on the oven was absolutely out of the question.
Recipe Questions & Answers
- → Can I use rotisserie chicken instead of cooking chicken breast?
Yes, absolutely. Rotisserie chicken is a convenient substitute that saves time while delivering the same tender, flavorful results. Simply shred or dice it to the desired consistency.
- → How long does this salad stay fresh in the refrigerator?
This salad keeps well for 2-3 days when stored in an airtight container. The flavors actually improve as they meld together. If it becomes drier over time, stir in a touch of yogurt or lemon juice before serving.
- → What can I add for extra crunch?
Consider thinly sliced celery, radishes, or bell peppers for added texture. You can also serve it over crisp lettuce leaves or with whole-grain crackers for a satisfying crunch component.
- → Is this salad suitable for dairy-free diets?
Yes, easily. Replace the Greek yogurt with plant-based alternatives like coconut yogurt or cashew cream, and omit the mayonnaise or use a vegan version. The dill and lemon flavors remain just as delicious.
- → What serving options work best with this salad?
Serve it chilled on its own, in crisp lettuce cups for a low-carb option, between whole-grain bread slices, or alongside crackers. It pairs wonderfully with fresh greens for a complete meal.
- → Can I make this salad ahead for meal prep?
Yes, this salad is excellent for meal prep. Prepare it up to 3 days in advance and store in an airtight container. The flavors develop beautifully over time, making it perfect for planned meals throughout the week.