Save I mixed this up on a weeknight after staring into the fridge, convinced there was nothing to eat. There was leftover roast chicken, half a cucumber going soft, and Greek yogurt about to expire. I chopped, stirred, tasted, and within minutes had something so much better than I expected. It became my go-to when I need something fast, filling, and actually refreshing.
I brought this to a potluck once, worried it was too plain. People kept asking for the recipe, surprised something so simple could taste this good. One friend ate it straight with a spoon, standing in the kitchen. It reminded me that the best dishes dont need to be complicated, they just need to taste right.
Ingredients
- Cooked chicken breast: Use rotisserie chicken if you want to skip cooking entirely, or poach your own and shred it while its still warm for the best texture.
- Cucumber: English cucumbers work best because they have fewer seeds and stay crisp longer, but any variety will do if you scrape out the watery center.
- Red onion: Slice it thin so it adds sharpness without overwhelming the salad, and if its too strong, soak the slices in cold water for five minutes.
- Plain Greek yogurt: The thicker the yogurt, the creamier your dressing, so reach for full-fat if you want richness or low-fat if you prefer it lighter.
- Mayonnaise: Optional, but it smooths out the tang and gives the dressing a luxurious mouthfeel.
- Fresh dill: This is what makes the whole thing sing, but dried dill works in a pinch, just use less.
- Fresh lemon juice: Brightens everything up and keeps the salad from tasting flat.
- Dijon mustard: Adds a subtle kick and helps emulsify the dressing.
- Garlic clove: Mince it fine so every bite gets a hint of its warmth without any harsh bite.
- Salt and black pepper: Season generously, taste as you go, and dont be shy.
Instructions
- Make the dressing:
- In a large bowl, whisk together the Greek yogurt, mayonnaise, dill, lemon juice, Dijon mustard, minced garlic, salt, and pepper until its smooth and creamy. Taste it now, this is your chance to adjust before the chicken and cucumbers go in.
- Combine everything:
- Add the cooked chicken, sliced cucumber, and red onion to the bowl, then toss gently with a spoon or your hands until every piece is coated. Be careful not to mash the cucumbers.
- Season and chill:
- Taste again and add more salt, pepper, or lemon juice if it needs it. Cover the bowl and let it sit in the fridge for at least 15 minutes so the flavors can settle into each other.
- Serve:
- Spoon the salad onto plates or into bowls, and top with extra fresh dill and sliced green onions if you have them. Serve cold.
Save One summer afternoon, I served this on butter lettuce leaves with sliced tomatoes on the side. My daughter, who usually picks at her food, ate three servings and asked if we could have it again the next day. That moment made me realize how a simple recipe can become a favorite without any fuss.
Serving Ideas
I love spooning this into crisp romaine leaves for a low-carb lunch, or piling it onto toasted sourdough with a handful of arugula. It also works beautifully as a filling for wraps, stuffed into pita pockets, or served over mixed greens with cherry tomatoes and a drizzle of olive oil. If you want to stretch it for a crowd, toss it with cooked pasta or quinoa.
Storage and Make-Ahead Tips
This salad keeps well in the fridge for up to two days, but the cucumbers will soften and release moisture over time. If youre making it ahead, store the dressing and the chicken separately from the cucumbers and onion, then toss everything together just before serving. It tastes best cold, so pull it out of the fridge about five minutes before you eat to take the chill off without losing the refreshing bite.
Variations and Swaps
Ive swapped in shredded turkey, canned tuna, or even chickpeas when I wanted to switch things up. You can add celery, radishes, or chopped bell pepper for extra crunch, or toss in halved cherry tomatoes for a pop of color and sweetness. If you dont have dill, try fresh parsley, cilantro, or basil, each one changes the flavor in a good way.
- Use dairy-free yogurt and skip the mayo for a lighter, plant-based version.
- Add a pinch of smoked paprika or cayenne if you like a little heat.
- Stir in capers or chopped pickles for a briny, tangy twist.
Save This salad has saved me on busy days, fed me well on hot afternoons, and reminded me that good food doesnt need to be complicated. I hope it does the same for you.
Recipe FAQ Section
- → Can I use rotisserie chicken instead of cooking it myself?
Absolutely! Rotisserie chicken is a convenient substitute that saves preparation time. Simply shred or dice approximately 2 cups of meat from a store-bought rotisserie chicken to achieve the same result.
- → How long does this salad keep refrigerated?
This salad stays fresh for 2-3 days when stored in an airtight container in the refrigerator. The flavors actually improve as they meld together. Keep dressing separate from fresh garnishes if preparing ahead to maintain texture.
- → What are good serving options besides eating it plain?
Serve this salad in crisp lettuce cups for a low-carb option, on whole-grain bread for a sandwich, with crackers, over mixed greens, or in hollowed tomato halves. Each option adds different textural elements to the creamy filling.
- → How can I make this dairy-free?
Substitute the Greek yogurt with unsweetened plant-based yogurt like cashew, coconut, or oat-based options. Skip the mayonnaise or replace it with a dairy-free mayonnaise alternative. The salad will maintain its creamy consistency and balanced flavor profile.
- → Can I add extra vegetables to enhance texture?
Yes! Thinly sliced celery and radishes add wonderful crunch. Cherry tomatoes, bell peppers, and snap peas also work beautifully. Add these fresh vegetables just before serving to maintain their crisp texture.
- → What's the best way to prepare the dressing in advance?
Prepare the yogurt dressing up to 24 hours ahead and store it separately in a sealed container. Combine it with the chicken and vegetables just before serving or up to a few hours prior. This approach ensures optimal freshness while saving preparation time.