Creamy Cucumber Chicken Salad

The air conditioner had broken down during the hottest week of July, and standing over a stove felt impossible. That is when I discovered the magic of creamy chicken salad with cool cucumbers, a dish my grandmother made by memory but never wrote down. I have been tweaking her version ever since, finding that the crisp cucumber against the rich, tangy dressing makes something extraordinary happen in your mouth.

Last summer, I brought this to a potluck where everyone was hovering over the hot grill, sweating and complaining. Within ten minutes, my bowl was empty and three people had asked for the recipe. Something about the combination of cold, crisp vegetables and tender chicken in that dill kissed dressing makes people pause mid conversation and ask, What is in this?

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, or poach your own breasts and let them cool completely
• 2 cups cucumber: Thinly slice them so they become delicate ribbons that practically melt into the dressing
• 1/4 cup red onion: Soak these in ice water for 10 minutes if you want the flavor without the harsh bite
• 1 cup plain Greek yogurt: Full fat gives the best texture, but low fat works if you prefer
• 2 tbsp mayonnaise: This optional addition makes the dressing feel luxurious and restaurant quality
• 2 tbsp fresh dill: Fresh herbs make all the difference here, though dried dill will work in a pinch
• 1 tbsp fresh lemon juice: Brightens everything and cuts through the creamy elements
• 1 tsp Dijon mustard: Adds just enough sharpness to keep the dressing from being too sweet
• 1 garlic clove: Minced finely so no one gets an overwhelming raw garlic bite

Instructions

Make the dressing first:

Whisk together the Greek yogurt, mayonnaise, dill, lemon juice, Dijon, garlic, salt, and pepper until you have a smooth, pale green mixture that smells like summer

Prep your vegetables:

Slice the cucumber as thin as you possibly can, and slice the red onion into paper thin half moons

Combine everything:

Gently fold the chicken and vegetables into the dressing, being careful not to break up the cucumber slices too much

Taste and adjust:

This is the moment that matters, so add more lemon juice if it needs brightness, more salt if it feels flat, or more dill if you love that herbal kick

Let it rest:

Cover the bowl and refrigerate for at least 15 minutes, though the flavors improve dramatically if you can wait an hour

Pin it

My sister in law, who claims to hate salads, ate three servings of this when I made it for her birthday lunch. She said it felt like eating something indulgent rather than virtuous, which is exactly the balance I am always chasing in my cooking.

Serving Suggestions That Work

Scoop this into butter lettuce cups for an elegant low carb presentation that feels fancy but takes seconds. Or pile it onto toasted sourdough for sandwiches that make coworkers jealous. Sometimes I serve it alongside a simple green salad with an even lighter vinaigrette to create contrast.

Make It Your Own

The base recipe is perfect as written, but I have found some variations that keep things interesting. Chopped walnuts add a wonderful crunch that plays nicely against the creamy texture. A handful of chopped fresh basil or tarragon can replace some of the dill for a completely different flavor profile. For extra protein and richness, folded in diced avocado just before serving.

Timing Is Everything

The magic really happens in that resting period in the refrigerator, so do not rush this step. The onion mellows, the garlic permeates, and the cucumber releases just enough liquid to create a sauce that clings perfectly to every bite.

• Make this the night before for the best flavor development
• Bring the salad out of the fridge 15 minutes before serving to take the chill off
• Add delicate garnishes like fresh dill or green onions right before plating so they stay vibrant

Pin it

This recipe has saved me countless times when I need something impressive but do not want to turn on the stove. It is the kind of food that makes people feel cared for.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, this actually tastes better after chilling for at least 15 minutes. The flavors meld beautifully, making it perfect for meal prep. You can store it in the refrigerator for up to 3 days.

→ What can I substitute for Greek yogurt?

Sour cream works well for the tangy element, or use a plant-based yogurt for a dairy-free version. The texture will remain creamy while adjusting the flavor profile slightly.

→ How do I serve this?

Enjoy it in lettuce cups for a low-carb option, pile onto whole-grain bread for open-faced sandwiches, or serve with crackers and vegetable sticks for a lighter presentation.

→ Can I use rotisserie chicken?

Absolutely! Rotisserie chicken is an excellent shortcut. Simply shred the meat and you'll save time while adding extra flavor to the final dish.

→ What vegetables add extra crunch?

Thinly sliced celery, radishes, or bell peppers work wonderfully. They complement the cucumber and add satisfying texture variations throughout each bite.

→ Is the mayonnaise necessary?

Not at all! The mayonnaise is optional and just adds extra richness. The Greek yogurt alone creates a perfectly creamy and tangy base on its own.