If you’re looking for a light, refreshing, and wholesome dish that’s perfect for warm days or a quick lunch, look no further than this Cucumber Dill Chicken Salad. Crisp cucumbers, tender chicken, and a zesty, creamy dressing come together in a way that’s both satisfying and fresh. Trust me, once you try this, you’ll be hooked. It’s easy to make, full of flavor, and perfect for meal prep or a picnic!

Why You’ll Love Cucumber Dill Chicken Salad
This recipe isn’t just about being healthy it’s about enjoying a flavorful, satisfying meal without any fuss. Whether you’re trying to eat lighter, need a quick lunch, or just crave something that’s both light and filling, this salad checks all the boxes. Here’s why it’s a must-try:

Versatile: You can serve it on its own, in a wrap, or on top of greens. The possibilities are endless!
Budget-Friendly: The ingredients are simple, affordable, and easy to find at any grocery store.
Quick and Easy: It comes together in no time—just chop, mix, and enjoy. Perfect for busy days when you want something light but satisfying.
Customizable: Want more crunch? Add some nuts or seeds. Craving extra creaminess? Add a touch more mayo or Greek yogurt.
Crowd-Pleasing: Light, fresh, and creamy this salad is perfect for potlucks, picnics, or a simple lunch that everyone can enjoy.

Ingredients in Cucumber Dill Chicken Salad
This salad comes together with fresh ingredients that balance lightness and richness. Here’s a breakdown of the key ingredients:

Chicken Breast: The star of the show! Tender, cooked chicken adds protein and substance to the salad. You can use leftover rotisserie chicken for even easier prep.
Cucumbers: Crisp, fresh, and hydrating, cucumbers provide that perfect crunch that complements the creamy dressing.
Greek Yogurt: For a creamy, tangy base for the dressing. It’s lighter than mayo but still gives that satisfying richness.
Mayonnaise: Adds a little extra creaminess and flavor to the dressing, balancing out the tang of the Greek yogurt.
Dill: Fresh dill gives the salad its bright, herbal flavor. It’s the perfect match for the cucumber and chicken.
Lemon Juice: A splash of lemon juice adds freshness and a touch of acidity to cut through the creaminess.
Garlic: A little minced garlic adds depth of flavor to the dressing.
Salt and Pepper: To taste, ensuring the dressing is well-seasoned and balanced.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions
Let’s dive into the steps to create this flavorful masterpiece:

Cook the Chicken: Start by cooking the chicken breasts. You can grill, bake, or pan-sear them—whichever method you prefer. Once the chicken is cooked, let it rest before slicing or shredding it into bite-sized pieces.
Prepare the Vegetables: While the chicken is cooling, slice the cucumbers into thin rounds. You can also halve them if you prefer a smaller bite.
Make the Dressing: In a bowl, combine the Greek yogurt, mayonnaise, fresh dill, lemon juice, minced garlic, salt, and pepper. Mix everything together until smooth. Taste and adjust the seasoning as needed.
Combine the Salad: In a large bowl, combine the chicken and cucumbers. Pour the dressing over the mixture and toss everything together gently to coat evenly.
Serve and Enjoy: Serve the salad on a bed of greens, in a wrap, or just on its own. It’s perfect for meal prep and can be stored in the fridge for a couple of days.

Nutrition Facts:
Servings: 4
Calories per serving: 250
(Note: Please refer to the recipe card for the full nutrition breakdown.)

Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

How to Serve Cucumber Dill Chicken Salad
This salad is versatile and can be served in many ways. Here are a few serving suggestions to enhance your dining experience:

Serve on a bed of mixed greens or spinach for extra veggies and texture.
Wrap it up in a gluten-free wrap or pita for a quick, satisfying lunch.
Pair with a side of roasted potatoes or whole grain crackers for added crunch and heartiness.

Additional Tips
Here are some extra tips to help you get the most out of this recipe:

Use leftover chicken or rotisserie chicken to save time on cooking.
For added texture and crunch, try adding some chopped almonds, walnuts, or sunflower seeds.
Make sure to chill the salad for at least 30 minutes in the fridge before serving to allow the flavors to meld together.
You can make the dressing ahead of time and store it in the fridge for up to 3 days.

FAQ’s

Name: Cucumber Dill Chicken Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 2 cups cooked chicken breast, shredded; 1 cucumber, diced; 1/4 cup red onion, finely chopped; 1/4 cup fresh dill, chopped; 1/2 cup plain Greek yogurt; 2 tablespoons mayonnaise; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; Salt and pepper, to taste; 1 tablespoon olive oil (optional, for extra richness)

Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are a great alternative and will add more flavor and tenderness to the salad.
Can I make this salad ahead of time?
Absolutely! This salad keeps well in the fridge for a couple of days, so it’s perfect for meal prep.
Is this salad gluten-free?
Yes, this salad is naturally gluten-free. Just be sure to check the ingredients on any wraps or sides you serve with it.
Can I use a different herb instead of dill?
Yes! You can swap dill for parsley, basil, or tarragon, depending on your flavor preferences.
How do I keep the salad from getting soggy?
To keep it from getting soggy, store the dressing separately and only combine it with the chicken and cucumbers when you’re ready to serve.
Can I make this salad dairy-free?
Yes! You can substitute the Greek yogurt and mayonnaise with dairy-free versions or use avocado for a creamy, dairy-free dressing.
What can I add to make it spicier?
For a little heat, add some diced jalapeños, red pepper flakes, or a splash of hot sauce to the dressing.
Can I use frozen chicken?
Fresh is best, but if you have frozen chicken, just make sure to thaw it properly before cooking.
What can I serve this salad with?
This salad pairs wonderfully with a side of roasted vegetables, whole-grain crackers, or a light soup for a full meal.
How long will leftovers last?
Leftovers can be stored in the fridge for up to 3 days. Be sure to keep the salad in an airtight container to maintain freshness.

Conclusion
Cucumber Dill Chicken Salad is the kind of dish that feels like a breath of fresh air light, refreshing, and full of flavor. Whether you’re enjoying it for lunch, dinner, or as a make-ahead meal, this salad is easy to prepare, satisfying, and perfect for any occasion. So, grab your ingredients, toss everything together, and enjoy this deliciously simple salad!

Cucumber Dill Chicken Salad

Author: Andy
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Salad
Method: Mixing
Cuisine: American
Diet: Low Fat

Print Recipe

Description

A light and refreshing chicken salad featuring tender chicken, crisp cucumbers, and fresh dill, all tossed in a creamy yogurt dressing.

Ingredients

Scale

2 cups cooked chicken breast, shredded
1 cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh dill, chopped
1/2 cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper, to taste
1 tablespoon olive oil (optional, for extra richness)

Instructions

In a large bowl, combine the shredded chicken, diced cucumber, chopped red onion, and fresh dill.
In a separate small bowl, mix together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, and olive oil (if using).
Pour the dressing over the chicken mixture and stir until everything is well coated.
Season with salt and pepper to taste.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve on a bed of lettuce, in a wrap, or with crackers as a light meal or appetizer.

Notes

If you prefer a lighter dressing, you can use all Greek yogurt and omit the mayonnaise.
For added texture, consider adding chopped celery or apples to the salad.
This salad can be made ahead of time and stored in the refrigerator for up to 2 days.