Description
This Creamy Cucumber Chicken Salad is a refreshing and healthy dish perfect for a light lunch or dinner. Combining tender cooked chicken with crisp cucumber and red onion, all tossed in a tangy Greek yogurt and dill dressing, it’s a flavorful and nutritious salad that’s quick to prepare and easy to customize.
Ingredients
Scale
Salad
- 2 cups cooked chicken breast, shredded or diced
- 2 cups cucumber, thinly sliced (about 1 large cucumber)
- 1/4 cup red onion, finely sliced
Dressing
- 1 cup plain Greek yogurt
- 2 tablespoons mayonnaise, optional for extra creaminess
- 2 tablespoons fresh dill, finely chopped or 2 teaspoons dried dill
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper to taste
Garnish
- Extra fresh dill
- Sliced green onions
Instructions
- Prepare the Dressing: In a large mixing bowl, combine the Greek yogurt, optional mayonnaise, chopped dill, fresh lemon juice, Dijon mustard, minced garlic, salt, and black pepper. Whisk thoroughly until the mixture is smooth and all ingredients are well incorporated.
- Combine Ingredients: Add the shredded or diced cooked chicken, thinly sliced cucumber, and finely sliced red onion to the bowl with the dressing. Gently toss everything together until the chicken and vegetables are evenly coated with the creamy dressing.
- Adjust Seasoning: Taste the salad and adjust the seasoning as desired. Add more salt, pepper, or lemon juice to enhance the flavors according to your preference.
- Chill: Cover the salad and refrigerate it for at least 15 minutes. This chilling time allows the flavors to meld together, making the salad even more delicious.
- Serve: Serve the salad chilled, garnished with extra fresh dill and sliced green onions for added flavor and a beautiful presentation.
Notes
- You can substitute mayonnaise with more Greek yogurt for a lighter dressing.
- Use fresh dill when possible for a brighter flavor.
- This salad can be served on its own, over greens, or with bread for a complete meal.
- Keep refrigerated and consume within 2 days for best freshness.
- To make it spicier, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.
