Save The kitchen was too warm that afternoon, and I was rummaging through the fridge trying to avoid turning on the stove. I spotted leftover chicken, a cucumber I'd forgotten about, and a half-empty container of Greek yogurt. What started as desperation turned into something I now make on purpose. The creamy tang of yogurt mixed with fresh dill and the snap of cold cucumber felt like exactly what summer should taste like. It's become my go-to when I want something filling but light, something that doesn't heat up the whole house.
I brought this to a potluck once without much fanfare, just tossed it in a bowl and hoped for the best. Two people asked for the recipe before I even finished my first plate. One friend texted me later that week saying she'd made it three times already. There's something about the freshness of it that makes people feel like they're eating something virtuous, even though it's creamy and indulgent enough to feel like a treat.
Ingredients
- Cooked chicken breast: Shredded or diced, this is your protein base and works beautifully whether it's freshly poached, grilled, or pulled from a rotisserie bird.
- Cucumber: Slice it thin so every bite has that refreshing crunch without overwhelming the creamy dressing.
- Red onion: A small amount adds a sharp bite that balances the richness, but slice it fine so it doesn't take over.
- Plain Greek yogurt: The tangy backbone of the dressing, thick enough to cling to everything without being heavy.
- Mayonnaise: Optional, but it adds a silky richness that makes the dressing feel more luxurious.
- Fresh dill: This is what makes the whole thing sing, bright and herbal with a slight anise note that pairs perfectly with cucumber.
- Fresh lemon juice: Brightens everything up and keeps the flavors from feeling too flat or one-note.
- Dijon mustard: Just a teaspoon adds depth and a subtle sharpness that ties the dressing together.
- Garlic clove: Minced fine, it brings a quiet warmth without shouting.
- Salt and black pepper: Essential for bringing all the flavors into focus, taste as you go.
Instructions
- Mix the dressing:
- In a large bowl, whisk together the Greek yogurt, mayonnaise, dill, lemon juice, Dijon, garlic, salt, and pepper until it's smooth and cohesive. The smell of fresh dill and lemon will hit you right away, and you'll know you're on the right track.
- Toss everything together:
- Add the chicken, cucumber, and red onion to the bowl and toss gently with a spoon or your hands until everything is coated. Be gentle so the cucumber doesn't bruise or release too much water.
- Adjust the seasoning:
- Taste a bite and see what it needs, maybe more salt, a squeeze of lemon, or a grind of pepper. This is where you make it yours.
- Let it chill:
- Cover the bowl and refrigerate for at least 15 minutes if you have the time. The flavors meld together and the salad gets even better as it sits.
- Serve cold:
- Spoon it into bowls or onto a bed of greens, and garnish with extra dill or sliced green onions if you want it to look as good as it tastes.
Save I started packing this in mason jars for lunch and it changed my whole week. I'd layer the dressing on the bottom, then the chicken, then the cucumber on top, and by the time I shook it up at noon, everything was perfectly coated and cold. My coworker saw me eating it one day and said it looked like something from a fancy café, but really it was just leftovers in a jar.
Serving It Your Way
This salad is as flexible as it gets. I've eaten it straight from the bowl with a fork, piled it into lettuce cups for a low-carb lunch, and spread it on toasted sourdough when I needed something more substantial. It also works beautifully on crackers if you're serving it as an appetizer, or spooned over a bed of mixed greens if you want to stretch it into a bigger meal. However you serve it, it always feels fresh and intentional.
Making It Ahead
This is one of those rare salads that actually improves after a night in the fridge. The flavors deepen, the chicken soaks up the dressing, and everything tastes more cohesive. I usually make it in the morning and let it sit until dinner, or even the night before if I'm meal prepping. Just give it a quick stir before serving and maybe add a little extra lemon juice to wake it back up. If you're worried about the cucumber getting too soft, you can always add it right before serving instead.
Ways to Change It Up
Once you've made this a few times, you'll start seeing all the ways you can tweak it. I've added thinly sliced celery for extra crunch, swapped the red onion for shallots when I wanted something milder, and even stirred in a handful of halved cherry tomatoes when they were at their peak. If you don't have dill, try fresh parsley or basil, though the flavor will shift in a different direction. You can also use rotisserie chicken to save time, or poach your own if you want control over the seasoning.
- Add thinly sliced radishes for a peppery bite and extra color.
- Stir in a handful of chopped walnuts or almonds for richness and texture.
- If you want it spicier, add a pinch of cayenne or a dash of hot sauce to the dressing.
Save Every time I make this, I'm reminded that the best recipes aren't always the complicated ones. Sometimes it's just about letting good ingredients do their thing with a little help from fresh herbs and a squeeze of lemon.
Common Questions
- → Can I make this ahead of time?
Yes, this salad actually improves when made ahead. Prepare it up to 24 hours in advance and store covered in the refrigerator. The flavors meld together beautifully, and the textures remain crisp since the dressing coats everything evenly.
- → What type of chicken works best?
Cooked chicken breast is ideal for this salad. You can poach, bake, or grill it fresh, or use rotisserie chicken from the store for convenience. Simply shred or dice it into bite-sized pieces before mixing with the other ingredients.
- → How can I make this dairy-free?
Substitute the Greek yogurt with a dairy-free yogurt alternative such as cashew, coconut, or oat-based yogurt. Use vegan mayonnaise or skip it entirely. The salad remains creamy and delicious while accommodating dairy-free diets.
- → What vegetables can I add or substitute?
Enhance the salad with thinly sliced celery, radishes, or bell peppers for extra crunch. Cherry tomatoes, snap peas, or shredded carrots add color and nutrition. Feel free to customize based on what you have available and your taste preferences.
- → How should I serve this salad?
Serve chilled as a standalone dish, tucked into crisp lettuce cups for a low-carb option, layered on whole-grain bread for a sandwich, or alongside crackers for a light meal. It works equally well as a main course or side dish at gatherings.
- → Can I adjust the dressing consistency?
Absolutely. For a thicker dressing, use more Greek yogurt and less mayonnaise. For a lighter consistency, add a tablespoon of fresh lemon juice or a splash of milk. Taste and adjust seasonings throughout to achieve your preferred flavor balance.