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Cold Cucumber Chicken Salad

Cold cucumber chicken salad is the perfect summer dish, offering a refreshing blend of flavors and textures. This delightful salad features tender chicken, crisp cucumbers, and a zesty yogurt dressing that create a light yet satisfying meal. Ideal for picnics or family gatherings, this recipe is not only quick to prepare but also a guaranteed crowd-pleaser. Enjoy it chilled for the ultimate summertime experience!

  • Total Time: 35 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 3–4 boneless, skinless chicken breasts (about 1 pound)
  • 2 medium fresh cucumbers, sliced
  • 1 cup plain Greek yogurt
  • 2 tbsp Dijon mustard
  • Juice of 1 lemon
  • 2 tbsp fresh dill, chopped
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved
  • 2 tbsp olive oil
  • ½ tsp garlic powder
  • 1 tsp honey (optional)

Instructions

  1. Cook the chicken by boiling or poaching until fully cooked (15-20 minutes). Allow it to cool before shredding or dicing into bite-sized pieces.
  2. While the chicken cools, wash and slice cucumbers and halve cherry tomatoes.
  3. In a bowl, mix Greek yogurt, Dijon mustard, olive oil, lemon juice, garlic powder, salt, pepper, and optional honey until smooth.
  4. In a large mixing bowl, combine shredded chicken, cucumbers, cherry tomatoes, and dill. Pour dressing over the mixture and gently toss to coat.
  5. Chill in the refrigerator for at least 30 minutes before serving.
  • Author: Ashley Adams
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Boiling/Poaching
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 290
  • Sugar: 6g
  • Sodium: 480mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 26g
  • Cholesterol: 75mg

Keywords: For added creaminess, consider adding diced avocado. Experiment with lime juice for a zesty twist. Store leftovers in an airtight container in the fridge for up to three days.