Cold Cucumber Chicken Salad is the perfect dish to cool you down on a hot summer day. Imagine crisp cucumbers mingling with tender chicken, all coated in a tangy dressing that dances on your taste buds. cozy chicken soup tender chicken recipes For more inspiration, check out this sticky honey chicken recipe recipe.
Every bite of this salad brings back memories of family picnics, where laughter and delicious food filled the air. It’s the kind of dish that makes you feel like you’re lounging by the pool, even if you’re just sitting on your sofa.
[info_box title=”Why You’ll Love This Recipe”] This Cold Cucumber Chicken Salad is incredibly easy to whip up, making it perfect for busy days. Its refreshing flavor profile is a delightful break from heavy meals. With vibrant colors and textures, it’s visually appealing on any plate. Enjoy it as a light meal or a side at barbecues and gatherings. [/info_box]
One time, I made this salad for a family gathering, and everyone raved about how refreshing it was. The kids even asked for seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust the amount depending on how many people you’re feeding.
Cucumbers: Opt for firm, fresh cucumbers for crunch; English cucumbers work great due to their minimal seeds.
Greek Yogurt: A healthier alternative to mayonnaise; it adds creaminess and protein while keeping the dish light.
Lemon Juice: Freshly squeezed lemon juice gives a bright zing that enhances flavor beautifully.
Dill: Fresh dill adds an aromatic touch; if unavailable, dried dill can work but use less.
Salt and Pepper: Essential seasonings to enhance all the flavors in your salad.
Optional Add-ins: Feel free to add red onion or chopped nuts for extra crunch and flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepping this Cold Cucumber Chicken Salad is simple and fun! Just follow these steps: For more inspiration, check out this watermelon feta salad recipe.
Cook the Chicken: Start by boiling or grilling your chicken breasts until they are fully cooked through—about 15-20 minutes should do it. Let them cool before shredding.
Prepare the Cucumbers: While the chicken cools, slice your cucumbers into thin half-moons. The more uniform, the better they look in your salad.
Mix Dressing Ingredients: In a bowl, whisk together Greek yogurt, lemon juice, fresh dill, salt, and pepper until smooth and creamy. This dressing will be the magic glue holding everything together.
Toss Everything Together: In a large bowl, combine shredded chicken and cucumber slices. Pour over the dressing and gently toss until everything is evenly coated.
Chill Before Serving: For optimal flavor, let your salad chill in the fridge for at least 30 minutes before serving. This allows all those wonderful flavors to mingle!
Enjoy this delightful Cold Cucumber Chicken Salad as a refreshing lunch or side dish that will leave everyone asking for your secret recipe! low carb meal ideas. light and refreshing dessert.
[info_box title=”You Must Know”] This refreshing Cold Cucumber Chicken Salad is a perfect summer dish, combining crispy cucumbers and tender chicken. The vibrant colors and textures create a delightful presentation that will impress guests at any gathering. Plus, it’s easy to whip up on busy days! [/info_box]
Perfecting the Cooking Process
Start by poaching the chicken gently in seasoned water to ensure it stays juicy and flavorful. While the chicken cools, chop the cucumbers and prep the dressing for a seamless assembly.
Add Your Touch
Feel free to swap out ingredients based on your taste! Add nuts for crunch, or toss in some feta cheese for a salty kick that pairs perfectly with the fresh vegetables.
Storing & Reheating
Store leftovers in an airtight container in the fridge. Enjoy cold within three days for optimal freshness; this salad doesn’t reheat well due to its delicate ingredients.
[info_box title=”Chef’s Helpful Tips”] For perfect flavor balance, always taste your dressing before mixing it into the salad. Fresh herbs like dill or mint can elevate the dish immensely. A squeeze of lemon just before serving brightens everything up! [/info_box]
Sometimes, I make this salad for potlucks, and it’s always a hit—everyone asks for my secret. Little do they know, it’s all about keeping it simple and fresh!
FAQ
What type of chicken is best for Cold Cucumber Chicken Salad?
Using poached or rotisserie chicken keeps it tender and flavorful in this refreshing salad.
Can I use Greek yogurt instead of mayo?
Absolutely! Greek yogurt adds creaminess while cutting down on calories in your Cold Cucumber Chicken Salad.
How can I make this salad vegan?
Swap chicken for chickpeas or tofu and use a plant-based dressing for a delicious vegan option!
Cold Cucumber Chicken Salad
Cold Cucumber Chicken Salad is a refreshing and light dish perfect for hot summer days. Combining crisp cucumbers with tender chicken, this salad is coated in a zesty Greek yogurt dressing that elevates its flavor profile. Ideal for both family gatherings and quick lunches, it’s sure to impress with its vibrant colors and satisfying crunch. Enjoy it chilled to allow the flavors to meld beautifully!
- Total Time: 35 minutes
- Yield: Serves 4
Ingredients
- 3 cups cooked boneless, skinless chicken breast, shredded
- 2 cups English cucumbers, sliced
- 1 cup plain Greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- Salt and pepper to taste
- Optional: 1/4 cup red onion, diced; 1/4 cup chopped nuts
Instructions
- 1. Cook the chicken by boiling or grilling until fully cooked (15-20 minutes). Let cool before shredding.
- 2. Slice cucumbers into thin half-moons.
- 3. In a bowl, whisk together Greek yogurt, lemon juice, dill, salt, and pepper until smooth.
- 4. In a large bowl, combine shredded chicken and cucumber slices. Pour dressing over the top and toss gently until evenly coated.
- 5. Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling or Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 70mg
Keywords: For added flavor, consider incorporating feta cheese or chopped nuts. This salad can be easily made vegan by substituting chicken with chickpeas or tofu and using a plant-based yogurt.
