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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

Scale
  • 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. 1. Cook the chicken by boiling or grilling until fully cooked (15-20 minutes). Let cool before shredding.
  2. 2. Slice cucumbers into thin half-moons.
  3. 3. In a bowl, whisk together Greek yogurt, lemon juice, dill, salt, and pepper until smooth.
  4. 4. In a large bowl, combine shredded chicken and cucumber slices. Pour dressing over the top and toss gently until evenly coated.
  5. 5. Chill in the refrigerator for at least 30 minutes before serving.
  • Author: Stefanie Weber
  • 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.