When summer temperatures rise and I start craving something light and refreshing, I always turn to this Cold Cucumber Chicken Salad. With juicy chicken, crisp cucumbers, and a tangy yogurt-based dressing, this dish hits the spot every single time. It’s simple to prepare, packed with flavor, and looks just as good as it tastes.
Why You’ll Love This Recipe
I like how effortless it is to throw this salad together—just a handful of fresh ingredients and a quick poach of the chicken, and I’ve got a satisfying meal ready in no time. It’s ideal for meal prep or last-minute gatherings, and it’s always a crowd-pleaser. The crunchy cucumbers, creamy yogurt dressing, and bright herbs make each bite feel like a cool breeze on a hot day.
Whether I serve it as a main course or a side, I love that it’s filling yet light, and incredibly customizable depending on what I’ve got in the fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts
cucumbers
plain Greek yogurt
Dijon mustard
freshly squeezed lemon juice
fresh dill
salt and pepper
cherry tomatoes
Directions
Cook the Chicken: I start by poaching the chicken breasts in boiling water for 15-20 minutes. It’s the best way to keep them moist and tender. Once they’re done, I let them cool completely.
Make the Dressing: While the chicken cools, I whisk together the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper in a bowl. The tangy aroma always makes me excited for the first bite.
Chop the Vegetables: I dice the cucumbers and halve the cherry tomatoes, then finely chop the fresh dill. These fresh ingredients are what give the salad its signature crunch and brightness.
Shred the Chicken: Once the chicken is cool, I shred it into bite-sized pieces. It’s strangely therapeutic and ensures every bite of salad has a bit of protein.
Mix Everything: In a big bowl, I toss the shredded chicken with the cucumbers, tomatoes, dill, and creamy dressing. I mix it gently so everything gets nicely coated.
Chill and Serve: I let the salad chill in the fridge for about 30 minutes before serving—it gives the flavors a chance to meld together beautifully.
Sometimes I like to switch things up by adding a handful of chopped nuts like walnuts or almonds for extra crunch. If I’m out of dill, I’ve swapped in fresh parsley or even mint. I’ve also tried this with zucchini in place of cucumber, and it’s just as refreshing. For a vegetarian twist, I’ll use chickpeas or tofu instead of chicken.
Storage/Reheating
I store leftovers in an airtight container in the fridge, and they stay fresh for up to 3 days. I always enjoy this salad cold, so there’s no reheating necessary—perfect for grabbing a quick, no-fuss meal straight from the fridge.
FAQs
What is the best way to cook chicken for this salad?
Poaching works best for this recipe. It keeps the chicken moist and tender without drying it out, which is perfect for a cold salad.
Can I prepare this salad ahead of time?
Yes, I often make it a day or two in advance. The flavors develop nicely as it sits in the fridge, making it even tastier the next day.
Is there a vegetarian version of this salad?
Definitely. I’ve replaced the chicken with chickpeas or cubed tofu for a vegetarian-friendly option, and it’s still just as satisfying.
Can I use regular yogurt instead of Greek yogurt?
I’ve used regular plain yogurt in a pinch, but Greek yogurt gives the dressing a thicker, creamier texture that I prefer.
What should I serve with this salad?
I usually enjoy it on its own, but when I want something extra, I’ll serve it with crusty bread, pita chips, or even a slice of quiche for a fuller meal.
Conclusion
This Cold Cucumber Chicken Salad is my ultimate summer go-to. It’s simple, refreshing, and packed with flavor. I love how versatile it is—it fits right in at a backyard BBQ, a light lunch, or as part of a bigger dinner spread. Whether I’m making it for myself or to impress guests, this salad always delivers.
Cold Cucumber Chicken Salad is a light, refreshing dish combining tender chicken, crisp cucumbers, juicy tomatoes, and a tangy yogurt‑mustard dressing. Perfect for summer lunches, potlucks, or a cool dinner option.
Ingredients
2 boneless, skinless chicken breasts
2 medium cucumbers, diced
1 cup cherry tomatoes, halved
½ cup plain Greek yogurt
1 tsp Dijon mustard
Juice of ½ lemon (or to taste)
Fresh dill, chopped (or parsley)
Salt & pepper, to taste
Instructions
Bring a pot of water to a gentle boil, add the chicken breasts, reduce to a simmer, and cook for 15–20 minutes until fully cooked. Remove and let cool completely.
While chicken cools, in a bowl whisk together Greek yogurt, Dijon mustard, lemon juice, salt, and pepper to form the dressing.
Dice the cucumbers, halve the cherry tomatoes, and finely chop the fresh dill (or parsley).
Shred or cube the cooled chicken into bite-sized pieces.
In a large bowl, gently toss together chicken, cucumbers, tomatoes, dill, and the dressing until everything is evenly coated.
Cover and chill in the refrigerator for at least 30 minutes to let flavors meld before serving.
Notes
Drain excess water from cucumbers (you can salt them lightly ahead of time and let sit in a colander) to prevent a watery salad.
Swap dill with parsley, mint, or basil for variation.
Add crunch with chopped nuts (walnuts, almonds) or seeds (pumpkin, sunflower).
Use rotisserie chicken to skip the cooking step.
To make it vegan, replace chicken with chickpeas or tofu and use a plant‑based yogurt.
