Fresh Cucumber Chicken Salad

This recipe transforms simple ingredients into a satisfying dish that’s bursting with flavor and texture.

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Chill Time 15

Total Time 20

Course: Salad

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 cups cooked chicken shredded or diced (rotisserie chicken works great!)
1 cup English cucumber finely diced (about 1/2 of a medium cucumber)
1/2 cup celery finely diced
1/4 cup red onion minced
1/2 cup mayonnaise (or Greek yogurt for a lighter option)
1 tablespoon fresh dill chopped
1 tablespoon fresh parsley chopped
1 teaspoon Dijon mustard
1 teaspoon lemon juice
to taste salt
to taste freshly ground black pepper

Equipment

Medium Bowl

Method

If you haven't already, cook and shred or dice your chicken. Using pre-cooked rotisserie chicken is a fantastic time-saver. Aim for bite-sized pieces that will mix well with the other ingredients.
2 cups cooked chicken
Finely dice the English cucumber, celery, and red onion. For the cucumber, it’s best to remove the seeds if they are large and watery; this helps prevent the salad from becoming too soggy. Mince the red onion very finely to ensure its flavor is distributed evenly without being overpowering. Chop your fresh dill and parsley.
1 cup English cucumber, 1/2 cup celery, 1/4 cup red onion, 1 tablespoon fresh dill, 1 tablespoon fresh parsley
In a medium bowl, combine the mayonnaise (or Greek yogurt), chopped fresh dill, chopped fresh parsley, Dijon mustard, and lemon juice. Stir well until all the ingredients are thoroughly combined and the dressing is smooth.
1/2 cup mayonnaise, 1 tablespoon fresh dill, 1 tablespoon fresh parsley, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice
Add salt and freshly ground black pepper to the dressing. Start with a pinch of each and taste, adjusting as needed. The Dijon mustard and lemon juice add a lovely tang, so balance it with the salt and pepper for the perfect flavor profile.
to taste salt, to taste freshly ground black pepper
Add the prepared chicken, diced cucumber, diced celery, and minced red onion to the bowl with the dressing.
2 cups cooked chicken, 1 cup English cucumber, 1/2 cup celery, 1/4 cup red onion, 1/2 cup mayonnaise
Gently fold all the ingredients together until the chicken and vegetables are evenly coated with the creamy dressing. Be careful not to overmix, which can make the cucumber mushy.
For the best flavor, cover the bowl and refrigerate the Fresh Cucumber Chicken Salad for at least 15-30 minutes. This allows the flavors to meld together beautifully.
Serve chilled on your favorite bread, crackers, lettuce wraps, or directly from the bowl.

Notes

Leftover salad should be stored in an airtight container in the refrigerator and will stay fresh for up to 3-4 days. This salad is best served cold or at room temperature and does not require reheating.