On a hot, sunlit afternoon I wanted something that felt like summer in a bowl—bright, cool, and utterly uncomplicated. That’s how this refreshing cucumber dill chicken salad became a regular in my rotation. The combination of cucumber’s clean, watery crunch and dill’s immediate, summer-herb brightness is the kind of thing that smells like a porch full of basil pots and tastes like a backyard picnic. With rotisserie chicken (or leftover grilled chicken), a tangy Greek yogurt-based dressing, and a handful of crisp veg, this salad comes together in under 10 minutes and practically sings on the tongue.
I tested this recipe a few different ways: once with leftover grilled chicken thighs, once with shredded rotisserie, and once with a quick poach when I had extra time. Small differences in texture are worth noting—grilled chicken adds smoky edges and a firmer bite, while rotisserie gives you juicy, shreddable pieces that soak up the dressing in the best way. The dressing itself is simple—Greek yogurt, a touch of Dijon, lemon juice, and a little salt—but it changes the whole salad as it cools and melds with the cucumbers and herbs. When you taste it right after mixing it might feel bright and slightly sharp; let it sit in the fridge for 30 minutes and the flavors mellow into something silkier and more harmonious.
Ingredients: What You’ll Need
- Rotisserie or cooked chicken – the protein base; shredded or chopped, it soaks up the dressing. Grilled chicken brings smoky notes, rotisserie brings convenience.
- Full-fat Greek yogurt – makes the dressing tangy and creamy while keeping the salad bright; can be swapped for mayo if you want richer flavor.
- Dijon mustard – adds a subtle sharpness and helps emulsify the dressing so it clings to the chicken and veggies.
- Fresh lemon juice – the acid that lifts everything; use fresh for the brightest flavor.
- Green onions (scallions) – give a milder onion bite and a little crunch; white or red onion will work if you prefer more bite.
- Seedless cucumber – cooling, hydrating crunch; peel or leave the skin on depending on the waxiness and your texture preference.
- Celery – adds a crisp, slightly bitter crunch that balances the creaminess of the dressing.
- Fresh parsley – bright herbaceous notes that play nicely with dill; flat-leaf parsley works best for flavor.
- Dill (dried or fresh) – the signature flavor; fresh is best when available, but dried still adds that classic dill aroma.
- Salt & freshly ground black pepper – essential to making the flavors pop; always taste and adjust.
- Optional add-ins – avocado for creaminess, cherry tomatoes for sweetness, or toasted nuts for crunch and a nutty finish.
Preparation Instructions: Quick & Simple Steps for a Refreshing Cucumber Dill Chicken Salad
I keep this recipe deliberately fast because I want it to be something you can throw together between errands or after the pool. Below is the tested, step-by-step method I use at home — with extra cues so you know what to watch for.
- Start with the chicken: chop or shred about three cups of rotisserie chicken into small, bite-sized pieces. I always chill the chicken first if possible — cold chicken holds the dressing better and the salad tastes fresher. If the chicken is warm the yogurt can thin out too much.
- Make the dressing: in a large mixing bowl combine two-thirds cup full-fat Greek yogurt, a tablespoon of Dijon mustard, and the juice of half a lemon. Whisk until the dressing is smooth and slightly glossy. The lemon should cut through the richness of the yogurt; if it tastes flat, a tiny pinch of salt usually wakes it up faster than adding more lemon.
- Add the aromatics and veg: fold in a third cup chopped green onions, three-quarters cup peeled and chopped seedless cucumber, half a cup chopped celery, and a quarter cup chopped fresh parsley. I like to chop the cucumber into small dice so each bite gets crunch but not a flood of water. If your cucumbers are particularly watery, sprinkle them with a pinch of salt and let them sit 5–10 minutes, then pat dry.
- Combine with chicken and season: add the chopped chicken to the bowl, then season with a teaspoon dried dill (or a tablespoon chopped fresh dill), a teaspoon sea salt, and a quarter teaspoon freshly ground black pepper. Gently fold everything together until well integrated — too vigorous mixing will bruise the herbs and break the chicken into shreds that are too small.
- Chill for flavor: cover the salad with plastic wrap and refrigerate for at least 30 minutes. This step is important — the dressing soaks into the chicken and the dill softens just enough to become floral rather than sharp. If you’re in a rush, 10–15 minutes will still be tasty, but I prefer the fuller melding of flavors after a half hour.
- Final stir and serving: before serving, give the salad a gentle stir and taste for salt. If it tastes heavy, a splash more lemon will brighten it; if it’s too tart, a small drizzle of olive oil or a teaspoon of honey tames it. Fold in any last-minute cucumber just before plating to keep maximum crunch.
Time-saving tips I actually use: keep a container of shredded rotisserie chicken in the fridge for fast lunches, and wash and dry herbs in a salad spinner as soon as you bring them home so they’re ready. If I’m prepping for company, I’ll make the dressing and chop everything up to a few hours ahead and only combine at the last minute so the cucumbers stay crisp.
Nutritional Benefits: Packing Flavor and Nutrition
This salad is a good example of food that feels indulgent but is honest about nutrition. It gives you satisfying protein, hydrating veggies, and a touch of healthy fat if you choose full-fat yogurt or add avocado.
Why the ingredients matter:
- Chicken – a lean source of complete protein that helps keep you full and repairs muscle tissue. Using chicken also keeps the salad flexible across diets.
- Cucumber – mostly water, cucumbers are hydrating and low in calories, and they add a fresh mouthfeel that lightens the dish.
- Dill – beyond flavor, dill contributes small amounts of vitamin C and antioxidants and aids digestion; it’s a traditional pairing for cucumber for good reason.
- Greek yogurt – provides protein and probiotics (if live cultures are present). It also creates a creamy mouthfeel without needing heavy mayonnaise.
Approximate nutritional breakdown (per serving, assuming the recipe makes 4 servings): calories ~260, protein ~28 g, fat ~12 g, carbohydrates ~6 g. These are estimates and will vary with the brand of yogurt, exact chicken cuts, and any add-ins like nuts or avocado.
Want to boost this into a superfood salad? Fold in a tablespoon of hemp seeds for extra omega-3s, or sprinkle a handful of arugula for bitter greens that add both flavor and nutrients.
Serving Suggestions: Best Pairings for Your Salad
I serve this salad a lot of different ways depending on mood and who’s at the table. Here are my favorite go-to pairings:
- On whole-grain bread or in a wrap – spoon the salad into a thick slice of toasted whole-grain bread or a wrap for a portable lunch. The bread soaks up the dressing without becoming soggy if you use hearty slices.
- Stuffed into pita pockets – the pockets make for neat serving at picnics and give a pleasant textural contrast.
- As a side to grilled meats – the cool salad pairs beautifully with smoky grilled chicken or fish; think of it as the bright counterpoint to charred flavors.
- With chilled drinks – a citrusy iced tea or fresh lemonade works beautifully. The acidity in drinks echoes the lemon in the salad and keeps the meal feeling crisp and summery.
For gatherings, serve the salad in a wide shallow bowl and garnish with extra fresh dill and a few thin lemon wedges. It photographs nicely and the extra herbs give a fresh aroma as guests approach the table.
Variations: Try Different Ingredients or Dressings
I tinker with this salad depending on what’s in the fridge. A few variations I’ve tested and come back to:
- Vegetarian/vegan swap – replace chicken with chickpeas or cubed, pressed tofu. Use dairy-free yogurt or vegan mayo for the dressing.
- Tangy vinaigrette version – swap the yogurt for a lemon-olive oil vinaigrette if you want something lighter and oil-based; add a teaspoon of honey or agave for balance.
- Herb-forward – double the herbs and use equal parts dill and tarragon for a more aromatic profile.
- With fruit – add diced apple or pear for sweetness and crunch, which plays nicely with the dill and yogurt.
- Nutty crunch – toasted almonds, pumpkin seeds, or chopped walnuts add texture and a toasty note that contrasts the salad’s coolness.
Small experiments to try: swap half the Greek yogurt for mayo if you want richer mouthfeel, or stir in a teaspoon of honey mustard for a sweeter angle. I’ve made it without parsley when I ran out — it’s still delicious, but that green freshness is missed.
Tips for Sourcing Fresh Ingredients
Fresh ingredients make a huge difference in a salad like this where few things hide behind heavy cooking. Here’s what I do:
- Farmers’ markets – cucumbers and herbs bought at a farmers’ market are often more fragrant and less waxy than supermarket produce. If dill is in season, buy a small bunch — it goes a long way.
- Community-supported agriculture (CSA) – if you’re in a program, this salad benefits from the weekly herb and cucumber boxes. It’s a great way to use up the week’s produce quickly.
- Grow dill at home – dill is actually pretty easy in a sunny window box; snip as needed and it keeps longer than you’d think if you wrap the stems in a damp paper towel and refrigerate.
- Choose the chicken wisely – if you’re buying rotisserie, pick one with minimal seasoning so the salad’s dill-lemon flavors shine. If grilling, salt the chicken in advance and rest it well so juices redistribute.
Freshness impact: freshly chopped herbs and crisp cucumbers deliver a stronger aroma and cleaner mouthfeel. Stale or limp herbs will make the salad taste muted and flat; always sniff your dill — it should smell bright and grassy.
FAQ
Can I use mayonnaise instead of Greek yogurt in this salad?
Yes. You can substitute equal parts mayonnaise for the Greek yogurt. The salad will be richer and slightly less tangy — for a lighter option, try half Greek yogurt and half mayo. For a vegan version, use vegan mayo or dairy-free yogurt.
How long will the cucumber dill chicken salad keep in the fridge?
Store the salad in an airtight container in the refrigerator for up to 3–4 days. Stir before serving. Avoid freezing — the cucumbers and yogurt-based dressing don’t freeze well and the texture will suffer.
Can I make this salad ahead of time?
Yes. You can prepare the chicken and dressing up to a day ahead. To keep the cucumbers crisp, either add them just before serving or fold them in right before plating. The recipe also recommends chilling the assembled salad at least 30 minutes to let flavors meld.
How can I prevent the cucumbers from making the salad soggy?
Use seedless cucumbers, peel if desired, and remove excess moisture: sprinkle sliced cucumber with a little salt, let sit 5–10 minutes, then pat dry with paper towels. You can also fold the cucumber in at the last minute to preserve crunch.
Can I make a vegetarian or vegan version?
Absolutely. Replace the chicken with chickpeas, cubed tofu, tempeh, or a mix of beans for a vegetarian version. For vegan, use dairy-free yogurt or vegan mayo and check any added ingredients for animal products.
Conclusion: Enjoy Your Light, Refreshing Meal
This cucumber dill chicken salad is one of those recipes I reach for when I want something that tastes like summer without requiring babysitting in the kitchen. It’s fast, forgiving, and versatile — whether you’re packing lunches for work, serving a light dinner, or bringing something bright to a potluck. The important things to remember are: use fresh dill if you can, keep the cucumber crisp (or add it last), and don’t skip the chill time if you want the flavors to soften and harmonize.
Try it a few times, tweak it to your taste, and you’ll quickly learn which variation becomes your default. Come back to this one when you need a cooling, protein-packed salad that feels like sunshine on a plate.
Refreshing Cucumber Dill Chicken Salad
Ingredients
Method
- Start by chopping 3 cups of rotisserie chicken into small, bite-sized pieces. Make sure the chicken is chilled for the best flavor and texture.
- In a large mixing bowl, combine 2/3 cup of full-fat Greek yogurt, 1 tablespoon of Dijon mustard, and the juice of 1/2 lemon. Stir until all ingredients are evenly mixed.
- Add 1/3 cup of chopped green onions, 3/4 cup of peeled and chopped seedless cucumber, 1/2 cup of chopped celery, and 1/4 cup of chopped fresh parsley to the bowl. Gently fold the vegetables into the dressing.
- Now, add the chopped rotisserie chicken to the bowl. Season with 1 teaspoon of dried dill, 1 teaspoon of sea salt, and 1/4 teaspoon of freshly ground black pepper. Carefully fold everything together until well integrated.
- For best results, cover the salad with plastic wrap and refrigerate it for at least 30 minutes. This will allow the flavors to meld beautifully.
- Just before serving, carefully stir the mixture one more time. You may wish to fold in the cucumber again to keep its crispness.