I perfected a Cold Cucumber Chicken Salad by adding one surprising pantry trick that makes a Cucumber And Chicken Salad worth bookmarking.
This is my Cold Cucumber Chicken Salad, totally a must-make this summer. I stumbled onto this Fresh Cucumber Chicken Salad while trying to make something fast for a hot day.
I used cooked chicken and a crisp English cucumber and the results surprised me. It somehow feels light but not boring, crunchy but not fussy.
Think Cucumber And Chicken Salad with a twist that makes you want to pack it for lunch, or riff into DIY Salads For Lunch when you need something quick and not sad. There are little tricks I’ll share in the notes that make every bite pop, but honestly the first forkful sold me.
Ingredients
- Cooked chicken brings lean protein, keeps you full and adds savory heft to salad.
- Cucumber gives crisp hydration, lots of water and fiber, it’s light and refreshing.
- Celery adds crunch and fiber, very low calorie, helps salad feel bright.
- Red onion gives sharp sweet bite adds color and a little sugar plus pungency.
- Mayonnaise and yogurt make creamy dressing, add fat and tang to balance.
- Fresh dill and parsley bring herb aroma brightness and a lively green note.
- Toasted nuts add crunchy texture, healthy fats and a nutty finish, extra bite.
Ingredient Quantities
- 2 cups cooked chicken, shredded or chopped
- 1 large English cucumber (about 10-12 oz), sliced or chopped
- 2 stalks celery, finely diced
- 1/3 cup red onion, thinly sliced
- 2 scallions, thinly sliced (optional)
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt or sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried)
- 2 tablespoons fresh parsley, chopped (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon honey or sugar (optional, to balance acidity)
- 1/4 cup toasted sliced almonds or chopped walnuts (optional for extra crunch)
How to Make this
1. Shred or chop the cooked chicken into bite sized pieces and place in a large bowl, use rotisserie chicken if youre short on time.
2. Slice or chop the English cucumber, if it seems watery scoop out the seeds with a spoon and pat the pieces dry with paper towels so the salad wont get soggy.
3. Finely dice the celery, thinly slice the red onion, and slice the scallions if using; chop the dill and parsley and set aside.
4. In a medium bowl whisk together the mayonnaise, Greek yogurt or sour cream, lemon juice, Dijon mustard, kosher salt, black pepper and honey if you want a touch of sweetness, taste and adjust seasoning.
5. Stir most of the chopped dill and parsley into the dressing, reserve a little for garnish.
6. Add the cucumber, celery, red onion and scallions to the bowl with the chicken, pour the dressing over everything and gently toss to coat, be careful not to mash the cucumber.
7. If using nuts toast the sliced almonds or chopped walnuts in a dry skillet over medium heat until fragrant and lightly browned, let them cool then fold most into the salad leaving some for topping.
8. Chill the salad for at least 15 to 30 minutes to let flavors meld, but you can eat it right away if you must.
9. Serve on a bed of lettuce, stuffed into a pita or between slices of bread, sprinkle the reserved herbs and nuts on top for color and extra crunch.
10. Store leftovers in an airtight container in the fridge for up to three days, keep the nuts separate if you want them to stay crunchy.
Equipment Needed
1. Large mixing bowl for the chicken and veg, lots of room to toss so it wont spill
2. Medium bowl for the dressing, good for whisking mayo, yogurt and lemon together
3. Chef’s knife and cutting board for chopping cucumber, celery, herbs and onions (sharp knife helps)
4. Measuring cups and spoons for mayo, yogurt, lemon, mustard, salt and pepper
5. Dry skillet for toasting sliced almonds or chopped walnuts, watch them so they dont burn
6. Spatula or wooden spoon for gently folding the dressing into the salad
7. Spoon and paper towels to scoop out cucumber seeds and pat pieces dry
8. Airtight container or serving bowl plus serving utensils for chilling, serving and storing leftovers
FAQ
Fresh Cucumber Chicken Salad – Simple, Crunchy, And Ready In Minutes Recipe Substitutions and Variations
- Cooked chicken: try leftover turkey, canned tuna or salmon, chickpeas for a vegetarian twist, or firm tofu. All give protein, tuna gives more moisture, chickpeas mash up nice for a creamy bite.
- English cucumber: swap with Persian or regular seeded cucumber, thinly sliced raw zucchini, or crunchy jicama if you want extra snap — they all keep the salad light and fresh.
- Mayonnaise / Greek yogurt / sour cream: use mashed avocado, plain yogurt alone, blended silken tofu, or a light vinaigrette (olive oil + lemon) for a lighter or vegan option, each changes the mouthfeel a bit.
- Toasted sliced almonds / walnuts: replace with sunflower seeds, pumpkin seeds, chopped pecans, or toasted sesame seeds for crunch, great if you have nut allergies or just wanna change the flavor.
Pro Tips
1) Drain the cucumber well and salt it briefly. If the slices seem watery scoop out the seeds, sprinkle a little salt, let them sit on paper towels for 10 minutes and then pat dry. This keeps the salad from getting soggy and concentrates the flavor.
2) Balance the dressing by tasting for salt and acid. Start with less lemon than you think youll need, then add more a little at a time, and if it tastes too sharp a tiny bit of honey or extra yogurt will calm it down. Also swapping half the mayo for Greek yogurt lightens it without losing creaminess.
3) Keep crunch separate till serving. Toast the nuts in a dry pan till fragrant, let them cool and fold most in, but save some to sprinkle on top just before you eat it — otherwise they go limp. Same idea if you want crisp celery, add it last minute or chop it bigger so it keeps bite.
4) Make ahead smartly. The salad actually tastes better after chilling for 30 to 60 minutes because the herbs and dressing meld, but if you plan to store leftovers keep the nuts and any bread or pita separate so things dont get soggy, and use within a few days because cooked chicken can lose texture and flavor over time.
Fresh Cucumber Chicken Salad – Simple, Crunchy, And Ready In Minutes Recipe
I perfected a Cold Cucumber Chicken Salad by adding one surprising pantry trick that makes a Cucumber And Chicken Salad worth bookmarking.
4
servings
397
kcal
Equipment: 1. Large mixing bowl for the chicken and veg, lots of room to toss so it wont spill
2. Medium bowl for the dressing, good for whisking mayo, yogurt and lemon together
3. Chef’s knife and cutting board for chopping cucumber, celery, herbs and onions (sharp knife helps)
4. Measuring cups and spoons for mayo, yogurt, lemon, mustard, salt and pepper
5. Dry skillet for toasting sliced almonds or chopped walnuts, watch them so they dont burn
6. Spatula or wooden spoon for gently folding the dressing into the salad
7. Spoon and paper towels to scoop out cucumber seeds and pat pieces dry
8. Airtight container or serving bowl plus serving utensils for chilling, serving and storing leftovers
Ingredients
-
2 cups cooked chicken, shredded or chopped
-
1 large English cucumber (about 10-12 oz), sliced or chopped
-
2 stalks celery, finely diced
-
1/3 cup red onion, thinly sliced
-
2 scallions, thinly sliced (optional)
-
1/2 cup mayonnaise
-
1/4 cup plain Greek yogurt or sour cream
-
1 tablespoon fresh lemon juice
-
1 teaspoon Dijon mustard
-
2 tablespoons fresh dill, chopped (or 1 tablespoon dried)
-
2 tablespoons fresh parsley, chopped (optional)
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1 teaspoon honey or sugar (optional, to balance acidity)
-
1/4 cup toasted sliced almonds or chopped walnuts (optional for extra crunch)
Directions
- Shred or chop the cooked chicken into bite sized pieces and place in a large bowl, use rotisserie chicken if youre short on time.
- Slice or chop the English cucumber, if it seems watery scoop out the seeds with a spoon and pat the pieces dry with paper towels so the salad wont get soggy.
- Finely dice the celery, thinly slice the red onion, and slice the scallions if using; chop the dill and parsley and set aside.
- In a medium bowl whisk together the mayonnaise, Greek yogurt or sour cream, lemon juice, Dijon mustard, kosher salt, black pepper and honey if you want a touch of sweetness, taste and adjust seasoning.
- Stir most of the chopped dill and parsley into the dressing, reserve a little for garnish.
- Add the cucumber, celery, red onion and scallions to the bowl with the chicken, pour the dressing over everything and gently toss to coat, be careful not to mash the cucumber.
- If using nuts toast the sliced almonds or chopped walnuts in a dry skillet over medium heat until fragrant and lightly browned, let them cool then fold most into the salad leaving some for topping.
- Chill the salad for at least 15 to 30 minutes to let flavors meld, but you can eat it right away if you must.
- Serve on a bed of lettuce, stuffed into a pita or between slices of bread, sprinkle the reserved herbs and nuts on top for color and extra crunch.
- Store leftovers in an airtight container in the fridge for up to three days, keep the nuts separate if you want them to stay crunchy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 235g
- Total number of serves: 4
- Calories: 397kcal
- Fat: 28.8g
- Saturated Fat: 4.5g
- Trans Fat: 0.15g
- Polyunsaturated: 3g
- Monounsaturated: 18g
- Cholesterol: 72mg
- Sodium: 623mg
- Potassium: 346mg
- Carbohydrates: 6.8g
- Fiber: 1.8g
- Sugar: 2.5g
- Protein: 24.7g
- Vitamin A: 75IU
- Vitamin C: 7.5mg
- Calcium: 37mg
- Iron: 0.8mg