Pin It My neighbor brought over a massive cucumber from her garden last summer, and I stared at it wondering what on earth to do with something that could double as a weapon. That's when I threw together this salad on a whim, and now I find myself craving that cool, creamy combination even in the middle of winter.
I made this for my sister when she was recovering from surgery and couldn't handle heavy foods. She texted me three days later asking for the recipe because she'd eaten it for lunch every single day and didn't want to admit she was obsessed.
Ingredients
- Chicken: Rotisserie chicken works beautifully here and saves time, but leftover grilled breast gives you those lovely charred bits that add flavor depth
- Cucumber: Thin slices are key, they absorb the dressing better and create this incredible texture contrast against the tender chicken
- Red onion: If you're sensitive to raw onion's bite, soak the slices in ice water for 10 minutes, then drain before adding
- Greek yogurt: Full fat creates a luxurious mouthfeel, but low fat still works if you're watching calories
- Fresh dill: Growing a small pot on your windowsill is worth it just for this recipe, dried dill simply can't capture that bright, grassy flavor
- Lemon juice: Fresh is absolutely necessary here, bottled juice has a metallic undertone that clashes with the delicate yogurt
- Dijon mustard: This is the secret ingredient that keeps the dressing from being too heavy, it adds just enough sharpness to cut through the creaminess
- Garlic: One clove is perfect, two will overpower everything else, and three will have people avoiding you for hours
Instructions
- Whisk together the dressing:
- Grab your largest mixing bowl and combine the yogurt, mayonnaise, dill, lemon juice, mustard, garlic, salt, and pepper. Whisk until it's completely smooth and the garlic is evenly distributed, this usually takes about 30 seconds of enthusiastic whisking.
- Add the chicken and vegetables:
- Pile in the chicken, cucumber, and red onion, then use a spatula to fold everything together gently. You want each piece coated but not completely buried, so fold from the bottom up rather than stirring in circles.
- Taste and adjust:
- Dip a clean spoon into the mixture and give it a proper taste. Sometimes the yogurt needs more acid, or the dill got lost, so trust your palate and add more salt, pepper, or lemon juice until it sings.
- Let it rest:
- Cover the bowl and slide it into the fridge for at least 15 minutes, though I've discovered that an hour is even better. This downtime lets the garlic mellow and the cucumber release some of its water into the dressing.
- Serve it up:
- Pile into bowls and scatter extra dill and green onions on top like you're plating restaurant food. The contrast of the bright green herbs against the creamy white dressing makes everything feel more special.
Pin It My dad swears this salad cured his skepticism about healthy food actually being satisfying. He called me from the grocery store asking which yogurt brand I used because his attempt tasted like he was eating straight dairy.
Making It Ahead
I often prep everything except the cucumber and onion the night before, storing the dressing separately. When I'm ready to serve, I slice the vegetables and toss everything together, which keeps the textures crisp and fresh instead of sad and wilted.
Serving Ideas
This has become my go-to for summer potlucks because it travels beautifully and doesn't need reheating. I've served it inside hollowed-out tomatoes, wrapped in lettuce cups, and even scooped onto endive leaves for fancy appetizers.
Quick Variations
Sometimes I swap the chicken for chickpeas to make it vegetarian, and honestly, it's just as satisfying. The creamy dill dressing is versatile enough to make anything taste good.
- Try adding thinly sliced radishes for extra crunch and a beautiful pop of pink
- A handful of chopped walnuts or toasted pecans adds this wonderful nutty undertone
- Fresh basil or tarragon can replace half the dill if you're feeling adventurous
Pin It There's something deeply satisfying about a recipe that comes together in minutes but tastes like you put in real effort. This salad has saved my weeknight dinner routine more times than I care to admit.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, this salad is perfect for meal prep. You can assemble it up to 24 hours in advance and store it covered in the refrigerator. The flavors actually improve as they meld together.
- → What can I use instead of Greek yogurt?
You can substitute with regular plain yogurt, sour cream, or for a dairy-free option, use plant-based yogurt or cashew cream. Adjust the consistency with a bit of lemon juice if needed.
- → How do I keep the cucumbers from getting watery?
Slice cucumbers just before assembling and pat them dry with paper towels. If preparing ahead, you can salt the cucumber slices lightly and let them drain for 10 minutes before combining.
- → Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is a convenient shortcut and works wonderfully. Simply shred or dice it and add to the salad. This saves significant preparation time.
- → What are good serving options?
Serve chilled on its own, stuffed into lettuce cups, on whole-grain bread for a sandwich, or with crackers. It's also delicious served on a bed of greens or in pita pockets.
- → How can I add more crunch?
Incorporate thinly sliced celery, radishes, or bell peppers. You can also add toasted nuts like walnuts or almonds, or sunflower seeds for extra texture.