This Cucumber Chicken Salad is my idea of the perfect warm-weather lunch: fresh, creamy, and packed with vibrant veggies—plus, it comes together in a snap! With juicy chunks of chicken, crisp cucumber, and a tangy garlic mayo dressing, this salad is fuss-free but totally irresistible.
Why You’ll Love This Recipe
- Ultra-Refreshing: Crisp cucumber and juicy veggies keep every bite light and cool, making this salad a total summer MVP.
- Quick and Easy: You can whip up the entire Cucumber Chicken Salad in just 10 minutes (plus a quick chill), and cleanup is minimal!
- Make-Ahead Friendly: The flavors actually get better as they mingle in the fridge, so it’s perfect for meal prep or parties.
- Versatile & Satisfying: Serve it in sandwiches, on lettuce, or enjoy straight from the bowl—it’s delicious however you scoop it.
Ingredients You’ll Need
One of the things I love most about Cucumber Chicken Salad is how each simple ingredient shines. It’s just a short, colorful list—everything serves a purpose, from crunch and color to creaminess and tang.
- Mayonnaise: The rich and creamy backbone for the dressing, binding everything together in silky deliciousness. Full-fat or light both work!
- White Wine Vinegar: This provides a gentle tang that brightens the whole salad—apple cider vinegar or lemon juice are great swaps if you prefer.
- Garlic: Just one clove, minced finely, infuses the dressing with mellow pungency (use more if you adore garlic!).
- Salt and Black Pepper: Classic seasonings that make every flavor pop and balance the creamy dressing.
- Cooked Chicken Breast: Shredded or cubed, this is your protein base—perfect for using up leftovers or rotisserie chicken.
- Large Cucumber: Diced for a cool, crisp crunch in every bite. English cucumbers are especially nice for thin skin and few seeds.
- Red Bell Pepper: Finely diced for sweet flavor and a brilliant pop of color.
- Red Onion: Adds a sharp, zesty note and vibrant hue—dice it finely so it doesn’t overpower.
Variations
The best part about Cucumber Chicken Salad is how endlessly adaptable it is. Use what you have, follow your cravings, and have fun putting your own spin on this fresh, creamy classic!
- Greek-Style: Swap part of the mayo for Greek yogurt, and add crumbled feta plus fresh dill for a Mediterranean flair.
- Avocado Boost: Dice a ripe avocado and gently fold it in for an extra-creamy, dreamy texture.
- Spicy Twist: Mix in a drizzle of sriracha or a pinch of cayenne if you love a little heat with your crunch.
- Veggie-Packed: Toss in halved cherry tomatoes, chopped celery, or even shredded carrots for more crunch, color, and nutrition.
- Low-Carb Wraps: Skip the bread and serve your salad wrapped in sturdy lettuce leaves for a fresh and handheld treat.
How to Make Cucumber Chicken Salad
Step 1: Whisk Together the Dressing
In a small bowl, combine the mayonnaise, white wine vinegar, minced garlic, salt, and pepper. Whisk until it’s super smooth and creamy. The dressing should look thick but pourable, with little flecks of garlic dispersed throughout—it’s the magic that ties the salad together.
Step 2: Combine the Chicken and Veggies
Add your cooked, shredded (or cubed) chicken to a large mixing bowl. Pour the dressing over the chicken and gently toss to coat. Next, fold in the diced cucumber, red bell pepper, and red onion. You want everything coated but not crushed—gentle hands make for the prettiest, crunchiest salad!
Step 3: Chill for Best Flavor
Cover the bowl with plastic wrap and pop it in the refrigerator for at least 30 minutes (longer if you have time). This brief chill allows the garlic, vinegar, and fresh veggies to mingle and really bloom into that classic Cucumber Chicken Salad flavor.
Step 4: Garnish and Serve
When ready to serve, give everything a gentle stir and check for seasoning—add a pinch more salt or pepper if desired. A sprinkle of fresh dill or parsley and a squeeze of lemon take it over the top. Spoon onto a croissant, a bed of lettuce, or simply grab a fork and dig in!
Pro Tips for Making Cucumber Chicken Salad
- Juicy Chicken, Always: If your chicken’s a little dry, add a tablespoon of the mayo dressing right after shredding—it locks in moisture before mixing with the veggies.
- Cucumber Prep: To avoid watery salad, scoop out any big seeds or pat diced cucumber dry with a paper towel before adding.
- Flavor Bloom: Don’t skip the chill time—just 30 minutes in the fridge transforms the salad from good to crave-worthy!
- Customize Your Cut: Dice your veggies as fine or chunky as you like; smaller pieces blend flavors, while larger keeps things crisp and rustic.
How to Serve Cucumber Chicken Salad
Garnishes
For a salad this vibrant, a handful of chopped dill or parsley on top makes everything pop. You can also add a few extra cucumber slices, a squeeze of lemon for zing, or even a light dusting of smoked paprika if you love a subtle depth.
Side Dishes
I adore serving Cucumber Chicken Salad with a flaky croissant, chewy multigrain bread, or on butter lettuce cups. It’s also fabulous alongside crisp pita chips, a cup of soup, or a summery fruit salad for a well-rounded meal.
Creative Ways to Present
Spoon the salad into halved avocados for a fancy lunch, pile it into colorful bell pepper boats, or fill endive leaves for a fun, elegant party bite. For a casual gathering, serve it family-style in a big bowl with plenty of forks and lemon wedges nearby.
Make Ahead and Storage
Storing Leftovers
Store leftover salad in an airtight container in the fridge for up to three days. The flavors continue to develop, and the crunch mostly stays intact—just give it a quick stir before digging back in.
Freezing
While freezing isn’t recommended (the veggies lose their crunch and the mayo can separate), you can prepare the cooked chicken and freeze it separately for easy salad assembly later on.
Reheating
Good news—Cucumber Chicken Salad is best enjoyed cold or at room temperature! If it’s straight from the fridge and tastes a bit muted, let it sit out for 10–15 minutes before eating so the flavors can shine.
FAQs
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Can I use rotisserie chicken for this salad?
Absolutely! Rotisserie chicken is wonderfully moist and flavorful, making it a time-saving option. Just shred or cube it and you’re good to go—no extra seasoning required.
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What kind of cucumber works best in Cucumber Chicken Salad?
English (hothouse) cucumbers are my favorite since their skin is thin and they have minimal seeds, but classic slicing cucumbers work perfectly too. If using standard cucumbers, consider peeling and scooping out some seeds for the best texture.
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Can I make the salad dairy-free or lighter?
Definitely! Swap in a dairy-free mayonnaise, or try half Greek yogurt for a lighter, tangy twist. The salad is very flexible and still turns out fresh and delicious.
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How do I keep the Cucumber Chicken Salad from getting watery?
After dicing the cucumber, pat it dry with paper towels and remove any large seeds if needed. This quick step keeps the salad creamy without unwanted moisture developing as it sits.
Final Thoughts
If you love a dish that’s quick, colorful, and full of crisp flavors, Cucumber Chicken Salad is sure to become your new go-to. I can’t wait for you to try this super-refreshing favorite—let me know how you enjoy it and which tasty twists you dream up!
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Cucumber Chicken Salad Recipe
- Prep Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: No-Cook
- Method: No-Cook
Description
This refreshing Cucumber Chicken Salad is a perfect blend of flavors and textures. Tender chicken, crisp cucumber, and vibrant bell peppers come together in a creamy dressing for a delightful dish that’s great for a light lunch or dinner.
Ingredients
Dressing:
- 3/4 cup mayonnaise
- 1 tablespoon white wine vinegar
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Salad:
- 2 cups cooked chicken breast, shredded or cubed
- 1 whole large cucumber, diced
- 1/2 cup red bell pepper, finely diced
- 1/4 cup red onion, finely diced
Instructions
- Make the dressing: In a small bowl, mix mayonnaise, white wine vinegar, garlic, salt, and black pepper until smooth.
- Combine the ingredients: Add the cooked chicken to a large mixing bowl and pour the dressing over it. Gently fold in the diced cucumber, red bell pepper, and red onion until evenly coated.
- Chill: Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to combine.
- Garnish and serve: Optionally garnish with fresh herbs like parsley or dill, or a lemon wedge. Enjoy the salad with a croissant, on a bed of lettuce, or on its own.
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 16.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 70mg
