Fresh Cucumber Chicken Salad – Creamy, Crisp & Protein-Packed Perfection
Some recipes just feel like a breath of fresh air. My Fresh Cucumber Chicken Salad is one of those easy, wholesome dishes that instantly brings calm to a busy day. With cool, crunchy cucumbers, tender shredded chicken, and a creamy dressing that ties it all together, it’s light yet satisfying — the kind of meal that makes you feel good inside and out.
This recipe is one of my go-to lunches when I want something nourishing, flavorful, and easy to throw together. It’s the perfect mix of creamy and crisp, with hints of dill and lemon that make every bite taste like sunshine. Whether you’re meal-prepping for the week or serving lunch on the patio, this salad is effortless and refreshing — and always disappears fast.
Why You’ll Love It
- Cool and creamy: The dressing adds a luscious, velvety texture that pairs beautifully with the crunch of fresh cucumbers.
- High in protein: Shredded chicken makes this salad both filling and energizing — ideal for meal prep or light dinners.
- Quick to make: Everything comes together in about 15 minutes, perfect for busy days or spontaneous picnics.
- Fresh and flavorful: A touch of dill and mustard gives this salad a bright, zesty kick you’ll crave again and again.
- Customizable: Add more veggies, swap herbs, or use Greek yogurt for a lighter twist — it’s flexible and foolproof.
Time Needed
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4
Ingredients
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 large cucumber, diced
- 2 green onions, finely sliced
- 2 tablespoons fresh dill, chopped
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
Step-by-Step Instructions
- Prep the base
- In a large mixing bowl, combine the shredded chicken, diced cucumber, green onions, and dill. The key here is balance — you want every forkful to have a bit of everything.
- Make the dressing
- In a small bowl, whisk together the mayonnaise, mustard, and lemon juice until smooth and creamy. Taste and adjust seasoning with salt and pepper. If you love a tangy bite, add an extra squeeze of lemon juice.
- Toss it all together
- Pour the dressing over the chicken mixture and stir gently until everything is evenly coated. You’ll see the fresh herbs blend with the dressing to create a beautiful, speckled creaminess.
- Chill and serve
- Cover and refrigerate for at least 15 minutes to let the flavors meld. Serve chilled on its own, in lettuce wraps, or spooned over crisp greens for an extra layer of freshness.
Variations to Try
- Greek Style: Add crumbled feta, diced tomatoes, and a drizzle of olive oil for a Mediterranean twist.
- Avocado Chicken Salad: Swap half the mayo for mashed avocado for an extra-creamy, heart-healthy version.
- Spicy Kick: Mix in a teaspoon of hot mustard or a dash of cayenne pepper for bold flavor.
- Yogurt Freshness: Replace mayo with Greek yogurt for a lighter, tangy finish that’s still rich and creamy.
Tips from Chef Emma
- Use cold, cooked chicken — it gives the salad that satisfying contrast with the crisp cucumbers.
- English cucumbers work best because they’re seedless and have tender skins.
- Fresh dill adds so much brightness, but if you’re out, parsley or chives make great substitutes.
- Chill before serving — even 15 minutes in the fridge deepens the flavor and texture.
Nutrition Info per Serving
Serving Size: 1 cup
Calories: 210
Carbohydrates: 4g
Sugars: 2g
Fat: 12g
Protein: 21g
Sodium: 240mg
Frequently Asked Questions
Can I make this chicken salad ahead of time?
Absolutely! It keeps beautifully in the fridge for up to 3 days. In fact, the flavors deepen as it chills.
What kind of chicken works best?
Rotisserie chicken saves time, but leftover roasted or poached chicken works just as well.
Can I make it dairy-free?
Yes! Just use dairy-free mayo or swap in mashed avocado for a creamy texture without any dairy.
How should I serve it?
Enjoy it as a sandwich filling, in lettuce wraps, over greens, or even spooned onto crackers for a quick snack.
Final Thoughts
This Fresh Cucumber Chicken Salad is one of those recipes that makes eating well feel simple and joyful. It’s crisp, creamy, and full of flavor — like a breath of fresh air in the middle of a busy day. Whether you’re meal-prepping for the week or looking for something light and satisfying, this salad delivers every single time. Save this recipe to your Healthy Lunch or Meal Prep board so you can come back to it again and again!
Print
Fresh Cucumber Chicken Salad
- Total Time: 15
- Yield: 4 servings 1x
- Diet: High Protein
Description
A light and refreshing chicken salad with cool cucumbers, tender shredded chicken, and a creamy dressing, perfect for lunch or meal prep.
Ingredients
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 large cucumber, diced
- 2 green onions, finely sliced
- 2 tablespoons fresh dill, chopped
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
Instructions
- In a large mixing bowl, combine the shredded chicken, diced cucumber, green onions, and dill.
- In a small bowl, whisk together the mayonnaise, mustard, and lemon juice until smooth and creamy. Adjust seasoning with salt and pepper.
- Pour the dressing over the chicken mixture and stir gently until evenly coated.
- Cover and refrigerate for at least 15 minutes before serving.
Notes
Use cold, cooked chicken for the best contrast with crunchy cucumbers. Chill before serving to enhance flavor.
- Prep Time: 15
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 60mg
Keywords: chicken salad, cucumber salad, healthy lunch, meal prep