Save Last July, my kitchen AC died during a heatwave and the idea of turning on the oven felt like torture. I grabbed leftover rotisserie chicken, a cucumber from my garden that was growing faster than I could eat it, and a container of Greek yogurt. That accidental lunch has now become my go-to whenever summer turns my kitchen into a sauna.
My sister-in-law stayed over last weekend and I threw this together for a late lunch. She literally stopped mid-bite, pulled out her phone, and asked me to dictate the recipe right then and there. Now she makes it every Sunday for her work lunches.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves you a step
- 2 cups cucumber, thinly sliced: English or Persian cucumbers stay crisper longer than the standard variety
- 1/4 cup red onion, finely sliced: Soak the slices in cold water for 10 minutes to mellow the sharp bite
- 1 cup plain Greek yogurt: Full-fat creates the silkiest texture but 2% works perfectly fine
- 2 tbsp mayonnaise: This small addition bridges the gap between tangy and rich
- 2 tbsp fresh dill: Fresh dill makes all the difference, though dried works in a pinch
- 1 tbsp fresh lemon juice: Brightens the entire dish and keeps the apples from browning if you add any
- 1 tsp Dijon mustard: Adds just enough backbone to the dressing
- 1 garlic clove, minced: Grate it on a microplane so it virtually disappears into the dressing
Instructions
- Whisk together the creamy base:
- Combine the Greek yogurt, mayonnaise, dill, lemon juice, Dijon, garlic, salt, and pepper in a large mixing bowl until completely smooth and no lumps remain
- Add the chicken and vegetables:
- Gently fold in the shredded chicken, cucumber slices, and red onion until every piece is lightly coated with the dressing
- Taste and adjust:
- Take a small bite and add more salt, pepper, or lemon juice depending on what it needs to sing
- Let it rest:
- Cover the bowl and refrigerate for at least 15 minutes, though the flavors really come together after an hour
- Serve it up:
- Pile into lettuce cups, scoop onto whole-grain bread, or serve straight up with extra dill and green onions scattered on top
Save I made this for my book club last month and three people asked for the recipe before we even started discussing the book. Something about the cool creaminess just makes people relax into their chairs.
Make It Your Own
Sometimes I toss in sliced radishes or celery for extra crunch, especially if I am serving this as a main course. Fresh parsley or basil can step in for dill if that is what you have growing in your windowsill.
Serving Ideas
This salad shines when scooped into halved avocado shells or stuffed into whole wheat pita pockets. I have also served it over mixed greens for a more substantial dinner salad situation.
Storage and Meal Prep
The salad keeps beautifully in the refrigerator for three to four days, though the cucumbers will soften slightly over time. Store it in an airtight container and give it a good stir before serving to redistribute any settling dressing.
- Wait to add garnishes until right before serving
- The flavors actually deepen after a day in the fridge
- Pack extra lemon wedges on the side if taking for lunch
Save Next time you are staring at a hot stove and a thermometer climbing past ninety, remember this salad. It is proof that the best summer meals sometimes require zero heat at all.
Recipe FAQs
- → Can I use rotisserie chicken instead of cooking my own?
Yes, rotisserie chicken is a convenient substitute that saves time. Simply shred or dice it and use in place of the cooked chicken breast. This maintains the same flavor and texture while reducing prep work.
- → How long can this salad keep in the refrigerator?
Store in an airtight container for up to 3 days. The salad is best within the first 24 hours when vegetables are crispest. If the dressing separates slightly, stir before serving.
- → What can I add for extra crunch?
Thinly sliced celery, radishes, or bell peppers add wonderful texture and freshness. Toasted nuts like almonds or walnuts provide additional crunch and protein if desired.
- → Is this suitable for dairy-free diets?
Yes, substitute the Greek yogurt with plant-based yogurt and omit the mayonnaise or use vegan mayo. This maintains the creamy texture while accommodating dietary restrictions.
- → What are good serving options for this salad?
Serve it chilled on a bed of lettuce, in lettuce wraps, between slices of whole-grain bread, or alongside crackers. It also works well in pita pockets or on top of mixed greens.
- → Can I make this ahead for meal prep?
Absolutely. Prepare the dressing and chop vegetables the day before, then assemble within 24 hours of serving. This keeps the cucumbers from becoming too soft and maintains optimal flavor and texture.