I made a Cold Cucumber Chicken Salad that I love for its fresh medley of shredded chicken breast, crisp cucumber slices, grape tomatoes and bright dill. This Cucumber And Chicken Salad is a top pick for a light lunch offering a mix of vibrant flavors perfect for sunny summer days.
I recently stumbled upon a recipe that’s quickly become one of my go-to dishes for sunny days. My Fresh Cucumber Chicken Salad is ideal when you need something crisp, refreshing, and fast to whip up.
I started out with 2 cups of tender shredded chicken (rotisserie works great) and tossed in thinly sliced cucumbers, red onions, and grape tomatoes alongside a bit of diced celery. I then drizzled in 2 tablespoons of extra virgin olive oil, got a squeeze of lemon juice, and added a minced garlic clove, salt, and pepper to taste.
Stirring in 2 tablespoons of fresh dill elevated the whole flavor profile in a way that reminded me of those inventive chicken salads I’ve tried at home for lunch or as a perfect side dish. This salad is a real must-make this summer if you’re after something crunchy and satisfying.
Enjoy every bite!
Why I Like this Recipe
I honestly love this recipe because it gives me that perfect mix of crunchy veggies and tender chicken that just feels refreshing on a hot day. Sometimes, I feel like eating something light but filling and this salad always hits the spot.
I also really enjoy how quick and easy it is to make. Using rotisserie chicken is a total lifesaver and saves me time when I need to whip up a meal in a hurry.
The flavors in this salad are unbeatable too. The garlic and lemon dressing adds a tangy twist that complements the fresh ingredients so well and makes it taste so bright and lively.
Lastly, having to let it chill for a little bit really makes a difference. I like that waiting a few minutes allows all the flavors to blend together and makes every bite seem even better.
Ingredients
- Chicken: provides lean protein that helps build muscle and makes the salad hearty and filling.
- Cucumber: loaded with water and fiber, adds a crisp crunch and refreshing taste.
- Red Onion: delivers bold flavor with antioxidants, giving the dish a zesty kick.
- Grape Tomatoes: offer a sweet tang, rich vitamins, and bring vibrant color to the mix.
- Olive Oil: brings healthy fats and a smooth flavor that boosts nutrient absorption in the salad.
- Lemon Juice: injects tangy sourness to balance flavors and brighten the overall taste.
- Garlic: imparts an aromatic, slight spicy note and adds health benefits that boost immunity.
- Celery: low calorie yet fibrous, adds extra crunch and a refreshing crisp texture.
Ingredient Quantities
- 2 cups cooked shredded chicken breast (rotisserie chicken works great)
- 1 large cucumber, thinly sliced into half moons
- 1 small red onion, thinly sliced
- 1/2 cup grape tomatoes, halved
- 1 celery stalk, diced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
How to Make this
1. Start by placing 2 cups of cooked shredded chicken into a large bowl.
2. Add in the 1 large cucumber (thinly sliced into half moons), the small red onion (thinly sliced), the 1/2 cup grape tomatoes (halved) and 1 diced celery stalk.
3. Mix in 2 tablespoons of chopped fresh dill.
4. In a separate small bowl, stir together 2 tablespoons of extra virgin olive oil, 1 tablespoon of lemon juice, and 1 minced garlic clove.
5. Season the dressing with salt and pepper to taste.
6. Pour the dressing over the chicken and veggies and toss gently to coat everything well.
7. Let the salad chill in the fridge for about 10-15 minutes so that the flavors can meld.
8. Give it one more stir before serving.
9. Enjoy your fresh, crunchy, summer must-make cucumber chicken salad!
Equipment Needed
1. Large mixing bowl for combining the chicken and veggies
2. Small bowl for mixing your dressing
3. Cutting board for slicing and dicing all the vegetables
4. Chef’s knife to chop the cucumber, red onion, celery, and garlic
5. Measuring cups and spoons to get the exact amounts of chicken, oil, and lemon juice
6. Spoon or whisk to stir the dressing well
7. Refrigerator to chill the salad for 10-15 minutes
8. Serving bowl or plates for dishing out your fresh salad
FAQ
Fresh Cucumber Chicken Salad – Simple, Crunchy, And Ready In Minutes Recipe Substitutions and Variations
- If you’re out of shredded chicken breast, try using leftover grilled turkey or even canned chicken. Just be mindful that the taste might change a bit.
- If you dont have a large cucumber, an English cucumber or even thinly sliced zucchini works pretty well. They both bring a similar crunch.
- For the red onion, you can use a white onion or a few slices of shallot. They add a milder taste if red onion isnt handy.
- If grape tomatoes are hard to come by, cherry tomatoes halved up or even small diced regular tomatoes can do the trick quite nicely.
- If you dont have celery, diced jicama or even red bell pepper can serve as a crunchy alternative that balances the flavors pretty well.
Pro Tips
1. Use the freshest veggies you can find so that every bite is crisp and flavorful, it really makes a difference in the taste of the salad
2. Give your dressing a couple extra minutes before pouring it on, so the garlic and lemon juice really blend into the oil, this little wait can boost the flavor
3. Let the salad chill in the fridge for at least 10 minutes, if you can manage a longer chill even better, it helps the flavors mix together nicely
4. Rotisserie chicken is a super quick option but if you cook your own make sure it stays juicy, dry chicken won’t do any favours to the overall meal
Fresh Cucumber Chicken Salad – Simple, Crunchy, And Ready In Minutes Recipe
I made a Cold Cucumber Chicken Salad that I love for its fresh medley of shredded chicken breast, crisp cucumber slices, grape tomatoes and bright dill. This Cucumber And Chicken Salad is a top pick for a light lunch offering a mix of vibrant flavors perfect for sunny summer days.
4
servings
200
kcal
Equipment: 1. Large mixing bowl for combining the chicken and veggies
2. Small bowl for mixing your dressing
3. Cutting board for slicing and dicing all the vegetables
4. Chef’s knife to chop the cucumber, red onion, celery, and garlic
5. Measuring cups and spoons to get the exact amounts of chicken, oil, and lemon juice
6. Spoon or whisk to stir the dressing well
7. Refrigerator to chill the salad for 10-15 minutes
8. Serving bowl or plates for dishing out your fresh salad
Ingredients
-
2 cups cooked shredded chicken breast (rotisserie chicken works great)
-
1 large cucumber, thinly sliced into half moons
-
1 small red onion, thinly sliced
-
1/2 cup grape tomatoes, halved
-
1 celery stalk, diced
-
2 tablespoons fresh dill, chopped
-
2 tablespoons extra virgin olive oil
-
1 tablespoon lemon juice
-
1 garlic clove, minced
-
Salt and pepper to taste
Directions
- Start by placing 2 cups of cooked shredded chicken into a large bowl.
- Add in the 1 large cucumber (thinly sliced into half moons), the small red onion (thinly sliced), the 1/2 cup grape tomatoes (halved) and 1 diced celery stalk.
- Mix in 2 tablespoons of chopped fresh dill.
- In a separate small bowl, stir together 2 tablespoons of extra virgin olive oil, 1 tablespoon of lemon juice, and 1 minced garlic clove.
- Season the dressing with salt and pepper to taste.
- Pour the dressing over the chicken and veggies and toss gently to coat everything well.
- Let the salad chill in the fridge for about 10-15 minutes so that the flavors can meld.
- Give it one more stir before serving.
- Enjoy your fresh, crunchy, summer must-make cucumber chicken salad!
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: 200g
- Total number of serves: 4
- Calories: 200kcal
- Fat: 10g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 5g
- Cholesterol: 65mg
- Sodium: 250mg
- Potassium: 300mg
- Carbohydrates: 6g
- Fiber: 1g
- Sugar: 3g
- Protein: 25g
- Vitamin A: 500IU
- Vitamin C: 15mg
- Calcium: 30mg
- Iron: 1mg
