This refreshing Cucumber Dill Greek Yogurt Chicken Salad is perfect for a hot day. It’s creamy, crunchy, and packed with flavor thanks to the cool cucumbers and tasty dill!
Key Ingredients & Substitutions
Cooked chicken breast: You can use rotisserie chicken for convenience. It’s already cooked and shredded which saves time. If you’re vegetarian, try chickpeas or shredded tofu instead for protein.
Cucumber: Any cucumber works, but I prefer English cucumbers as they are less bitter and have fewer seeds. If you don’t have cucumbers, diced bell peppers can also add nice crunch.
Greek yogurt: This is the base for creaminess. If you’re dairy-free, consider using coconut yogurt or a vegan yogurt alternative. Both bring creaminess without dairy.
Dill: Fresh dill really brightens this salad, but dried dill works in a pinch. If you don’t like dill, fresh parsley or chives offer similar freshness without the strong flavor.
Dijon mustard: This adds a tangy kick. If you prefer milder flavors, a splash of apple cider vinegar can do the trick instead.
How Do You Get the Best Flavor in the Salad?
Getting the best flavor in your cucumber dill chicken salad is all about allowing the dressing to mingle with the other ingredients.
- Mix the Greek yogurt, lemon juice, and Dijon mustard smoothly in the beginning.
- Add your chicken, cucumber, and dill last to coat everything well without crushing the cucumber.
- Don’t skip the chilling step! Refrigerating for at least 30 minutes helps the flavors blend beautifully.
Easy Cucumber Dill Greek Yogurt Chicken Salad
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded or chopped
- 1 medium cucumber, finely diced
- 3/4 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 2 tablespoons celery, finely chopped (optional for crunch)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious salad takes about 10 minutes to prep and an extra 30 minutes to chill, making it a quick and easy option for lunch or dinner. The chilling time really helps the flavors blend beautifully!
Step-by-Step Instructions:
1. Prepare the Dressing:
In a large mixing bowl, combine the Greek yogurt, lemon juice, and Dijon mustard (if using). Mix everything together until smooth. This will create a creamy base for your salad!
2. Add the Chicken and Veggies:
Next, take your cooked chicken, diced cucumber, and celery (if you want some crunch), and add them to the bowl with the yogurt mixture. Don’t forget the fresh dill!
3. Mix Everything Together:
Stir all the ingredients gently until everything is well combined. You want to make sure the chicken is evenly coated with the yogurt mixture, but be gentle with the cucumber so it stays nice and crisp.
4. Season to Taste:
Now, season your salad with salt and freshly ground black pepper. Give it another stir to mix in the seasonings evenly.
5. Chill Before Serving:
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This chilling time allows all the flavors to mingle and develop!
6. Serve and Enjoy:
Once your salad is chilled, you can serve it on its own, over a bed of greens, or even as a filling in a sandwich or wrap. Enjoy your refreshing and healthy creation!
This simple, light chicken salad combines creamy Greek yogurt with fresh cucumber crunch and bright dill flavor—perfect for a healthy and easy meal!
FAQ for Easy Cucumber Dill Greek Yogurt Chicken Salad
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover roasted, grilled, or even rotisserie chicken works perfectly in this recipe. Just make sure it’s shredded or chopped into bite-sized pieces for an even mix.
What if I Don’t Have Fresh Dill?
No worries! You can use dried dill instead; just halve the amount since dried herbs are more concentrated. Alternatively, fresh parsley or chives provide a nice touch as well.
How Long Does This Salad Last in the Refrigerator?
Your cucumber dill chicken salad can be stored in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving to refresh the flavors.
Can I Make This Salad Ahead of Time?
Definitely! This salad is perfect for meal prep. You can make it a day in advance—just keep it covered in the fridge until you’re ready to serve. The flavors will enhance as it chills!
