Amazing Cold Cucumber Chicken Salad for a Delicious Summer

There’s something incredibly refreshing about a cold cucumber chicken salad that makes you feel like summer is right around the corner, even if it’s just a Tuesday in November. Picture this: crisp, cool cucumbers mingling with tender, juicy chicken, all coated in a zesty dressing that makes your taste buds dance. beet salad with feta and cucumbers refreshing pineapple cucumber salad The moment you take a bite, the crunch of the cucumbers contrasts beautifully with the savory chicken, making every mouthful an experience worth savoring.

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This dish isn’t just for hot days by the pool; it’s perfect for picnics, lunchboxes, or even as a light dinner when you want to impress someone without breaking a sweat. Trust me, it’s one of those meals that will have your friends begging for the recipe. creamy cucumber tomato salad The next time you’re looking for something fresh and delightful – or trying to use up that leftover chicken – this cold cucumber chicken salad will be your go-to superstar.

I once made this cold cucumber chicken salad for a family reunion, and let me tell you, my cousin claimed it was “life-changing.” No pressure there! bbq chicken rice bowls.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: For more inspiration, check out this more delicious recipes.

• Boneless, Skinless Chicken Breasts: About 3-4 breasts should do; adjust based on how many guests you’re feeding.
• Fresh Cucumbers: Look for firm cucumbers; they add that crunchy freshness we all love.
• Greek Yogurt: Use plain yogurt for creaminess and tang without the extra fat of mayonnaise.
• Dill: Fresh dill gives an aromatic flavor; dried works too if fresh isn’t available.
• Lemon Juice: Adds brightness and helps balance out the flavors beautifully.
• Salt and Pepper: Essential seasonings to enhance all the other flavors in this salad.
• Cherry Tomatoes: These little gems add color and sweetness—plus who doesn’t love cherry tomatoes?
• Red Onion: Thinly sliced red onion gives a nice bite to offset the creaminess of the yogurt.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Start by prepping your chicken. Place boneless skinless chicken breasts in a pot of salted water or broth. Bring it to a gentle boil over medium heat and cook until they’re no longer pink inside (about 15-20 minutes). You’ll know they’re done when they reach an internal temperature of 165°F (75°C).

Once your chicken is cooked through, remove it from heat and let it rest for about five minutes before shredding or cubing it into bite-sized pieces. This resting period allows juices to redistribute, keeping the meat moist.

Next up: chop those cucumbers! Slice them into thin rounds or half-moons—whichever shape makes your heart sing—and toss them into a big mixing bowl along with diced cherry tomatoes and thinly sliced red onion for added zing.

In another bowl, combine Greek yogurt with freshly squeezed lemon juice and chopped dill. Whisk until smooth to create a creamy dressing that will elevate your salad game! Season with salt and pepper to taste—don’t skimp here!

Now comes the fun part: mix everything together! Add your shredded chicken into the bowl with cucumbers and pour over that luscious yogurt dressing. Gently fold everything until well combined; you want all those glorious ingredients to mingle without smashing anything.

Finally, cover your salad and chill it in the fridge for at least 30 minutes before serving. This allows flavors to meld beautifully while giving you time to kick back and relax before unveiling your culinary masterpiece!

Serve this refreshing cold cucumber chicken salad on its own or alongside some crusty bread or pita chips for an added crunch. Enjoy every last bite as you bask in compliments from family and friends alike! For more inspiration, check out this helpful cooking tips recipe.

Perfecting the Cooking Process

Start by grilling or poaching your chicken first. While it cools, chop those crisp cucumbers and mix the dressing. It’s all about multitasking for efficiency!

Add Your Touch

Feel free to swap out ingredients! Try adding diced avocado for creaminess or some chili flakes for a spicy kick. Your salad, your rules!

Storing & Reheating

Store your cold cucumber chicken salad in an airtight container in the fridge for up to three days. No reheating required; just enjoy it cold!

The first time I made this cold cucumber chicken salad, my friends devoured it so fast they practically licked the bowl clean. It’s a crowd-pleaser every time!

FAQ

What can I substitute for chicken in this salad?

You can easily swap chicken for chickpeas or tofu for a vegetarian option.

Can I make this salad ahead of time?

Absolutely! It tastes even better when chilled overnight.

How long does cold cucumber chicken salad last?

Stored properly, it will stay fresh in the fridge for up to three days.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Cold Cucumber Chicken Salad

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• Author: Annika Weber
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Enjoy a refreshing cold cucumber chicken salad that combines crisp cucumbers, juicy chicken, and a creamy yogurt dressing. Perfect for warm days or meal prep, this dish is a crowd-pleaser that’s light yet satisfying.

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Ingredients

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• 3 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 medium fresh cucumbers, diced
• 1 cup plain Greek yogurt
• 2 tbsp fresh dill, chopped
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced

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Instructions

1. Cook the chicken in salted water or broth over medium heat until no longer pink (about 15-20 minutes). Let cool before shredding.
2. In a large mixing bowl, combine diced cucumbers, cherry tomatoes, and red onion.
3. In a separate bowl, mix Greek yogurt with lemon juice, dill, salt, and pepper until smooth.
4. Add shredded chicken to the vegetable mixture and pour the dressing over it. Gently fold until well combined.
5. Chill in the fridge for at least 30 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 290
• Sugar: 6g
• Sodium: 450mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 38g
• Cholesterol: 70mg