Description
This refreshing Cucumber Chicken Salad is a quick and easy no-cook dish perfect for a healthy lunch or light dinner. Combining tender cooked chicken breast with crisp cucumber, celery, and red onion, all tossed in a creamy, tangy dressing made from mayonnaise, Dijon mustard, lemon juice, and fresh dill, this salad offers a satisfying crunch and flavorful bite. Serve it chilled on croissants, in sandwiches, lettuce wraps, or over a bed of greens for a versatile meal option.
Ingredients
Scale
Salad
- 2 cups cooked chicken breast, diced or shredded
- 1 large cucumber, diced
- 1/3 cup celery, finely chopped
- 1/4 cup red onion, finely diced
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine salad ingredients: In a large mixing bowl, add the diced chicken, cucumber, celery, and red onion. Stir gently to mix the ingredients evenly.
- Prepare the dressing: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, chopped dill, garlic powder, salt, and black pepper until you achieve a smooth, creamy dressing.
- Toss the salad: Pour the dressing over the chicken and vegetable mixture, then gently fold everything together until the salad is evenly coated with the dressing.
- Chill to blend flavors: Cover the bowl and refrigerate the salad for at least 30 minutes. This allows the flavors to meld and results in a more delicious, refreshing salad.
- Serve: Enjoy the cucumber chicken salad chilled. It pairs wonderfully with croissants, as a sandwich filling, in lettuce wraps, or served over fresh greens for a light meal.
Notes
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
- Add extra crunch by mixing in chopped almonds or sunflower seeds.
- Store leftovers in an airtight container in the refrigerator; the salad will keep well for up to 3 days.
