Can I use Greek yogurt instead of mayonnaise?

Absolutely! Greek yogurt makes a great substitute if you're looking for a lighter option. The flavor will be tangier, so you might want to add a touch of honey to balance it. Start with 2/3 cup yogurt since it's not quite as rich as mayo, and adjust to your liking.

How can I prevent my cucumber salad from becoming watery?

The key is preparing your cucumber properly. If using regular cucumbers (not English/hothouse), consider peeling them, slicing in half lengthwise, and scraping out the seeds with a spoon before dicing. You can also salt the diced cucumber, let it sit for 15 minutes, then rinse and pat dry before adding to the salad.

What's the best chicken to use for this recipe?

The beauty of this recipe is its flexibility! Rotisserie chicken provides great flavor with minimal effort. For a lighter option, poached chicken breast works wonderfully. You can even use canned chicken in a pinch, though it's not my first choice for texture. Whatever you use, make sure it's well-seasoned and not overly dry.

Can I make this salad vegetarian?

Definitely! Replace the chicken with chickpeas or white beans for protein, or use cubed firm tofu that's been pressed to remove excess moisture. Another great option is to substitute the chicken with hearty grains like farro or barley for a completely different but equally delicious salad.

Cucumber Chicken Salad Recipe

Name: Cucumber Chicken Salad Recipe
Prep time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: ¾ cup mayonnaise; 1 tablespoon white wine vinegar; 1 clove garlic (minced); ¼ teaspoon salt; ¼ teaspoon black pepper; 2 cups cooked chicken breast (shredded or cubed); 1 large cucumber (diced); ½ cup red bell pepper (finely diced); ¼ cup red onion (finely diced)

This refreshing Cucumber Chicken Salad is a perfect blend of creamy, crunchy, and savory elements that come together in just minutes. The cool cucumber pairs beautifully with tender chicken, crisp bell peppers, and tangy red onion, all wrapped in a garlic-kissed mayo dressing. It’s an ideal no-cook meal for hot summer days or busy weeknights when you need something substantial yet light!

Why You’ll Love This Recipe

No Cooking Required: If you have leftover chicken on hand, this entire dish comes together without turning on a single appliance—perfect for those sweltering summer days when the last thing you want is more heat in the kitchen.
Make-Ahead Friendly: This salad actually improves with a bit of time in the refrigerator, making it perfect for meal prep or preparing before guests arrive.
Versatile Serving Options: Enjoy it on its own, tucked into a croissant for an amazing sandwich, or served over greens for a complete meal—it works beautifully in so many ways!
Refreshing Flavor Profile: The combination of cool cucumber, savory chicken, and zesty dressing creates a truly satisfying meal that feels light yet filling.

Ingredients You’ll Need

Chicken: Use leftover roasted chicken, rotisserie chicken, or poached chicken breasts for the easiest preparation. The chicken provides substantial protein and makes this salad filling enough for a main course.
Cucumber: The star of the show! Adds incredible freshness and a satisfying crunch. Feel free to peel it if the skin is tough, or leave it on for extra nutrition and color.
Red Bell Pepper: Brings vibrant color, sweet flavor, and vitamin C to the mix. The crispness works wonderfully with the cucumber.
Red Onion: Adds a sharp, pungent flavor that balances the creaminess of the dressing. Soak in ice water for a few minutes if you want to mellow the intensity.
Mayonnaise: Forms the creamy base of the dressing. Don’t skimp here—good quality mayo makes a difference!
White Wine Vinegar: Provides the perfect acidic balance to cut through the richness of the mayo. It brightens all the flavors in the salad.
Garlic: Just one clove makes a big impact, adding depth and complexity to the dressing without overpowering.
Salt and Pepper: Simple seasoning that ties everything together. Always taste and adjust to your preference.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to switch things up a bit? Here are some delicious ways to customize your cucumber chicken salad:

Mediterranean Style: Add kalamata olives, feta cheese, and a teaspoon of oregano to the dressing for a Greek-inspired twist.
Asian Fusion: Swap the mayo dressing for one made with sesame oil, rice vinegar, and a touch of honey. Add some mandarin orange segments and sliced almonds.
Herb Garden: Mix in fresh herbs like dill, parsley, basil, or chives to add wonderful aromatic notes.
Spicy Kick: Add a diced jalapeño or a sprinkle of red pepper flakes if you enjoy some heat.
Avocado Addition: Fold in chunks of ripe avocado just before serving for extra creaminess and healthy fats.

How to Make Cucumber Chicken Salad

Step 1: Prepare the Dressing

In a small bowl, combine the mayonnaise, white wine vinegar, minced garlic, salt, and black pepper. Whisk until completely smooth and well blended. Taste and adjust seasoning if needed—this is your flavor foundation!

Step 2: Combine the Salad Ingredients

Add your cooked chicken to a large mixing bowl. Pour the prepared dressing over the chicken and toss gently to coat. Then add the diced cucumber, red bell pepper, and finely diced red onion. Fold everything together until all components are evenly coated with dressing.

Step 3: Chill the Salad

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This resting time is crucial—it allows the flavors to meld together and the dressing to really penetrate the chicken. The salad actually gets better as it sits!

Step 4: Garnish and Serve

Just before serving, give it one more gentle stir. If desired, sprinkle with fresh herbs like dill or parsley for a pop of color and flavor. Serve as you prefer—on a bed of lettuce, in a sandwich, or simply on its own.

Pro Tips for Making the Recipe

Cucumber Prep: If using a cucumber with large seeds, consider scooping them out before dicing to prevent excess moisture in your salad.
Balance Your Textures: Dice your vegetables to similar sizes for the best eating experience—not too chunky, not too fine.
Chicken Technique: Slightly warm chicken will actually absorb the dressing better than ice-cold chicken. If using refrigerated leftovers, let the chicken sit at room temperature for 10 minutes before mixing.
Dressing Control: Start with about 3/4 of the dressing, mix well, then add more if needed. This prevents the salad from becoming too wet.
Season Thoughtfully: Remember that flavors mellow in the refrigerator. A salad that tastes perfectly seasoned when freshly made might need a touch more salt or pepper after chilling.

How to Serve

This cucumber chicken salad is wonderfully versatile when it comes to serving options:

As a Main Dish:

Serve a generous portion over a bed of mixed greens with some crusty bread on the side for a complete meal.

In Sandwiches:

Nothing beats this salad tucked into a buttery croissant or between slices of toasted multigrain bread with some crisp lettuce.

For Entertaining:

Spoon into endive leaves or hollow cucumber boats for an elegant appetizer that guests can pick up and enjoy.

Alongside Soup:

Pair with a warm cup of tomato soup for a perfect lunch combination that balances fresh and cozy.

Make Ahead and Storage

Storing Leftovers

This salad keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop, making it perfect for meal prep.

Make-Ahead Tips

You can prepare all the components separately up to 2 days in advance. Store the dressing in a separate container from the diced vegetables and chicken, then combine everything about 30 minutes before you plan to serve.

Freezing

Unfortunately, this salad doesn’t freeze well due to the mayo-based dressing and fresh vegetables. The cucumbers would become watery and lose their crunch upon thawing.

Refreshing Leftovers

If the salad seems a bit dry after being refrigerated, add a small spoonful of mayo or a squeeze of lemon juice and toss gently to refresh.

FAQs

Can I use Greek yogurt instead of mayonnaise?

Absolutely! Greek yogurt makes a great substitute if you’re looking for a lighter option. The flavor will be tangier, so you might want to add a touch of honey to balance it. Start with 2/3 cup yogurt since it’s not quite as rich as mayo, and adjust to your liking.
How can I prevent my cucumber salad from becoming watery?

The key is preparing your cucumber properly. If using regular cucumbers (not English/hothouse), consider peeling them, slicing in half lengthwise, and scraping out the seeds with a spoon before dicing. You can also salt the diced cucumber, let it sit for 15 minutes, then rinse and pat dry before adding to the salad.
What’s the best chicken to use for this recipe?

The beauty of this recipe is its flexibility! Rotisserie chicken provides great flavor with minimal effort. For a lighter option, poached chicken breast works wonderfully. You can even use canned chicken in a pinch, though it’s not my first choice for texture. Whatever you use, make sure it’s well-seasoned and not overly dry.
Can I make this salad vegetarian?

Definitely! Replace the chicken with chickpeas or white beans for protein, or use cubed firm tofu that’s been pressed to remove excess moisture. Another great option is to substitute the chicken with hearty grains like farro or barley for a completely different but equally delicious salad.

Final Thoughts

This Cucumber Chicken Salad has become my go-to recipe when I need something quick, refreshing, and satisfying. It’s saved me countless times during busy weeks, and always disappears quickly at summer gatherings. The combination of cool cucumber, tender chicken, and creamy, garlicky dressing creates something far greater than the sum of its simple parts. Give it a try—I’m betting it will find a permanent place in your recipe collection too!