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)

Description

This Cucumber Chicken Salad is a refreshing and flavorful dish that’s perfect for summertime or anytime you’re craving something light yet satisfying. The creamy mayonnaise-based dressing, combined with tender cooked chicken, crisp cucumber, and vibrant red bell pepper, makes for a well-balanced and delicious salad. It’s a versatile recipe that can be served on its own, with a croissant, or atop a bed of fresh lettuce.

Ingredients

Units Scale

For the Dressing:

3/4 cup mayonnaise
1 tablespoon white wine vinegar
1 clove garlic (minced)
1/4 teaspoon salt
1/4 teaspoon black pepper

For the Salad:

2 cups cooked chicken breast (shredded or cubed)
1 large cucumber (diced)
1/2 cup red bell pepper (finely diced)
1/4 cup red onion (finely diced)

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Instructions

Make the dressing.
In a small bowl, whisk together the mayonnaise, white wine vinegar, minced garlic, salt, and black pepper until the mixture is smooth and creamy.
Combine the ingredients.
In a large mixing bowl, add the shredded or cubed cooked chicken. Pour the dressing over the chicken, then gently fold in the diced cucumber, red bell pepper, and red onion until all the ingredients are evenly coated.
Chill the salad.
Cover the bowl with plastic wrap or a lid and refrigerate the salad for a minimum of 30 minutes. This resting period allows the flavors to meld together for better taste.
Garnish and serve.
Optionally, garnish the salad with fresh parsley or dill for added freshness. Serve as-is, with a croissant, or atop a bed of lettuce for a complete meal.

Notes

For extra crunch, consider adding chopped celery or toasted nuts like almonds or walnuts.
Use rotisserie chicken or leftover cooked chicken to save time.
If you’d like to make the dressing lighter, substitute half the mayonnaise with plain Greek yogurt.
This salad pairs wonderfully with a squeeze of fresh lemon juice or an optional drizzle of olive oil for added flavor.

Nutrition

Serving Size: 1 Serving
Calories: 300kcal
Sugar: 3g
Sodium: 320mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 19g
Cholesterol: 70mg