A cold cucumber chicken salad is like a refreshing dip in a cool pool on a hot summer day. Imagine sinking your fork into crisp cucumbers mingling with tender chicken, all laced with vibrant herbs and tangy dressings. Bang Bang chicken skewers It’s a dish that not only pleases the palate but also brings a smile with every crunchy bite.
This delightful salad carries with it memories of backyard barbecues and picnics where laughter fills the air. The perfect companion for lazy afternoons or fancy brunches, it beckons you to savor each mouthful while reminiscing about sun-soaked days and joyful gatherings.
Why You'll Love This Recipe
- This cold cucumber chicken salad is easy to whip up, requiring minimal prep time
- Its fresh and zesty flavors make it a crowd-pleaser at any gathering
- The beautiful colors create an eye-catching presentation that will impress your guests
- Enjoy it as a light lunch or serve it alongside grilled meats for a complete meal
I once made this cold cucumber chicken salad for a family reunion, and the bowl was empty before I could even take my first bite! Lemon dill chicken bowl recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work best; adjust based on your crowd size.
Fresh Cucumbers: Choose firm cucumbers for that satisfying crunch; Persian cucumbers are my favorite!
Red Onion: Use thinly sliced red onion for added flavor without overwhelming the dish.
Fresh Herbs (Dill and Parsley): Fresh herbs bring brightness; chop them finely for even distribution.
Greek Yogurt: Opt for plain, unsweetened Greek yogurt for creaminess without added sugars.
Lemon Juice: Freshly squeezed lemon juice adds that zing; bottled juice just doesn’t cut it.
Olive Oil: A good-quality olive oil enhances flavor; drizzle generously in the dressing.
Salt and Pepper: Essential for seasoning; adjust to taste as you mix everything together.
The full ingredients list, including measurements, is provided in the recipe card directly below. Honey BBQ meatballs recipe.
Let’s Make it Together
Cook the Chicken: Start by poaching your chicken breasts in simmering water seasoned with salt for about 15-20 minutes until fully cooked. The chicken should be tender and juicy.
Prepare the Veggies: While the chicken cooks, slice your cucumbers, red onion, and herbs. Aim for uniform sizes to ensure even mixing and pretty presentation.
Create the Dressing: In a mixing bowl, combine Greek yogurt, olive oil, lemon juice, salt, and pepper. Whisk until smooth; this creamy goodness will embrace your salad beautifully.
Combine Ingredients: Once your chicken has cooled slightly, chop it into bite-sized pieces. In a large bowl, mix the chicken with cucumbers, onions, and herbs.
Toss with Dressing: Pour the dressing over your salad mixture and toss gently to coat everything evenly. Take care not to crush those lovely cucumbers!
Chill Before Serving: For best results, let your cold cucumber chicken salad chill in the refrigerator for at least 30 minutes before serving. This allows flavors to meld beautifully. For more inspiration, check out this Avocado Chicken Salad recipe recipe.
Now you have a delightful cold cucumber chicken salad ready to impress family and friends! Enjoy this fresh dish at home or take it along to your next picnic adventure!
You Must Know
- Cold Cucumber Chicken Salad is refreshing and versatile
- The crunchy cucumbers paired with tender chicken create a delightful texture
- This dish is perfect for hot days, picnics, or meal prep
- Plus, it’s easy to customize based on your favorite ingredients!
Perfecting the Cooking Process
Start by grilling or poaching the chicken until it reaches an internal temperature of 165°F. While it cools, chop the cucumbers and prepare your dressing for a seamless experience.
Add Your Touch
Feel free to add ingredients like cherry tomatoes, avocado, or even nuts for added crunch. Experiment with different dressings like yogurt or tahini for a delightful twist.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. This salad is best enjoyed cold; no reheating needed!
Chef's Helpful Tips
- Always use fresh cucumbers for that satisfying crunch
- Cut them just before serving to prevent sogginess
- Marinating chicken overnight enhances flavor and tenderness significantly, making every bite deliciously juicy!
Creating this cold cucumber chicken salad became a family favorite during summer barbecues when friends couldn’t stop asking for the recipe! Crispy potato salad recipe.
FAQ
Can I use rotisserie chicken in this salad?
Absolutely! Rotisserie chicken adds convenience and flavor without sacrificing quality.
What dressing works best for cold cucumber chicken salad?
A light vinaigrette or yogurt-based dressing complements the freshness of the ingredients perfectly.
How can I make this salad vegetarian?
Swap the chicken for chickpeas or tofu for a hearty vegetarian option that’s equally satisfying!
Cold Cucumber Chicken Salad
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
Description
Cold Cucumber Chicken Salad is the ultimate summer dish, marrying tender chicken with crisp cucumbers and fresh herbs for a refreshing bite. This easy-to-make salad is perfect for picnics, barbecues, or light lunches. Tossed in a creamy dressing of Greek yogurt and zesty lemon juice, it’s not only delicious but also visually appealing. Enjoy each crunchy mouthful as you relive summer memories with friends and family.
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups firm cucumbers, chopped (preferably Persian)
- ½ medium red onion, thinly sliced
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- 1 cup plain Greek yogurt
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Poach chicken breasts in salted simmering water for 15-20 minutes until cooked through. Allow to cool before chopping into bite-sized pieces.
- While chicken cools, prepare cucumbers, red onion, and herbs.
- In a bowl, mix Greek yogurt, lemon juice, olive oil, salt, and pepper until smooth.
- Combine chicken, cucumbers, onions, and herbs in a large bowl; gently toss with dressing.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 290
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 70mg
Keywords: For added flavor, marinate the chicken overnight. Feel free to customize by incorporating cherry tomatoes or avocado. This salad stores well for up to three days in an airtight container.