Cold Cucumber Chicken Salad
Some things just say summer, and this cucumber chicken salad is one of them. You can serve it on croissants, crackers, or (my favorite!) make a cold plate with some cubed cheese and fresh fruit. If you’re growing cucumbers at home, this is just one of many recipes to enjoy your cuke harvest.
This is great for lunch, dinner, or meal prep for a busy week. It’s ready in just over 30 minutes, and you can tweak it with whatever extras you like.

Ingredients and Tools You’ll Need
The crunch from fresh cucumbers is key to making this salad refreshing. Instead of cutting the chicken into cubes, I prefer to shred it. It blends more smoothly with the dressing and makes the texture more uniform.

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For the Dressing:
- ¾ cup mayonnaise
- 1 tablespoon white wine vinegar
- 1 clove garlic (minced)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Salad:
- 2 cups cooked chicken breast (shredded or cubed), a Rotisserie is a great option too.
- 1 whole large cucumber (diced)
- ½ cup red bell pepper (finely diced)
- ¼ cup red onion (finely diced)
How to Make Cucumber Chicken Salad
Step 1: Make The Dressing. In a small bowl, mix mayonnaise, white wine vinegar, garlic, salt, and black pepper until it’s smooth.

Step 2: Combine The Ingredients. Add the cooked chicken to a large mixing bowl and pour the dressing over it. Then, gently fold the diced cucumber, red bell pepper, and red onion until evenly coated.

Step 3: Chill. Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Step 4: Garnish And Serve. If you like, you can add some fresh herbs like parsley or dill, or put a lemon wedge on the side. It’s good with a croissant, on top of lettuce, or just by itself.

Storing and Serving Cucumber Chicken Salad
This is a great main course to build your summer meal around.
- Scoop some into cut-open croissants for lovely sandwiches.
- Add a mixed green salad to the side for a light summer lunch.
- Pair this with a fresh fruit platter for a nice outdoor picnic.
- And wash everything down with a glass of strawberry iced tea.
More Summer Salads To Try
- If you’re a fan of cucumber-based dishes, try my cucumber and onion salad. It’s a simple side perfect for summer meals and pairs well with just about anything.
- If you have so many cucumbers and tomatoes you don’t know what to do with, this fresh cucumber and tomato salad is the answer.
- This cold pesto pasta salad is delicious with homemade pesto (or store-bought pesto! Don’t stress yourself out.)
- Make everyone happy with this classic macaroni salad.

Questions and Troubleshooting
If you don’t have leftover chicken, poaching is a quick and easy method. Just simmer the chicken breasts in water or broth for about 15-20 minutes until they’re cooked through, then shred or cube them once they’re cool. Rotisserie chicken is also a great shortcut if you’re short on time.
Yes, you can! Canned chicken works fine if you’re in a pinch or don’t have time to cook fresh chicken. Drain it well and break it into smaller pieces before mixing it in.
Fresh herbs like parsley, dill, or cilantro pair beautifully with the flavors in this salad. Sprinkle on top to garnish or mix it in.
Yes, you can! Just use a dairy-free mayonnaise or substitute it with a vegan mayo. The remaining ingredients are naturally dairy-free, so it’s an easy swap.
Printable Recipe
Cucumber Chicken Salad

Ingredients
For the Dressing:
- ¾ cup mayonnaise
- 1 tablespoon white wine vinegar
- 1 clove garlic (minced)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Salad:
- 2 cups cooked chicken breast (shredded or cubed)
- 1 whole large cucumber (diced)
- ½ cup red bell pepper (finely diced)
- ¼ cup red onion (finely diced)
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Instructions
- Make the dressing. In a small bowl, mix mayonnaise, white wine vinegar, garlic, salt, and black pepper until it's smooth.
- Combine the ingredients. Add the cooked chicken to a large mixing bowl and pour the dressing over it. Then, gently fold the diced cucumber, red bell pepper, and red onion until evenly coated.
- Chill. Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to combine.
- Garnish and serve. If you like, you can add some fresh herbs like parsley or dill, or put a lemon wedge on the side. It's good with a croissant, on top of lettuce, or just by itself.
Notes
Nutrition
By Katie Shaw

Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
I am diabetic and I can eat this salad 😋
Yummy
I just made. I love it! Great summer salad! Thanks!