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.

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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.

chicken salad with cucumbers on lettuce.

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)

If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

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.

chicken, cucumbers, red peppers, and onions in bowl.

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.

chicken cucumber salad mixed together and coated in dressing.

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

To store this salad, transfer it to an airtight container and refrigerate it immediately. It will stay fresh for 2-3 days, but give it a good stir before serving, as the dressing may settle.

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

What’s the best way to cook the chicken for this recipe?

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.

Can I use canned chicken for this recipe?

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.

What herbs go well with this salad?

Fresh herbs like parsley, dill, or cilantro pair beautifully with the flavors in this salad. Sprinkle on top to garnish or mix it in.

Can I make this salad dairy-free?

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

Prep Time:10

Chilling time:30

Total Time:40