Introduction

This refreshing Cucumber Chicken Salad is a perfect blend of creamy dressing and crisp vegetables. It’s quick to prepare and ideal for a light lunch or a satisfying side dish on warm days.

This image shows a close-up of a creamy salad with several layers visible: a base layer of light green cucumber chunks with smooth, slightly translucent skin; mixed in are small pieces of red onion with purple and white colors and a slightly crunchy texture; there are diced red bell pepper pieces adding bright red color; all ingredients are coated with a thick, white creamy dressing that has a slightly glossy texture; garnished on top are green chopped scallions, adding a fresh touch; the salad sits on a bed of leafy green lettuce with a crinkly texture; the background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Make the dressing by mixing mayonnaise, white wine vinegar, minced garlic, salt, and black pepper in a small bowl until smooth.
Step 2: In a large mixing bowl, combine the cooked chicken and pour the dressing over it. Gently fold in the diced cucumber, red bell pepper, and red onion until everything is evenly coated.
Step 3: Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Step 4: Before serving, you can garnish with fresh herbs like parsley or dill, or add a lemon wedge on the side. This salad pairs well with a croissant, served on lettuce, or enjoyed on its own.

Tips & Variations

For extra tang, substitute white wine vinegar with apple cider vinegar or lemon juice.
Add chopped celery or green onions for additional crunch and flavor.
Use Greek yogurt instead of mayonnaise for a lighter dressing with a creamy texture.
Include fresh herbs, such as dill or parsley, inside the salad for a burst of freshness.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the cucumber crisp, it’s best eaten within the first day. Stir gently before serving again. This salad is best served chilled and does not reheat well.

How to Serve

A white bowl filled with a creamy salad made of three main layers: the base layer has shredded white chicken, mixed with a thick white mayonnaise-like dressing; scattered throughout are small diced pieces of green cucumber, red bell pepper, and bits of purple onion, giving pops of color. The texture looks soft and chunky with a light shine on the dressing. The bowl is placed on a wooden surface next to a blue and white checked cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooked chicken breast?

Yes, rotisserie chicken works great and adds more flavor while saving time in preparation.

How do I keep the cucumber from making the salad watery?

For less water, you can lightly salt the diced cucumber and let it drain in a colander for 10 minutes before adding it to the salad. This draws out excess moisture.

Cucumber Chicken Salad Recipe

Print Recipe

★★★★★

4.8 from 145 reviews

A refreshing and easy-to-make Cucumber Chicken Salad featuring a creamy homemade dressing with mayonnaise and white wine vinegar, tender cooked chicken breast, and crisp vegetables like cucumber, red bell pepper, and red onion. Perfect for a light lunch or a flavorful side dish.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American

Ingredients

Scale

Dressing

¾ cup mayonnaise
1 tablespoon white wine vinegar
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon black pepper

Salad

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

Instructions

Make the dressing: In a small bowl, mix together mayonnaise, white wine vinegar, minced garlic, salt, and black pepper until the dressing is smooth and well combined.
Combine the ingredients: Place the cooked chicken in a large mixing bowl. Pour the prepared dressing over the chicken. Gently fold in the diced cucumber, finely diced red bell pepper, and finely diced red onion, making sure all ingredients are evenly coated with the dressing.
Chill: Cover the bowl tightly with plastic wrap and refrigerate the salad for at least 30 minutes. This resting time allows the flavors to meld together and for the salad to chill nicely.
Garnish and serve: Before serving, optionally garnish with fresh herbs such as parsley or dill, or add a lemon wedge on the side for extra brightness. Serve the salad on its own, on top of lettuce, or alongside a croissant for a delicious meal.

Notes

You can substitute the white wine vinegar with apple cider vinegar or lemon juice for a different tangy flavor.
Use rotisserie chicken for convenience or cook chicken breasts ahead of time.
For added crunch, consider adding nuts like chopped walnuts or sliced almonds.
Make sure to dice the cucumber, red bell pepper, and onion uniformly for consistent texture and flavor distribution.
This salad can be prepared a day ahead and stored in the refrigerator, but is best served within 2 days for optimal freshness.

Keywords: cucumber chicken salad, chicken salad recipe, easy chicken salad, healthy chicken salad, creamy chicken salad, summer salad