I love having a few easy recipes I can throw together without much planning, and this cucumber chicken salad is one of them. It started as a quick lunch idea on a hot afternoon when I had some leftover chicken and cucumber sitting in the fridge. I didn’t think much of it at the time, but once I tossed everything together and took a bite, I knew I’d be making it again.
High Protein Creamy Cucumber Chicken Salad
The mix of crunchy cucumber, shredded chicken, creamy cottage cheese, and a touch of fresh dill is just so good.
It hits the sweet spot: light, but thanks to the protein from the chicken and cottage cheese, it keeps you full. Everything comes together so easily, and somehow it just always works.
I like making it ahead of time and keeping it in the fridge, it’s perfect for those days when you need something quick, easy, and reliable.
Over time, I started slicing the cucumber super thin using a mandolin. It makes the texture extra nice. But if you don’t have one, no stress, a sharp knife does the trick just fine.
I also keep the cottage cheese just as it is. I don’t blend it or fuss with it. I simply mix it in, and it works perfectly.
Sometimes I eat this salad on its own. Other times, I’ll scoop it onto a slice of bread or pile it over fresh greens.
Jump to:
⭐Why You'll Love This Cucumber Chicken Salad
- Ready in Minutes: Just slice, shred, mix, and you’re done, no cooking needed.
- Light and Fresh: The cucumber and dill make it super refreshing, especially on warm days.
- Filling without Being Heavy: It’s just the right mix of protein and crunch.
- Perfect for the Fridge: It keeps well, so you can make it ahead and enjoy it later.
- Great for Lunch or Dinner: I’ve had it as a quick lunch, a side dish, and even tucked into pita bread.
🧾Cucumber Chicken Salad Ingredients
Here’s the breakdown of what’s in this Cucumber Chicken Salad recipe:
- Large English Cucumber: I always reach for an English cucumber because it’s crisp, and mild, and I don’t have to worry about peeling or deseeding it, just slice and go.
- Red Onion: Just half is enough to add a little bite and color without overpowering the salad. I like how it cuts through the creaminess in every bite.
- Rotisserie Boneless, Skinless Chicken Breast: This is usually leftover from a previous dinner or something I cook ahead. I shred it so it blends right into the salad.
- Cottage Cheese: I love using cottage cheese instead of mayo. It keeps the salad light and creamy, and I just mix it in straight from the tub.
- Extra Virgin Olive Oil: A little drizzle adds richness and brings everything together, especially nice with the vinegar and dill.
- White Wine Vinegar: This is my go-to for brightening up salads. It’s not too sharp and gives just the right amount of tang.
- Salt and Black Pepper: I keep it simple, just enough to lift all the flavors without taking over.
- Garlic Powder: A small pinch gives the salad a little depth. It’s subtle, but I always miss it when I leave it out.
- Fresh Dill: I chop it fresh every time, dill gives this salad its clean, herby flavor that makes it taste so fresh.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Cucumber Chicken Salad
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Slice the Cucumber: Use a mandolin or a sharp knife to cut it into thin rounds.
2. Slice the Red Onion: Thin slices work best so they blend nicely with everything else.
3. Shred the Chicken: Use two forks to pull it apart into pieces.
4. Add Everything to a Bowl: Toss in the cucumber, red onion, shredded chicken, and cottage cheese.
5. Drizzle and Season: Add the extra virgin olive oil and vinegar, then sprinkle in the salt, pepper, and garlic powder.
6. Add the Dill: Chop it up and mix it in.
7. Mix Well: Toss everything together until it’s evenly coated.
8. Chill if You’d Like: You can eat it right away or let it sit in the fridge for 30 minutes to let the flavors come together.
📖Variations
- Add Extra Crunch: Toss in a handful of chopped walnuts or sunflower seeds just before serving for a little texture contrast.
- Customize the Herbs: If you’re out of dill, fresh parsley or chives are great substitutes that still keep things fresh.
🍽 What to Serve with Cucumber Chicken Salad
This salad pairs so nicely with a variety of simple sides. I love serving it with crusty bread or soft slices of ciabatta, the kind you can use to scoop up every bit of the dressing left in the bowl.
Pita bread or wraps are great too if you want to turn it into a handheld lunch. If I want something cooler, a chilled soup like gazpacho is perfect. And on days when I want a little something extra, I’ll go for crispy potato wedges, they add a warm, satisfying contrast to the cool salad.
💭Tips for Recipe Success
Soak the Red Onion If It’s Too Sharp: A quick soak in cold water for 10 minutes can mellow the flavor without losing that nice onion crunch.
Use Rotisserie Chicken for Convenience: A store-bought rotisserie chicken works perfectly and saves time.
Store Leftovers in an Airtight Container: Keep any extra salad in the fridge for up to 2 days. Give it a quick stir before serving, as the dressing can settle a bit.
🥗More Salad Recipes to Try!
Delighted by the Cucumber Chicken Salad? Here are more refined and flavorful salad recipes to elevate your table:
- Avocado Chicken Salad
- Cold Stuffed Tomato Salad
- Pasta Salad
- Lentil Salad
- Waldorf Salad
- Easy Potato Salad
- Chicken Salad
🍛More Appetizer Recipes!
Here are more of my favorite appetizer recipes! Try these:
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📖 Recipe
Cucumber Chicken Salad
Ingredients
- 1 Large English Cucumber
- ½ Red Onion
- 1 Rotisserie Boneless Skinless Chicken Breast
- 75 g Cottage Cheese
- 3 tablespoon Extra Virgin Olive Oil
- 2 tablespoon White Wine Vinegar
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- 10 g Fresh Dill
Instructions
- Slice the cucumber into thin rounds using a mandolin or a sharp knife.
- Thinly slice the red onion.
- Shred the rotisserie chicken breast using two forks.
- Add the cucumber, red onion, shredded chicken, and cottage cheese to a large bowl.
- Drizzle in the olive oil and white wine vinegar.
- Sprinkle in the salt, black pepper, and garlic powder.
- Finely chop the fresh dill and add it to the bowl.
- Toss everything gently until well combined and evenly coated.
- Serve immediately or refrigerate for 30 minutes to let the flavors develop.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Susan says
This looks so fresh and easy, exactly the kind of meal I love having ready in the fridge. The combo of crunchy cucumber and creamy cottage cheese sounds perfect! Can’t wait to try this one.