There are recipes that feel like summer in a bowl, and this refreshing cucumber dill chicken salad is absolutely one of them. Light, tangy, and crisp, it’s the kind of dish I make when the kitchen feels too hot for anything heavy but I still want something that tastes like I put some thought into it. It’s perfect for picnics, quick lunches, or when you need a no-fuss dinner after a busy day. I first threw this together on a humid afternoon when I had a rotisserie chicken in the fridge and a stubborn craving for something bright and clean—this version stuck.
When you scoop a bite, expect cool cucumber crunch, tender shredded chicken, and that little lift from fresh lemon and dill. The dressing is yogurt-based, so it’s tangy and thick enough to cling to the chicken but not heavy. Over the years I’ve refined the texture and seasonings so this feels fresh every time—never watery, never bland.
Benefits of Using Rotisserie Chicken
I use rotisserie chicken in this salad almost every time. It saves a pile of time, and there’s something about that roasted, slightly seasoned meat that adds depth without any extra effort. Rotisserie chicken comes pre-cooked and usually still moist, which means you don’t have to fret about overcooking or drying out breast meat—an easy way to keep the salad tender.
Compared to cooking chicken from scratch, rotisserie is easier to shred (I like to use my fingers or two forks) and it already has that roasted flavor base—so a little salt and lemon does wonders. If you do cook your own chicken, a simple poached breast or roasted thighs yield great results, but they require a bit more time and attention to keep them juicy. For weeknight meal prep, the rotisserie hack transforms dinner into a 10-minute affair.
Ingredient Breakdown
- Rotisserie chicken – the backbone of the salad; keeps the dish moist and flavorful and saves hands-on cooking time. If you want less sodium, rinse the skinless pieces briefly and pat dry.
- Greek yogurt – makes the dressing tangy and creamy while keeping it lighter than full mayo. Swap for dairy-free yogurt for a vegan or lactose-free option.
- Dijon mustard – adds a subtle bite and helps emulsify the dressing so it clings well to the chicken.
- Lemon – brightens the whole salad and balances the creaminess; a splash right before serving lifts flavors instantly.
- Green onion – delivers a mild sharpness without overpowering; scallions are great when you want a subtler allium flavor.
- Seedless cucumber – the cooling, hydrating crunch; peel if you prefer less chew or to avoid excess moisture.
- Celery – provides a crisp backbone and a slightly peppery bite to contrast the yogurt.
- Fresh parsley – bright herbiness that rounds out the dill and adds color.
- Dill (dried or fresh) – the signature herb here; fresh dill is more vibrant, dried is convenient. See the FAQ for a fresh-to-dried swap ratio.
- Sea salt & black pepper – essential for lifting flavors. Taste and adjust; a little salt sharpens the yogurt and helps bring out the sweetness of the cucumber.
For a bright, cucumber-forward dressing alternative, try our tzatziki sauce made in just 10 minutes.
Step-by-Step Preparation Guide
Timing and straightforward steps are why I keep making this. Prep time is short and there’s no cooking required if you use rotisserie chicken.
- Prep time: 10 minutes
- Cook time: 0 minutes (using pre-cooked chicken)
- Total time: 10 minutes
- Yield: makes a medium bowl — enough for several lunches or 3–4 light servings
- Chop the chicken: Start by chopping 3 cups of rotisserie chicken into small, bite-sized pieces. I like to chill the chicken for a little while first—cold chicken holds together better and gives the salad a cleaner texture. If the rotisserie is freshly bought and still warm, pop it in the fridge for 15–20 minutes before chopping.
- Make the dressing: In a large mixing bowl, combine 2/3 cup full-fat Greek yogurt, 1 tablespoon Dijon mustard, and the juice of half a lemon. Stir until smooth. I always taste the dressing at this point—if it feels flat, a pinch more salt or another squeeze of lemon brightens it up. If it’s too tangy, a touch more yogurt will mellow it.
- Prepare the veggies: Add 1/3 cup chopped green onion, 3/4 cup peeled and chopped seedless cucumber, 1/2 cup chopped celery, and 1/4 cup chopped fresh parsley to the bowl. When chopping the cucumber, I usually remove large seeds to prevent extra moisture. For extra-crisp cucumbers, sprinkle them lightly with salt and let sit 10 minutes, then pat dry before adding.
- Combine chicken and seasoning: Add the chopped rotisserie chicken into the bowl with the dressing and vegetables. Season with 1 teaspoon dried dill, 1 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Fold gently until everything is evenly coated. Be gentle so the chicken pieces stay bite-sized and the cucumbers retain crunch.
- Chill to marry flavors: For best results, cover the salad and refrigerate for at least 30 minutes. The dressing soaks into the chicken and the dill flowers out in flavor—this resting step makes a noticeable difference. If you’re in a hurry, a 10–15 minute rest still helps.
- Final stir and serve: Just before serving, stir once more and taste—sometimes a final pinch of salt or another squeeze of lemon is all it needs. If the cucumbers softened in the fridge, fold in a few fresh chopped cucumbers for the crunch you crave.
Tips to streamline: chop the celery and cucumber while the chicken chills, and mix the dressing in a jar to save a bowl. Use a bench scraper to lift and chop chicken quickly on a cutting board.
Meal Prep Tips for Cucumber Dill Chicken Salad
I make this salad for weekday lunches often, and a few simple habits keep the texture and flavor on point for several days.
- Store components separately: Keep the dressing in a sealed jar and the chopped cucumbers and celery in a separate airtight container. Combine just before eating to avoid sogginess.
- Airtight containers matter: Use a shallow, airtight container to cool the salad quickly and keep it from picking up fridge odors.
- Fridge life: Store in the refrigerator for about 3–4 days. For best texture, eat within 24–48 hours—cucumbers soften over time. See the FAQ below for more on preventing sogginess.
- Batch prep strategy: Make a larger batch of dressing (it keeps well for up to a week) and cook or buy a couple of rotisserie chickens to have protein ready. I often portion the chicken into single-serve containers so I can grab-and-go.
Variations and Dietary Options
One reason I love this salad is how flexible it is. A few small swaps or additions change the vibe completely.
- Seasonal veggies: Add chopped tomatoes in late summer, diced bell peppers for color and sweetness, or shredded carrots for extra crunch.
- Different proteins: Swap chicken for cooked shrimp or flaked salmon for a seafood twist, or use cubed, pressed tofu for a vegetarian option—marinate the tofu in a little lemon and dill first.
- Dressings: If you want a creamier or different flavor, you can use mayonnaise or a 50/50 mix of mayo and Greek yogurt. For something bright, try a tzatziki-style dressing for a cucumber-forward twist.For a bright, cucumber-forward dressing alternative, try our tzatziki sauce made in just 10 minutes.
- Gluten-free: This salad is naturally gluten-free—just watch any extra add-ins like croutons or packaged dressings.
- Dairy-free / vegan: Use a dairy-free yogurt or vegan mayo and swap chicken for chickpeas or roasted tempeh; the dill still sings.
- Keto / low-carb: Keep the yogurt full-fat and skip any starchy mix-ins. The salad is naturally low-carb when served without bread.
- Heartier twists: If you want a richer, creamier bite, try the creamy cucumber avocado salad for a dairy-forward variation.Looking for a heartier twist on chicken salad? Try the BLT chicken salad with creamy avocado for smoky, savory notes.
- Low-carb inspiration: For more low-carb ideas, check our low-carb blackberry cottage cheese chicken salad for substitution ideas.For a low-carb, high-protein swap, check out our low-carb blackberry cottage cheese chicken salad for substitution ideas and flavor inspiration.
Serving Suggestions and Pairings
This salad is versatile in presentation and pairs with a lot of simple sides.
- On bread: Spoon onto whole grain bread or in a crusty roll for a satisfying sandwich. Lightly toasting the bread adds a pleasant contrast to the cool salad.
- Over grains: Serve on a bed of quinoa or farro for a heartier meal—this adds chew and makes the salad more filling for dinner.
- Lettuce cups: Spoon into butter lettuce leaves for a bright, low-carb finger food at parties.
- As a dip: Serve alongside crackers or raw vegetable sticks as a chunky dip—great for gatherings.
- Sides: I often pair it with a simple fruit salad or roasted asparagus for contrast. A bowl of chilled melon on the side plays beautifully with the salad’s dill-lemon notes.
- Presentation tips: Garnish with a sprig of fresh dill, a thin lemon wheel, and a drizzle of olive oil to make it look like you spent more time than you did. Serve in a shallow bowl so the ingredients spread out and the colors (green herbs, white yogurt, pale chicken) are visible.
Frequently Asked Questions
How long will the cucumber dill chicken salad keep in the fridge?
Store in an airtight container in the refrigerator for about 3–4 days. For best texture, eat within 24–48 hours because cucumbers can soften. Storing the dressing separately and adding cucumbers just before serving helps extend freshness.
How can I avoid a soggy salad?
Remove seeds and pat cucumbers dry, or peel them. You can also salt chopped cucumbers lightly, let them sit 10–15 minutes to draw out moisture, then blot dry. Another easy trick is to add cucumbers and dressing right before serving or keep the dressing separate until serving.
Can I use fresh dill instead of dried?
Yes. Use about 1 tablespoon of chopped fresh dill in place of 1 teaspoon of dried dill (roughly a 3:1 fresh-to-dried ratio). Taste and adjust—fresh herbs are brighter, so add more or less to preference.
What are good substitutions for the Greek yogurt?
You can use mayonnaise, sour cream, or a dairy-free/vegan yogurt to suit taste or dietary needs. For a lighter option, use low-fat Greek yogurt or a 50/50 mix of yogurt and mayo. Adjust salt and lemon to balance flavor.
Can I make this salad ahead or freeze it?
You can make it ahead and refrigerate (see storage above), but do not freeze—the texture of cucumbers and yogurt-based dressing will suffer. For meal prep, store chicken, dressing, and chopped veggies separately and combine just before eating.
Conclusion and Call to Action
This refreshing cucumber dill chicken salad is one of those recipes I come back to again and again when I want something simple but satisfying. It’s quick, flexible, and bright—perfect for warm weather or any time you want a light meal without cutting corners on flavor. Try the recipe as written, then make it your own with the variations above. If you give it a go, tell me what tweaks you made—did you use shrimp instead of chicken? Swap in dill-heavy tzatziki? I love hearing what readers do in their kitchens. Leave a comment and share your version, and follow along for more practical, flavor-forward recipes that actually get made in real life.
Happy cooking—and enjoy the crunch.
Refreshing Cucumber Dill Chicken Salad
Ingredients
Method
- Start by chopping 3 cups of rotisserie chicken into small, bite-sized pieces. Make sure the chicken is chilled for the best flavor and texture.
- In a large mixing bowl, combine 2/3 cup of full-fat Greek yogurt, 1 tablespoon of Dijon mustard, and the juice of 1/2 lemon. Stir until all ingredients are evenly mixed.
- Add 1/3 cup of chopped green onions, 3/4 cup of peeled and chopped seedless cucumber, 1/2 cup of chopped celery, and 1/4 cup of chopped fresh parsley to the bowl. Gently fold the vegetables into the dressing.
- Now, add the chopped rotisserie chicken to the bowl. Season with 1 teaspoon of dried dill, 1 teaspoon of sea salt, and 1/4 teaspoon of freshly ground black pepper. Carefully fold everything together until well integrated.
- For best results, cover the salad with plastic wrap and refrigerate it for at least 30 minutes. This will allow the flavors to meld beautifully.
- Just before serving, carefully stir the mixture one more time. You may wish to fold in the cucumber again to keep its crispness.
