Description
Cucumber Dill Chicken Salad is a light, refreshing, and protein-packed lunch made with rotisserie chicken, creamy Greek yogurt, crunchy cucumbers, and fresh herbs. This no-fuss, no-cook recipe is perfect for busy weekdays, meal prep, or satisfying sandwiches and salads.
Ingredients
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3 cups (about 420 g) chopped rotisserie chicken
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160 g (2/3 cup) full-fat Greek yogurt
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1 tablespoon (15 g) Dijon mustard
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Juice of ½ lemon (about 1 tablespoon / 15 ml)
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1/3 cup (30 g) chopped green onion
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¾ cup (90 g) peeled and chopped seedless cucumber
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½ cup (50 g) chopped celery
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¼ cup (10 g) chopped fresh parsley
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1 teaspoon (1 g) dried dill
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1 teaspoon (5 g) sea salt
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¼ teaspoon (1 g) freshly ground black pepper
Instructions
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In a large bowl, mix chicken, Greek yogurt, Dijon mustard, and lemon juice.
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Add green onion, cucumber, celery, and parsley.
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Season with dill, salt, and pepper. Mix well until fully combined.
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Chill for 15 minutes to let flavors blend, or serve immediately.
Notes
Seedless cucumber prevents excess moisture.
Add nuts or seeds for extra texture.
Adjust lemon juice or use half mayo for a tangier or creamier version.
Delicious in wraps, over salad, or on toast.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American