Creamy Chicken and Cucumber Salad Recipe

If you want a fresh take on classic chicken salad, try this Creamy Chicken Cucumber Salad. Bright, tangy, and creamy with a delicate hint of dill, it combines Greek yogurt, crisp cucumber, and tender chicken for a flavorful, lighter alternative to mayo-based salads. Serve it in a warm pita, scoop it over a bed of greens, or use it as a dip—this version quickly becomes a go-to.

Tzatziki with a twist

I’ve been experimenting with chicken salads lately and wanted to create a version that feels light and bright. Using Greek yogurt instead of mayonnaise, plus cucumber and fresh dill, gives this salad a flavor profile reminiscent of tzatziki. It’s cool and tangy, but still hearty from the chicken.

This recipe is inspired by classic deli-style salads but leans fresher. The cucumber adds crunch and moisture, the dill provides a clean herbal note, and a touch of sugar balances the acidity from the vinegar. It’s versatile—great on sandwiches, in pitas, as a salad topping, or served as a dip with vegetables or crackers.

Try chilling it overnight to let the flavors meld; the result is noticeably better the next day. Leftovers keep well in the refrigerator for a few days and make an easy lunch or light dinner option.

Recipe Ingredients

Below are the core ingredients and helpful notes to make this salad easily. Adjust quantities to taste, especially the salt and sugar, based on your preference.

• Chicken — Poached boneless, skinless chicken breasts are used here for tender, juicy meat. For convenience, leftover rotisserie or roasted chicken can be substituted.
• Greek yogurt — Select plain Greek yogurt (around 5% fat or the style you prefer). It provides creaminess and tang without the heaviness of mayonnaise.
• Cucumber and dill — An English cucumber works well because it has fewer seeds and a thin skin. Fresh dill gives the salad its signature herbal lift; if using dried dill, reduce the amount since dried herbs are more concentrated.
• Seasonings and balance — White vinegar brightens the salad, while a little granulated sugar balances the acidity. Salt, white pepper, and granulated garlic round out the flavor. Taste and adjust these elements to suit your palate.

Full ingredient amounts and measurements are listed in the recipe section below.

How to poach the chicken

Poaching yields moist, tender chicken that breaks apart easily for salads. If you prefer an even quicker method, use pre-cooked rotisserie or roasted chicken.

1. Fill a large saucepan or pot with enough water to cover the chicken breasts by about 3 inches. Add a concentrated chicken base or a pinch of salt to season the poaching liquid.
2. Bring the water to a boil, then add the chicken breasts. Cover the pot and return to a boil briefly. Once it reaches a boil again, remove the pot from the heat and let the chicken sit, covered, for at least 20 minutes. This gentle cooking method keeps the meat tender.

3. Transfer the poached chicken to a cutting board and chop it into bite-size pieces. Spread the pieces out to cool slightly so they absorb seasoning evenly.
4. While still warm, sprinkle the chicken with white pepper, fine sea salt, granulated garlic, and a touch of granulated sugar. The residual heat helps the seasonings meld into the meat.

5. When the chicken has cooled, combine it in a large bowl with the sliced cucumber, diced red onion, Greek yogurt, white vinegar, and minced fresh dill. Mix thoroughly, then taste and adjust salt, pepper, or sugar as needed.
6. Cover and refrigerate to chill. Before serving, drain any excess liquid released by the cucumber and chicken. If the salad seems dry after draining, stir in a little more Greek yogurt to reach the desired creaminess.

More recipes you’ll love

If you enjoy this creamy chicken cucumber salad, you might also like other deli-style salads such as New York deli shrimp salad, deli-style egg salad, or New York deli tuna salad. Try different proteins and dressings to find your favorite combination.