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Cucumber chicken salad in a white bowl with fresh dill and lemon wedge

Cucumber Chicken Salad with Herbs

This quick and practical cucumber chicken salad with fresh herbs is perfect for meal prep. It's creamy, crunchy, and packed with flavor—ready in 20 minutes.
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Prep Time 20 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken breast shredded or diced
  • 1 English cucumber halved, seeded, and diced
  • 1/2 cup plain Greek yogurt full-fat or 2%
  • 2 tablespoons mayonnaise
  • 1/4 cup fresh dill chopped
  • 1/4 cup fresh parsley chopped
  • 1/4 cup red onion finely diced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt plus extra for salting cucumber
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder optional

Method
 

  1. Halve the cucumber lengthwise and scoop out the seeds with a spoon. Dice into small cubes. Place in a colander, sprinkle with salt, and let sit for 10 minutes. Pat dry with paper towels.
  2. In a large bowl, combine the shredded chicken, diced cucumber, red onion, dill, and parsley.
  3. In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, garlic powder (if using), salt, and pepper until smooth.
  4. Pour the dressing over the chicken mixture and stir gently until everything is evenly coated.
  5. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
  6. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve cold.