🥒 Creamy Cucumber Chicken Salad
Cool, crisp, and full of flavor — this protein-packed salad is perfect for warm days, meal prep, or light lunches on the go.
🛒 Ingredients
Salad:
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1½ English cucumbers, halved lengthwise and thinly sliced (about 3 cups)
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2 cups cooked rotisserie chicken, chopped
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¼ cup fresh cilantro, finely minced
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3 green onions, sliced
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1 jalapeño, seeded and finely diced
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¼ red onion, diced
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½ red bell pepper, diced
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1 (15.25 oz) can sweet corn, drained
Dressing:
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½ cup plain Greek yogurt (2% or higher for creaminess)
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⅓ cup mayonnaise
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Juice and zest of 1 lime
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1 garlic clove, finely minced or grated
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1 tsp chili powder
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½ tsp paprika
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½ tsp ground cumin
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¼ tsp salt
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¼ tsp freshly cracked black pepper
👩🍳 Instructions
1. Prep the Cucumbers
Place the sliced cucumbers in a single layer on a few paper towels.
Top with another layer of paper towels and press gently to absorb excess moisture.
Let them sit and dry out while you prep the rest of the salad.
2. Make the Dressing
In a medium bowl, whisk together the Greek yogurt, mayo, lime juice and zest, garlic, and all the spices.
Taste and adjust the seasoning as needed — add more cumin or chili powder if you want a spicier kick.
3. Assemble the Salad
In a large mixing bowl, combine the prepped cucumbers, chicken, corn, bell pepper, red onion, green onion, jalapeño, and cilantro.
Pour most of the dressing over the top. Gently toss everything together with a spatula until evenly coated.
Add more dressing if needed, based on your preference.
4. Chill & Serve
Serve immediately or refrigerate until chilled. Store any leftovers in an airtight container in the fridge.
📝 Notes & Tips
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Liquid Separation: After chilling, you may notice a little liquid at the bottom of the bowl from the cucumbers and yogurt. Just pour it off and give the salad a quick toss before serving.
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Spice Swap: Want it extra spicy? Leave the seeds in the jalapeño or add a dash of cayenne.
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Meal Prep Tip: This salad holds up well for 2–3 days in the fridge, making it great for lunches throughout the week.
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