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Cucumber Chicken Salad

A refreshing Cucumber Chicken Salad with creamy dressing, tender chicken, and crisp vegetables, perfect for hot days with no cooking required.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Dressing
  • 1/2 cup Mayonnaise
  • 1 tablespoon White wine vinegar
  • 1 clove Garlic, minced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
For the Salad
  • 2 cups Cooked chicken, shredded or cubed Use rotisserie chicken for ease.
  • 1 cup Cucumber, diced English cucumbers are recommended for better texture.
  • 1/2 cup Red bell pepper, diced
  • 1/4 cup Red onion, finely diced

Method
 

Whisk Together the Dressing
  1. In a small mixing bowl, combine mayonnaise, white wine vinegar, minced garlic, salt, and black pepper. Whisk until smooth and creamy.
  2. Taste the dressing and adjust the seasoning if necessary.
Prepare the Chicken
  1. Remove skin from rotisserie chicken and shred or cube the meat. Discard bones and excess fat.
  2. If cooking chicken fresh, poach or bake plain chicken breast until fully cooked, then let cool before shredding.
Combine the Salad Ingredients
  1. In a large mixing bowl, add prepared chicken and pour dressing over it. Stir gently until coated.
  2. Fold in diced cucumber, red bell pepper, and red onion without mashing them.
Chill the Salad
  1. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Garnish and Serve
  1. Stir the salad and sprinkle with fresh parsley or dill before serving.
  2. Serve on lettuce, in a croissant, or on its own with a lemon wedge.

Notes

Chill the salad well to enhance flavor. This keeps well in the fridge for up to three days.