Cold Cucumber Chicken Salad
This delightful Cold Cucumber Chicken Salad offers a refreshing twist on a classic, perfect for a light lunch or a vibrant side dish. Featuring tender chicken, crisp cucumber, and a creamy, zesty dressing, it's an ideal choice for warm weather or whenever you crave something both satisfying and invigorating. Its bright flavors and delightful textures make every bite a pure pleasure.
Prep Time
20 minutes
Cook Time
N/A (requires pre-cooked chicken)
Total Time
45 minutes (including chilling time)
Servings
4 servings
Keywords
Why This Recipe Delivers
- Exceptionally refreshing with crisp cucumber and zesty dressing.
- Quick to prepare, especially with pre-cooked chicken, making it ideal for busy schedules.
- Versatile for various meals, from sandwiches to standalone lunches.
- Packed with lean protein and fresh vegetables for a wholesome meal.
- A delightful make-ahead option, as flavors improve with chilling.
Ingredients
- For the Dressing:
- 180 ml (3/4 cup) mayonnaise
- 15 ml (1 tablespoon) white wine vinegar
- 1 clove garlic, minced
- 1.25 g (1/4 teaspoon) salt
- 0.6 g (1/4 teaspoon) black pepper
- For the Salad:
- 340 g (2 cups) cooked chicken breast, shredded or cubed
- 1 large cucumber, diced (approximately 350 g or 12 oz)
- 80 g (1/2 cup) red bell pepper, finely diced
- 50 g (1/4 cup) red onion, finely diced
Instructions
- Prepare the creamy dressing. In a small bowl, combine the 180 ml (3/4 cup) mayonnaise, 15 ml (1 tablespoon) white wine vinegar, the minced garlic clove, 1.25 g (1/4 teaspoon) salt, and 0.6 g (1/4 teaspoon) black pepper. Whisk these ingredients together thoroughly until the mixture is smooth and well-emulsified, ensuring the garlic and seasonings are evenly distributed.
- Gently combine the salad components. Transfer the 340 g (2 cups) of cooked chicken breast, whether shredded or cubed, into a spacious mixing bowl. Pour the freshly made dressing over the chicken. Then, carefully add the diced cucumber, finely diced red bell pepper, and finely diced red onion. Using a rubber spatula or large spoon, gently fold all the ingredients together until the chicken and vegetables are uniformly coated with the rich, creamy dressing, taking care not to mash the ingredients.
- Allow the flavors to meld and chill thoroughly. Cover the bowl securely with plastic wrap or a tight-fitting lid. Place the salad in the refrigerator and allow it to chill for a minimum of 30 minutes. This crucial resting period allows the flavors to fully develop and integrate, resulting in a more harmonious and refreshing taste experience.
- Garnish and present the dish. Prior to serving, you may enhance the presentation and flavor by garnishing the salad with fresh herbs such as chopped parsley or delicate dill fronds. For an added citrusy brightness, serve with a lemon wedge on the side. This versatile salad pairs wonderfully tucked into a flaky croissant, served elegantly atop a bed of crisp lettuce, or enjoyed simply on its own as a light and satisfying meal.
Tools You’ll Need
- Small mixing bowl
- Large mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Plastic wrap or airtight container
Essential Success Tips
- Ensure your chicken is completely cooled before mixing to prevent wilting the vegetables and keep the salad fresh.
- Dice the cucumber, bell pepper, and onion into uniform, small pieces for a harmonious texture in every bite.
- Taste the dressing before combining with the salad and adjust salt and pepper as needed.
- Don't skip the chilling step; it's essential for the flavors to meld and for the salad to reach its optimal refreshing temperature.
- If making ahead, store the dressing and vegetables separately from the chicken if possible, and combine just before serving for maximum crispness, though combining all ingredients and chilling is also perfectly fine for up to a day.
Professional Cooking Secrets
- For an extra layer of flavor complexity, gently toast your black pepper in a dry pan for a minute before grinding it for the dressing. This enhances its aromatic qualities.
- If you have time, lightly salt and drain your diced cucumber for 15-20 minutes before adding it to the salad. This removes excess water, preventing the salad from becoming watery and keeping the cucumber extra crisp.
- Consider using a combination of fresh herbs like dill, chives, and parsley for a more sophisticated aromatic profile. The interplay of these herbs elevates the overall freshness.
Notes
- Storage: Store any leftover Cold Cucumber Chicken Salad in an airtight container in the refrigerator for up to 3 days.
- Variations: For a creamy avocado twist, mash half an avocado into the dressing. Add a pinch of cayenne pepper for a subtle heat.
- Serving Suggestion: This salad is fantastic served in hollowed-out bell pepper halves for a low-carb option, or as a vibrant filling for lettuce wraps.
Frequently Asked Questions
Can I use rotisserie chicken for this recipe?
Absolutely! Using a store-bought rotisserie chicken is a fantastic time-saver. Simply shred the meat from the cooled chicken and proceed with the recipe as directed.
How far in advance can I make this salad?
While it's best enjoyed within 1-2 days, you can prepare this salad up to 24 hours in advance. The flavors will deepen with time, but the cucumber might soften slightly.
What kind of cucumber is best for this salad?
English cucumbers or Persian cucumbers are ideal because they have fewer seeds and thinner skins, meaning less prep work and a more pleasant texture. Standard slicing cucumbers work too, but you might want to peel them and scoop out the seeds.
Nutrition Facts (Per Serving)
Approximately 300-350 calories per serving, 25-30g protein, 20-25g fat, 5-10g carbohydrates.
Allergy Information
Contains eggs (from mayonnaise). This recipe is naturally gluten-free if the mayonnaise used is gluten-free. For a dairy-free version, ensure your mayonnaise is dairy-free.
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