Cold Cucumber Chicken Salad
This refreshing Cold Cucumber Chicken Salad is a vibrant symphony of textures and flavors, perfect for a light lunch, picnic, or an easy weeknight meal. Tender shredded chicken is combined with crisp cucumber, sweet bell pepper, and sharp red onion, all tossed in a zesty, creamy dressing. It's a delightful and satisfying dish that's incredibly simple to prepare, yet packed with taste.
Prep Time
20 minutes
Cook Time
0 minutes
Total Time
50 minutes (includes chilling time)
Servings
4 servings
Keywords
Why This Recipe Delivers
- Incredibly refreshing and perfect for warmer weather or a light meal.
- Quick and easy to prepare, requiring no cooking if chicken is pre-cooked.
- Versatile and can be served in many ways: sandwiches, wraps, lettuce cups, or by itself.
- Packed with crisp, fresh vegetables and tender, protein-rich chicken.
- Excellent for meal prep and tastes even better after the flavors have melded in the fridge.
Ingredients
- 177 ml (¾ cup) mayonnaise
- 15 ml (1 tablespoon) white wine vinegar
- 1 clove garlic, minced very finely
- 1.25 ml (¼ teaspoon) salt, plus more to taste
- 1.25 ml (¼ teaspoon) black pepper, freshly ground, plus more to taste
- 470 grams (2 cups) cooked chicken breast, shredded or cubed (ensure it's thoroughly chilled)
- 1 large cucumber (approximately 300-350 grams), peeled and diced into 1 cm (½ inch) pieces
- 120 ml (½ cup) red bell pepper, finely diced (about 1 small bell pepper)
- 60 ml (¼ cup) red onion, finely diced (about ¼ of a medium onion)
- Optional garnishes: Fresh parsley or dill, finely chopped, lemon wedges for serving
Instructions
- Prepare the creamy dressing. In a small mixing bowl, combine the mayonnaise, white wine vinegar, minced garlic, salt, and black pepper. Whisk vigorously until the mixture is completely smooth and well-emulsified. Taste and adjust seasoning as needed, ensuring a balanced tanginess and savory depth. Set aside.
- Prepare your salad components. If using freshly cooked chicken, allow it to cool completely and then shred or dice it into bite-sized pieces. Ensure your cucumber is peeled (if desired, though skin adds texture and nutrients), deseeded if it has large seeds, and diced into uniform 1 cm (½ inch) pieces. Finely dice the red bell pepper and red onion to ensure they integrate well into the salad without overpowering other flavors.
- Combine all the salad ingredients. Transfer the chilled, cooked chicken to a large mixing bowl. Add the diced cucumber, red bell pepper, and red onion. Pour the prepared creamy dressing over the chicken and vegetables. Using a spatula or large spoon, gently fold all the ingredients together until everything is evenly coated in the dressing. Be careful not to overmix, as this can break down the cucumber and make the salad watery.
- Chill the salad to allow flavors to meld. Once combined, cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes. This crucial step allows the dressing's flavors to infuse into the chicken and vegetables, enhancing the overall taste and refreshing chill of the salad.
- Garnish and serve. Before serving, give the salad a quick stir. If desired, sprinkle with fresh chopped parsley or dill for a burst of color and herbaceous aroma. Serve with a fresh lemon wedge on the side. This salad is wonderfully versatile; enjoy it scooped onto crisp lettuce leaves, piled high in a flaky croissant, as a sandwich filling, or simply by itself as a light and satisfying meal.
- Taste and adjust. Always give the salad a final taste test just before serving. You may find it needs a tiny pinch more salt, a grind of fresh pepper, or even a squeeze of lemon juice to brighten the flavors, especially after chilling.
Tools You’ll Need
- Large mixing bowl
- Small mixing bowl
- Whisk
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Spatula or large spoon
- Plastic wrap or airtight container
Essential Success Tips
- Ensure your cooked chicken is completely chilled before mixing. Warm chicken will raise the temperature of the salad and affect its texture.
- Dice the cucumber into consistent, small pieces. If your cucumber is very watery, gently pat the diced pieces dry with a paper towel before adding them to prevent a soggy salad.
- Finely mince the garlic. Larger pieces of raw garlic can be overpowering. For an even mellower flavor, you can grate the garlic instead of mincing.
- Don't skip the chilling time! It's essential for the flavors to fully develop and for the salad to reach its optimal refreshing temperature.
- Adjust the amount of mayonnaise to your preference. If you like a creamier salad, add a little more. If you prefer it lighter, you can reduce it slightly or thin with a touch of milk or plain yogurt.
Professional Cooking Secrets
- For an extra layer of flavor and texture, lightly toast your shredded chicken in a dry pan for a few minutes before chilling. This adds a subtle roasted note that elevates the dish.
- To prevent cucumbers from watering down your salad over time, sprinkle the diced cucumber with a pinch of salt and let it sit for 10-15 minutes. Then, gently squeeze out any excess water before adding to the salad. This keeps the cucumber crispier for longer.
- Experiment with homemade mayonnaise for a truly superior dressing. The fresh flavor makes an incredible difference and allows for customization with infused oils or fresh herbs.
Notes
- Storage: Store any leftover Cold Cucumber Chicken Salad in an airtight container in the refrigerator for up to 3-4 days.
- Variations: Feel free to add other finely diced vegetables like celery, carrots, or even corn. Chopped hard-boiled eggs or a sprinkle of toasted nuts (like pecans or walnuts) can also be a delicious addition. For a lighter dressing, substitute half of the mayonnaise with plain Greek yogurt.
- Gluten-Free: This recipe is naturally gluten-free if served without bread or croissants. Always check labels on mayonnaise to ensure it is gluten-free.
- Dairy-Free: Use a dairy-free mayonnaise substitute to make this recipe suitable for those avoiding dairy.
Frequently Asked Questions
Can I make this chicken salad ahead of time?
Yes, absolutely! This salad is an excellent make-ahead dish. In fact, the flavors tend to deepen and meld beautifully after a few hours or even overnight in the refrigerator. Just be sure to give it a good stir before serving.
What kind of cooked chicken works best for this recipe?
You can use any cooked chicken breast you have on hand. Leftover roasted chicken, poached chicken, or even rotisserie chicken works wonderfully. Ensure it's thoroughly chilled and free of bones and skin before shredding or cubing.
How can I make this salad spicier?
To add a kick, you can include a pinch of red pepper flakes in the dressing, a dash of hot sauce, or finely dice a small amount of jalapeño pepper (seeds removed for less heat) and add it to the salad mixture. Start with a small amount and adjust to your preferred spice level.
Nutrition Facts (Per Serving)
Calories: Approximately 380-420 per serving, Protein: 25-30g, Fat: 28-32g, Carbs: 8-12g (estimates based on typical ingredient values).
Allergy Information
Contains eggs (from mayonnaise). For an egg-free version, use an egg-free mayonnaise alternative. This recipe is naturally gluten-free if served on its own or with gluten-free accompaniments. Always check ingredient labels for specific dietary concerns.
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