I had two alternate blog post titles in mind for this one: Chicken Salad That Actually Tastes Good and Chicken Salad for People Who Don’t Like Chicken Salad. (Clearly I don’t consider myself the biggest fan of chicken salad in general.) Growing up, my mom made tuna salad regularly and it was always a personal favorite. We were never really a chicken salad family and it’s not something I gravitate towards at cookouts or parties when it’s served because it always looks so heavy and bland. And then I tried my hand at making homemade chicken salad with leftover rotisserie chicken and flavorful herbs and HOLY COW it was fantastic. This cucumber dill rotisserie chicken salad is SO good!
I used Greek yogurt, dill, green onion and cucumber and the cold and creamy chicken salad was full of texture and fresh flavors and didn’t taste at all like the mayonnaise-laden chicken salad that evokes images of grab-and-go sandwiches that have been sitting out for a questionably long time. It’s packed with protein thanks to both the chicken and the Greek yogurt and the crisp cucumber and dill add a fresh breath of summertime into this lightened-up salad.
This Greek Yogurt Rotisserie Chicken Salad is made with a base of rotisserie chicken – yep, no need to cook your own chicken on a hot summer day! – and is a delicious 10-minutes-or-less dish that tastes great served on a bed of greens, toasted whole grain bread or an old fashioned hamburger bun.
Cucumber Dill Rotisserie Chicken Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 -1/2 cup servings 1x
- Category: lunch, recipes
Description
This recipe for lightened-up Cucumber Dill Greek Yogurt Rotisserie Chicken Salad comes together in less than 10 minutes and tastes like summer in a bowl thanks to crisp cucumber and flavorful herbs. Made with Greek yogurt, it’s a protein-packed salad that will fill you up without making you feel weighed down!
Ingredients
- 3 cups rotisserie chicken, chopped and chilled
- 2/3 cup full-fat Greek yogurt
- 1 tablespoon dijon mustard
- Juice of 1/2 lemon
- 1/3 cup green onion, chopped
- 3/4 cup seedless cucumber, peeled and chopped
- 1/2 cup celery, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon (dried) dill
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Mix all ingredients together in a large bowl and stir until completely combined.
- Store any leftovers in an airtight container in the refrigerator.
Notes
Important note: If you are making this Greek yogurt rotisserie chicken salad recipe ahead of time, wait to add the cucumber until right before you serve it to prevent the salad from getting too watery and preserve the crispness of the cucumber.
I highly recommend using leftover rotisserie chicken (as the recipe notes) in this salad as the depth of flavor is more intense than canned chicken (bleh) or even plain grilled chicken.
I used full-fat Greek yogurt in this recipe to keep it creamy without sacrificing flavor. You could use a lighter version of Greek yogurt but I’d recommend using a 1:1 ratio of Greek yogurt to mayonnaise if you make this swap.
Nutrition
- Calories: 116 calories
- Sugar: 2g
- Sodium: 655g
- Fat: 7g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 10g
Additional Simple Salad Recipes
- Cold Quinoa Salad
- Black Bean and Brown Rice Salad
- Cilantro Shrimp and Avocado Salad
- Chickpea Salad
- Asian Crunch Salad
![\"Quantcast\"/](\"//pixel.quantserve.com/pixel/p-1e3-7hOJ_U8Bg.gif\")
Love all things dill. This looks like a tasty version of chicken salad.
Yum! This would be a great lunch for this week.
I made this recipe for an office potluck and my bowl was empty by the end of the day! Great dish 🙂
This looks tasty. Like this spin on chicken salad. I should meal prep this for lunches.
This looks so good! What a great lunch meal prep for summer!
Thanks for sharing! Does it keep long?
Great recipe! Next time I would skip the lemon juice as i found it tangy enough from the Greek yogurt.
How much fresh dill would you use instead of dried
Fresh dill can vary in intensity. Experiment! Start with double the dried amount and add more if you’re a really “dilly” person. Flavor will also bloom over time, so if you make ahead sample before serving.
All of it
I made this recipe and it was very good, but I think if I make it again I would skip the celery. It overpowered the cucumber.
I’m obsessed with anything dil! Made without celery. Delicious. I prepped it in advance with the cucumber by chopping the cucumber, adding it to a strainer over a bowl and sprinkling with a little seat salt. Let it sit for 30min or so. It draws most of the water out and won’t turn your dish watery.
This was delicious and so much better without the traditional mayonnaise sauce. I used fresh dill, probably 2.5 tbsp. and added 1/2 cup of chopped pepperoncinis and extra black pepper because I love a good zing. I used it on a butter croissant sandwich with sliced tomato.
What is one serving size? 116 calories for how much? Any help is greatly appreciated!
The recipe indicates that it makes 8 one-half cup servings.
My family isn’t too keen on Dijon mustard or yellow mustard…could I substitute it for honey mustard or would that change the flavor profile too much?
I was unsure about this recipe because I am not a yogurt fan whatsoever, but this was absolutely AMAZING! Will make this at least once a month now
I tried this recipe today and at first felt it was a bit bland, so my foodie family suggested adding a bit of juice from the dill pickle jar – so much better! We also added some lemon zest and red chili flakes for heat. Served as an open face sandwich on multigrain bread with a slice of romaine and tomatoes on the side. Great addition to our summer rotation!