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5 from 4 votes

Cucumber Chicken Salad

Looking for a quick lunch to pack or on-the-go snack, this Cucumber Chicken Salad will be a winner! Made with less than 10 ingredients, it's the best meal prep recipe for a nutritious meal throughout the week.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Main Course, Salad
Cuisine: American
Keyword: chicken
Servings: 8 servings
Calories: 196kcal

Ingredients
 

  • 1 cup mayonnaise light or regular
  • 1 tablespoon dijon mustard optional
  • Salt/Black Pepper/Sugar to taste
  • 2 tablespoons finely diced red onion
  • 1 cup diced cucumber
  • 1 tablespoon minced fresh dill
  • 1 pound cooked shredded chicken about 3 cups
  • 1 cup quartered green grapes or more if desired
  • 2 tablespoons chopped pecans
  • Optional for serving: cucumber slices, crackers, light bread, croissants, lettuce cups

Instructions

  • In a large bowl, whisk together the mayonnaise, Dijon mustard, salt, black pepper, and sugar until smooth and well combined.
  • Add the red onion, cucumber, dill and chicken and mix with a hand mixer to combine.
  • Fold in the grapes, and pecans until evenly coated in the dressing.
  • Taste and adjust the seasoning with additional salt, black pepper, or sugar as needed.
  • Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve with cucumber slices, crackers, light bread, croissants, or lettuce cups, as desired.

Notes

Tips

  • Walnuts or almonds can substitute pecans. Nuts can also be omitted.
  • Swap out the red onion if you aren't a fan. Green onions can substitute red onion.
  • Get creative with the flavors by adding different fresh or dried herbs such as parsley, fresh basil, dried curry, or garlic.
  • Sugar or sugar substitute can be used if desired.
  • Regular or light mayonnaise both work in this dish. You can even use greek yogurt for an even lighter alternative.
  • For easy mixing of this salad, use your hand mixer! It shreds the chicken to the perfect consistency.
  • Poach or boil your chicken for the most tender, juicy results. Place 1 1/4 pounds boneless, skinless chicken thighs or breasts in a medium saucepan and add enough cold water to cover by about 1 inch. This will yield about 1 pound cooked. Turn the heat to medium-high just until the water begins to steam and shimmer, then reduce the heat to medium-low. Cook for 20-25 minutes, until the internal temperature reaches 165°F. Shred and cool before assembling the chicken salad.
  • Be sure to chill the chicken salad for at least 30 minutes before serving. This allows the flavors to marinate nicely so every bite is delicious. 

Storage

Store chicken salad in the refrigerator in an airtight container up to 5 days. If the chicken salad is left out at room temperature for more than two hours, discard it. If your chicken is on the drier side, add a little more mayonnaise and stir.
It is not recommended to freeze and thaw chicken salad, as the texture will change.

Nutrition

Calories: 196kcal | Carbohydrates: 7g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 47mg | Sodium: 296mg | Potassium: 214mg | Fiber: 1g | Sugar: 4g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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