This Cucumber Dill Greek Yogurt Rotisserie Chicken Salad is a fresh and tasty twist on a classic chicken salad. It features juicy bits of rotisserie chicken combined with creamy Greek yogurt, crisp cucumber slices, and fragrant dill. The flavors come together in a light and refreshing way that’s perfect for a quick lunch or a tasty snack.
I love making this salad when I want something easy but still feeling special. The Greek yogurt makes it creamy without being too heavy, and the cucumber adds a nice crunch that keeps every bite interesting. Dill is such a wonderful herb here—it gives the salad a bright, herby flavor that feels fresh and a little tangy in the best way.
One of my favorite ways to enjoy this salad is in a pita pocket with some fresh greens or simply on whole grain bread for a simple sandwich. It also works beautifully served over a bed of lettuce or alongside some crunchy crackers. Whenever I bring this to a gathering, it’s always the first dish to disappear—I think people just love how light but satisfying it is!
Key Ingredients & Substitutions
Rotisserie Chicken: Using pre-cooked rotisserie chicken saves time and adds great flavor. If you prefer, you can use leftover roasted chicken or poached chicken breast.
Cucumber: English cucumbers are perfect due to their mild flavor and few seeds. If unavailable, regular cucumbers work fine—just scoop out the seeds to avoid extra moisture.
Greek Yogurt: This gives the salad a creamy texture and tangy taste with less fat than mayo. For a dairy-free option, try a thick plant-based yogurt or mashed avocado.
Dill: Fresh dill brightens the salad with its slightly citrusy and herbaceous note. If you don’t have dill, try fresh parsley or chives for a different but still fresh flavor.
How Do You Get the Best Texture and Flavor in This Salad?
Balance is key here because the cucumber can add moisture and the chicken can be dry if overcooked. Here’s what I do:
- Pat the diced cucumber dry with paper towels to avoid watery salad.
- Use Greek yogurt straight from the fridge for creaminess and tang.
- Fold ingredients gently so chicken stays tender and pieces don’t break down.
- Let it chill at least 30 minutes to let flavors blend.
This way, the salad stays creamy but fresh with a nice crunch from the cucumber and a lovely herbal lift from the dill.
Equipment You’ll Need
- Mixing bowl – I find a good-sized bowl helpful for tossing everything together easily.
- Knife and cutting board – essential for chopping the cucumber and dill smoothly.
- Measuring spoons and cups – for the precise amount of yogurt, lemon juice, and dill.
- Refrigerator – to chill the salad before serving, ensuring flavors meld nicely.
Flavor Variations & Add-Ins
- Swap Greek yogurt for classic mayo for a richer, creamier taste.
- Add crumbled feta cheese or chopped kalamata olives for a Mediterranean twist.
- Mix in diced red onion or chopped green onion for extra sharpness and color.
- Stir in a pinch of cumin or paprika for a smoky, spicy flair.
Cucumber Dill Greek Yogurt Rotisserie Chicken Salad
Ingredients You’ll Need:
- 2 cups cooked rotisserie chicken, shredded or chopped
- 1 large cucumber, diced (English cucumber preferred for less seeds)
- 1 cup plain Greek yogurt
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, minced (optional)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus at least 30 minutes chilling time for the flavors to blend perfectly. It’s a quick and easy salad that’s ready to enjoy in under an hour!
Step-by-Step Instructions:
1. Combine Chicken and Cucumber:
In a large bowl, add the shredded rotisserie chicken and diced cucumber. Make sure the cucumber pieces are bite-sized for a good crunch in every spoonful.
2. Mix the Dressing:
Add the plain Greek yogurt, freshly chopped dill, lemon juice, and minced garlic (if using) to the bowl. Stir gently to coat the chicken and cucumber evenly with the creamy dressing.
3. Season and Chill:
Season the salad with salt and freshly ground black pepper to taste. Give everything one last gentle mix. Cover the bowl with a lid or plastic wrap, then refrigerate for at least 30 minutes. This chilling time helps the flavors come together beautifully.
4. Serve and Enjoy:
Serve your chilled chicken salad on its own, tucked inside a pita or sandwich, or on top of leafy greens for a refreshing meal. It’s delicious and light, perfect for any time you want a tasty, healthy dish!
Equipment You’ll Need
- Mixing bowl – to toss all the ingredients easily.
- Knife and cutting board – for chopping cucumber and dill.
- Measuring spoons – for accurate amounts of yogurt, lemon juice, and dill.
- Refrigerator – to chill the salad before serving.
Flavor Variations & Add-Ins
- Use mayonnaise instead of Greek yogurt for a creamier texture.
- Add crumbled feta cheese or chopped kalamata olives for a Mediterranean flair.
- Include diced red or green onions for extra sharpness and color.
- Sprinkle in a pinch of paprika or cumin for a smoky or spicy touch.
Can I Use Frozen Chicken for This Salad?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight and pat it dry before shredding to avoid extra moisture in the salad.
Can I Substitute Greek Yogurt With Mayonnaise?
Absolutely! Mayonnaise will give you a richer, creamier texture, but Greek yogurt keeps it lighter and tangier if you prefer a healthier option.
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Stir gently before serving again to redistribute the dressing.
What’s the Best Way to Serve This Salad?
This salad is delicious served chilled on its own, in a sandwich or pita, or over a bed of fresh greens for a light, satisfying meal.