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Cucumber Dill Greek Yogurt Rotisserie Chicken Salad

Cucumber Dill Greek Yogurt Rotisserie Chicken Salad

A lightened-up and flavorful chicken salad made with rotisserie chicken, Greek yogurt, fresh dill, and crisp cucumber. Perfect for a quick and healthy lunch or light dinner.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 116
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 cups rotisserie chicken chopped and chilled
  • 2/3 cup full-fat Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1/2 lemon juice
  • 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 dill dried
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper freshly ground

Method
 

Instructions
  1. In a large bowl, combine the chopped rotisserie chicken, Greek yogurt, Dijon mustard, lemon juice, chopped green onion, chopped celery, chopped parsley, dried dill, sea salt, and black pepper.
  2. Stir all ingredients together until thoroughly combined. Ensure the chicken is evenly coated with the dressing.
  3. Gently fold in the chopped cucumber. If making ahead, it's best to add the cucumber just before serving to maintain its crispness and prevent the salad from becoming watery.
  4. Taste and adjust seasonings if necessary, adding more salt, pepper, or dill to your preference.
  5. Serve immediately on a bed of greens, on toasted whole grain bread, or in a sandwich.
  6. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

For best results and to prevent a watery salad, add the cucumber just before serving if preparing the chicken salad in advance. Using leftover rotisserie chicken provides a deeper flavor compared to canned or plain grilled chicken. Full-fat Greek yogurt is recommended for creaminess, but a lighter version can be used. If using a lighter Greek yogurt, consider a 1:1 ratio with mayonnaise for a similar texture.