This Cucumber Dill Greek Yogurt Rotisserie Chicken Salad is a fresh and creamy twist on a classic chicken salad. It’s made with tender rotisserie chicken, crisp cucumber, and fragrant dill all brought together by smooth, tangy Greek yogurt. The combination of crunchy veggies and herby flavors makes every bite light and refreshing, perfect for any time of the year.
I love using rotisserie chicken because it makes this salad so easy to put together, especially when I’m short on time but still want something tasty and satisfying. Mixing Greek yogurt instead of mayo adds a nice tang and keeps things feeling bright and healthy. Plus, the cool cucumber and fresh dill give it a little pop that always surprises people in a good way!
This salad is one of my go-to lunches, especially when I want something I can eat on its own or pile high on a sandwich or wrap. It’s also great served over a bed of greens or with some crunchy crackers on the side. I usually make a big batch because it keeps well, making my week a little easier—and happier—whenever I need a quick, delicious meal.
Key Ingredients & Substitutions
Rotisserie Chicken: Using rotisserie chicken makes this salad quick and easy. If unavailable, cooked shredded chicken breast or thighs work well. For a vegetarian option, try chickpeas or tofu.
Cucumber: English or Persian cucumbers are best because they have fewer seeds and thinner skin, making the salad less watery. If you only have regular cucumbers, peel and scoop out seeds.
Greek Yogurt: This gives the salad creaminess with fewer calories than mayo. Full-fat yogurt adds richness, but low-fat works fine too. You can use plain yogurt or a dairy-free alternative if needed.
Dill: Fresh dill brings a bright, herby flavor that’s key to this salad. If you can’t find fresh, dried dill works, but use less as dried herbs are stronger.
Cherry Tomatoes & Celery: They add color and crunch. If you don’t like celery, add chopped bell pepper or radish for crispness instead.
How Do You Keep the Salad from Getting Watery?
Cucumber can make the salad watery if not prepared right. Here’s how I avoid that:
- Slice cucumbers thinly and sprinkle with a pinch of salt. Let them sit in a colander over the sink for 10–15 minutes to release extra water.
- Pat the cucumber slices dry with paper towels before adding them to the salad.
- Mix the salad just before serving or keep the dressing separate and stir in last minute if packing ahead.
These small steps keep your salad crisp and creamy—not soggy. It’s a simple trick that makes all the difference!
Equipment You’ll Need
- Large mixing bowl – I use it because it gives plenty of space to toss everything easily.
- Cutting board and knife – handy for slicing cucumbers and cherry tomatoes quickly and safely.
- Measuring cups and spoons – help you add precise amounts of yogurt, lemon juice, and seasonings.
- Colander or sieve – useful for sprinkling salt on cucumbers and letting excess water drain away.
- Veggie peeler (optional) – if you prefer to peel regular cucumbers or thin strips for different looks.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or tuna for a seafood twist, which pairs well with dill.
- Add crumbled feta or queso fresco instead of or alongside Greek yogurt for extra cheesiness.
- Mix in chopped red onion, kalamata olives, or roasted red peppers for more flavor and color.
- Sprinkle with a pinch of smoked paprika or cumin to add a warm, smoky note when you want something a bit different.
Cucumber Dill Greek Yogurt Rotisserie Chicken Salad
Ingredients You’ll Need:
- 2 cups cooked rotisserie chicken, shredded or chopped
- 1 large cucumber, sliced thin (English or Persian cucumber preferred)
- ½ cup Greek yogurt (plain, full-fat or low-fat)
- ¼ cup fresh dill, chopped
- ½ cup cherry tomatoes, halved (red and yellow for color)
- 1 celery stalk, diced (optional for crunch)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard (optional)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 15 minutes to prep and mix. You’ll want to chill it for 15-30 minutes to let the flavors blend beautifully before serving. So, from start to finish, plan for about 30-45 minutes.
Step-by-Step Instructions:
1. Prepare the Veggies:
Slice the cucumber thinly, halve the cherry tomatoes, and dice the celery if you’re using it. This will add a nice crunch and freshness to the salad.
2. Make the Dressing:
In a large bowl, mix together the Greek yogurt, lemon juice, Dijon mustard (if you like), salt, and pepper. Stir well until the dressing is smooth and creamy.
3. Combine Ingredients:
Add the shredded rotisserie chicken to the bowl with the dressing. Then, mix in the cucumber slices, cherry tomatoes, diced celery, and chopped fresh dill.
4. Toss and Taste:
Gently toss everything together to coat all the ingredients evenly with the creamy yogurt dressing. Taste and add more salt, pepper, or lemon juice if you want.
5. Chill and Serve:
Cover the salad and pop it in the fridge for at least 15 to 30 minutes. This resting time helps the flavors to come together nicely. Serve it chilled, either on its own, over a bed of greens, or stuffed in sandwiches or wraps.
Can I Use Frozen Chicken Instead of Rotisserie Chicken?
Yes! Just make sure to fully thaw the chicken before using. You can thaw it overnight in the fridge or quickly by sealing it in a bag and immersing it in cold water. Once thawed, shred or chop it as you would with rotisserie chicken.
Can I Substitute Sour Cream for Greek Yogurt?
You can, but Greek yogurt is healthier and provides a nice tangy flavor. Sour cream will make the salad richer and slightly less tangy. If you do substitute, try to use full-fat sour cream for the best texture.
How Long Can I Store This Chicken Salad?
Store leftovers in an airtight container in the fridge for up to 3 days. The cucumbers may release some water over time, so give the salad a good stir before serving again.
Can I Make This Salad Ahead of Time?
Absolutely! In fact, chilling the salad for at least 15-30 minutes improves the flavor. If prepping a day ahead, you might want to add the cucumber last or keep it separate to keep it crisp.
