Description
This refreshing Cucumber Chicken Salad is a quick and flavorful dish perfect for a light lunch or dinner. Combining tender cooked chicken with crisp cucumbers, bell peppers, and red onions, all tossed in a creamy mayonnaise dressing with a hint of white wine vinegar and garlic, this salad delivers a satisfying crunch and savory taste in just 20 minutes.
Ingredients
Scale
Dressing
- ¾ cup mayonnaise
- 1 tablespoon white wine vinegar
- 1 clove garlic (minced)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Salad
- 2 cups cooked chicken breast (shredded or cubed)
- 1 large cucumber (diced)
- ½ cup red bell pepper (finely diced)
- ¼ cup red onion (finely diced)
Instructions
- Prepare the dressing: In a medium bowl, whisk together the mayonnaise, white wine vinegar, minced garlic, salt, and black pepper until smooth and well combined.
- Combine the ingredients: Add the shredded or cubed cooked chicken, diced cucumber, finely diced red bell pepper, and red onion into the bowl with the dressing.
- Mix the salad: Gently fold all the ingredients together until the chicken and vegetables are evenly coated with the creamy dressing.
- Chill (optional): For best flavor, refrigerate the salad for 10-15 minutes before serving to allow the flavors to meld, though it can be served immediately.
- Serve: Divide the salad into 6 portions and enjoy as a standalone dish or with bread or crackers for a light meal.
Notes
- You can substitute Greek yogurt for mayonnaise for a lighter option.
- Use rotisserie chicken or leftover cooked chicken to save time.
- Add fresh herbs like dill or parsley for extra flavor.
- Make sure to drain the diced cucumber to avoid a watery salad.
- This salad can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
