Cucumber Dill Rotisserie Chicken Salad

Ever come home exhausted, open the fridge, and wish a delicious meal would assemble itself? Same. That’s why I worship quick salads that feel fancy but require zero culinary heroics. This Cucumber Dill Rotisserie Chicken Salad hits that sweet spot: bright, creamy, crunchy, and ready in minutes. I first threw this together on a sleepy Sunday and kept eating it straight from the bowl like it owed me money. You’ll get the recipe, smart tips, and fun variations so you never get bored.

Why You’ll Love This Recipe

• Super quick: You use rotisserie chicken, so you skip the whole oven-sweat routine.
• Fresh and bright: Cucumber and lemon cut the richness so the salad never tastes heavy.
• Protein-packed: Greek yogurt plus chicken keeps you satisfied longer. No 3pm hangry vibes.
• Versatile: Eat it on a sandwich, over greens, stuffed in pita, or just by itself with a fork.
• Kid-friendly: The flavors are simple and familiar—kids usually approve. Shocking, I know.

Ingredients You’ll Need

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

Yes, the list uses Greek yogurt not mayo. I promise it still feels creamy and indulgent while staying tangy and a touch lighter. IMO, yogurt makes salads feel fresher.

How to Make (Step-by-Step)

Prep the Chicken and Veggies

Chop the rotisserie chicken into bite-sized pieces. I like to cool the chicken in the fridge for a few minutes so it firms up and chops cleaner. Chop the cucumber, celery, green onions, and parsley. Keep the cucumber seeds out for a crisper, less watery bite.

Make the Dressing

In a large bowl, whisk together 2/3 cup full-fat Greek yogurt, 1 tablespoon Dijon mustard, juice of 1/2 lemon, 1 teaspoon dried dill, 1 teaspoon sea salt, and 1/4 teaspoon black pepper. Stir until smooth. Taste and adjust salt or lemon to preference. I usually add a tiny extra squeeze of lemon if I want a zippier finish.

Mix Everything Together

Add the chopped chicken, cucumber, celery, green onion, and parsley to the bowl with the dressing. Mix all ingredients together in a large bowl and stir until completely combined. Make sure everything gets coated but don’t over-mash the cucumber. Serve immediately or chill to let flavors meld.

Store Leftovers

Store any leftovers in an airtight container in the refrigerator. Use within 3–4 days for best texture and flavor. Seriously—don’t let it sit for a week unless you enjoy sad, soggy salads.

Pro Tips for the Best Results

• Chill the chicken before chopping. Warm chicken makes the yogurt watery and sad.
• Seed the cucumber if you want extra crunch. I always do unless I’m lazy.
• Use full-fat Greek yogurt for richness. Skim versions taste thin.
• Fresh vs. dried dill: fresh dill works great, but dried dill saves time. If you use fresh, triple the amount for a stronger herbal punch.
• Adjust salt last. Lemon brightens the flavor, so add salt after you taste the combined salad.
• Texture check: aim for a balance of creamy and crunchy—if you want more crunch, throw in extra celery or toasted slivered almonds.
• Make it ahead: the salad tastes even better after 30–60 minutes in the fridge because flavors mingle. Don’t let it sit all day or the cucumber will sigh and get watery.

Fun Variations & Topping Ideas

Variations:

• Add a tablespoon of olive oil and swap the lemon for apple cider vinegar for a Mediterranean twist.
• Swap Greek yogurt for mayo if you want a richer, more classic flavor. No judgment.
• Mix in grapes or apple pieces for a sweet contrast—grapes keep it more salad-traditional; apples add crunch.
• Make it keto: skip the fruit and keep everything else intact.

Toppings:

• Crumbled feta or goat cheese for tangy creaminess.
• Toasted seeds or nuts (pumpkin seeds, slivered almonds) for extra crunch.
• Paprika or smoked paprika for a mild smoky kick.
• Fresh dill sprigs for presentation and extra aroma—because we eat with our eyes too.

Storing and Reheating

Storing stays simple. Place the salad in an airtight container and refrigerate. Use within 3–4 days. The cucumber will soften over time, so expect the texture to mellow.

Reheating? Don’t. This salad tastes best cold or room temperature. If you want a warm element, heat a tortilla or toasted bread and spoon the salad on top. Warm bread with cold chicken salad creates a lovely contrast—trust me.

Frequently Asked Questions (FAQ)

Can I use rotisserie chicken from the grocery store?

Yes. Using store-bought rotisserie chicken saves time and adds flavorful, roasted notes. I buy extra just to have on hand for quick meals.

Can I substitute mayo for Greek yogurt?

You can. Greek yogurt gives tang with less fat, while mayo yields a creamier, richer texture. Choose based on mood and diet goals. FYI, Greek yogurt makes leftovers feel fresher.

How do I keep the salad from getting watery?

Seed the cucumber and chop it into larger pieces to reduce water release. Also, chill the chicken before mixing. Stir right before serving for best texture.

Can I freeze this salad?

No. Freezing ruins the texture of both yogurt and cucumber. Freeze the chicken separately if you must, but plan to make a fresh batch when you thaw.

How long will it last in the fridge?

Eat within 3–4 days. Any longer and the salad loses its charm.

Conclusion

This Cucumber Dill Rotisserie Chicken Salad delivers on speed, flavor, and versatility—what more could you ask for on a busy weekday or lazy weekend? I love it because it feels fresh, stores well for a few days, and plays nicely with sandwiches, greens, or crackers. Want the original inspiration and a slightly different take? Check out this helpful recipe for more ideas: Cucumber Dill Greek Yogurt Rotisserie Chicken Salad.