This chicken salad transforms the usual mayonnaise-heavy approach into something lighter and more nutritious. Greek yogurt provides the creamy base while fresh cucumber and dill bring brightness to tender rotisserie chicken. It’s a straightforward recipe that delivers satisfying results every time I make it.
Why This Cucumber Dill Greek Yogurt Rotisserie Chicken Salad Works
The combination of Greek yogurt’s tang with aromatic dill creates a sophisticated flavor profile that elevates simple rotisserie chicken. Cucumbers add essential crunch and freshness, while the yogurt base keeps everything moist without the heaviness of traditional mayonnaise-based salads.
Ingredients
• 3 cups rotisserie chicken, skin removed and shredded
• 1 cup plain Greek yogurt (full-fat recommended)
• 1 large English cucumber, diced (about 1½ cups)
• 3 tablespoons fresh dill, finely chopped
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• ½ medium red onion, finely diced
• 2 celery stalks, diced
• ½ teaspoon garlic powder
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup toasted pine nuts (optional)
These ingredients work together to create a balanced, flavorful chicken salad that’s both refreshing and satisfying.
Don’t miss this delicious recipe: Greek Yogurt Chicken Salad
How to Make It
1. Remove the rotisserie chicken from the bones and shred into bite-sized pieces, discarding the skin. Place the shredded chicken in a large mixing bowl.
2. In a separate bowl, whisk together the Greek yogurt, lemon juice, olive oil, and Dijon mustard until smooth and well combined.
3. Add the garlic powder, salt, and black pepper to the yogurt mixture, whisking until evenly distributed.
4. Dice the cucumber into small, uniform pieces, roughly ¼-inch in size. Pat the diced cucumber dry with paper towels to remove excess moisture.
5. Finely chop the fresh dill, removing any thick stems. Measure out 3 tablespoons of the chopped dill.
6. Dice the red onion and celery into small pieces, similar in size to the cucumber for consistent texture.
7. Add the prepared vegetables and fresh dill to the bowl with the shredded chicken.
8. Pour the yogurt dressing over the chicken and vegetable mixture.
9. Using a large spoon or spatula, gently fold all ingredients together until evenly coated with the dressing.
10. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
11. If using pine nuts, toast them in a dry skillet over medium heat for 2-3 minutes until golden, then fold into the salad.
12. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
This methodical approach ensures every component maintains its texture while the flavors blend harmoniously.
Nutrition at a Glance
• High in protein from Greek yogurt and rotisserie chicken
• Lower in calories compared to mayonnaise-based chicken salads
• Good source of probiotics from Greek yogurt
• Contains healthy fats from olive oil and optional pine nuts
• Provides fiber from vegetables
• Rich in vitamin C from cucumber and lemon juice
• Contains calcium and vitamin D from Greek yogurt
• Low in carbohydrates, suitable for various dietary approaches
• Sodium content depends on the rotisserie chicken used
• Fresh herbs provide antioxidants and beneficial plant compounds
The nutritional profile makes this chicken salad a wholesome choice for lunch or dinner, providing sustained energy without excessive calories.
How to Serve It
• Serve chilled on a bed of mixed greens for a complete salad
• Use as a filling for whole grain wraps or pita pockets
• Spread on toasted sourdough or multigrain bread for sandwiches
• Serve alongside fresh vegetables and crackers as a light lunch
• Use as a topping for baked sweet potatoes
• Serve with sliced tomatoes and avocado for a fresh plate
• Pack in mason jars for convenient grab-and-go lunches
• Use as a dip with cucumber slices or bell pepper strips
• Serve on top of quinoa or brown rice for a grain bowl
• Pair with fresh fruit for a balanced meal
Cucumber Dill Greek Yogurt Rotisserie Chicken Salad
- Total Time: 15 minutes
- Yield: 6 servings 1x
Description
Light and refreshing chicken salad made with Greek yogurt, fresh cucumber, and aromatic dill for a healthier twist on the classic.
Ingredients
- 3 cups rotisserie chicken, skin removed and shredded
- 1 cup plain Greek yogurt (full-fat recommended)
- 1 large English cucumber, diced (about 1½ cups)
- 3 tablespoons fresh dill, finely chopped
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- ½ medium red onion, finely diced
- 2 celery stalks, diced
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup toasted pine nuts (optional)
Instructions
- 1. Remove rotisserie chicken from bones and shred into bite-sized pieces, discarding skin. Place in large mixing bowl.
- 2. In separate bowl, whisk together Greek yogurt, lemon juice, olive oil, and Dijon mustard until smooth.
- 3. Add garlic powder, salt, and black pepper to yogurt mixture, whisking until evenly distributed.
- 4. Dice cucumber into ¼-inch pieces and pat dry with paper towels.
- 5. Finely chop fresh dill, removing thick stems.
- 6. Dice red onion and celery into small pieces similar in size to cucumber.
- 7. Add prepared vegetables and fresh dill to bowl with shredded chicken.
- 8. Pour yogurt dressing over chicken and vegetable mixture.
- 9. Gently fold all ingredients together until evenly coated with dressing.
- 10. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- 11. If using pine nuts, toast in dry skillet over medium heat for 2-3 minutes until golden, then fold into salad.
- 12. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Store covered in refrigerator for up to 4 days. Best served cold. Pat cucumber dry to prevent watery texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 4g
- Sodium: 420mg
- Fat: 8g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
