Cucumber Dill Chicken Salad
Mess Level: Low
Yield: 4 Servings
Prep Time: 5 min
Cook Time: 10 min
- 3 Cups Shredded Chicken
- 8 Slices Sandwich Bread
- ¾ - 1 Cup Mayonnaise
- 10 Cherry or Grape Tomatoes
- ½ Cucumber
- ½ Small Red Onion
- 1 ½ Tablespoons Dried Dill or 1 Bunch Fresh
- ½ teaspoon Apple Cider Vinegar
- Salt to taste
- Pepper to taste
- Finely dice the red onion, I recommend using no more than ½ cup of the onion diced so as not to overpower the salad.
- Peel strips off the cucumber, halve it and scrape out the seeds. Slice the cucumber thinly.
- Cut the cherry tomatoes into quarters. If using fresh dill strip it off the stems and rough chop it.
- Mix the onion, tomato, and cucumber into the chicken. Mix in half the dill and add salt and pepper to taste.
- Mix in the mayonnaise, starting with ¾ cup and using more if needed. Add the cider vinegar then add more dill, salt, and pepper to taste.
- Serve with a piece of lettuce if desired on the bread. This is also great in lettuce wraps or eaten out of a bowl. Enjoy!
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What kind of chicken is best for this recipe?
- Don't be afraid of the dark! (meat)
What kind of chicken is best for this recipe? I recommend using boneless, skinless thighs roasted at 400 Fahrenheit. Allow to cool slightly before shredding. But you can use any part of the chicken that you like. If using breasts I recommend following the Brined Seared & Baked Chicken Breast recipe but season only with salt and pepper.
Can I substitute Greek Yogurt?
- It's better than using Miracle Whip!
I haven’t personally tested yogurt with this recipe but if you’ve had success with that in the past, go for it! Consider adding lemon juice instead of vinegar to complement the yogurt.
Why shred instead of dice the chicken?
- It's all about the experience...
Shredding the chicken gives it a very pleasing mouth texture. Most high-in restaurants that serve a chicken salad will shred the chicken and use chicken thighs because it is less dry and more pleasing to eat.
Is there an easier way to shred chicken?
- I don't lie to friends...
Not really, if you have some good meat shredding claws this will help and shredding the chicken while it’s still warm will also make it easier but it is a labor of love.
Ramblings of a Line Cook
There are few things better than a good ole chicken salad sandwich. I especially love that it somehow feels healthy even when it’s covered in mayonnaise and eaten on a croissant.
This time of year I always start craving the freshness of the late spring vegetables. Loads of herbs, tomatoes, cucumbers, zucchini… I could go on. But instead I’ll just recommend you make this chicken salad because it will curb all your cravings for freshness but unlike eating a salad you won’t be hungry in an hour.
I wanted to use fresh dill but regrettably, the grocery store was out so I had to settle for a jar of dried. Still a great flavor but if you can get your hands on some fresh, it will be even better!
This chicken salad is great and is especially good when eaten on some fresh baked bread. But no matter the loaf the day, you can’t go wrong with this recipe.