Chicken Cucumber Salad {Keto}
This post may contain affiliate links that won’t change your price but will share some commission.
This Chicken Cucumber Salad is low-carb, quick, healthy, and bursting with fresh flavors—perfect for a light lunch, a side dish, or a healthy dinner!
Keto Chicken Cucumber Salad
This salad is light, fresh, and easy to make. The crisp cucumbers pair well with the chicken, creating a simple dish that’s great for lunch or dinner. It’s works for meal prep or a quick meal when you want something simple but filling. I like to serve it with Sourdough Irish Soda Bread with cheese melted.
PMc says:
One thing I like about this recipe is how fast it comes together. Using rotisserie chicken or leftover grilled chicken makes it even easier, cutting down on prep time. Keeping the cucumbers cold until mixing helps keep the salad crisp and fresh.
Ingredients
The full Chicken Cucumber Salad recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
Chicken
- cooked boneless, skinless chicken breasts (or thighs)
- Salt and pepper, to taste
- olive oil
Salad
- cucumber, thinly sliced, about 2 medium cucumbers
- cherry tomatoes, halved
- red onion, thinly sliced (optional)
- feta cheese (optional, for extra flavor)
- fresh parsley, chopped (for garnish)
For the Dressing
- olive oil
- red wine vinegar or white wine vinegar
- Dijon mustard
- honey (or more, to taste)
- Salt and freshly ground black pepper, to taste
- garlic, minced (optional)
Chicken Cucumber Salad Tips:
- Add-ins: You can add a handful of mixed greens (like arugula or spinach) for extra texture or some avocado for creaminess.
- Make it spicy: Add a pinch of red pepper flakes or some chopped jalapeños for a bit of heat.
- Meal prep: This salad is perfect for meal prep. You can make it in advance and store the chicken and dressing separately, then toss everything together just before serving.
- Keep the cucumbers cold until you’re ready to mix them with the chicken. This keeps them crisp.
- If using leftover chicken, make sure it’s properly chilled before adding it to the salad.
- A light dressing works best. Too much liquid can make the cucumbers soggy (unless you want them soft.)
- Add the dressing right before serving Chicken Cucumber Salad to keep everything fresh.
Chicken Cucumber Salad FAQ
Can I make this ahead of time? Yes, but store the cucumbers separately and mix them in before serving to keep them from getting watery.
What kind of chicken works best? Rotisserie or grilled chicken both work well. Just make sure it’s shredded or chopped into bite-sized pieces.
How long does it last in the fridge? It’s best eaten the same day, but it can last up to 24 hours if stored properly in an airtight container.
Can I add other vegetables? Yes, bell peppers or cherry tomatoes are great additions without overpowering the dish.
Conclusion
Chicken Cucumber Salad is an easy meal that doesn’t take much effort. It’s refreshing, simple, and great for using up leftover chicken. Keep the cucumbers cold, add the dressing at the last minute, and enjoy a fresh, quick meal.
Chicken Cucumber Salad
Ingredients
Chicken
- 3 cups chicken breasts cooked boneless skinless, about 16 oz
- salt and pepper to taste
- 1 tablespoon olive oil
Salad
- 2 cups cucumber thinly sliced, about 2 medium cucumbers, 8 oz
- 1 cup cherry tomatoes halved, about 6 oz
- ¼ cup red onion thinly sliced (optional), about 1 oz
- ¼ cup feta cheese optional, for extra flavor, about 1 oz
- ¼ cup fresh parsley chopped (for garnish), about 0.5 oz
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar or white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or more, to taste
- salt and pepper to taste
- 1 teaspoon garlic minced (optional)
Instructions
Step 1: Prepare the Salad
- Coat the chicken with salt and pepper. Heat a skillet to medium, add oil and cook chicken on each side 5 to 6 minutes or until cooked through. Remove and set aside.3 cups chicken breasts, salt and pepper to taste, 1 tablespoon olive oil
- Slice the cucumbers: Slice the cucumbers thinly. If the cucumbers have a tough skin, you can peel them first but leaving the skin on adds extra crunch and nutrients.2 cups cucumber
- Halve the tomatoes: Slice the cherry tomatoes in half.1 cup cherry tomatoes
- Slice the onion: If using, thinly slice the red onion.¼ cup red onion
Step 2: Make the Dressing
- Combine the dressing ingredients: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic (if using), and a pinch of salt and pepper. Taste and adjust seasoning as needed.3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1 teaspoon garlic, salt and pepper to taste
Step 4: Assemble the Salad
- In a large bowl, combine the sliced cucumbers, cherry tomatoes, and red onion (if using). Slice the chicken and add it on top.2 cups cucumber, 1 cup cherry tomatoes, ¼ cup red onion, 3 cups chicken breasts
- Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are coated in the dressing.
- Garnish with feta cheese (if using) and fresh parsley.¼ cup feta cheese, ¼ cup fresh parsley
Step 5: Serve
- Serve the chicken cucumber salad immediately or chill it in the fridge for about 15-20 minutes for a colder, refreshing salad.
Notes
- Add-ins: You can add a handful of mixed greens (like arugula or spinach) for extra texture or some avocado for creaminess.
- Make it spicy: Add a pinch of red pepper flakes or some chopped jalapeños for a bit of heat.
- Meal prep: This salad is perfect for meal prep. You can make it in advance and store the chicken and dressing separately, then toss everything together just before serving
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.