Okay, let’s be real for a second. How many times have you stood in front of the fridge, hoping a delicious and complete meal would just… appear? I’ve been there more times than I’d like to admit. That’s exactly why I fell in love with this Easy Cucumber Chicken Salad. It’s my secret weapon for when I need something that feels fresh and fancy but is honestly just simple, chopped stuff tossed together in a bowl. It’s the kind of recipe that makes you look like you’ve got your life together, even on a total Wednesday night.

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Why You’ll Love This Recipe

Think of this salad as your new best friend in the kitchen reliable, refreshing, and totally no-fuss. Here’s why it’s about to become a regular in your rotation:

✅ Crazy easy to make – No fancy techniques, no weird ingredients. Just poach, chop, toss, and you’re done. Perfect for busy weeknights or lazy Sundays.

✅ Light, bright & totally refreshing – The combo of cool cucumber and tangy rice vinegar cuts through the richness of the chicken. It’s satisfying without feeling heavy ideal for warm days or when you want something that feels clean and tasty.

✅ Meal prep superstar – This salad actually gets better after chilling in the fridge. Make it ahead for lunches, picnics, or quick dinners. It stays crisp and flavorful for days.

✅ Easy on the wallet – We’re talking around $7 total to feed four people. That’s less than most fast-food combos, and about a million times fresher.

✅ Customize it your way – Love spice? Add a sprinkle of red pepper flakes or a dash of sriracha. Want more crunch? Throw in some chopped bell pepper or shredded carrots. It’s totally flexible.

✅ Feels fancy, tastes amazing – Toasted sesame seeds and sesame oil give it that restaurant-quality nutty aroma and depth but you made it yourself in about 30 minutes. Yes, you’re that good.

So whether you’re looking for a no-cook(ish) dinner, a standout lunch, or a reliable potluck dish this recipe’s got your back. Let’s make it!

Try my Thai Coconut Chicken Salad recipe.

A Little Chat About the Key Players

Okay, let’s talk ingredients for a sec because these aren’t just items on a list, they’re the dream team that makes this salad so darn good.

🥒 The Cucumber: This isn’t just for crunch (though, hello, amazing texture!). It brings a super fresh, clean, and slightly sweet flavor that brightens up every single bite. Using a standard cucumber is perfect, but if you see an English or Persian cucumber at the store, grab it! Their thinner skin and smaller seeds make them extra crisp and perfect for salads.

🐔 The Chicken Breasts: Our trusty protein base. Poaching them in salted water is my secret for keeping the meat incredibly juicy and tender, not dry and stringy. It’s a simple step that makes all the difference, giving us a perfect blank canvas to soak up all that yummy dressing.

✨ Toasted Sesame Oil & Seeds: Here’s where the magic happens! Don’t skip the “toasted” part this is what gives the salad its warm, nutty, almost popcorn-like aroma that makes it taste like it came from a restaurant. Just a half teaspoon of the oil and a tablespoon of the seeds pack a huge flavor punch.

🍶 Rice Vinegar: The tangy star of our dressing! It’s milder and slightly sweeter than white vinegar, with a clean acidity that doesn’t overpower. It ties the savory chicken and sweet cucumber together perfectly. If you only have apple cider vinegar, you can use it in a pinch, but rice vinegar is really worth having in your pantry for dishes like this!

Mixing these simple, fresh ingredients together is what creates something truly special. Now, let’s get to the fun part making it!

NOTE: For measurements and rest of the ingredients check the recipe card below.

What You’ll Need To Do

Serves: 4 Time: 30 mins

Alright, let’s turn these simple ingredients into your new favorite lunch!

1. Poach that chicken. Pop your chicken breasts into a saucepan and cover them with cold water by about 2 inches. Add a good pinch of salt (about 1 teaspoon) to the water this is our first flavor boost! Bring it to a boil, then immediately reduce the heat to a gentle simmer. Let the chicken cook happily for 8-10 minutes, until it’s just cooked through.

2. Rest & get saucy. When the chicken is done, move it to a cutting board and let it relax for a solid 5 minutes (this keeps it juicy!). Meanwhile, grab a big mixing bowl. To it, add the rice vinegar, toasted sesame seeds, sugar, sesame oil, black pepper, and another teaspoon of salt. Give it a vigorous whisk until the sugar and salt have completely dissolved into a delicious, tangy dressing.

3. Chop, toss, and taste! Now, take your rested chicken and either dice it into bite-sized pieces or use two forks to shred it your choice! Add the chicken and your diced cucumber right into the bowl with that amazing dressing. Give everything a really good toss until it’s all beautifully coated.

4. The final flourish. Do a quick taste test. Want a bit more pepper or salt? Go for it! Transfer your salad to a serving dish and sprinkle the top with some chopped green onions or fresh cilantro for a pop of color and freshness (if you’ve got it). That’s it!

Dive in right away, or pop it in the fridge for a bit to let the flavors get even more friendly. Enjoy

Glycemic Index: Very low (~20) Glycemic Load: Negligible (1)

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Easy Ingredient Swaps

For the Protein:

• Instead of poached chicken breasts, use leftover rotisserie chicken (the ultimate time-saver!), canned chickpeas (for a vegan twist), cooked shrimp, or even thinly sliced steak.

For the Cucumber:

• No fresh cucumber? Try quartered radishes for a peppery crunch, thinly sliced sugar snap peas, or diced jicama for a sweet, crisp swap.

For the Dressing:

• Out of rice vinegar? Apple cider vinegar or white wine vinegar will work in a pinch.
• No sesame oil? A dash of soy sauce or tamari will add that savory, umami depth.
• Swap the sesame seeds for chopped roasted peanuts or slivered almonds for a different kind of crunch.

Flavor Boosts & Add-Ins (Get Creative!)

Want to make it your own? Toss in a handful of any of these:

• For more crunch: Shredded carrots, red bell pepper, or water chestnuts.
• For more substance: Cooked quinoa, orzo pasta, or soba noodles.
• For a kick: A teaspoon of sriracha, gochujang, or red pepper flakes in the dressing.
• Fresh herbs: Dill or mint would be fantastic alongside or instead of the cilantro/green onions.

The bottom line: This recipe is a wonderfully flexible template. Use these ideas to clear out your fridge or just follow your cravings

Try my Thai Coconut Chicken Salad recipe.

Twist and Tweak Ideas

• Go Greek: Swap the sesame oil for extra virgin olive oil, the rice vinegar for a big squeeze of lemon juice, and add a handful of crumbled feta cheese and chopped Kalamata olives. Garnish with fresh dill. 🇬🇷
• Spicy Sriracha-Lime: Add 1-2 tsp of sriracha and the zest of one lime to the dressing. Garnish with lots of cilantro and crushed tortilla chips on top for a fun crunch. 🌶️
• Creamy Avocado: Mash half a ripe avocado into the dressing to make it luxuriously creamy and rich. It’s a game-changer! 🥑
• “Everything Bagel” Style: Skip the sesame seeds and instead toss the finished salad with 1-2 tablespoons of Everything Bagel Seasoning. It’s savory, onion-y, and so addictive.

Texture & Heartiness Tweaks

• Grain Bowl Upgrade: Serve a big scoop of the salad over a bed of fluffy jasmine rice, quinoa, or butter lettuce cups for a more complete meal.
• Double the Crunch: Add in a big handful of chow mein noodles, won-ton strips, or crispy rice noodles right before serving.
• Fruitful Twist: Add ½ cup of diced mango or crushed pineapple for a sweet and tangy surprise that pairs amazingly with the sesame.

Presentation & Serving Hacks

• Lettuce Wraps: Spoon the salad into large, crisp butter lettuce or romaine leaves for a handheld, low-carb meal.
• Sandwich/Slider Style: Pile it high on a toasted brioche bun, croissant, or slider rolls for the ultimate picnic sandwich.
• Deconstructed Platter: Arrange the shredded chicken, diced cucumber, and all the garnishes beautifully on a large platter. Let everyone build their own perfect bite.

My pro-tip: The basic dressing is your best friend. Once you master it, you can take the salad anywhere your taste buds want to go! Have fun experimenting.

Try my Crunchy Green Bean Salad with Cilantro Dressing recipe.

Helpful Tips for Success

Here are some tried-and-true tips to make sure your Easy Cucumber Chicken Salad turns out perfectly every single time.

1| Don’t Overcook the Chicken! The key to juicy chicken is the gentle simmer. Once the water boils, immediately turn it down. A full 10 minutes of simmering is usually perfect for average-sized breasts. You can check by cutting into the thickest part no pink should remain.

2| Let that Chicken Rest. I know it’s tempting to shred it right away, but letting it sit for a full 5 minutes allows the juices to settle back into the meat, preventing a dry salad.

3| Seed Your Cucumber (Optional but Great). If using a standard cucumber, slice it in half lengthwise and use a spoon to gently scrape out the watery seed core before dicing. This keeps your salad from getting soggy, especially if you’re making it ahead.

4| Toast Your Own Sesame Seeds. If you only have plain sesame seeds, toast them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. It amplifies the flavor tenfold!

5| Taste & Tweak! After tossing, always do a final taste. Want more tang? A tiny splash more vinegar. Need more depth? Another half teaspoon of soy sauce works wonders. Make it yours.

6| Make it Ahead Smartly. For meal prep, keep the dressing separate from the chicken and cucumber until you’re ready to eat. Combine everything the night before or the morning of for the best texture.

7| Shred vs. Dice for Different Textures. Shredding the chicken with two forks gives it more surface area to soak up dressing (my favorite). Dicing gives a neater, chunkier bite. Both are great!

8| Pat the Cucumber Dry. After dicing, give the cucumber pieces a quick pat with a paper towel. This little step ensures the dressing really clings to the ingredients instead of sliding off.

You’ve got this! These small touches make a big difference in creating a truly stellar salad.

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Budget-Friendly Tips for This Salad

Want to make this affordable recipe even friendlier on your wallet? Here are my favorite hacks to save a few extra cents without skimping on flavor.

1| Be a Chicken Sale Hunter: Bone-in, skin-on chicken thighs are almost always cheaper per pound than boneless breasts. Poach them the same way, let them cool, then remove the skin and bones and shred the meat. You’ll get more flavor for less money!

2| The Rotisserie Shortcut: Grab a $5-$7 rotisserie chicken from the grocery store hot bar. Shred the breast and thigh meat (you’ll get more than enough for this recipe) and skip the cooking entirely. Use the carcass to make broth later double win!

3| Grow Your Own Garnish: If you use herbs like cilantro or green onions often, consider buying a small live pot from the grocery store or planting some in a windowsill pot. You can snip just what you need for months for the price of one bunch.

4| Bulk Bin for the Win: Need sesame seeds? Check the bulk spices section. You can buy exactly the tablespoon you need for literal pennies, instead of a whole jar you might not use up quickly.

5| Vinegar Versatility: Don’t buy a special bottle of rice vinegar just for this if you’re on a tight budget. Apple cider vinegar or even white vinegar mixed with a tiny pinch of sugar will work as a tangy, budget-friendly stand-in.

6| Cucumber Swap: In a pinch, a bag of shredded coleslaw mix (just the cabbage/carrot blend) is super cheap, incredibly crunchy, and works beautifully in this salad. It’s a great way to use up leftover bagged salad, too.

7| Skip the Optional, Boost the Included: If green onions or cilantro stretch your budget, just leave them off! The salad is still fantastic with the core ingredients. Instead, focus on really toasting those sesame seeds to maximize the flavor you already have in the bowl.

Remember, great cooking isn’t about the most expensive ingredients it’s about making smart, tasty choices. Enjoy your delicious and savvy creation

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Serving Ideas for Your Easy Cucumber Chicken Salad

This salad is a total team player here’s how to serve it up for any occasion, from a quick solo lunch to feeding a crowd.

1| The Simple Bowl: Keep it classic! Serve it straight up in a bowl as a light, refreshing main course. Perfect for a no-fuss healthy lunch.

2| Lettuce Cup Appetizers: Spoon it into crisp butter lettuce or romaine leaves for a fun, handheld, and low-carb appetizer or light meal. Great for parties!

3| Grain Bowl Base: Turn it into a hearty grain bowl. Serve it over a bed of fluffy jasmine rice, quinoa, or brown rice. Drizzle with a little extra soy sauce or sesame oil.

4| The Ultimate Sandwich/Slider: Pile it high on toasted whole-grain bread, a buttery croissant, or soft slider buns. Add a slice of tomato or avocado for extra goodness.

5| With a Crunchy Side: Pair it with wonton strips, chow mein noodles, or crispy rice crackers on the side for added texture you can mix in as you eat.

6| Picnic & Potluck Style: Transfer it to a big, pretty serving dish. This salad travels beautifully, doesn’t wilt quickly, and is always a crowd-pleaser at gatherings.

7| With a Brothy Side: For a cozy yet light meal, serve it alongside a simple miso soup or a clear chicken broth.

8| Stuff It!: Hollow out a ripe tomato or a bell pepper and stuff it with the chicken salad for a edible container that looks impressive but is super easy.

Pro-Tip: If serving for guests, garnish with extra sesame seeds and a big, bright bunch of herbs right in the center of the bowl it makes it look straight from a café!

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Storage and Reheating Tips

Here are clear and practical storage and reheating tips to keep your salad safe and delicious.

Storage Tips

• Store in the Main Event: Keep leftovers in a sealed, airtight container in the refrigerator.
• Best Enjoyed Fresh: For the absolute best texture and crunch, enjoy the salad within 24 hours of making it.
• It Lasts! Properly stored, it will stay fresh and safe to eat for up to 3-4 days.
• Smart Meal Prep: If preparing more than a day in advance, store the dressing separately from the chicken and cucumber. Combine them no more than a few hours before serving to prevent sogginess.
• Do Not Freeze: Freezing is not recommended. The cucumber will become mushy and watery when thawed, and the texture of the chicken will suffer.

Reheating Tips

• This Salad is Best Served Cold! It’s designed as a chilled salad. Reheating will cook the cucumber and ruin the fresh, crisp texture.
• If You Must Warm the Chicken: If you prefer warm chicken, gently reheat only the shredded chicken portion separately. You can do this in the microwave in short 15-second bursts or in a skillet over low heat with a teaspoon of water to keep it moist. Let it cool slightly before mixing it back with the cold cucumber and dressing.
• The Perfect Solution: Simply take the container out of the fridge 10-15 minutes before serving to take the chill off. This is the best way to enjoy the flavors without altering the perfect texture you worked so hard to create.

Quick Reminder: Always give stored salad a quick stir before serving, as the dressing may settle at the bottom. Enjoy your leftovers!

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Final Thoughts

And that’s it, friends! You’ve just made a salad that’s anything but boring. I hope this recipe finds a happy home in your weekly rotation, saving you from another “what’s for dinner?” panic. Give it your own spin with the add-ins you love, and most importantly, enjoy the heck out of it. Now, go grab a fork and dig in you’ve definitely earned it.

Recipe Card

Easy Cucumber Chicken Salad

Need a fresh, fast, and affordable dinner? My Easy Cucumber Chicken Salad is the answer! Tender poached chicken meets crunchy cucumber in a tangy sesame dressing. Ready in 30 minutes for under $8 total. 🐔✨

Courses: Dinner, Salad, Side

Print Recipe

Pin Recipe

Prep Time 15 mins Cook Time 15 mins Total Time 30 mins Difficulty: Beginner Servings: 4 Estimated Cost: $ 8.5 Calories: 218

Ingredients

Servings

• 2 chicken breasts, boneless, skinless (about 1 lb/450g)
• 1 cucumber, diced
• 2 fl oz rice vinegar (60ml)
• 1 tbsp toasted sesame seeds
• 1 tsp granulated sugar
• ¹⁄₂ tsp toasted sesame oil
• green onions, fresh cilantro for garnish (optional)

Instructions

1. Poach the Chicken:

   Place the chicken breasts in a medium saucepan and cover with cold water by approximately 2 inches (5 cm). Add 1 teaspoon of salt to the water. Over high heat, bring the water to a full boil. Immediately reduce the heat to maintain a low simmer. Cook the chicken for 8 to 10 minutes, or until the internal temperature registers 165°F (74°C) and the meat is cooked through with no pink remaining.

2. Rest the Chicken:

   Using tongs, carefully transfer the cooked chicken to a clean cutting board. Allow it to rest, undisturbed, for 5 minutes to permit the juices to redistribute.

3. Prepare the Dressing:

   While the chicken rests, combine the rice vinegar, toasted sesame seeds, granulated sugar, toasted sesame oil, ½ teaspoon of black pepper, and 1 teaspoon of salt in a large mixing bowl. Whisk vigorously until the sugar and salt are fully dissolved and the emulsion is uniform.

4. Combine Salad Components:

   Using two forks or a knife, dice or shred the rested chicken into uniform, bite-sized pieces. Add the diced chicken and cucumber to the bowl containing the prepared dressing.

5. Toss and Season:

   Using a large spoon or spatula, gently toss the salad until all components are evenly coated with the dressing. Taste and adjust seasoning with additional salt or pepper, if desired.

6. Serve:

   Transfer the salad to a serving dish. If using, garnish with chopped green onions or fresh cilantro. Serve immediately, or cover and refrigerate until ready to serve.

   

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 218kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 5g2%

Protein 36g72%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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