This super-simple cucumber feta chicken salad elevates a classic chicken salad with bright Mediterranean flavors. It combines shredded chicken, crumbled feta, diced cucumbers and fresh herbs with a creamy yogurt-mayo dressing. Ready in about 10 minutes, it’s a fast favorite for lunch—serve it on crackers, in pita, on toast or straight from the bowl.
I’ve been making this cucumber feta chicken salad on repeat lately—simple, fresh, and reliably delicious. Once you try it, it will likely become one of your go-to quick lunches.
Why We Love This Cucumber Feta Chicken Salad
This salad leans into Mediterranean flavors—tangy feta, bright herbs and crisp cucumber—creating a nice contrast of creamy and crunchy textures. It’s a satisfying, flavorful twist on classic chicken salad.
This cucumber feta chicken salad:
- is very quick and easy to make
- takes about 10 minutes to prepare
- balances creamy and crunchy textures with bold flavor
- is a simple salad recipe that doesn’t taste boring
- works well for make-ahead lunches or meal prep
Ingredient Notes
See the recipe card below for exact ingredient amounts.
- I often use rotisserie chicken for convenience, though leftover roasted or grilled chicken works well too.
- If you can’t find baby cucumbers, use about half an English cucumber, diced and seeded if desired.
- Use full-fat plain Greek yogurt for richness; low-fat works if you prefer, but the texture will be lighter.
- Fresh herbs (dill and parsley) brighten the salad—if needed, substitute 1 tsp dried herbs each and adjust to taste.
Ways To Vary This Recipe
- Optional add-ins: toasted pine nuts, chopped celery, bell pepper, or chopped olives add texture and flavor.
- Additional seasonings: a pinch of oregano, paprika, or coriander can complement the feta and herbs.
- Adjust creaminess: reduce the mayo or yogurt if you prefer a less saucy salad, then season to taste.
- Lemon zest: add a little lemon zest with the juice for extra brightness.
- Touch of honey: a small drizzle balances the savory elements if desired.
- Cottage cheese: folded in for more protein and a softer texture.
Step-By-Step Instructions
Step 1: Add all ingredients to a mixing bowl.
Step 2: Toss gently to combine and adjust seasoning. Serve immediately or chill about 30 minutes to let flavors meld.
Recipe Tips
If prepping in advance, make within 24 hours for best texture and flavor. The salad keeps, but cucumbers are crispest within the first day.
Use seedless cucumbers or remove seeds. Baby or English cucumbers work best; if using a seeded variety, scoop out the seeds to avoid excess moisture.
Storage
Store the salad in an airtight container in the refrigerator for 3–4 days. Freezing is not recommended, as cucumbers become watery and lose texture when thawed.
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Feta Chicken Salad with Cucumbers
Ingredients
- 3 – 3½ cups shredded chicken
- 2 baby cucumber, very small diced
- 2 Tbsp red onion, finely diced
- ⅔ cups feta cheese
- ¼ cup mayonnaise
- ½ cup plain Greek yogurt
- 1 Tbsp Dijon mustard
- 2 Tbsp fresh dill, chopped
- 2 Tbsp fresh parsley, chopped
- juice of half lemon
- ½ tsp garlic powder
- ½ tsp pepper
- ½ tsp sea salt, more or less as desired
Instructions
-
Add all ingredients to a medium mixing bowl and stir to combine.
-
Adjust seasoning to taste. Eat immediately or chill about 30 minutes for the flavors to meld.
Notes
If prepping in advance, make within 24 hours for optimal texture and flavor.
Use seedless cucumbers for best results. Baby or English cucumbers are ideal; remove seeds if needed to avoid excess moisture.
Nutrition
Nutrition information is an approximation.
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