The gastronomic universe is big and ever-changing, with new ideas springing up almost daily. But through all the noise of trends, there are some foods that last. They rise above mere fare to become trusted comforts that become a part of the fabric of everyday existence. For me, it is cucumber chicken salad, a light yet filling concoction that has occupied a steady spot in my fridge for more than a decade.
When I reflect on what’s personal about food, I am brought to mind the recipes that we go back to again and again. Some have a childhood soup, others have a holiday recipe that is perpetuated from generation to generation. My personal reference point is chicken salad. If you took a look inside my fridge at any point, you’d discover cups with different salads egg, tuna, and most notably, cucumber chicken salad. The salad is closest to my heart because it has been alongside me through high school argument times.
My mom initiated the tradition. Following practice, we’d go to Tower’s Mall in Roanoke, and there used to be a small café named The Wildflower that served soups, freshly baked sourdough bread, and one unforgettable meal Doug’s Chicken Salad. That first bite was never to forget: soft chicken, crisp cucumber, and dressing both tart and aromatic. I’ve recreated that recipe ever since into one of my most dependable and favorite dinners. What began as a teenage discovery has become a lifelong staple that I’m excited to share.
1. Why This Salad Has Stood the Test of Time
This cucumber chicken salad has remained in my life for one main reason: freshness. It stands out in a world of heavy, mayo-laden dishes. With simply poached chicken and crunchy cucumber, it delivers a crisp, cooling experience that feels light without sacrificing satisfaction.
The most surprising of all is that there is absolutely no mayonnaise anywhere to be found. The dressing instead consists of rice wine vinegar, sesame oil, granulated sugar, and toasted sesame seeds. The combination brings out the finest of the ingredients’ natural flavors, giving something that is at once refreshing and healthy.
Practicality is another reason why it’s a favorite that I go back to repeatedly. It’s easy to prepare, stores so well for days, and converts so well into hectic schedules. Spooned over salads, on a sandwich, or consumed alone, it never fails on both taste and convenience.
Green Bean Fries with Cucumber Wasabi Dip
Equipment
- 1 Food Processor For blending the dip smoothly
- 1 Large pot or deep fryer For blanching and deep-frying
- 3 Mixing Bowls For the breading station (flour, egg wash, breading mix)
- 1 Slotted Spoon For safely transferring fried green beans
- 1 Colander For draining blanched and fried green beans
Ingredients
Main
- ½ cup ranch dressing
- ¼ cup peeled seeded, and minced cucumber
- 1 tablespoon whole milk
- 1 ½ teaspoons prepared horseradish
- 1 teaspoon white vinegar
- 1 teaspoon Japanese wasabi powder
- ⅛ teaspoon salt
- 1 pinch cayenne pepper or more to taste
- 2 cups water
- 2 cups chicken broth
- 8 ounces fresh green beans trimmed
- 1 egg beaten
- 1 tablespoon whole milk or more as needed
- ½ cup plain bread crumbs
- ½ cup crushed French-fried onions
- ¾ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 cup all-purpose flour
- 8 cups vegetable oil for frying
Instructions
- Blend ranch dressing, cucumber, 1 tablespoon milk, horseradish, vinegar, wasabi powder, 1/8 teaspoon salt, and cayenne pepper together in a food processor until dip is smooth. Transfer dip to a bowl, cover, and refrigerate until chilled, at least 30 minutes.
- Bring water and chicken broth to a boil; add green beans and cook until slightly tender, about 10 minutes. Drain.
- Whisk egg and 1 tablespoon milk together in a bowl. Combine bread crumbs, French-fried onions, 3/4 teaspoon salt, onion powder, black pepper, and garlic powder together in a separate bowl. Place flour in a third bowl.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Press green beans in flour until evenly coated. Dip coated green beans in egg-milk mixture, allowing excess liquid to drip back into bowl. Transfer green beans to bread crumbs mixture and press to coat, shaking off excess. Arrange coated beans in 1 layer on a plate or in a colander.
- Working in batches, fry coated green beans in the hot oil until crisp, about 1 minute 30 seconds. Transfer green bean fries to a paper towel-lined colander using a slotted spoon. Serve green bean fries with dip.
Notes
2. The Key Ingredients
Each component of this salad adds something integral. The brief ingredient list may be misleading, but each ingredient serves the function of three to achieve harmony of texture and flavor.
The Chicken – Boneless, skinless chicken breasts poached result in soft and moist meat that is well-suited for shredding or chopping. Although leftover rotisserie chicken can be used as a last resort, the fresh, tender flavor of poached chicken is night and day.
- Cucumber adds crisp freshness to the salad.
- Persian and English cucumbers are ideal because of their thin skins and few seeds.
- If using cucumbers with large seeds, removing them helps avoid a watery texture.
The Dressing Base – Rice vinegar provides the cutting bite, cutting through richness but not overwhelming the palate. Blended with toasted sesame oil, granulated sugar, and sesame seeds, it forms a light and tasty coating, binding the salad together.
The Seasoning – Kosher salt and freshly ground black pepper are straightforward finishing touches. These humble seasonings add to each bite the correct balance and joy of taste.
Panzanella Salad
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Cutting Board
- 1 Chef’s knife
- 1 Large Skillet or Baking Sheet For chicken and bread
Ingredients
Main
- 4 whole Boneless Skinless Chicken Breasts
- 1 dash Salt
- 1 dash Pepper
- ½ loaves Day Old Bread Cut Into Large Cubes (1 Inch)
- ¾ cups Extra Virgin Olive Oil Divided
- 2 Tablespoons Dijon Mustard
- 2 cloves Garlic Crushed
- 1 Tablespoon Freshly Squeezed Lemon Juice
- ¼ cups Red Wine Vinegar
- 4 whole Ripe Roma Tomatoes Seeded And Chopped Into 1/2 Inch Cubes
- 1 whole Large Red Bell Pepper Seeded And Chopped
- 1 whole Large Cucumber Cubed
- 1 whole Large Red Onion Thinly Sliced
- 4 cups Mixed Greens
- 1 cup Kalamata Olives
- 2 Tablespoons Capers
Instructions
- Season boneless, skinless chicken breasts with salt and pepper, then cook them in a skillet or on a grill until fully cooked through and golden; let rest, then slice or cube.
- Toss day-old bread cubes with a drizzle of olive oil, a pinch of salt, and pepper, then toast in a skillet or oven until golden brown and crisp.
- In a small bowl, whisk together Dijon mustard, crushed garlic, freshly squeezed lemon juice, and red wine vinegar.
- Slowly drizzle in three-quarters cup of extra virgin olive oil while continuously whisking until the dressing is emulsified; season with salt and pepper to taste.
- Seed and chop ripe Roma tomatoes, a large red bell pepper, and a large cucumber into half-inch cubes; thinly slice a large red onion.
- In a large mixing bowl, combine the chopped tomatoes, bell pepper, cucumber, red onion, Kalamata olives, and capers.
- Add the cooked, sliced chicken and the toasted bread cubes to the bowl with the vegetables.
- Pour the prepared vinaigrette over all the ingredients in the large bowl, then gently toss until all components are evenly coated.
- Allow the Panzanella salad to rest for 15-30 minutes at room temperature to let the flavors meld and the bread soften slightly from the dressing.
- Just before serving, gently fold in the mixed greens and serve the salad chilled or at room temperature.
Notes
3. How to Prepare the Salad
Preparation of this salad is simple and effective, proving that food can be wonderful without having to be complex.
- Poach the Chicken – Put the chicken breasts into a saucepan, add salted water, and cook slowly until it is cooked. When cooled, tear or chop the chicken into bite-sized portions.
- Prepare the Cucumbers – Slice your cucumbers into small, uniform pieces. Three cups of cucumber is best, which will be two Persian cucumbers or one English cucumber.
- Blend the Dressing – Whisk together rice vinegar, sesame seeds, sesame oil, sugar, pepper, and salt in a big bowl. Stir until sugar and salt dissolve.Stir the diced cucumber and chicken into the dressing. Stir gently to cover all pieces evenly, and taste and adjust seasonings.
- Serving Suggestions – Serve over a bed of greens, or as a filling in a sandwich, or in lettuce wraps. A sprinkle of fresh herbs such as scallions or cilantro provides a fresh finishing note.
This salad also works beautifully as a make-ahead option for busy days. Store it in the fridge for a few hours before serving to allow the flavours to mingle, and you’ll find the dressing becomes even more balanced and refreshing. It keeps well for up to two days, making it a convenient choice for meal prep.
Another great touch is experimenting with add-ins that match the light, refreshing style of the dish. Thinly sliced radishes, shredded carrots, or a handful of toasted nuts can bring new texture and colour while staying true to the simplicity of the recipe. This flexibility ensures the salad can adapt to different occasions without ever losing its charm.
Honey Mustard Dressing
Equipment
- 1 Mixing Bowl Medium-sized for easy whisking
- 1 Whisk
- 1 Measuring Spoons
Ingredients
Main
- 5 tablespoons medium body honey sourwood is nice
- 3 tablespoons smooth Dijon mustard
- 2 tablespoons rice wine vinegar
Instructions
- Combine all ingredients in a bowl and whisk until smooth. Serve as a dressing or a dip.
Notes
4. Why It Works for Meal Prep
Few dishes strike a balance between freshness and longevity like this one. Stored in a covered dish, it will remain flavorful for four to five days and is ideal for week-day snacks, quick dinners, or lunches.
It makes it a great option for anyone looking for ease without compromising on quality. It’s ideal for meal preppers who desire healthy, ready-to-eat meals in the fridge. Stirring just before serving refreshes the salad, quite often making it taste better as the flavors become more mixed.
It’s also convenient when it comes to how it travels. Whether jarred up for quick grab-and-go lunches or divided out into containers, it suits office lunches, picnics, or family dinner just as well. How easy it is makes it an honest-to-goodness weekday warrior.
Tomato Feta Pasta Salad
Equipment
- 1 Large Pot For cooking pasta
- 1 Colander For draining pasta
- 1 Large Mixing Bowl For assembling salad
- 1 Food Processor For making dressing
- 1 Knife and Cutting Board For dicing ingredients
Ingredients
Main
- 1/2 pound fusilli spirals pasta
- Kosher salt
- Good olive oil
- 1 pound ripe tomatoes medium-diced
- 3/4 cup good black olives such as kalamata, pitted and diced
- 1 pound good feta cheese medium-diced
- 6 sun-dried tomatoes in oil drained and chopped
- 5 sun-dried tomatoes in oil drained
- 2 tablespoons red wine vinegar
- 6 tablespoons good olive oil
- 1 garlic clove diced
- 1 teaspoon capers drained
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan
- 1 cup packed flat-leaf parsley chopped
Instructions
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.
Notes
5. Variations and Customization
Although the traditional version has a strong grip in my daily existence, the virtue of cucumber chicken salad is that it is so adaptable. There are as many ways to modify it by taste, mood, or availability of ingredients as stars exist in the universe.
- Classic Creamy Style – An old-fashioned variant includes mayonnaise, binding the chicken and cucumber together in a creamy mix. Others include hard-boiled eggs for more richness.
- Greek Yogurt Twist – Greek yogurt is a great option for a lighter, tangier twist on chicken and cucumber. Red onion and fresh dill accompany the yogurt to provide it with a flavor of tzatziki.
- High-Protein Cottage Cheese Version – This trendy version replaces mayonnaise with cottage cheese for a protein-rich variation. Avocado, olives, dill, and red wine vinegar take it up a notch and are usually prepped in meal jars for easy carry-on.
- Vegetarian Versions – Replace chicken with tofu or chickpeas for a veggie option. Cucumbers and dressing remain the same cooling agents, illustrating the recipe’s adaptability.
Herbs, Spices, and Texture Addicts – Brighten with fresh herbs such as parsley, cilantro, and scallions, or add depth with spices such as paprika or cumin. For crunch, add celery, carrots, or nuts. Sweet components such as grapes or apples add a contrasting taste.
Pasta Salad with Homemade Dressing
Equipment
- 1 Large Pot For cooking pasta
- 1 Colander For draining pasta
- 1 Large Mixing Bowl For combining salad ingredients
- 1 Knife and Cutting Board For preparing vegetables, cheese, and pepperoni
- 1 Jar with Lid For making and shaking the dressing
Ingredients
Main
- 1 8 ounce package uncooked tri-color rotini pasta
- 6 ounces pepperoni sausage diced
- 6 ounces provolone cheese cubed
- 1 medium red onion very thinly sliced and cut into 1-inch pieces
- 1 small cucumber thinly sliced
- ¾ cup chopped green bell pepper
- ¾ cup chopped red bell pepper
- 1 6 ounce can pitted black olives, drained
- ¼ cup minced fresh parsley
- ¼ cup grated Parmesan cheese
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon ground mustard seed
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 8 to 10 minutes. Drain, rinse with cold water, and drain again.
- Transfer drained, cooked pasta to a large bowl. Add pepperoni, provolone cheese, red onion, cucumber, bell peppers, olives, parsley, and Parmesan cheese. Dotdash Meredith Food Studios
- Mix olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper for dressing in a jar with a lid. Seal the jar, and shake until well combined. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
- Pour dressing over the pasta salad; toss until well coated. Serve immediately, or cover and chill in the refrigerator for up to 8 hours before serving. DOTDASH MEREDITH FOOD STUDIOS
Notes
2. For the dressing, use a good quality extra virgin olive oil and red wine vinegar. Allowing the dressing to sit for 15-30 minutes before mixing with the salad helps the dried herbs rehydrate and meld their flavors.
3. Uniformly cut vegetables and proteins ensure an even distribution of flavor and texture in every bite. Consider brunoise or small dice for bell peppers and cucumber.
4. While the recipe suggests immediate serving, chilling the salad for at least 1-2 hours allows the flavors to fully develop and the pasta to absorb the dressing, enhancing the overall taste. A longer chill (up to 8 hours) is even better for flavor integration.
5. Adjust salt and pepper to taste just before serving, as flavors can mellow or intensify during chilling.
6. The Meal Prep Advantage
Cucumber chicken salad is a popular meal-prep dish. Any of the recipes are safe for three-day storage, and those made without mayonnaise or vinegar dressing can be stored for five. This works best for advance prep, allowing for convenience and making healthy meals always within reach.
Storage routine makes a difference as well. The “salad in a jar” approach, stacking ingredients and only mixing when eating, preserves texture crunch. More conventional airtight containers suffice for larger refrigerated amounts.
Servings are just as versatile. In addition to greens and sandwiches, the salad holds up well in wraps, lettuce cups, or even hollowed-out vegetables such as tomatoes or bell peppers. The diversity of serving options prevents boredom meal after meal.
Originals Oven Roasted Chicken Salad Mason Jar
Equipment
- 1 Cutting Board
- 1 Chef’s knife
- 1 Mixing Bowl Small to medium size
- 2 Mason Jars With tight-fitting lids
- 1 Measuring Spoons For lemon juice
Ingredients
Main
- 6 ounces Dietz & Watson Originals Oven Roasted Chicken Breast diced
- ⅛ cup Greek yogurt
- ¼ red onion diced
- 1 stalk celery diced
- 1 green apple chopped
- ¼ cup dried cranberries
- 1 cup spring mix greens
- ¼ cup pecans
- ½ tablespoon freshly squeezed lemon juice
Instructions
- In small bowl, combine Originals Oven Roasted Chicken Breast, Greek yogurt, red onion, celery and lemon juice.
- Divide chicken mixture, spring mix, cranberries, apples and pecans in half.
- To assemble, begin by placing chicken and dressing mixture into the bottom of 2 jars.
- Next add lettuce then finish by topping with cranberries and pecans and tighten lids.
- Once ready to eat, empty jar into a bowl, mix and enjoy!
Notes
7. A Way of Life, Not a Recipe
The reason that this salad is new is not always the flavor or ease of it but the type of life that it makes possible. It is light and filling, flexible to dietary requirements, and infinitely adjustable. It is healthy but also comforting and available.
- It holds personal significance for me, from high school debate club days to now in the kitchen.
- For others, it often becomes a reliable go-to meal.
- Its freshness, protein, and versatility make it perfect for many occasions post-workout snacks, picnic lunches, or quick weekday dinners.
In the end, cucumber chicken salad is greater than the sum of its elements. It’s perfection in simplicity: quality, thoughtful dressing, and space for personal embellishments. It’s evidence that one of the greatest meals isn’t built upon complexity but rather upon a perfect union of balance, flavor, and feasibility.
Rosemary Chicken Couscous Salad
Equipment
- 1 Saucepan
- 1 Blender or Food Processor
- 1 Large Mixing Bowl
- 1 Fork
- 1 Cutting Board and Chef’s Knife For chopping ingredients
Ingredients
Main
- 2 cups chicken broth
- 1 10 ounce box couscous
- ¾ cup olive oil
- ¼ cup fresh lemon juice
- 2 tablespoons white balsamic vinegar
- ¼ cup chopped fresh rosemary leaves
- salt and ground black pepper to taste
- 2 large cooked skinless boneless chicken breast halves, cut into bite-size pieces
- 1 cup chopped English cucumber
- ½ cup chopped sun-dried tomatoes
- ½ cup chopped pitted kalamata olives
- ½ cup crumbled feta cheese
- ⅓ cup chopped fresh Italian parsley
- salt and ground black pepper to taste
Instructions
- Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.
- Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper.
- Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.
Notes
Final Thoughts
Cucumber chicken salad has become a staple in my Sunday evenings not just as food but as comfort, tradition, and everyday sustenance. From its modest origins in a tiny café to countless iterations in my own kitchen, it has proven its longevity.
Whether you opt for the refreshing mayo-free version, try creamy variations, or prepare it ahead of time, the salad never fails in any way. It invites experimentation but provides consistency. Above all, it teaches us that it is the humblest food that gives us the most pleasure.
So go ahead, prep your chicken, cut up your cucumbers, whisk together that dressing, and share with me this old stand-by. I have high hopes it makes it into your kitchen just as it has into mine an “emotional support” salad that never disappoints.
