Chicken Salad with Cucumber and Cheese

This chicken salad with cucumber and cheese is a quick, high‑protein meal that fits perfectly into a lighter way of eating. Tender baked chicken breast, crunchy fresh cucumber, creamy Greek yogurt and small cubes of cheese come together in one bowl. The salad is satisfying without feeling heavy and works great for lunch, dinner or meal prep. Chill it before serving for even more flavor.

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  In a large mixing bowl, add the fresh cucumbers, cut into small cubes.
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  Add the hard-boiled eggs, chopped into small cubes.
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  Add the baked chicken breast, cut into cubes. You can boil the meat instead of baking it, if you prefer. I baked it with seasonings (salt, black pepper, thyme, and paprika).
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  Cut the semi-hard cheese into small cubes and add it to the bowl.
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  Add the Greek yogurt and sprinkle a pinch of salt over the salad.
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  Gently mix the salad with a spoon. The salad is ready to serve, but you can refrigerate it for about 30 minutes for a more intense flavor.

What Makes This Chicken Salad Healthier

This salad uses Greek yogurt instead of mayonnaise, which keeps the calories lower while still giving a creamy texture. Lean chicken breast and eggs add extra protein, making the salad filling and suitable for a light lunch or dinner.

Simple Ingredients You Already Have

The recipe relies on basic ingredients: chicken breast, eggs, cucumber, cheese, Greek yogurt and a little salt. Most of these are common pantry or fridge items, so you can put the salad together without a special grocery trip.

How to Prepare the Chicken

For more flavor, bake the chicken breast with simple spices like salt, black pepper, thyme and paprika until cooked through and juicy. If you prefer a softer taste, you can boil the chicken instead and then cut it into small cubes for the salad.

Tips for the Best Texture

Cut all ingredients into similar small cubes so every forkful has chicken, cucumber, egg and cheese. Mix gently with a spoon so the cucumber stays crisp and the yogurt coats everything evenly without turning the salad mushy.

Serving Ideas for This Salad

Serve the salad as a main dish in a bowl, on a bed of greens or spooned over toasted bread. It also works nicely in a wrap or stuffed into pita bread for an easy handheld meal.

How to Store the Salad Safely

Keep the salad in an airtight container in the refrigerator and enjoy it within 2 days for the best texture. Stir it briefly before serving again, as some liquid from the cucumber and yogurt may separate while it chills.

Possible Ingredient Swaps

You can replace the cheese with a different semi‑hard cheese like mozzarella or a mild cheddar if that is what you have. For extra flavor, you may also add a little chopped fresh dill or green onion without changing the base of the recipe.

When to Make This Chicken Salad

This salad is ideal when you have leftover baked or boiled chicken breast and need a quick, balanced meal. It is also a good option for meal prep days, since it keeps well in the fridge and can be portioned for lunches.

FAQ

Can I use leftover rotisserie chicken instead of baked chicken breast?

Yes, you can use leftover rotisserie chicken; just remove the skin and cut the meat into small cubes before adding it to the salad.

What kind of cheese works best in this salad?

A mild semi‑hard cheese like mozzarella, gouda or a young cheddar works best, because it adds creaminess without overpowering the fresh cucumber and yogurt.

Can I add more vegetables to this salad?

You can add finely chopped bell pepper, green onion or a little fresh dill for extra color and flavor without changing the main structure of the recipe.