Cold Poached Chicken Salad with Dill and Cucumber
Tender poached chicken breast combined with crisp cucumber and fresh dill in a light yogurt dressing makes a refreshing picnic salad. This mediterranean-inspired salads ready in about 35 minutes pairs (about 12 oz) skinless chicken breasts, water, plain Greek yogurt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 pieces (about 12 oz) skinless chicken breasts
- 4 cups water
- 1 medium, peeled and diced into 1/4-inch cubes cucumber
- 1/2 cup plain Greek yogurt
- 2 tbsp chopped fresh dill
- 1 tbsp freshly squeezed lemon juice
- 1 tsp, divided salt
- 1/2 tsp black pepper
- 2 tbsp finely minced red onion
- 1 tbsp olive oil
Instructions
- Step 1: Place 2 skinless chicken breasts and 1 tsp salt in a medium saucepan with 4 cups water. Bring to a gentle simmer over medium heat, then cover and poach for 15 minutes until the chicken is cooked through and opaque.
- Step 2: Remove chicken breasts from the water and let cool completely. Once cooled, shred the chicken into bite-sized pieces using two forks.
- Step 3: In a large bowl, combine 1/2 cup plain Greek yogurt, 2 tbsp chopped fresh dill, 1 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp black pepper, and 2 tbsp finely minced red onion. Stir until smooth and fragrant.
- Step 4: Fold in the shredded chicken and 1 medium diced cucumber (peeled and cut into 1/4-inch cubes) into the dressing until evenly coated.
- Step 5: Adjust seasoning with additional salt if needed, then refrigerate for at least 1 hour to allow flavors to meld before serving chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cold Poached Chicken Salad with Dill and Cucumber take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cold Poached Chicken Salad with Dill and Cucumber?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep water from drying out.
Can I substitute ingredients in Cold Poached Chicken Salad with Dill and Cucumber?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cold Poached Chicken Salad with Dill and Cucumber for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cold Poached Chicken Salad with Dill and Cucumber?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
