Cucumber and Dill Chicken Salad

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Refreshing shredded chicken mixed with crisp cucumber and fresh dill, dressed in a lemon-herb vinaigrette for a cooling, protein-packed lunch. This American-inspired Whole30 recipe, ready in about 20 minutes, pairs chicken breast, cucumber, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

• 1.5 lbs, cooked and shredded chicken breast
• 2 medium, peeled and diced cucumber
• 1/4 cup, finely diced red onion
• 2 tbsp, chopped fresh dill
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/4 tsp sea salt
• 1/8 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1.5 lbs cooked and shredded chicken breast, 2 medium peeled and diced cucumbers (1/4-inch cubes), and 1/4 cup finely diced red onion.
2. Step 2: In a small bowl, whisk together 1 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp sea salt, 1/8 tsp black pepper, and 2 tbsp chopped fresh dill. Pour over chicken mixture and toss until evenly coated.
3. Step 3: Chill for at least 30 minutes to allow flavors to meld. Serve cold as a light lunch or side dish.