Cold Cucumber Chicken Salad 

This refreshing Cold Cucumber Chicken Salad from Heart’s Content Farmhouse is ideal for warm days when you crave something light yet satisfying. Shredded chicken and crisp cucumber combine with red bell pepper and onion, all coated in a creamy garlic‑tang dressing. With just over 30~minutes of prep—including a chill time to let the flavors meld—it’s perfect for meal prep, lunches, or a quick dinner. Serve it on croissants, over greens, or alongside fresh fruit for a delightful summer meal. 

Ingredients

For the dressing:

• ¾ cup mayonnaise
  
  

• 1 Tbsp white wine vinegar
  
  

• 1 clove garlic, minced
  
  

• ¼ tsp salt
  
  

• ¼ tsp black pepper
  
  

For the salad:

• 2 cups cooked chicken breast, shredded or cubed
  
  

• 1 large cucumber, diced
  
  

• ½ cup red bell pepper, finely diced
  
  

• ¼ cup red onion, finely diced
  
  

Directions

1. Make the dressing: In a small bowl, whisk together mayonnaise, white wine vinegar, minced garlic, salt, and pepper until smooth. 

2. Combine salad ingredients: In a large bowl, add shredded chicken. Pour dressing over chicken, then gently fold in cucumber, bell pepper, and red onion until everything is coated evenly.
   
   

3. Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld.
   
   

4. Optional garnish: Add chopped parsley or dill, or serve with a lemon wedge. Great in croissants, on lettuce, or enjoyed on its own. 

Nutrients (per serving; serves 6)

• Calories: ~275 kcal
  
  

• Protein: ~15 g
  
  

• Fat: ~23 g (mostly from mayo)
  
  

• Carbohydrates: ≈2 g
  
  

• Sodium: ~310 mg
  
  

• Fiber: ~0.4 g
  
  

• Sugar: ~1 g