Simple Cucumber Chicken Salad

If you ask me, a good chicken salad doesn’t need to be drowned in mayo.

This refreshing Asian-inspired salad makes a light lunch or dinner that’s packed with crunch and flavor. Crisp cucumber rounds meet tender chicken in a tangy sesame-ginger dressing.

The chicken gets poached with just a bit of salt, keeping things simple and lean. Toasted sesame seeds and a splash of rice vinegar give the salad a bright, nutty flavor that really makes it sing.

It’s an easy weeknight dish that feels special, perfect for when you want something fresh and satisfying.

What Kind of Cucumber Should I Use?

This recipe calls for Persian cucumbers or English cucumber, and both are great choices because they have thin skins and fewer seeds than regular cucumbers. Persian cucumbers are smaller and crunchier, so if you can find them, they’re perfect for salads like this one. English cucumbers are longer and come wrapped in plastic at most grocery stores – they work just as well and you’ll only need one for this recipe. If you can only find regular cucumbers, that’s fine too, but you might want to peel them and scoop out the seeds with a spoon since they can be a bit watery and bitter.

Options for Substitutions

This refreshing salad is easy to customize based on what you have in your kitchen:

• Chicken breasts: You can swap chicken breasts for boneless, skinless chicken thighs if you prefer darker meat. You could also use rotisserie chicken to save time – just shred about 2 cups of meat and skip the cooking step.
• Persian or English cucumbers: Regular cucumbers work fine too. Just peel them and scoop out the seeds with a spoon before slicing, since they tend to be more watery and bitter than Persian or English varieties.
• Rice vinegar: White wine vinegar or apple cider vinegar can step in for rice vinegar. Start with 3 tablespoons instead of 1/4 cup since they’re a bit sharper, then add more to taste.
• Toasted sesame oil: If you don’t have sesame oil, you can leave it out or add a tiny drizzle of regular olive oil. The flavor won’t be quite the same, but the salad will still taste good.
• Toasted sesame seeds: Raw sesame seeds work if that’s what you have – just toast them yourself in a dry pan over medium heat for 2-3 minutes until golden and fragrant.

Watch Out for These Mistakes While Cooking

Overcooking the chicken is the biggest mistake you can make with this recipe – pull it from the heat when it hits 160°F instead of waiting for 165°F, since the temperature will continue to rise as it rests and you’ll end up with tender, juicy meat instead of dry, stringy pieces.

Another common error is not letting the chicken cool completely before shredding, which can cause it to fall apart unevenly and make the salad warm and unappetizing.

Don’t skip salting the cucumbers and letting them sit for a few minutes before adding them to the salad – this draws out excess water that would otherwise dilute your dressing and make everything watery.

Finally, taste and adjust the seasoning at the end, as the cucumbers and chicken both need enough salt to bring out their flavors, and what seems well-seasoned in the bowl might taste bland once everything is mixed together.

What to Serve With Cucumber Chicken Salad?

This cucumber chicken salad is light and refreshing, so it pairs really well with some steamed white or brown rice to make it more filling. You could also serve it over mixed greens or butter lettuce cups for a low-carb option that’s still satisfying. If you want to round out the meal, add some edamame on the side or a bowl of miso soup to keep things in the Asian-inspired flavor family. For something a bit heartier, try serving it alongside some crispy wontons or rice crackers for a nice crunch that contrasts with the cool, crisp cucumbers.

Storage Instructions

Store: This cucumber chicken salad keeps well in the fridge for up to 3 days in an airtight container. The cucumbers might release a bit of water as it sits, so just give it a quick stir before serving and drain off any excess liquid if needed.

Make Ahead: You can cook the chicken a day or two in advance and keep it in the fridge until you’re ready to assemble the salad. I’d recommend slicing the cucumbers and mixing everything together right before serving to keep the cucumbers crisp and fresh.

Serve Cold: This salad is best enjoyed chilled straight from the fridge. If you’ve stored it for a day or two, taste it before serving and add a splash more vinegar or a pinch of salt if it needs a flavor boost.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 450-520
• Protein: 60-70 g
• Fat: 9-12 g
• Carbohydrates: 10-14 g

Ingredients

For the chicken:

• 1.25 lbs boneless skinless chicken breasts
• 1.5 tsp kosher salt

For the salad and dressing:

• 2 large English cucumbers (thinly sliced into 1/8-inch rounds)
• 1/3 cup seasoned rice vinegar
• 1.5 tbsp toasted sesame seeds
• 1.5 tsp granulated sugar
• 1 tsp toasted sesame oil
• 1 tsp kosher salt
• 1.25 tsp coarsely ground black pepper
• 1 tsp freshly grated ginger
• 1/4 tsp red pepper flakes

For the garnish:

• 3 stalks scallions, thinly sliced
• 1/4 cup fresh cilantro, chopped

Step 1: Prepare the Mise en Place and Cook the Chicken

• 1.25 lbs boneless skinless chicken breasts
• 1.5 tsp kosher salt
• 2 large English cucumbers
• 3 stalks scallions
• 1/4 cup fresh cilantro

While water comes to a boil, thinly slice the English cucumbers into 1/8-inch rounds and set aside.

Thinly slice the scallions and chop the cilantro, keeping them separate.

Once the water is boiling, add the chicken breasts and 1.5 tsp kosher salt, returning to a boil.

Reduce heat to low and simmer for 8-10 minutes until the chicken reaches an internal temperature of 165°F.

Remove the chicken to a cutting board and let it cool for about 5 minutes—this brief rest keeps the meat from drying out when you shred it.

Step 2: Build the Dressing

• 1/3 cup seasoned rice vinegar
• 1.5 tsp granulated sugar
• 1 tsp toasted sesame oil
• 1 tsp freshly grated ginger
• 1/4 tsp red pepper flakes
• 1 tsp kosher salt

In a medium bowl, whisk together the seasoned rice vinegar, sugar, toasted sesame oil, ginger, red pepper flakes, and 1 tsp kosher salt.

Stir until the sugar dissolves completely.

I like to taste the dressing at this point and adjust the salt or vinegar to your preference—you want it balanced between tangy and slightly sweet with a gentle heat from the pepper flakes.

Step 3: Shred the Chicken and Combine with Cucumbers

• cooked chicken from Step 1
• sliced cucumbers from Step 1
• dressing from Step 2

Once the chicken has cooled enough to handle, shred it by hand or cut it into bite-sized pieces, depending on your preference.

Add the shredded chicken to the bowl with the dressing, then add the sliced cucumbers.

Gently toss everything together until well coated.

Let the salad sit for 2-3 minutes to allow the flavors to meld—the warmth of the chicken will slightly soften the cucumbers while they absorb the dressing.

Step 4: Finish and Serve

• assembled salad from Step 3
• 1.5 tbsp toasted sesame seeds
• sliced scallions from Step 1
• chopped cilantro from Step 1
• 1.25 tsp coarsely ground black pepper

Top the salad with toasted sesame seeds, sliced scallions, and fresh cilantro.

Taste and adjust seasoning with additional salt and pepper if needed.

I find that the sesame seeds add a nice toasted flavor and textural contrast, so don’t skip them.

Serve immediately on a bed of greens, alongside bread, or as a standalone salad.

Simple Cucumber Chicken Salad

Delicious Simple Cucumber Chicken Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4.5 servings

Calories 485 kcal

Ingredients

  

For the chicken

• 1.25 lbs boneless skinless chicken breasts
• 1.5 tsp kosher salt

For the salad and dressing

• 2 large English cucumbers (thinly sliced into 1/8-inch rounds)
• 1/3 cup seasoned rice vinegar
• 1.5 tbsp toasted sesame seeds
• 1.5 tsp granulated sugar
• 1 tsp toasted sesame oil
• 1 tsp kosher salt
• 1.25 tsp coarsely ground black pepper
• 1 tsp freshly grated ginger
• 1/4 tsp red pepper flakes

For the garnish

• 3 stalks scallions, thinly sliced
• 1/4 cup fresh cilantro, chopped

Instructions

 

• While water comes to a boil, thinly slice the English cucumbers into 1/8-inch rounds and set aside. Thinly slice the scallions and chop the cilantro, keeping them separate. Once the water is boiling, add the chicken breasts and 1.5 tsp kosher salt, returning to a boil. Reduce heat to low and simmer for 8-10 minutes until the chicken reaches an internal temperature of 165°F. Remove the chicken to a cutting board and let it cool for about 5 minutes—this brief rest keeps the meat from drying out when you shred it.
• In a medium bowl, whisk together the seasoned rice vinegar, sugar, toasted sesame oil, ginger, red pepper flakes, and 1 tsp kosher salt. Stir until the sugar dissolves completely. I like to taste the dressing at this point and adjust the salt or vinegar to your preference—you want it balanced between tangy and slightly sweet with a gentle heat from the pepper flakes.
• Once the chicken has cooled enough to handle, shred it by hand or cut it into bite-sized pieces, depending on your preference. Add the shredded chicken to the bowl with the dressing, then add the sliced cucumbers. Gently toss everything together until well coated. Let the salad sit for 2-3 minutes to allow the flavors to meld—the warmth of the chicken will slightly soften the cucumbers while they absorb the dressing.
• Top the salad with toasted sesame seeds, sliced scallions, and fresh cilantro. Taste and adjust seasoning with additional salt and pepper if needed. I find that the sesame seeds add a nice toasted flavor and textural contrast, so don't skip them. Serve immediately on a bed of greens, alongside bread, or as a standalone salad.