This Cucumber Avocado Chicken Salad is light, crisp, and perfect for a quick meal prep. Tender, juicy chicken is tossed with crunchy cucumbers, creamy avocado, fresh herbs, and a tangy, savory dressing for a refreshing take on classic chicken salad.

About This Recipe

If you’re looking for a light, refreshing meal that doesn’t skimp on flavor, this Cucumber Chicken Salad is it. It’s packed with lean chicken, crisp cucumbers, and a tangy, savory dressing.

The combination of tender shredded chicken and cool, crunchy veggies makes every bite feel fresh, perfect for a quick and simple summer lunch!

Enjoy this chicken salad on top of a bed of greens, in a wrap, or in between two pieces of thinly sliced bread. Or, you can snack on this chicken salad with your favorite chips!

This recipe is written for one but you can easily multiple this chicken salad recipe to make multiple servings to enjoy all week!

Ingredients and Substitutions

Low-sodium soy sauce: Adds a savory, umami depth without overpowering the fresh crisp flavors of the salad. I prefer to use low-sodium but regular works fine!
Rice wine vinegar: You can also sub for white wine vinegar if needed.
Garlic and ginger: You all know my love for the frozen garlic cubes and I love the ginger ones just as much!! Especially since I don’t use fresh ginger as often it saves me from having to keep it on hand and taste just as good I promise! You could also use fresh minced garlic and ginger if you prefer.
Green onion: The mildness of the green onions adds the perfect amount of sweetness and more crunch.
Fresh herbs: I used fresh mint and cilantro! Feel free to substitute any of your favorite herbs if you aren’t a cilantro fan.
Vegetables: Shelled edamame, radish, avocado and cucumber.
Chicken breast: Use any shredded chicken or rotisserie chicken. If you’re using rotisserie chicken from Costco, you’ll want to season it up a little before using it in your recipe. I love to buy the big bags of rotisserie chicken to use in soups or casseroles when time is short, but it does need a little sprucing up to make it taste good IMO.

Dietary Adaptations

GF/DF: Just make sure to use GF soy sauce.

How To Make

In the bottom of a large jar, deli container, or bowl, add your soy sauce, vinegar, garlic, ginger, green onion, cilantro, and mint. Give it a good shake or stir.
Add the edamame, radishes, avocado, cucumber and chicken breast. If you’re prepping this salad to eat later, cover and keep refrigerated. When you’re ready to eat it, shake or toss well. Add any additional bagel seasoning or a pinch of salt to taste.

Ways To Enjoy

As is: Grab a fork (or pair of chop sticks) and enjoy this salad straight out of the container!
Over a bed of greens: Serve on top your favorite leafy greens for a light, refreshing salad bowl.
In a wrap: Tuck it into a tortilla or your favorite low-carb wrap (I love Cut da Carb code LILLIE10) for a quick, high-protein lunch.
Rice cakes: Top a couple of rice cakes with this chicken salad for an irresistible, crunchy snack!
With chips: Scoop it up with pita chips, crackers, or cucumber slices for a crunchy, satisfying snack. You can also fry up some Cut da Carb chips for a lower-carb option (watch this reel here for a quick tutorial).
On a sandwich: Pile it onto toasted bread or a bun with lettuce and tomato for an easy, flavorful sandwich.

For More Delicious Chicken Salad Recipes

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