Ranch Cucumber Crunch Low Carb Chicken Salad – Fresh, Creamy, and Satisfying

This chicken salad is all about cool crunch, creamy ranch, and big flavor without the carbs that weigh you down. It’s quick to make, easy to customize, and perfect for lunches, meal prep, or a fast dinner. You get all the satisfaction of a classic chicken salad with a crisp cucumber twist.

Serve it in lettuce cups, on low-carb wraps, or straight from the bowl. It’s the kind of recipe you’ll want on repeat.

Ranch Cucumber Crunch Low Carb Chicken Salad - Fresh, Creamy, and Satisfying

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Ingredients

  

• 3 cups cooked chicken, chopped or shredded (rotisserie works great)
• 1 large English cucumber, diced (peeled if preferred)
• 1/3 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh dill, chopped (or 1–2 teaspoons dried)
• 1/2 cup mayonnaise (use avocado oil mayo for a cleaner option)
• 1/4 cup sour cream or plain Greek yogurt (for extra creaminess)
• 2 tablespoons ranch seasoning (store-bought or homemade)
• 1 tablespoon lemon juice (or apple cider vinegar)
• 1 teaspoon Dijon mustard (optional but recommended)
• 1/4 teaspoon garlic powder (if your ranch mix isn’t very garlicky)
• Salt and black pepper, to taste
• Optional add-ins: sliced green onions, chopped pickles, sliced almonds, sunflower seeds, or diced avocado
• To serve: lettuce leaves, low-carb tortillas, parmesan crisps, or cucumber slices

Instructions

 

• Prep the chicken. If using rotisserie chicken, remove skin and bones, then chop or shred into bite-size pieces. Aim for small, even chunks for a better scoop and bite.
• Dice the cucumber. Cut the cucumber into small cubes. If using a standard cucumber, peel and scoop out the seeds to avoid extra moisture. Pat dry with a paper towel.
• Chop the crunch. Finely chop celery and red onion. These add texture and a little bite without overpowering the ranch flavor.
• Make the dressing. In a large bowl, whisk together mayonnaise, sour cream or Greek yogurt, ranch seasoning, lemon juice, Dijon, and garlic powder. Taste and adjust salt and pepper.
• Combine. Add the chicken, cucumber, celery, onion, and dill to the bowl. Fold gently until everything is evenly coated.
• Chill briefly. Let it rest in the fridge for 15–30 minutes. This helps the flavors meld and the dressing thicken slightly.
• Final touch. Stir and taste again. Add more lemon, dill, or ranch seasoning if you want a stronger kick. Mix in any optional add-ins.
• Serve. Spoon into lettuce cups, roll in a low-carb tortilla, pile onto parmesan crisps, or enjoy with sliced cucumbers for extra crunch.

What Makes This Special

This isn’t your standard chicken salad. The cucumber adds a fresh, juicy crunch that keeps every bite light and refreshing.

The ranch brings familiar comfort but with a cleaner, low-carb spin. You can use leftover rotisserie chicken, so it’s weeknight friendly and budget-friendly. It holds well in the fridge, making it ideal for make-ahead lunches.

What You’ll Need

• 3 cups cooked chicken, chopped or shredded (rotisserie works great)
• 1 large English cucumber, diced (peeled if preferred)
• 1/3 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh dill, chopped (or 1–2 teaspoons dried)
• 1/2 cup mayonnaise (use avocado oil mayo for a cleaner option)
• 1/4 cup sour cream or plain Greek yogurt (for extra creaminess)
• 2 tablespoons ranch seasoning (store-bought or homemade)
• 1 tablespoon lemon juice (or apple cider vinegar)
• 1 teaspoon Dijon mustard (optional but recommended)
• 1/4 teaspoon garlic powder (if your ranch mix isn’t very garlicky)
• Salt and black pepper, to taste
• Optional add-ins: sliced green onions, chopped pickles, sliced almonds, sunflower seeds, or diced avocado
• To serve: lettuce leaves, low-carb tortillas, parmesan crisps, or cucumber slices

Step-by-Step Instructions

1. Prep the chicken. If using rotisserie chicken, remove skin and bones, then chop or shred into bite-size pieces.

   Aim for small, even chunks for a better scoop and bite.

2. Dice the cucumber. Cut the cucumber into small cubes. If using a standard cucumber, peel and scoop out the seeds to avoid extra moisture. Pat dry with a paper towel.
3. Chop the crunch. Finely chop celery and red onion.

   These add texture and a little bite without overpowering the ranch flavor.

4. Make the dressing. In a large bowl, whisk together mayonnaise, sour cream or Greek yogurt, ranch seasoning, lemon juice, Dijon, and garlic powder. Taste and adjust salt and pepper.
5. Combine. Add the chicken, cucumber, celery, onion, and dill to the bowl. Fold gently until everything is evenly coated.
6. Chill briefly. Let it rest in the fridge for 15–30 minutes.

   This helps the flavors meld and the dressing thicken slightly.

7. Final touch. Stir and taste again. Add more lemon, dill, or ranch seasoning if you want a stronger kick. Mix in any optional add-ins.
8. Serve. Spoon into lettuce cups, roll in a low-carb tortilla, pile onto parmesan crisps, or enjoy with sliced cucumbers for extra crunch.

How to Store

Store the salad in an airtight container in the fridge for up to 3–4 days.

If you plan to stretch it across the week, keep the cucumbers separate and stir them in just before serving. This preserves crunch and avoids excess moisture. If the salad releases a little liquid after a day, just give it a good stir or add a spoonful of mayo or yogurt to refresh it.

Why This is Good for You

• Low in carbs thanks to veggie bulk and a creamy, no-sugar dressing.
• High in protein from the chicken, keeping you full longer.
• Hydrating and fiber-rich due to cucumber and celery.
• Healthy fats if you choose avocado oil mayo, which supports satiety and flavor.
• Customizable sodium: making your own dressing lets you control salt levels.

What Not to Do

• Don’t skip drying the cucumber. Excess water can make the salad soupy.
• Don’t over-salt early. Ranch seasoning already adds salt; taste before adding more.
• Don’t use warm chicken. Let it cool to avoid melting the dressing.
• Don’t store with lettuce or wraps. Keep components separate until serving.
• Don’t rely only on mayo for flavor. Lemon, dill, and a touch of Dijon make the salad bright and balanced.

Variations You Can Try

• Spicy Ranch: Add chopped jalapeño, cayenne, or a dash of hot sauce.

  Finish with sliced green onions.

• Bacon Ranch: Fold in crisp crumbled bacon and a handful of chopped pickles for extra zing.
• Avocado Ranch: Add diced avocado just before serving for creaminess and healthy fats.
• Greek Ranch Twist: Swap dill with parsley and add crumbled feta and sliced olives.
• Herb Garden: Mix in chives, parsley, and tarragon for a fresh, aromatic version.
• Nutty Crunch: Add sliced almonds or sunflower seeds right before eating to keep them crunchy.
• Dairy-Free: Use all mayo and a dairy-free ranch seasoning. Skip the sour cream or yogurt.

FAQ

Can I use canned chicken?

Yes. Drain it well and shred with a fork to separate the pieces.

It won’t be as juicy as rotisserie, but the dressing and cucumber help balance that out.

What’s the best ranch seasoning to use?

A clean, low-sugar ranch seasoning works best. If making your own, combine dried dill, parsley, chives, garlic powder, onion powder, salt, pepper, and a pinch of paprika.

Can I make it without mayo?

You can use full-fat Greek yogurt, or a 50/50 blend of yogurt and sour cream. The flavor will be tangier and slightly lighter, still creamy and delicious.

How do I keep cucumbers from getting watery?

Use an English cucumber, dice small, and pat dry.

For extra insurance, lightly salt the diced cucumber and let it sit for 10 minutes, then blot off the moisture before mixing.

Is this freezer-friendly?

No. Mayo-based salads with fresh cucumber don’t freeze well. The texture becomes watery and grainy after thawing.

What can I serve this with to keep it low carb?

Lettuce wraps, bell pepper boats, cucumber rounds, celery sticks, parmesan crisps, or a low-carb tortilla are all great options.

Can I use chicken thighs instead of breast?

Absolutely.

Thigh meat is juicier and adds extra richness. Just chop or shred it the same way.

How do I make it higher protein?

Use Greek yogurt for part of the dressing, add more chicken, or fold in chopped hard-boiled eggs. All three options keep carbs low.

Wrapping Up

This Ranch Cucumber Crunch Low Carb Chicken Salad is fresh, filling, and incredibly easy to pull together.

With creamy ranch, crisp veggies, and tender chicken, it hits all the right notes for a quick lunch or a no-fuss dinner. Make it once, and you’ll find yourself keeping the ingredients on hand for busy days. Enjoy it your way, and don’t be shy about trying the variations for a new spin each time.