Feta Cucumber Low Carb Chicken Salad – Fresh, Crisp, and Satisfying

This salad is everything you want on a busy day: quick, crisp, and full of flavor. It’s packed with juicy chicken, crunchy cucumber, and creamy feta, all tied together with a bright lemon-herb dressing. You can meal prep it in minutes and enjoy it for lunch or dinner without feeling weighed down.

It’s low carb, high in protein, and won’t leave you hungry an hour later. Think of it as a smart, refreshing twist on classic chicken salad.

Feta Cucumber Low Carb Chicken Salad - Fresh, Crisp, and Satisfying

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Ingredients

  

• 2 1/2 cups cooked chicken, shredded or chopped (rotisserie works well)
• 1 large English cucumber, diced (or 2 Persian cucumbers)
• 1/2 small red onion, thinly sliced or finely chopped
• 3/4 cup crumbled feta cheese
• 1/3 cup pitted Kalamata olives, sliced (optional but delicious)
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
• 1 cup cherry tomatoes, halved (optional for color and freshness)
• 2–3 tablespoons extra-virgin olive oil
• 1 large lemon, zested and juiced (about 2–3 tablespoons juice)
• 1 teaspoon Dijon mustard
• 1 small garlic clove, grated or finely minced
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste

Instructions

 

• Prep the chicken: If using rotisserie chicken, remove skin and bones, then chop or shred the meat. Aim for bite-size pieces so every forkful has a good mix.
• Chop the veggies: Dice the cucumber, slice the red onion thin, and halve the cherry tomatoes. Chop the parsley and dill. Slice the olives if using.
• Make the dressing: In a small bowl, whisk together olive oil, lemon zest, lemon juice, Dijon, garlic, oregano, a pinch of salt, and pepper. Taste and adjust acidity or salt as needed.
• Toss it together: In a large bowl, combine chicken, cucumber, onion, tomatoes, olives, parsley, and dill. Pour over the dressing and toss gently to coat.
• Add the feta last: Fold in the crumbled feta gently so it stays chunky and doesn’t melt into the dressing.
• Chill or serve: You can eat it right away, but it gets even better after 20–30 minutes in the fridge. The flavors meld and the chicken soaks up the dressing.
• Finish and plate: Before serving, taste again. Add a pinch of salt, a crack of pepper, or a drizzle of olive oil if it needs it. Serve over greens, in lettuce cups, or on its own.

What Makes This Recipe So Good

• Low carb, high satisfaction: You get plenty of protein and healthy fats without the heavy carbs.
• Fresh and crunchy: Cucumber, red onion, and herbs bring brightness and texture to every bite.
• Creamy without mayo overload: A little olive oil and lemon juice keep it light while feta adds creaminess.
• Flexible: Use rotisserie chicken, leftover grilled chicken, or poached chicken—whatever you have.
• Make-ahead friendly: Stays great in the fridge, perfect for lunches all week.

What You’ll Need

• 2 1/2 cups cooked chicken, shredded or chopped (rotisserie works well)
• 1 large English cucumber, diced (or 2 Persian cucumbers)
• 1/2 small red onion, thinly sliced or finely chopped
• 3/4 cup crumbled feta cheese
• 1/3 cup pitted Kalamata olives, sliced (optional but delicious)
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
• 1 cup cherry tomatoes, halved (optional for color and freshness)
• 2–3 tablespoons extra-virgin olive oil
• 1 large lemon, zested and juiced (about 2–3 tablespoons juice)
• 1 teaspoon Dijon mustard
• 1 small garlic clove, grated or finely minced
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste

Step-by-Step Instructions

1. Prep the chicken: If using rotisserie chicken, remove skin and bones, then chop or shred the meat. Aim for bite-size pieces so every forkful has a good mix.
2. Chop the veggies: Dice the cucumber, slice the red onion thin, and halve the cherry tomatoes.

   Chop the parsley and dill. Slice the olives if using.

3. Make the dressing: In a small bowl, whisk together olive oil, lemon zest, lemon juice, Dijon, garlic, oregano, a pinch of salt, and pepper. Taste and adjust acidity or salt as needed.
4. Toss it together: In a large bowl, combine chicken, cucumber, onion, tomatoes, olives, parsley, and dill.

   Pour over the dressing and toss gently to coat.

5. Add the feta last: Fold in the crumbled feta gently so it stays chunky and doesn’t melt into the dressing.
6. Chill or serve: You can eat it right away, but it gets even better after 20–30 minutes in the fridge. The flavors meld and the chicken soaks up the dressing.
7. Finish and plate: Before serving, taste again. Add a pinch of salt, a crack of pepper, or a drizzle of olive oil if it needs it.

   Serve over greens, in lettuce cups, or on its own.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 3 days. The flavors intensify over time.
• Keep it crisp: If you prefer extra crunch, add some of the cucumber just before serving, or keep the dressing separate and toss right before eating.
• Avoid freezing: This salad doesn’t freeze well due to fresh vegetables and feta.

Why This is Good for You

• High in protein: Chicken keeps you full and supports muscle recovery and energy.
• Healthy fats: Olive oil and feta add satisfying fats that help with nutrient absorption.
• Low carb and balanced: Great for low-carb or keto-leaning meal plans without feeling restrictive.
• Rich in micronutrients: Cucumber, herbs, and lemon offer hydration, antioxidants, and vitamin C.
• Gut-friendly ingredients: Fresh herbs and extra-virgin olive oil can support digestion and overall wellness.

Pitfalls to Watch Out For

• Over-salting: Feta and olives are salty. Taste before adding extra salt to the dressing.
• Watery salad: Cucumbers release water.

  If making ahead, use English or Persian cucumbers and pat them dry. You can also seed standard cucumbers.

• Dry chicken: If your chicken is dry, add a splash more olive oil and lemon, or a spoon of Greek yogurt for moisture.
• Overmixing the feta: Stir gently at the end to keep feta in nice crumbles instead of turning it into a paste.
• Too acidic: Balance lemon with a bit more olive oil, or add a pinch of sweetener if needed.

Variations You Can Try

• Greek yogurt twist: Stir in 2–3 tablespoons of Greek yogurt for extra creaminess while staying low carb.
• Avocado upgrade: Add diced avocado for more healthy fats and a buttery texture.
• Spice it up: Sprinkle in red pepper flakes or a pinch of sumac for a tangy, peppery kick.
• Herb swap: Try mint and basil instead of dill and parsley for a fresh summer twist.
• Crunch factor: Add sliced radishes or toasted pine nuts for extra bite.
• Different protein: Swap chicken for turkey or grilled shrimp. Keep portions similar to maintain balance.
• Dairy-free: Skip the feta and add capers and extra olives for briny richness.
• Meal prep bowls: Serve over chopped romaine or arugula, and keep dressing separate until mealtime.

FAQ

Can I use canned chicken?

Yes, you can.

Drain it well and break it into chunks. The flavor is milder, so add a touch more lemon, herbs, and olive oil to boost taste and texture.

Is this recipe keto-friendly?

It’s very keto-friendly. The carbs mainly come from vegetables and lemon juice, while the protein and fats keep macros balanced for a low-carb or keto approach.

What kind of cucumber is best?

English or Persian cucumbers are ideal because they’re less watery and don’t require peeling or seeding.

If using a standard cucumber, remove the seeds and pat it dry.

How do I make it ahead without it getting soggy?

Keep the dressing separate and add it just before serving. Or prep everything except the cucumber, then slice and mix that in on the day you’ll eat it.

Can I add pasta or grains?

You can, but it won’t be low carb anymore. If you want to stretch it, add cooked and cooled cauliflower rice or chopped romaine to keep carbs down.

What’s a good dairy-free alternative to feta?

Use a dairy-free feta or try a mix of olives, capers, and toasted nuts for a salty, savory finish without dairy.

How long does cooked chicken last in this salad?

Up to 3 days in the fridge is ideal.

If your chicken was cooked a day or two earlier, aim to finish the salad sooner for the best texture and taste.

Final Thoughts

This Feta Cucumber Low Carb Chicken Salad is the kind of meal you’ll make on repeat. It’s bright, crunchy, and satisfying without being heavy. With pantry-friendly ingredients and easy prep, it suits weeknights, work lunches, and warm-weather dinners.

Keep the basics as written, then tweak the herbs or add-ins to match your mood. Simple, fresh, and reliable—that’s the beauty of this recipe.