Cucumber Melon White Balsamic Cold Chicken & Cucumber Salad

Cucumber Melon Chicken & Cucumber Salad

Description

Tender chicken, crisp cucumber, red onion, and fresh dill come together in a bright Cucumber Melon White Balsamic vinaigrette. Arbequina Extra Virgin Olive Oil rounds out the sweet-tart dressing without masking its refreshing cucumber-melon character, creating an easy no-mayo chicken salad for warm-weather lunches and light dinners.

Ingredients

Chicken & Cucumber Salad:
3 cups cooked chicken, chilled and sliced or shredded
2 cups thinly sliced English or Persian cucumber
¼ cup thinly sliced red onion
¼ cup chopped fresh dill
2 tablespoons chopped fresh parsley, optional

Cucumber Melon Vinaigrette:
¼ cup Cucumber Melon White Balsamic
3 tablespoons Arbequina Extra Virgin Olive Oil
1 teaspoon Dijon mustard
¼ teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste

Instructions

• If the sliced cucumber is noticeably wet, pat it lightly with a clean kitchen towel or paper towel before assembling the salad. This helps keep the vinaigrette from becoming diluted.

• In a large bowl, combine the chilled chicken, cucumber, red onion, dill, and parsley if using.

• In a separate bowl, whisk together the Cucumber Melon White Balsamic, Dijon mustard, kosher salt, and black pepper. Slowly drizzle in the Arbequina Extra Virgin Olive Oil while whisking until the vinaigrette looks cohesive and lightly emulsified.

• Pour about two-thirds of the vinaigrette over the chicken and cucumber mixture and toss gently until evenly coated.

• Taste and add additional vinaigrette, salt, or black pepper as needed. The salad should be lightly coated rather than sitting in excess dressing.

• Serve immediately for the crispest cucumber texture, or cover and refrigerate for 15–20 minutes before serving if you prefer the flavors slightly more melded.

Chef’s Tip

English or Persian cucumbers work particularly well because they're crisp and generally less watery than large slicing cucumbers. Patting away surface moisture before dressing helps preserve the vinaigrette's flavor and keeps the finished salad fresh rather than watery.

Flavor Variations

• Herbes de Provence Olive Oil can replace the Arbequina for a more savory, herb-forward version that pairs naturally with the chicken and fresh dill.
• Jalapeño Infused Olive Oil can replace 1 tablespoon of the Arbequina for fresh, savory jalapeño flavor without making the salad spicy.
• Add 1 diced avocado just before serving for a richer, creamier contrast to the crisp cucumber.
• Add 1 small crisp apple, diced, for extra crunch and a sweet-tart fruit note.

Pairings

Serve on its own for a light lunch, spoon into pita, pile onto toasted bread, or serve over mixed greens. Fresh fruit, chilled grain salads, couscous, or a simple vegetable side make easy accompaniments.

Recipe Notes

The vinaigrette uses the same balsamic-forward ¼ cup balsamic to 3 tablespoons olive oil structure that works especially well with PNW's naturally flavorful balsamics. Dijon helps the dressing lightly emulsify so it coats the chicken and cucumber instead of immediately running to the bottom of the bowl.

Cucumber naturally releases water after it is cut and salted, so this salad has its best texture shortly after dressing. If making it ahead, combine the chicken, onion, and herbs first, then add the cucumber and vinaigrette closer to serving time.

This is intentionally a no-mayo chicken salad. The olive oil provides richness while the Cucumber Melon White Balsamic keeps the overall profile fresh and bright.

For meal prep, keep the vinaigrette separate and refrigerate the components in airtight containers. Cooked chicken should generally be used within 3–4 days when properly refrigerated.

Bring This Recipe to Life

Cucumber Melon White Balsamic

Arbequina Extra Virgin Olive Oil

Herbes de Provence Olive Oil

Jalapeño Infused Olive Oil