Chicken Tomato Cucumber Salad

So this chicken tomato cucumber salad – it’s one of those things that kind of happens when your fridge only has the basics, but everything’s very fresh, and you’re hungry but not in a cooking mood either. The tomatoes are sweet, almost sun-warmed; the cucumber snaps when you bite it; and the shredded chicken (usually leftover from last night’s roast, let’s be honest) soaks up a little vinegar and olive oil like it was waiting for the invitation. When everything comes together, it’s crisp and cool but somehow still filling – like summer in a bowl, even in September.

Why You’ll Crave It

• Bright, clean flavors that feel like you’re eating a garden (but in the best, not-too-virtuous way)
• Perfect way to use up any plain leftover chicken – grilled, roasted, even poached
• Takes 15 minutes. That’s it. Nothing more, nothing sneaky.
• Satisfies without weighing you down – you’ll feel light but not empty
• It’s one of those dishes that *actually* tastes better after it sits for ten minutes

The first time I made this, it was one of those hot nights when the air doesn’t move and cooking felt impossible… I just tossed stuff in a bowl, said a small prayer, and it turned into something I now make once or twice a week in warm months.

What You’ll Need

• 2 cups cooked chicken, shredded: leftover roast is ideal, but grilled or poached works too – just don’t skip seasoning
• 1 cup cherry tomatoes, halved: the juicier the better – if they’re in season, lucky you
• 1 large cucumber, diced: not peeled, unless the skin is bitter – and do toss out the seedy middle if it’s watery
• 1/4 red onion, thinly sliced: soak it in cold water for 10 minutes if it bites a little too hard
• 1/4 cup feta cheese, crumbled: salty, briny goodness that breaks up the freshness with something creamy and bold
• 1/4 cup fresh parsley, chopped: or mint if you prefer (or both, actually)
• 2 tablespoons olive oil: something fruity and soft, if you have it
• 1 tablespoon red wine vinegar: sharp and zingy, brightens up the whole bowl
• Salt and pepper to taste: not optional – taste as you go

Easy How-To

Shred the Chicken (if it’s not already)

If your chicken’s already cooked and just hanging out in the fridge, pull it apart gently with your fingers or use two forks. About two cups, loosely packed, is great – don’t overthink it.

Chop and Slice

Halve the cherry tomatoes so their juice can mingle, dice the cucumber into satisfying chunks, and slice the red onion very thin (almost slivers). Toss it all into a large bowl so it has space to breathe.

Make it Dressy

In a small-ish bowl or even a jam jar, whisk (or shake) together the olive oil, red wine vinegar, a pinch of salt, some cracked black pepper. Taste it – you want zing and balance. Adjust if needed.

Toss and Taste

Add the chicken into the bowl, pour over the dressing, and give it all a gentle but thorough toss. The feta and parsley go in last – fold them in so they don’t break too much.

Let it Sit (Just a Little)

Not mandatory, but even ten minutes lets the flavors get acquainted. If you’re not starving, cover it and let it sit on the counter. Or pop it in the fridge if it’s hot out.

Good to Know

• Red onions too strong? A quick soak in ice water tames the sharpness – I always forget but it really helps
• If you miss the carbs, pita or warm farro on the side turns it into dinner-dinner
• On day two, the cucumber might feel a bit soft – I kind of like it that way, but just know it won’t be crisp forever

Serving Ideas

• Serve in big shallow bowls with some grilled pita, or scoop it into lettuce cups for a lighter meal

Top Tricks

• If you’re making it ahead, don’t add the dressing until just before eating – otherwise the cucumbers get weepy

Frequently Asked Questions

Can I use rotisserie chicken?

Absolutely, and it actually adds a lovely flavor. Just be sure to remove the skin before shredding so things don’t get greasy or too heavy.

What if I don’t like feta?

You can skip it – or swap in goat cheese, or even slivers of parmesan. Or leave cheese out entirely and it’s still fresh and wonderful.

Can I turn this into a sandwich or wrap?

Yes, it’s fantastic wrapped in a soft lavash or tucked into a warm pita with a swipe of hummus. Just keep extra dressing aside so it doesn’t get soggy too fast.