Mustard Vinaigrette Chicken Salad with Cucumber

Name: Mustard Vinaigrette Chicken Salad with Cucumber
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) cooked chicken breast, cooled, cut into ¾-inch cubes; 1 whole (280 g) English cucumber (hothouse), halved lengthwise, seeds scooped out with a spoon, cut into ½-inch half-moons; 2 stalks (100 g) celery stalks, cut on the bias into thin slices; ¼ whole (45 g) red onion, thinly sliced, then roughly chopped; 2½ tablespoons (38 g) Dijon mustard; 1½ tablespoons (23 ml) red wine vinegar; ⅓ cup (80 ml) extra-virgin olive oil; 1 tablespoon (3 g) fresh tarragon leaves, finely chopped; 1 tablespoon (3 g) fresh chives, cut into ¼-inch pieces; to taste kosher salt; to taste freshly ground black pepper; 5 cups (150 g) mixed salad greens or butter lettuce, washed, dried, and loosely packed

From the MyKitchenBank Kitchen

A bright, tangy chicken salad built on a Dijon mustard and red wine vinegar dressing, studded with crisp cucumber, celery, and fresh herbs. Served over tender lettuce, this is a satisfying yet light lunch that comes together in minutes.

Prep: 15 min
Cook: —
Total: 15 min
Makes: 4 servings (about 2 cups salad base plus 3 cups greens per serving)

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Ingredients

4 servings

1½ lb (680 g) cooked chicken breast, cooled, cut into ¾-inch cubes
1 whole (280 g) English cucumber (hothouse), halved lengthwise, seeds scooped out with a spoon, cut into ½-inch half-moons
2 stalks (100 g) celery stalks, cut on the bias into thin slices
¼ whole (45 g) red onion, thinly sliced, then roughly chopped
2½ tablespoons (38 g) Dijon mustard
1½ tablespoons (23 ml) red wine vinegar
⅓ cup (80 ml) extra-virgin olive oil
1 tablespoon (3 g) fresh tarragon leaves, finely chopped
1 tablespoon (3 g) fresh chives, cut into ¼-inch pieces
to taste kosher salt
to taste freshly ground black pepper
5 cups (150 g) mixed salad greens or butter lettuce, washed, dried, and loosely packed

Equipment (5)

Large mixing bowl
Small bowl or jar with lid
Cutting board
Sharp knife
Whisk or fork (for dressing)

Steps

Before you start

Have your lettuce washed and dried
Use cooked chicken that is cooled to room temperature (rotisserie chicken works beautifully)
Keep all vegetables chilled until assembly

1
Make the vinaigrette
- In a small bowl, whisk together the Dijon mustard and red wine vinegar until combined.
- Slowly pour in the olive oil while whisking constantly to emulsify the dressing.
- The mixture should become slightly creamy and cohesive.
- Season with a pinch of kosher salt and a few grinds of black pepper.
- Taste and adjust the balance—you want the mustard tang and vinegar bite to be bright but not overwhelming.
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Ready when: Dressing is smooth and slightly emulsified
Tip: Whisk the vinegar and mustard first to help the oil emulsify; don't dump the oil in all at once or it will separate.
2
Prepare vegetables and chicken
- On a clean cutting board, prepare all vegetables: halve the English cucumber lengthwise, use a spoon to scoop out the seeds, then cut into ½-inch half-moons.
- Slice the celery stalks on the bias into thin pieces.
- Slice the red onion thinly and chop it roughly into smaller pieces.
- Cut the cooled cooked chicken into ¾-inch cubes.
- Set everything aside on the board or in separate small bowls.
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Ready when: All vegetables and chicken are cut to consistent, even sizes
Tip: Scooping out cucumber seeds prevents a watery, sodden salad. Cut pieces roughly the same size so they distribute evenly and cook together if the salad sits.
3
Combine chicken and vegetables
- In a large mixing bowl, combine the cubed chicken, cucumber pieces, sliced celery, and chopped red onion.
- Pour the vinaigrette over the mixture and gently fold together using a rubber spatula or large spoon, making sure every piece gets coated.
- The salad should glisten but not be drenched—use all the dressing.
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Ready when: All ingredients are evenly coated with dressing
Tip: Fold gently to avoid breaking up the chicken; vigorous stirring will shred the meat and make the salad mushy.
4
Add fresh herbs and taste
- Fold in the chopped fresh tarragon and chives.
- Taste the salad and add more kosher salt or black pepper as needed.
- The mustard should be the dominant savory note, with the vinegar providing brightness and the herbs adding a subtle anise note from the tarragon.
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Ready when: Herbs are evenly distributed and flavor is balanced
Tip: Add herbs just before serving if you prefer their fresh, bright flavor; if making ahead, fold them in closer to serving so they don't wilt.
5
Plate and serve
- Divide the washed and dried salad greens evenly among four plates or bowls (about 1.25 cups greens per plate).
- Top each nest of greens with the chicken salad mixture, roughly ½ cup per plate.
- Serve immediately while the greens are crisp and the vegetables are cold.
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Ready when: Salad is plated and ready to eat
Tip: Keep the greens separate from the chicken salad until the last moment to prevent wilting; if eating at your desk, pack them in a separate container and combine right before eating.

Good to know

Tips

Make sure your chicken is fully cooled before cubing; warm chicken will release moisture and make the salad watery.
The key to this salad is the balance of tang: the Dijon mustard and vinegar work together, so taste as you go. You can always add more vinegar, but you can't take it out.
This salad is excellent for meal prep: the flavors meld beautifully over a few hours in the fridge, making it perfect for lunch the next day.
Serve with crusty bread, atop toasted croissants, or stuffed into tomatoes for a light dinner.

Make ahead

The chicken salad (without the greens) can be made up to 4 hours ahead and refrigerated in a covered container. The dressing and chicken mixture marry together slightly, deepening the flavor. Assemble with fresh greens just before serving.

Storage & reheating

Room temperature: not applicable (serve immediately). Refrigerator: store the chicken salad in an airtight container for up to 3 days; the greens will wilt if kept with the salad, so store separately and combine just before eating. Freezer: not recommended (the texture of the chicken will suffer, and the cucumber will become mushy when thawed).

Substitutions

fresh tarragon leaves → fresh dill or 1 teaspoon dried tarragon. Dill will give an herbaceous, slightly sharp note instead of tarragon's subtle anise flavor. Use half the amount if substituting dried.
English cucumber (hothouse) → regular (slicing) cucumber or zucchini. Regular cucumbers have more seeds, so seed them thoroughly. Zucchini will be milder and slightly softer; use it raw or lightly pan-sear to avoid sogginess.
red wine vinegar → white wine vinegar or apple cider vinegar. White wine vinegar is more delicate; apple cider adds slight sweetness. Both work well with Dijon; start with 1 tablespoon and taste before adding the full amount.
cooked chicken breast, cooled → canned tuna (drained and flaked) or white fish. Tuna will make this a classic tuna salad; white fish like halibut will be delicate and elegant. Reduce the oil in the dressing slightly to avoid oversaturating the lighter protein.