Gourmet Cucumber Chicken Salad

Gourmet Cucumber Chicken Salad

18 Reviews 1 Pic
Jan Kinnard
Recipe by  Jan Kinnard

“This recipe is great for picnics and potluck luncheons. It's cool and light and great for a hot day's lunch on the patio. Serve on a crescent roll, with crackers or with your favorite bread.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a salad bowl combine the chicken, grapes, pecans/almonds, celery, oranges and salad dressing. Toss to coat and serve!

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Reviews (18)

Rate This Recipe


Nice twist on chicken salad, however if I were going to go so far as to call it "gourmet" I wouldn't used canned chicken... I opted to use some leftover citrus grilled chicken I had on hand. I also used some red grapes for a little color. I didn't have cucumber salad dressing so I used Hellman's light mayo cut with a bit of sour cream and added a bit of salt, pepper and just a bit of curry powder. Overall, very good on toasted whole grain bread.



Although I did make changes to this recipie, I'm still giving it 5 stars. I used left over boneless baked chicken breast instead of the canned chicken. I searched and couldn't find cucumber dressing in any of our markets so I substituted light mayo. Also I think the green grapes would be tasty but I used seedless red ones as I had them in the house. The red grapes, orange mandarin oranges, green celery, and brown nuts gave it a nice presentation.



I really enjoyed this simple salad on pita bread. I used a cucumber ranch light-done-right dressing and it was wonderful.

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Amount Per Serving (6 total)

  • Calories
  • 334 cal
  • 17%
  • Fat
  • 19.4 g
  • 30%
  • Carbs
  • 16.2 g
  • 5%
  • Protein
  • 21.4 g
  • 43%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 992 mg
  • 40%

Based on a 2,000 calorie diet



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Dijon Chicken Salad


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Chicken Salad Wraps