Chicken Salad with Cucumber, Cheese and Mustard

Name: Chicken Salad with Cucumber, Cheese and Mustard
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Cuisine: Eastern European-inspired
Ingredients: 300 g cooked chicken breast, cooled and diced; 2 whole medium cucumbers, diced; 100 g mild hard cheese, diced; 150 g sweetcorn kernels, drained; 2 whole large eggs, hard-boiled and chopped; 1 tsp Dijon or French mustard; 100 g mayonnaise or plain yogurt; 1/4 tsp salt; 1/4 tsp black pepper; 2 tbsp chopped dill or parsley

A cool, creamy mix of chicken, cucumber, sweetcorn, cheese and hard-boiled egg.

By Savva LoginovUpdated October 2, 2026

Total 45 minMakes 4 servings

Jump to Recipe

This chilled chicken salad combines tender chicken, crisp cucumber, mild cheese, corn and hard-boiled eggs with a mustard dressing. Use cooked, cooled chicken and drain the corn well so the dressing stays creamy rather than watery. The source offers mayonnaise or yogurt without amounts; this version gives a starting quantity that can be adjusted to taste. Place eggs in a saucepan, cover with water, bring to a boil and simmer 10 minutes; cool, peel and chop. Dice cooked chicken, cucumbers and cheese; drain corn thoroughly. Whisk mustard with mayonnaise or yogurt, salt and pepper. Fold chicken, cucumber, cheese, corn and eggs into dressing until lightly coated. Cover and chill 20 minutes; garnish with herbs and serve cold.

Chicken Salad with Cucumber, Cheese and Mustard

How to tell when it is ready

Cover and chill 20 minutes; garnish with herbs and serve cold.

Tips

Place eggs in a saucepan, cover with water, bring to a boil and simmer 10 minutes.
Dice cooked chicken, cucumbers and cheese.
Whisk mustard with mayonnaise or yogurt, salt and pepper.
Fold chicken, cucumber, cheese, corn and eggs into dressing until lightly coated.

Troubleshooting

If salad is watery, drain cucumber and corn well.
If dressing is too thick, loosen with a teaspoon of yogurt or water.

Substitutions

Use plain Greek yogurt for a tangier dressing.
Use cooked turkey instead of chicken.

Variations

Add diced celery for crunch.
Use chopped roasted pepper in place of some corn.

Serving suggestions

Serve on lettuce leaves.
Add crusty bread for lunch.
Top with extra dill.
Pair with sliced tomatoes.

Make ahead

Prepare the measured ingredients in advance. Refrigerate promptly and eat within 3 days; keep chilled while serving.

Storage

Refrigerate promptly and eat within 3 days; keep chilled while serving.

Food safety

Use chicken cooked to 74°C (165°F); keep the finished salad at 4°C (40°F) or colder and discard if left out over 2 hours.

Frequently asked questions

How do I know chicken, cucumber and cheese salad is ready?

Cover and chill 20 minutes; garnish with herbs and serve cold.

How should I store chicken, cucumber and cheese salad?

Refrigerate promptly and eat within 3 days; keep chilled while serving.

Serve on lettuce leaves. Refrigerate promptly and eat within 3 days; keep chilled while serving.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Chicken Salad with Cucumber, Cheese and Mustard