Start by preparing your chicken and vegetables. If you haven’t cooked your chicken yet, poach or pan-sear two large chicken breasts until they reach an internal temperature of 165°F, then let them cool before shredding. Dice the English cucumber into bite-sized pieces. If the cucumber is particularly watery, pat the pieces dry with a paper towel to prevent the salad from becoming soggy. Finely mince the red onion to ensure its sharp flavor is evenly distributed throughout the salad.

In a medium mixing bowl, combine the Greek yogurt, mayonnaise, fresh lemon juice, garlic powder, salt, and black pepper. Whisk these ingredients until the mixture is smooth and completely incorporated. Gently fold in the fresh chopped dill. Using Greek yogurt alongside the mayo keeps the dressing light and adds a pleasant tang while maintaining that classic creamy texture we all love.

Place the shredded chicken, diced cucumbers, and minced red onion into a large serving bowl. Pour the creamy dill dressing over the top. Use a large spoon or spatula to toss everything together until every piece of chicken and cucumber is thoroughly coated. For the best flavor, cover the bowl and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld and the dressing to penetrate the chicken, resulting in a much deeper flavor profile.