High Protein Cucumber Salad Recipe

It was one of those hot, sticky afternoons in late July—the kind that makes you want to live off of cold grapes and iced tea. I was poking around my fridge, lookin' for something that wouldn't heat up the kitchen, and there it was: leftover chicken breast, a couple of those snappy mini cucumbers I’d forgotten I’d bought at the farmers' market, and a tub of cottage cheese. Boom—this high protein cucumber salad kind of just made itself. And now? I can't stop making it.

You see, growing up in Philly, we didn’t really “do” cottage cheese much. My mom was all about ricotta or good ol’ mayo-heavy chicken salad. But once I moved out West and started playing around in my own kitchen, I got hooked on how creamy cottage cheese can be without making things feel, you know, heavy. So this dish? It’s like my East Coast childhood met my Pacific Northwest lifestyle halfway—and they’re gettin’ along just fine. 😊

And speaking of cottage cheese, if you’re on a roll with it like I’ve been lately, you’ve gotta try my Cottage Cheese Bagel Recipe. Or if you're more into a classic doughy bite that still packs a protein punch, I’ve got a Protein Bagel Recipe that’ll totally hit the spot. Oh, and don’t even get me started on sweet things—my Sourdough Discard Cinnamon Roll Recipe is pure magic with a cold brew on the porch.

The combo of crunchy cucumbers, rich avocado, tender chicken all tied together with that creamy base? It's seriously addictive. And what I really love is that it checks all the boxes: high protein (hello, 64g!), low sugar, good fats, and dang satisfying. It's the kind of meal you can eat straight from the jar while standing over your sink or bring to the park for a little solo picnic.

And if you’re someone lookin’ for a high protein cucumber tzatziki salad twist? You can totally swap the cottage cheese for a thick, tangy Greek yogurt. Toss in a little grated garlic and extra lemon juice and you’ve got yourself a full-on tzatziki vibe.

Need it dairy-free? I’ve tried it with mashed silken tofu and a dash of lemon, and lemme tell ya—it works. That’s the beauty of this vegan high protein cucumber salad version: you can play with it, make it yours, and still keep that protein high and the prep low.

Honestly, this recipe has become my go-to when I want something filling that doesn’t feel like a big ol’ production. And yes, it keeps surprisingly well—especially if you keep the jar sealed tight. The flavors meld beautifully in the fridge, so it actually tastes better the next day.

Here are some questions folks often ask me…

What can I add to salad for more protein?
Wanna level it up? Try tossing in hard-boiled eggs, chickpeas, tofu cubes, or even some hemp hearts. Quinoa works too if you’re feelin’ fancy and carb-friendly.

What should not be mixed with cucumber salad?
Honestly, I’d avoid anything super watery like fresh tomatoes (unless you seed 'em) or stuff that browns fast like apples. It can throw off the texture.

Which salad has the highest protein?
This one’s way up there—64 grams in one jar if you follow my version to the letter. Salads with grilled chicken, cottage cheese, or legumes usually pack the most punch.

Are cucumber salads good for weight loss?
Yup—they’re usually low in calories and super hydrating. This one especially, with high protein and fiber, helps keep you full longer.

High Protein Creamy Cucumber Chicken Salad

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Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 1 serving
Category: Salad
Method: No cook (jar shake)
Cuisine: American
Diet: High Protein, Gluten-Free
Keywords: high protein cucumber salad, cucumber salad recipe, vegan high protein cucumber salad, cucumber high protein, high protein cucumber tzatziki salad, high protein cucumber salad for weight loss
Ingredients
• 1 cooked chicken breast, diced or shredded
• 2 mini cucumbers, chopped
• ⅓ cup cottage cheese
• ½ small avocado, cubed
• 1 teaspoon olive oil
• 1 tablespoon kewpie mayo (or regular)
• 1 teaspoon red wine vinegar or lemon juice
• 2 tablespoon Kalamata olives, sliced
• 1 tablespoon fresh dill, chopped
• ½ teaspoon garlic powder
• salt + pepper to taste
Instructions

1. Grab a medium or large jar (or a tall container with a lid).
2. Add the chicken, cucumbers, cottage cheese, avocado, olive oil, mayo, vinegar/lemon, olives, dill, garlic powder, salt, and pepper.
3. Close the lid and give it a good shake until everything’s well combined.
4. Taste and adjust seasonings if you need to.
5. Eat it straight outta the jar or pour into a bowl.
   My Notes & Tips
   • If you're packin' it for lunch, keep it chilled and give it another shake before diggin' in.
   • Don’t love mayo? Just add a little more olive oil or skip it altogether.
   • Make it vegan by swapping chicken with chickpeas and using plant-based yogurt or mashed tofu.
   • This salad keeps in the fridge for up to 2 days, but best texture’s in that first 24 hours.
   • If you try it, let me know in the comments or tag me—I'd love to see how you make it your own!