Ingredients
Tzatziki
- 1 cup plain Greek yogurt (2% or whole milk Greek yogurt preferred)
- 1 cup shredded cucumber (excess liquid squeezed out with paper towels)
- 2-4 tablespoons freshly squeezed lemon juice
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon garlic powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Chicken Salad
- 4 cups shredded chicken
- 1/4 cup finely chopped red onion
- 1/4 cup kalamata olives, chopped
- 3 ounces feta cheese, crumbled
- 2 tablespoons chopped flat leaf parsley
Instructions
- Prepare the Tzatziki: In a large mixing bowl, combine the plain Greek yogurt, shredded cucumber (with excess liquid squeezed out), freshly squeezed lemon juice, chopped fresh dill, garlic powder, kosher salt, and freshly ground black pepper. Stir together until well combined to form the tzatziki sauce base.
- Add Chicken and Mix: Add the shredded chicken, finely chopped red onion, chopped kalamata olives, crumbled feta cheese, and chopped flat leaf parsley into the bowl with the tzatziki. Stir until all ingredients are evenly coated with the sauce.
- Adjust Seasoning: Taste the salad and adjust seasoning by adding extra salt, pepper, or lemon juice according to your preference for balance and brightness.
- Serve: Serve the tzatziki chicken salad in pita pockets, on top of romaine or mixed greens, or as desired for a fresh and filling meal.
Notes
- Make sure to squeeze out excess liquid from the shredded cucumber to prevent the salad from becoming watery.
- Use freshly squeezed lemon juice for the best tangy flavor.
- Shredded chicken can be from rotisserie, baked, grilled, or any leftover cooked chicken.
- This salad works great as a sandwich filling or a standalone light meal over a bed of greens.
- Adjust lemon juice and seasoning to suit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
