Fresh Tzatziki Chicken Salad (Print version)
Cool, creamy chicken salad with Greek yogurt tzatziki, fresh herbs, and cucumber, ready in 20 minutes for easy lunches.
# Ingredients:
For the tzatziki
01 -
1 cup (240 g) plain Greek yogurt, full-fat or 2%
02 -
1/2 English cucumber, grated and squeezed dry
03 -
1 tablespoon extra-virgin olive oil
04 -
1 tablespoon fresh lemon juice
05 -
2 cloves garlic, minced
06 -
2 tablespoons fresh dill, chopped
07 -
1/4 teaspoon kosher salt
08 -
1/4 teaspoon black pepper
For the salad
09 -
2 1/2 cups (350 g) cooked chicken breast, shredded or diced
10 -
1/4 cup (30 g) red onion, finely diced
11 -
1/4 cup (40 g) cherry tomatoes, halved (optional)
12 -
2 tablespoons fresh parsley, chopped
13 -
2 tablespoons crumbled feta cheese (optional)
14 -
Extra dill and lemon wedges for serving
# Instructions:
01 -
Season chicken breasts with salt and pepper and poach in simmering water for 12 to 15 minutes until cooked through. Let cool, then shred with two forks. Skip this step if using leftover or rotisserie chicken.
02 -
Grate the cucumber, toss with a pinch of salt, and let it drain in a colander or wrapped in a clean towel for 10 minutes. Squeeze out as much liquid as you can so the salad stays thick and creamy instead of watery.
03 -
In a large bowl, stir together the Greek yogurt, olive oil, lemon juice, minced garlic, dill, salt, and pepper until smooth.
04 -
Add the shredded chicken, drained cucumber, red onion, and parsley to the bowl. Stir until every piece is coated in the yogurt mixture.
05 -
Cover and refrigerate for at least 10 minutes so the flavors meld and the raw garlic mellows.
06 -
Taste and adjust salt or lemon. Top with crumbled feta if you like, and serve cold over greens, in pita, or straight from the bowl.
# Good to know:
01 -
Best served cold or cool after a short chill in the refrigerator.
02 -
If the salad loosens after storage, drain excess liquid and stir before serving.