Tender shredded chicken, creamy tzatziki, crisp vegetables, and Mediterranean additions create a light, flavorful dish.
# Components:
→ Chicken & Dairy
01 - 2 cups shredded rotisserie chicken, skinless
02 - 1 cup full-fat plain Greek yogurt
03 - 2 tablespoons fresh dill, chopped
04 - 2 tablespoons fresh lemon juice
05 - 1 clove garlic, minced
→ Vegetables
06 - 1 medium cucumber, grated
07 - 1/2 small red onion, diced
08 - Salt to taste
09 - Black pepper to taste
→ Optional Add-Ons
10 - 1 cup cherry tomatoes, halved
11 - 1/3 cup crumbled feta cheese
12 - 1/4 cup sliced Kalamata or green olives
13 - 1 small avocado, diced
14 - Spinach or mixed greens for serving
# Method steps:
01 - Grate the cucumber using a box grater. Wrap the grated cucumber in a clean kitchen towel or paper towels and squeeze firmly to remove excess moisture. This step prevents the tzatziki from becoming watery.
02 - In a medium mixing bowl, combine the squeezed cucumber, Greek yogurt, chopped dill, lemon juice, minced garlic, salt, and pepper. Whisk thoroughly until all ingredients are well incorporated and the mixture is smooth and creamy.
03 - Place the shredded chicken in a large mixing bowl. Pour the prepared tzatziki sauce over the chicken and use a spatula to gently fold until every piece of chicken is evenly coated. Add the diced red onion and any optional ingredients you're using, such as cherry tomatoes, feta cheese, olives, or avocado. Mix gently to avoid breaking down the vegetables.
04 - Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together. The salad can be chilled for up to 24 hours before serving.
05 - Serve the chilled chicken salad over a bed of fresh spinach or mixed greens. Alternatively, enjoy it on its own as a protein-packed meal, or use it as a filling for pita pockets or lettuce wraps.
