This chicken salad combines cooked shredded chicken, tomatoes, red onion, cucumber, feta, and olives with a Greek-yogurt tzatziki dressing. The dressing rests for 10 minutes before it is tossed with the salad.
Ingredients
For the tzatziki dressing
- 1 cup Greek yogurt
- ½ cucumber, grated and squeezed dry
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- ½ teaspoon salt and pepper
For the salad
- 2 cups cooked and shredded chicken
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cucumber, diced
- ¼ cup feta cheese, crumbled
- ¼ cup Kalamata olives, sliced
- Lettuce or mixed greens, for serving
Instructions
- Mix the Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper in a bowl.
- Let the dressing stand for 10 minutes.
- In a large bowl, combine the cooked chicken, tomatoes, red onion, diced cucumber, feta, and olives.
- Pour the tzatziki dressing over the salad and toss gently until evenly coated.
- Serve over lettuce or mixed greens, in a wrap, or with pita bread.
Preparation Notes
Squeeze the grated cucumber dry before mixing the dressing. Keep the second cucumber portion diced for the salad. Slice the onion thinly and halve the tomatoes so they distribute through the shredded chicken.
Use chicken that is already fully cooked and chilled. Keep the finished salad refrigerated until serving and return leftovers to the refrigerator promptly.
