Ingredients
Tzatziki Sauce
- 1 medium cucumber, finely grated
- ¾ cup plain Greek yogurt
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
Chicken Salad
- 1 cooked rotisserie chicken
- ½ red onion, diced
Instructions
- Prepare the Cucumber: Wrap the finely grated cucumber in a paper towel or tea towel and gently squeeze to remove excess moisture. This step prevents the salad from becoming watery.
- Make the Tzatziki Sauce: In a bowl, combine the drained grated cucumber with Greek yogurt, chopped fresh dill, lemon juice, minced garlic, salt, and pepper. Stir everything until well mixed to create a creamy sauce.
- Prep the Chicken: Shred the rotisserie chicken into small, bite-sized pieces ensuring easy and even distribution in the salad.
- Combine the Salad: Add the shredded chicken and diced red onion to the tzatziki sauce. Toss all the ingredients thoroughly until the chicken and onion are evenly coated with the sauce.
- Serve: Enjoy the chicken salad served on pita bread with fresh sliced tomato and extra red onion, with crackers, pita chips, or over a bed of lettuce for a light meal. Store any leftovers in the fridge.
Notes
- Storage: Keep chicken salad in a tightly sealed container in the refrigerator for 3-5 days. Discard if left out at room temperature for more than 2 hours.
- Chicken Variations: Substitute rotisserie chicken with 16 ounces of seasoned, cooked, shredded chicken, or canned chicken if preferred.
- Dill Substitute: Use ⅔ teaspoon dried dill in place of 2 tablespoons fresh dill if fresh herbs are not available, though fresh is best for flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Low Fat
