Ingredients
Scale
- 3 cups cooked chicken breast, shredded
- 1/2 cup plain Greek yogurt (full-fat preferred)
- 1/2 English cucumber, seeded and finely diced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1/4 cup finely chopped red onion
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Grate or finely dice the cucumber, then place it in a cheesecloth or fine-mesh sieve and firmly press out as much excess liquid as possible. Set aside the drained cucumber.
- Step 2: In a large mixing bowl, combine the Greek yogurt, fresh dill, lemon juice, minced garlic, and finely chopped red onion. Stir well to incorporate these ingredients into a thick tzatziki base.
- Step 3: Add the drained cucumber to the yogurt mixture, along with the shredded cooked chicken breast.
- Step 4: Gently fold all ingredients together using a spatula until the chicken is evenly coated in the tzatziki dressing.
- Step 5: Season the salad generously with salt and freshly ground black pepper, tasting and adjusting the lemon or dill as needed for optimal flavor.
- Step 6: Cover the bowl and refrigerate the Tzatziki Chicken Salad for at least 30 minutes before serving, allowing the flavors to fully meld and the salad to chill.
Notes
- Store leftovers tightly covered for up to 3 days; if the dressing thins slightly overnight, stir vigorously before serving to re-emulsify.
- Since this is a chilled yogurt-based salad, never attempt to reheat it; serve directly from the refrigerator for the best texture and flavor.
- For a satisfying light lunch, spoon the salad into butter lettuce cups or serve alongside grilled pita bread with a sprinkle of smoked paprika.
- Chef's Tip: Be aggressive when pressing out the cucumber liquid in Step 1; the drier the cucumber, the thicker and creamier your tzatziki base will remain.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American