Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 1/2 cup plain Greek yogurt, full-fat
- 1/2 cup cucumber, grated and squeezed dry
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Prepare the cucumber by grating or finely dicing it, then place it in a paper towel or cheesecloth and squeeze vigorously to remove as much excess liquid as possible. Set aside.
- Step 2: In a medium mixing bowl, whisk together the Greek yogurt, fresh lemon juice, minced garlic, chopped dill, kosher salt, and black pepper until the dressing is smooth and well combined.
- Step 3: Fold the prepared, dry cucumber into the yogurt mixture, ensuring it is evenly distributed to create the tzatziki base.
- Step 4: Add the shredded chicken to the tzatziki mixture, gently folding the ingredients together until the chicken is thoroughly coated with the dressing. Avoid overmixing.
- Step 5: Cover the chicken salad and refrigerate for at least 30 minutes, allowing the flavors to meld and the salad to chill before serving.
Notes
- The key to a thick, creamy base is squeezing the grated cucumber until it is bone-dry; residual water will thin out the full-fat Greek yogurt dressing immediately.
- For best texture and flavor, consume the salad within 3 days; after 48 hours, give the mixture a gentle stir before serving as the cucumber may release residual moisture.
- This is strictly a cold preparation; ensure it has at least 30 minutes of undisturbed chill time for the fresh dill and minced garlic flavors to fully marry.
- For a light, low-carb meal, skip the pita bread and serve generous scoops of the salad nestled inside crisp butter lettuce cups or hollowed-out mini bell peppers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American