Ingredients
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The Base: 3 cups cooked and shredded chicken, ½ cup thinly sliced red onion.
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The Veggie: 1 English cucumber, shredded.
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The Dressing: 1 cup plain Greek yogurt, 1 ½ tbsp fresh lemon juice, 1 tbsp olive oil, 1 clove minced garlic.
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Herbs & Seasoning: 3 tbsp chopped fresh dill, 1 tbsp chopped fresh mint, 1 tsp salt, ½ tsp pepper.
Instructions
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Drain the Cucumber: Shred the English cucumber, then use a paper towel or a clean kitchen towel to squeeze out as much excess water as possible. This step is vital to prevent a soggy salad.
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Mix the Dressing: In a large bowl, combine the drained cucumber, Greek yogurt, dill, mint, lemon juice, olive oil, garlic, salt, and pepper. Whisk until the ingredients are fully incorporated.
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Combine: Add the shredded chicken and sliced red onion to the bowl. Mix thoroughly until every piece of chicken is well coated in the tzatziki sauce.
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Chill: Place the salad in the refrigerator for 30 minutes before serving to allow the flavors to meld.
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Serve: Enjoy this salad tucked into pita bread, served on crackers, or as a high-protein topper for a fresh green salad.
Notes
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Cucumber Choice: English cucumbers are preferred because they have thinner skin and fewer seeds, making them easier to shred and less bitter.
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Fresh vs. Dried: For the best flavor, use fresh dill and mint. If you must use dried, reduce the measurement to 1 teaspoon of each, as dried herbs are much more concentrated.
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Meal Prep: This salad holds up well for 2–3 days in an airtight container, making it an excellent option for healthy weekday lunches.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Diet: Low-Carb