Tzatziki Chicken Salad Lunch (Print)
Cool tzatziki, tender chicken, dill, and cucumber combine for a vibrant and satisfying midday meal.
# Ingredients:
→ Tzatziki Mixture
01 -
1 medium cucumber, finely grated
02 -
180 ml plain Greek yogurt
03 -
2 tablespoons fresh dill, chopped
04 -
1 tablespoon lemon juice
05 -
1 clove garlic, minced
06 -
0.5 teaspoon salt
07 -
0.25 teaspoon ground black pepper
→ Salad
08 -
1 cooked rotisserie chicken, shredded
09 -
0.5 red onion, diced
# Steps:
01 -
Wrap finely grated cucumber in a clean kitchen towel and gently squeeze out excess moisture.
02 -
In a large mixing bowl, combine grated cucumber, Greek yogurt, chopped dill, lemon juice, minced garlic, salt, and black pepper. Stir thoroughly until the mixture is uniform.
03 -
Shred the rotisserie chicken into bite-size pieces. Add the shredded chicken and diced red onion to the prepared tzatziki sauce.
04 -
Mix until the chicken is evenly coated with the sauce. Serve chilled as desired—accompanied by pita, on crackers, or atop a fresh salad. Refrigerate any leftovers promptly.
# Additional Notes:
01 -
Maintain salad quality by storing in a sealed container in the refrigerator for up to 5 days; discard if kept at room temperature longer than 2 hours.
02 -
For a variation, substitute the rotisserie chicken with 450 grams of cooked and shredded chicken breast or canned chicken.
03 -
If fresh dill is unavailable, replace 2 tablespoons of fresh dill with 0.67 teaspoon dried dill for flavor.