Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 1 medium cucumber, grated
- 1 cup Greek yogurt (plain, full-fat for creaminess)
- 2 tablespoons fresh dill, chopped
- 2 tablespoons lemon juice, freshly squeezed
- 1 clove garlic, minced
- Salt, to taste
- Pepper, to taste
- 1/2 small red onion, diced
- Cherry tomatoes, halved (optional)
- Feta cheese, crumbled (optional)
- Olives, sliced (optional)
- Avocado, diced (optional)
- Spinach or mixed greens for serving (optional)
Instructions
- If cooking chicken, preheat oven to 375°F (190°C), season chicken breasts, bake 25–30 minutes, and shred.
- Grate cucumber and squeeze out excess moisture. In a bowl, mix cucumber, Greek yogurt, dill, lemon juice, garlic, salt, and pepper.
- In a large bowl, combine shredded chicken and tzatziki sauce, folding gently. Add diced red onion and mix well.
- Chill salad at least 30 minutes before serving.
Notes
- Use fresh ingredients for best flavor.
- Chill time is essential for flavors to meld.
- Adjust seasoning to taste.
- Store leftovers in an airtight container for 2–3 days.
- This salad can be made a day in advance; keep dressing separate if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Gluten Free