Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1/2 cup plain Greek yogurt
- 1/4 cup grated cucumber (squeezed dry)
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh mint, chopped
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1/4 cup red onion, diced
- 1/4 cup celery, diced
- 1/4 cup kalamata olives, chopped
- Salt and pepper to taste
Instructions
- In a large bowl, mix Greek yogurt, cucumber, dill, mint, lemon juice, and garlic until smooth.
- Add chicken, red onion, celery, and olives. Mix until fully coated.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
- Store in the fridge up to 3 days in an airtight container.
- Serve in pita, wraps, over greens, or low-carb options like cucumber slices.
- Flavors improve after a day.
- Substitute regular yogurt or dried herbs if needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Mediterranean