Tzatziki Chicken Salad Lunch (Print Version)
# 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
# Instructions:
01 -
Wrap finely grated cucumber in a clean kitchen towel and gently squeeze to extract excess liquid.
02 -
Combine grated cucumber, Greek yogurt, chopped dill, lemon juice, minced garlic, salt, and pepper in a large mixing bowl. Stir until homogenous.
03 -
Shred the rotisserie chicken into bite-size pieces. Add shredded chicken and diced red onion to the prepared sauce.
04 -
Mix ingredients until chicken is evenly coated. Serve immediately chilled with pita, on crackers, or over a salad. Refrigerate any leftovers.
# Notes:
01 -
Salad maintains quality up to 5 days when stored in a sealed container in the refrigerator. Avoid consuming if left at room temperature for over 2 hours.
02 -
For variation, substitute rotisserie chicken with 450 grams of cooked and shredded chicken breast or canned chicken.
03 -
If fresh dill is unavailable, replace 2 tablespoons fresh dill with 0.67 teaspoon dried dill for flavor.