Description

This Tzatziki Chicken Salad is a delightful blend of flavors with easy preparation. It combines tender chicken, cucumbers, and a creamy tzatziki dressing, making it perfect for a quick lunch or a refreshing dinner.

Ingredients

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1 cup plain greek yogurt
1/2 cup finely grated english cucumber, squeezed dry
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 garlic clove, pressed or finely minced
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint
1/2 teaspoon fine sea salt
1/4 teaspoon freshly-ground black pepper
3 cups diced cooked chicken
1 cup diced english cucumber
1 (15-ounce) can chickpeas, rinsed and drained
1/2 cup crumbled feta cheese
1/3 cup finely diced red onion
1/4 cup chopped fresh dill
1 tablespoon lemon juice, plus more to taste
1/2 cup toasted sliced almonds
fine sea salt and freshly-ground black pepper, to taste

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Instructions

To prepare the tzatziki, combine the Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, dill, mint, salt, and pepper in a medium bowl and mix well. Adjust seasoning with extra lemon juice, garlic, salt, or pepper if necessary.
For the chicken salad, mix together diced chicken, cucumber, chickpeas, feta, red onion, and dill in a large bowl.
Pour the tzatziki dressing over the chicken mixture and gently mix until well coated. Add lemon juice and adjust seasoning with salt and pepper if needed.
Refrigerate for at least 30 minutes to enhance the flavors.
Just before serving, fold in the toasted sliced almonds to retain their crunch.
Serve chilled in pitas, wraps, lettuce cups, on greens, or with crackers.

Notes

Letting the salad chill allows the flavors to develop further.
Feel free to add extra veggies like bell peppers or tomatoes for variety.
Store leftovers in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 3g
Sodium: 580mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g
Protein: 28g
Cholesterol: 75mg