Tender shredded chicken, creamy tzatziki, and crisp Mediterranean vegetables combine for a light, flavorful meal.
# Components:
→ Chicken & Dairy
01 - 2 cups shredded rotisserie chicken, skinless
02 - 1 cup plain full-fat Greek yogurt
03 - 2 tablespoons fresh dill, chopped
04 - 2 tablespoons freshly squeezed lemon juice
05 - 1 clove garlic, minced
→ Vegetables
06 - 1 medium cucumber, grated
07 - 1/2 small red onion, diced
08 - Salt to taste
09 - Freshly ground black pepper to taste
→ Optional Add-Ons
10 - 1 cup cherry tomatoes, halved
11 - 1/3 cup feta cheese, crumbled
12 - 1/4 cup Kalamata or green olives, sliced
13 - 1 small avocado, diced
14 - Spinach or mixed greens for serving
# Directions:
01 - Grate the cucumber using a box grater. Wrap the grated cucumber in a clean kitchen towel or paper towels and squeeze firmly to remove excess moisture. This step prevents the tzatziki from becoming watery.
02 - In a medium mixing bowl, combine the squeezed grated cucumber, Greek yogurt, chopped fresh dill, lemon juice, minced garlic, salt, and pepper. Whisk thoroughly until all ingredients are well incorporated and the mixture is smooth and creamy.
03 - Place the shredded rotisserie chicken in a large mixing bowl. Pour the prepared tzatziki sauce over the chicken and use a spatula to gently fold until every piece of chicken is evenly coated. Add the diced red onion and any desired optional ingredients such as cherry tomatoes, crumbled feta, sliced olives, or diced avocado. Mix gently to combine without breaking down the vegetables.
04 - Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the Mediterranean flavors to meld together and the ingredients to chill thoroughly.
05 - Serve the chilled chicken salad over a bed of fresh spinach or mixed greens. Alternatively, enjoy it as a protein-rich standalone dish, stuffed into pita pockets, or wrapped in lettuce leaves for a low-carb option.
