Creamy Tzatziki Chicken Salad (Print Version)
# Ingredients:
01 -
1 medium cucumber, finely grated
02 -
¾ cup plain Greek yogurt
03 -
2 tablespoons chopped fresh dill
04 -
1 tablespoon lemon juice
05 -
1 clove garlic, minced
06 -
½ teaspoon salt
07 -
¼ teaspoon pepper
08 -
1 cooked rotisserie chicken
09 -
½ red onion, diced
# Instructions:
01 -
Wrap grated cucumber in a paper towel (or a tea towel) and gently squeeze to remove excess moisture. Add grated cucumber to a bowl along with Greek yogurt, dill, lemon juice, garlic, salt, and pepper. Stir to combine.
02 -
Shred rotisserie chicken into small, bite size pieces and add to your prepared sauce along with red onions. Toss until evenly coated.
03 -
Serve on pita bread with fresh sliced tomato and red onion, on crackers, with pita chips, or over a bed of lettuce. Refrigerate leftovers.
# Notes:
01 -
Storage: Chicken salad will keep for 3-5 days in a tightly sealed container in the refrigerator. Chicken salad that has been sitting out for more than 2 hours at room temperature should be discarded.
02 -
Chicken variations: Rotisserie chicken can be substituted with 16 ounces of seasoned, cooked, and shredded chicken, or canned chicken.
03 -
Dill substitute: 2 tablespoons of fresh dill can be substituted with ⅔ teaspoon of dried dill if needed (fresh herbs add the best flavor).