Tzatziki Chicken Salad Lunch (Print Version)
# Ingredients:
→ Tzatziki Mix
01 -
0.25 teaspoon ground black pepper
02 -
0.5 teaspoon salt
03 -
1 clove garlic, minced
04 -
1 tablespoon lemon juice
05 -
2 tablespoons fresh dill, chopped
06 -
180 ml plain Greek yogurt
07 -
1 medium cucumber, grated super fine
→ Salad
08 -
0.5 red onion, diced
09 -
1 whole rotisserie chicken, torn up
# Instructions:
01 -
Spoon chicken in the creamy sauce until everything looks well covered. Chill it if you want. You could pile it in a salad, snack with crackers, or grab some pita. Don’t forget to pop leftovers in the fridge quick.
02 -
Pull apart the cooked chicken so it’s easy to eat. Toss that and the diced onion into your big bowl of tzatziki.
03 -
Toss yogurt, grated cucumber, lemon juice, salt, garlic, dill, and pepper into a mixing bowl. Give it a good stir until everything looks mixed up.
04 -
Put the grated cucumber in a towel and squeeze out as much water as you can.
# Notes:
01 -
Stick your salad in a container with a lid and store in the fridge—should be good for about five days, but toss it if it sits out for two hours or more.
02 -
Mix things up by using 450 grams of shredded chicken breast or even canned chicken instead of rotisserie.
03 -
No fresh dill? Swap in 0.67 teaspoon dried dill for the same punch of flavor.