Description
A refreshing and healthy Greek Tzatziki Chicken Salad that combines tender shredded chicken with creamy Greek yogurt, fresh dill, cucumbers, and crunchy almonds. Perfect for a light lunch or a flavorful filling for whole wheat pita pockets.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breast
- Kosher salt & black pepper to taste
Tzatziki Dressing
- ¾ cup full-fat plain Greek yogurt or skyr
- 3 tbsp finely shredded seedless cucumber (see note)
- 2 tbsp fresh chopped dill
- 2 small garlic cloves, minced
- 1 tbsp lemon juice
- 2 tsp red wine vinegar
- Kosher salt & black pepper to taste
Salad Mix-Ins
- ½ cup finely chopped celery
- ½ cup finely diced cherry or grape tomatoes
- ½ cup finely chopped cucumber
- ⅓ cup roughly chopped almonds (raw or roasted)
- ¼ cup finely diced red onion
Instructions
- Cook the Chicken: Place chicken breasts in a medium pot and season with kosher salt and black pepper. Cover with at least 1 inch of water. Bring to a boil, then cover with a lid, reduce heat to low, and simmer for about 15 minutes or until the internal temperature reaches 165°F.
- Shred the Chicken: Transfer the cooked chicken to a large bowl or the bowl of a stand mixer. Shred the chicken using two forks or the stand mixer on low speed until finely shredded. Set aside.
- Prepare the Tzatziki Dressing: In another large bowl, combine the Greek yogurt, shredded cucumber, chopped dill, minced garlic, lemon juice, red wine vinegar, and kosher salt and black pepper to taste. Mix well until fully integrated.
- Combine Salad Ingredients: Add the shredded chicken, chopped celery, diced cherry tomatoes, chopped cucumber, chopped almonds, and diced red onion to the bowl with the tzatziki mixture. Use a spatula to gently fold everything together until combined. Adjust seasoning with additional salt and pepper if needed. Add more Greek yogurt if you prefer a creamier texture.
- Chill and Serve: Place the chicken salad in the fridge until cooled down to allow the flavors to meld together. Serve as is or stuffed inside whole wheat pita pockets with arugula for a delightful meal.
Notes
- Use the small holes of your grater to shred the cucumber with the skin on. Then, use a thin dish towel or paper towel to squeeze out all excess liquid. Measure out 3 tablespoons of shredded cucumber after squeezing out the liquid to avoid watery salad.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 320
- Sugar: 4g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg
