Tzatziki Chicken Salad
This Greek-inspired Tzatziki Chicken Salad gets fabulous flavor from the cool, creamy yogurt and cucumber combination found in traditional Tzatziki sauce.
Tziki. Ztiki. Zatiki. Tzatsiki. Am I the only one who has trouble spelling Tzatziki correctly? {And Tzatziki is the correct way, by the way.} Apparently I am Tzatziki-challenged. Please tell me I'm not alone.
I swear, every time I need to type that word, I have to look it up to see if it's right.
Well, I may have trouble spelling the word ... but I certainly don't have trouble enjoying this totally yummy Tzatziki Chicken Salad.
The cool, creamy, tangy yogurt and cucumber combination found in traditional Tzatziki sauce beautifully flavor and moisten this Greek-inspired chicken salad. And I think it's fabulous that it uses protein-packed Greek yogurt instead of mayonnaise.
It's all the fabulous dill and cucumber flavors of our favorite Greek sauce, loaded into a chicken salad that's perfect for enjoying just as it is, or as a flavor-loaded sandwich filling.
Serve it over a bed of lettuce, as a sandwich filling, or with pita chips for dipping and you'll have one delicious chicken salad treat.
Even if you can't spell Tzatziki right. Right?
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Yield: about 3 cups
Tzatziki Chicken Salad
This Greek-inspired Tzatziki Chicken Salad gets fabulous flavor from the cool, creamy yogurt and cucumber combination found in traditional Tzatziki sauce.
prep time: 30 Mcook time: total time: 30 M
ingredients:
- 2/3 c. plain Greek yogurt*
- 1/3 c. finely chopped red onion
- 1 T. fresh lemon juice
- 2 T. chopped fresh dill
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1 medium-sized cucumber, unpeeled
- 1 garlic clove, finely minced {optional}
- 2 c. chopped cooked boneless, skinless chicken breast
instructions:
How to cook Tzatziki Chicken Salad
- Slice off ends of the cucumber. Grate unpeeled cucumber with the large holes of a cheese grater; squeeze out the water with your hands. {You should have about 1 cup of shredded cucumber.}
- Combine Greek yogurt, red onion, lemon juice, dill, salt, pepper, garlic, and cucumber in a mixing bowl; stir to combine. Add chicken, tossing to coat. Refrigerate for about 30 minutes to let flavors meld.
- Serve with pita chips, on a bed of lettuce, or as a sandwich filling.
TRACEY'S NOTES
- *A 5.3 oz. container of Greek yogurt is just shy of 2/3 cup. If you don't feel like buying "the big" container of Greek yogurt, use a touch of mayonnaise to make up the difference to 2/3 cup.
Adapted from Cooking Light magazine, April, 2012
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