Description
This Tzatziki Chicken Salad features juicy diced chicken, crunchy vegetables, and a creamy tzatziki dressing. It makes for a quick and healthy meal, perfect for lunch or dinner.
Ingredients
Scale
- 1 cup plain greek yogurt
- 1/2 cup finely grated english cucumber, squeezed dry
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, pressed or finely minced
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly-ground black pepper
- 3 cups diced cooked chicken
- 1 cup diced english cucumber
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 cup crumbled feta cheese
- 1/3 cup finely diced red onion
- 1/4 cup chopped fresh dill
- 1 tablespoon lemon juice, plus more to taste
- 1/2 cup toasted sliced almonds
- fine sea salt and freshly-ground black pepper, to taste
Instructions
- To make the tzatziki, mix together Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, dill, mint, salt, and pepper in a medium bowl until well combined. Adjust seasoning with lemon juice, garlic, salt, or pepper as needed.
- In a large bowl, combine diced chicken, cucumber, chickpeas, feta, red onion, and dill.
- Pour the tzatziki dressing over the chicken mixture and gently toss until well coated. Add more lemon juice if desired, and season with additional salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes to let the flavors meld together.
- Before serving, gently mix in toasted sliced almonds to maintain their crunch.
- Serve chilled with pita, wraps, lettuce cups, over greens, or with crackers.
Notes
For an extra kick, add some diced jalapeños to the salad.
You can substitute grilled chicken for a smoky flavor.
This salad can be made a day in advance for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg