Description
A creamy, tangy chicken salad with Greek yogurt, cucumber, and dill, perfect for a quick Mediterranean-style lunch without the heaviness of mayonnaise.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or chopped (Rotisserie chicken is totally fine.)
- 1 cup plain Greek yogurt (Use 2% or full fat for creaminess.)
- 1 small cucumber, grated or finely diced (Squeeze out excess water.)
- 1 clove garlic, minced (Fresh is best.)
- 2 tablespoons lemon juice (Add lemon zest for extra flavor.)
- 1 tablespoon dill (Fresh dill is recommended.)
- to taste salt and black pepper
Optional Add-ins
- 1/2 cup chopped red onion (Optional for added flavor.)
- 1/2 cup cherry tomatoes, halved (Add just before serving.)
- 1/4 cup feta cheese, crumbled (Optional for extra creaminess.)
- 1/4 cup kalamata olives, chopped (Add for a Mediterranean twist.)
Instructions
Preparation
- Prep the cucumber by grating and squeezing out excess water with your hands or a clean kitchen towel.
- In a bowl, stir together Greek yogurt, minced garlic, lemon juice, dill, salt, and pepper to create the dressing. Adjust the seasoning to taste.
- Add the shredded or chopped cooked chicken to the bowl and mix until coated with the yogurt dressing.
- Fold in the cucumber and any optional add-ins like red onion or tomatoes.
- If possible, chill in the refrigerator for 20 to 30 minutes before serving to allow flavors to meld.
Notes
Try variations like using dairy-free yogurt or adding extra chicken or crunchy vegetables. Store the salad in an airtight container for up to 3 to 4 days. Add a squeeze of lemon or yogurt to revive leftovers if they thicken.
- Prep Time: 10 minutes
- Category: Lunch, Salad
- Cuisine: Mediterranean