2 cups of cooked and shredded chicken
Greek yoghurt, one cup
Minced and coarsely chopped cucumber, one
Chop 2 teaspoons of fresh dill.
Lime juice, 2 teaspoons
1 minced clove of garlic
Sprinkle with salt and pepper as desired.
Finely chop 1/4 cup of red onion.
Chop 1/4 cup of Kalamata olives (if desired)
How to Follow
1. Grind the garlic into the cucumber and mix with the Greek yogurt, dill, lemon juice, and a mixing bowl. Taste and add salt and pepper as needed.
2. Toss the shredded chicken with the tzatziki mixture in the bowl and stir well to coat.
3. If using, stir in the Kalamata olives and red onion until everything is well blended.
4. To make sure all the flavors combine, refrigerate the chicken salad for at least 30 minutes.
5. Enjoy cold, accompanied by your preferred accompaniments, or wrapped in pita bread.
Tips and Variations
Feel free to express your culinary imagination with this recipe. Add some crushed red pepper flakes or lemon zest, about a teaspoon's worth, for a spicier taste. For an extra burst of flavor, herb lovers may add chopped fresh parsley or mint. To make the yogurt mixture creamier, stir add a tablespoon or two of sour cream or mayonnaise. Add some diced bell peppers or shredded carrots for some additional crunch and color if you're a veggie fan.
