Greek Chicken Tzatziki Salad (Printable Version)
A refreshing mix of shredded chicken, creamy tzatziki dressing, fresh veggies, and crunchy almonds.
# What You'll Need:
→ Chicken
01 -
1 lb boneless, skinless chicken breast
02 -
Kosher salt, to taste
03 -
Black pepper, to taste
→ Tzatziki Dressing
04 -
¾ cup full-fat plain Greek yogurt or skyr
05 -
3 tbsp finely shredded seedless cucumber, well drained
06 -
2 tbsp fresh chopped dill
07 -
2 small garlic cloves, minced
08 -
1 tbsp fresh lemon juice
09 -
2 tsp red wine vinegar
10 -
Kosher salt, to taste
11 -
Black pepper, to taste
→ Salad Mix-Ins
12 -
½ cup finely chopped celery
13 -
½ cup finely diced cherry or grape tomatoes
14 -
½ cup finely chopped cucumber
15 -
⅓ cup roughly chopped almonds, raw or roasted
16 -
¼ cup finely diced red onion
# Step-by-Step Guide:
01 -
Season the chicken breasts with kosher salt and black pepper. Place in a pot and cover with at least 1 inch of water. Bring to a boil over medium-high heat, then reduce heat, cover, and simmer gently for 15 minutes until the internal temperature reaches 165°F (74°C).
02 -
Transfer the cooked chicken to a large bowl. Using two forks or a stand mixer, shred the meat finely. Set aside.
03 -
In a separate bowl, combine Greek yogurt, shredded cucumber (well drained), chopped dill, minced garlic, lemon juice, red wine vinegar, kosher salt, and black pepper. Whisk until smooth and creamy.
04 -
Add shredded chicken to the dressing along with finely chopped celery, diced tomatoes, chopped cucumber, almonds, and diced red onion. Fold gently until evenly combined. Adjust seasoning and add more yogurt if a creamier texture is preferred.
05 -
Refrigerate the salad until thoroughly chilled to allow flavors to meld. Serve cold alone or stuffed in whole wheat pita pockets with fresh arugula for added freshness.
# Additional Notes:
01 -
Ensure cucumbers are well drained to prevent excess moisture in the dressing.