Ingredients
- 2 cups shredded rotisserie chicken
- 1 medium cucumber, grated
- 1 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic, minced
- Salt, to taste
- Pepper, to taste
- 1/2 small red onion, diced
- Cherry tomatoes, halved (optional)
- Feta cheese, crumbled (optional)
- Olives, sliced (optional)
- Avocado, diced (optional)
- Spinach or mixed greens for serving (optional)
Instructions
- If using raw chicken breasts, preheat oven to 375°F (190°C). Season with salt and pepper and bake for 25-30 minutes until fully cooked; shred once cooled.
- Grate the cucumber and squeeze out excess moisture. In a bowl, mix grated cucumber with Greek yogurt, dill, lemon juice, minced garlic, salt, and pepper until smooth.
- In a large mixing bowl, combine the shredded chicken with the tzatziki sauce and diced red onion; mix well.
- Cover the salad and chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 410mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 90mg