Description

A fresh, herbs-and-herbaceous Greek yogurt-based chicken salad with a zesty lemon-cucumber dressing. Perfect for quick lunches, served over greens, in pita pockets, or as a light main dish.

Ingredients

1 cup plain Greek yogurt
1/2 cup grated English cucumber (moisture squeezed out)
3 tablespoons fresh lemon juice
2 garlic cloves (peeled and grated)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 cups cooked chicken (chopped or shredded)
1 cup diced cucumber
1/2 cup diced celery
1/2 cup diced red onion
1/2 cup crumbled feta cheese
Optional toppings: chopped tomatoes, kalamata olives, extra feta, or fresh herbs

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Instructions

Combine Greek yogurt, grated English cucumber, lemon juice, garlic, dill, parsley, salt, and pepper in a bowl. Stir until smooth and creamy.
Add cooked chicken, diced cucumber, celery, red onion, and feta cheese to the dressing. Mix thoroughly.
Taste and adjust seasoning as needed.
Serve over greens, in pita pockets, or as a standalone dish. Add optional toppings if desired.

Notes

Squeeze grated English cucumber to avoid a watery dressing.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For a crisper texture, chill ingredients before serving.

Prep Time: 15
Category: Lunch
Method: Mixing/Chopping
Cuisine: Mediterranean