Greek Tzatziki Chicken Salad

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 lb boneless, skinless chicken breast

¾ cup full-fat plain greek yogurt or skyr

3 tbsp finely shredded seedless cucumber (*SEE NOTE)

2 tbsp fresh chopped dill

2 small garlic cloves (minced)

1 tbsp lemon juice

2 tsp red wine vinegar

kosher salt & black pepper (to taste)

½ cup finely chopped celery

½ cup finely diced cherry or grape tomatoes

½ cup finely chopped cucumber

⅓ cup roughly chopped almonds (raw or roasted)

¼ cup finely diced red onion

Directions

First, add chicken breasts to a medium pot and season with kosher salt & black pepper. Cover with at least 1" of water and bring to a boil. Once boiling, cover with a lid, reduce heat to low and let simmer for about 15 minutes, or until internal temperature reaches 165F.

Transfer cooked chicken to a large bowl, or the bowl of a stand mixer and shred it. Alternatively, you can use 2 forks to shred it, but I like the mixer method because it's quicker! Set aside.

In another large bowl, mix together the greek yogurt, shredded cucumber, dill, garlic, lemon juice, red wine vinegar and kosher salt & black pepper to taste.

Then, add in the shredded chicken and remaining ingredients. Use a spatula to stir until combined. Feel free to add more greek yogurt if you prefer your chicken salad to be more creamy. Taste and adjust the amount of kosher salt & black pepper as needed.

Place chicken salad in the fridge until it has cooled down. This also gives time for the flavors to meld together and it will continue to taste better as it sits in the fridge. Enjoy as is, or in a whole wheat pita pocket with some arugula!

Nutrition

• Calories: 252 kcal
• Total Fat: 11 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.02 g
• Cholesterol: 80 mg
• Sodium: 160 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 31 g