Homemade Tzatziki Chicken Salad
- Yield 5
- Prep 30 minutes
- Cook 0 minutes
- Total 30 minutes
Homemade Tzatziki Chicken Salad is a chicken recipe on Avoteb. The yield on the card is 5. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 5 servings
- 1 cup plain Greek yogurt
- 1/2 cup finely grated English cucumber, squeezed dry
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, pressed or finely minced
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly-ground black pepper
- 3 cups diced cooked chicken
- 1 cup diced English cucumber
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 cup crumbled feta cheese
- 1/3 cup finely diced red onion
- 1/4 cup chopped fresh dill
- 1 tablespoon lemon juice, plus more to taste
- 1/2 cup toasted sliced almonds
- fine sea salt and freshly-ground black pepper, to taste
Method
Make the tzatziki. Whisk together the Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, dill, mint, salt and pepper in a medium bowl until combined. Taste and season with extra lemon juice, garlic, salt or pepper if needed.
Stir the chicken salad. In a large mixing bowl, combine the diced chicken, cucumber, chickpeas, feta, red onion and dill.
Tip the tzatziki over the chicken mixture and gently toss until everything is evenly coated. Tip in the lemon juice, then taste and season with additional salt and pepper as needed.
Chill. Lid and refrigerate for at least 30 minutes, if you have time, to let the flavors mingle.
Tip in the almonds. Just before serving, gently mix in the toasted sliced almonds so that they stay nice and crunchy.
Plate Plate chilled in pita, wraps, lettuce cups, over greens, with crackers, or however sounds good. Enjoy!!
