Greek Tzatziki Chicken Salad
This Greek Tzatziki Chicken Salad is the ultimate easy yet flavorful meal prep lunch. It's got shredded chicken tossed in a homemade tzatziki, loads of fresh veggies, and a satisfying crunch from chopped almonds. It's light, refreshing, packed with protein and Mediterranean-inspired flavors! Plus, it just keeps getting better as it sits in the fridge.
Ingredients
- 1 lbboneless, skinless chicken breast
- ¾ cupfull-fat plain greek yogurt or skyr
- 3 tbspfinely shredded seedless cucumber (*see note)
- 2 tbspfresh chopped dill
- 2 smallgarlic cloves (minced)
- 1 tbsplemon juice
- 2 tspred wine vinegar
- kosher salt & black pepper (to taste)
- ½ cupfinely chopped celery
- ½ cupfinely diced cherry or grape tomatoes
- ½ cupfinely chopped cucumber
- ⅓ cuproughly chopped almonds ((raw or roasted))
- ¼ cupfinely diced red onion
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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!