Ingredients
Scale
- 2 large chicken breasts (cooked and shredded)
- 1 cup plain Greek yogurt (full fat or 2% recommended)
- 1 large English cucumber (grated and squeezed dry)
- 3 cloves garlic, minced
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh lemon juice
- 1/2 small red onion, finely diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
Instructions
- Grate the English cucumber using a box grater. Place the shredded cucumber into a clean kitchen towel or cheesecloth and squeeze firmly over the sink. Remove as much liquid as possible. This step is crucial to prevent your salad from becoming watery and keeps the dressing thick and creamy.
- If you are not using pre-cooked chicken, poach or grill the chicken breasts until they reach an internal temperature of 165°F. Once cooled slightly, use two forks to shred the meat into bite-sized pieces. Alternatively, you can dice the chicken into small cubes if you prefer more texture.
- In a large mixing bowl, whisk together the Greek yogurt, minced garlic, lemon juice, olive oil, fresh dill, salt, and pepper. Once combined, fold in the squeezed cucumber and the diced red onion. Taste the dressing and adjust the salt or lemon juice according to your preference.
- Add the shredded chicken to the bowl with the dressing. Fold everything together until the chicken is evenly coated. For the best flavor, cover the bowl and refrigerate for at least 30 minutes before serving. This allows the garlic and dill to infuse into the chicken.
- Cook Time: 30 minutes