Mediterranean Tzatziki Chicken Salad

Ingredients:

• 1 cup plus 2 tablespoons plain Greek yogurt
• 1/2 cucumber, grated and drained
• 2 to 3 garlic cloves, pressed
• 2 tablespoons olive oil
• 2 tablespoons fresh dill, chopped
• Salt and pepper, to taste
• 2 cups cooked chicken, chopped
• 2 cups romaine lettuce, chopped
• 1 cup grape tomatoes, halved
• 1/2 cup pepperoncini peppers, sliced
• 1/2 cup kalamata olives, sliced
• 1/4 cup red onion, chopped
• 1/2 cup feta cheese, crumbled

Instructions:

Make the tzatziki dressing:

In a bowl, mix the Greek yogurt, grated (and well-drained) cucumber, pressed garlic, olive oil, and chopped dill. Season with salt and pepper. Stir until smooth and creamy.

Build the salad base:

In a large mixing bowl, combine the chopped romaine lettuce, grape tomatoes, pepperoncini slices, kalamata olives, and red onion. Toss gently to distribute evenly.

Add the chicken:

Layer the chopped cooked chicken over the mixed vegetables.

Dress the salad:

Spoon the tzatziki dressing over the top of the chicken and veggies. Don’t worry about perfect coverage—it’s great mixed tableside.

Finish and serve:

Sprinkle crumbled feta cheese over the top. Serve immediately for the best texture and freshness.

Notes:

Be sure to thoroughly drain the grated cucumber to avoid watery tzatziki.

Rotisserie chicken makes this recipe quick and easy.

Soak chopped red onion in cold water for a few minutes to mellow its sharpness.

Store salad ingredients and tzatziki separately if prepping ahead.

Chickpeas can be substituted for chicken to make it vegetarian.