Tzatziki Chicken Lunch (Print Version)
Creamy yogurt sauce, juicy chicken, crunchy cucumber, and a sprinkle of dill come together for a cool, tasty meal at noon.
# Ingredients:
→ Tzatziki Mix
01 -
0.25 teaspoon ground black pepper
02 -
0.5 teaspoon salt
03 -
1 clove garlic, minced
04 -
1 tablespoon lemon juice
05 -
2 tablespoons fresh dill, chopped
06 -
180 ml plain Greek yogurt
07 -
1 medium cucumber, finely grated
→ Salad
08 -
0.5 red onion, diced
09 -
1 cooked rotisserie chicken, shredded
# Steps:
01 -
Pop your finished salad in the fridge to chill for a bit. Spoon onto fresh greens, stuff inside pita bread, or pile it on some crackers. Got extras? Toss ’em in the fridge quick so they stay tasty.
02 -
Pull apart the rotisserie chicken till it's in bite-size pieces. Stir that in along with your chopped red onion and mix so everything gets coated well.
03 -
Throw the squeezed cucumber, Greek yogurt, dill, lemon juice, garlic, salt, and pepper into a big bowl. Mix it up till it’s all blended together.
04 -
Take the grated cucumber, bundle it in a clean towel, and gently squeeze so you get as much liquid out as you can.
# Notes:
01 -
Keep leftovers in an airtight container in your fridge for up to 5 days. If it sits out for more than a couple hours, it's time to toss it.
02 -
Feel free to swap in 450 grams of cooked shredded chicken breast or even some canned chicken if you’d like.
03 -
No fresh dill? Just use about two-thirds of a teaspoon dried dill instead of the fresh stuff.