I know it is September, but it’s still in the 80s here so I still have summer meals on my mind! This easy make ahead lunch is cool and crisp, you are going to love the flavors! This chicken salad is nice and light. It is packed with protein and low in fat. Fresh dill is one of my favorite herbs, so I can’t get enough of it in this chicken salad.

You can either cook your chicken yourself and shred it, or pick up some pre-cooked. Rotisserie is great, or even the cooked sliced chicken breast many stores sell will work. That will make this recipe even easier! It takes just a few minutes to put together.

You can serve this chicken salad so many ways! Over a bed of lettuce, in a pita, with cucumber or bell peppers, with pita chips, on toast, on a bagel, the sky is the limit!

Here is what you will need:

• Chicken – cooked. Cook yourself or pick up some pre-cooked.
• Nonfat Plain Greek Yogurt
• Cucumbers – I like to use mini or Persian cucumbers and I don’t bother peeling them.
• Lemon
• Fresh Dill
• Salt

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Tzatziki Chicken Salad

Course: LunchDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Calories

176

kcal

Protein

27.6

Fat

4.7

g

Carbohydrates

4.2

g

Ingredients

• 12 oz cooked chicken breast

• 2/3 cup nonfat plain Greek yogurt

• 1/2 cup shredded cucumber, about 2 persian/mini cucumbers

• 1/2 lemon, zest and juice

• 1 tbsp chopped fresh dill

• 1/2 tsp salt

Directions

• Squeeze moisture out of the shredded cucumber with a tea towel or paper towel. I shred mine with the skin on using a cheese grater.
• Combine yogurt, cucumber, lemon zest and juice, dill and salt. Mix well.
• Add chicken and toss well.
• Serve with pita chips, cucumbers, on a bed of lettuce, on toast, in a pita, or however you like!

Notes

• MFP Entry: Sprinkles and the Smiths Tzatziki Chicken Salad