Cucumbers, red onions, Greek yogurt, dill, tomatoes and feta cheese come together to make this zesty and flavoursome Greek chicken salad.
1 person made this
1 cup diced Lebanese cucumbers
1 1/4 teaspoons salt, divided
2 tablespoons diced red onion
1 cup Greek yogurt
1/3 cup chopped Kalamata olives
1 1/2 tablespoons chopped fresh dill
2 teaspoons red wine vinegar
2 teaspoons lemon juice
1 teaspoon crushed garlic
1 teaspoon grated lemon zest
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
3 cups diced cooked chicken
110g crumbled feta cheese
1/2 cup diced seeded roma tomatoes
1 head butter lettuce, or more as needed
Directions Preparation:30min › Extra time:1hour40min chilling › Ready in:2hours10min
Place cucumbers in a colander; set onto a plate. Toss cucumbers with 1 teaspoon salt. Let rest to draw about liquid, about 30 minutes. Pat dry with paper towels.
Place red onion and 1 cup cold water in a bowl. Let soak until the strong onion flavour is weakened, 5 to 10 minutes. Drain and rinse.
Combine cucumbers, red onions, Greek yogurt, Kalamata olives, dill, vinegar, lemon juice, garlic, lemon zest, oregano and black pepper in a bowl. Fold in chicken, feta cheese and tomatoes. Cover with plastic wrap; refrigerate salad for at least 1 hour.