Serves 4
Directions
- 1Chop the mint and dill.
- 2Chop the cucumbers using a vegetable chopper.
- 3Add Greek yogurt to a bowl.
- 4Drizzle olive oil into the yogurt.
- 5Add chopped mint and dill to the yogurt.
- 6Squeeze lemon juice into the mixture.
- 7Add minced garlic and salt to the bowl.
- 8Mix all the tzatziki sauce ingredients until well incorporated.
- 9Add chopped chicken, chopped cucumbers, and chickpeas to a large bowl.
- 10Add chopped Kalamata olives and thinly sliced red onion to the bowl.
- 11Pour the tzatziki sauce over the chicken salad ingredients and toss to combine.
- 12Stuff the chicken salad into pita bread.
- 13Store leftovers in a covered container for up to five days.
Ingredients
- 2.5 cups rotisserie chicken, shredded and chopped
- 1 15 oz can chickpeas, drained and rinsed
- 0.66 cup kalamata olives
- 0.5 red onion, thinly sliced
- 2 persian cucumbers, finely chopped
- 1 cup greek yogurt
- 3 cloves garlic, mashed
- 1 lemon, juiced
- 3 tb dill, chopped
- 0.33 cup mint, chopped
- 0.5 tsp kosher salt
Equipment
knifecutting boardvegetable chopperbowllemon squeezerspooncontainer
Tips
- This recipe gets better day after day and does not get soggy, making it ideal for meal prep.
- The salad can be enjoyed stuffed in a pita, on lettuce leaves, or on its own.
- This recipe is mayo-free.
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