Tzatziki-Style Chicken Salad

1. 1

   1. Put 1 tsp. of salt and 2 tbsp. lemon juice aside before proceeding.

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   2. Fill 5 or 6 qt. stockpot 2/3 full with water. Add 1 tsp. salt, 4 tbsp. lemon juice and minced garlic to water. Bring to a boil. Reduce heat to medium-low.

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   3. Add chicken breasts to boiling water. Boil for 40 minutes over medium-low heat.

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   4. Remove chicken from water. Put on plate, cover, and refrigerate for at least 2 hours or until cold.

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   5. Once chicken is cold, cut each breast into 4 pieces. Using fingers or 2 forks, shred all chicken along grain and put aside.

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   6. Cut cucumber into thin slices, and then cut all slices into quarters. Put aside.

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   7. In a bowl, combine Greek-style yogurt with remaining lemon juice (2 tbsp.) and remaining salt (1 tsp). Stir until combined. Add dill and cucumber pieces and stir until mixed.

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   8. Add shredded chicken into yogurt mixture and fold in until yogurt mixture is evenly distributed.

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   Refrigerate for an hour before eating.

* Per serving · 4 servings · Values may vary.

No additional tips available.