Greek-Inspired Chicken Salad - cooking recipe

Ingredients
    1 cup diced English 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 garlic, minced
    1 teaspoon lemon zest
    1/2 teaspoon dried oregano
    1/4 teaspoon ground black pepper
    3 cups diced cooked chicken
    3/4 cup crumbled feta cheese
    1/2 cup diced seeded plum tomatoes
    1 head Bibb lettuce, or more as needed
Preparation
    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 flavor 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.
    Stir salad and serve on lettuce leaves.

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