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Lightened-Up Cucumber Dill Greek Yogurt Rotisserie Chicken Salad

A fresh take on a classic dish with creamy yogurt, cucumbers, and zesty dill, perfect for warm days.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Light Meal, Lunch, Salad
Cuisine: Greek
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Cooked rotisserie chicken, shredded Tender and moist chicken, remove excess skin and fat.
  • 1 large Cucumber, diced Choose firm cucumbers for the best texture.
  • 1 cup Greek yogurt Can be substituted with dairy-free yogurt for a vegan option.
  • 2 tablespoons Fresh dill, chopped For a unique taste, replace with chives or parsley.
  • 1 tablespoon Lemon juice Freshly squeezed for best flavor.
  • 1 teaspoon Salt Add to taste; avoid over-seasoning.
  • 1 teaspoon Pepper Add to taste.

Method
 

Preparation
  1. Shred the rotisserie chicken into bite-sized pieces.
  2. Dice the cucumbers into small cubes.
Mixing
  1. In a large bowl, combine Greek yogurt, fresh dill, lemon juice, salt, and pepper until smooth.
  2. Gently fold in the shredded chicken and diced cucumbers.
Chill and Serve
  1. Cover the salad and let it chill in the fridge for at least 30 minutes to meld flavors.
  2. Serve on a bed of greens or with pita chips.

Notes

This salad keeps well in the fridge for up to 3 days. For meal prep, consider preparing ingredients separately to maintain freshness.