Tzatziki is such a light dressing which makes it perfect to make tzatziki chicken salad. Greek yogurt also makes this a lighter choice than traditional mayonnaise chicken salad. This is a perfect way to use left over Crock Pot Dill Pickle Chicken.
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Instructions
First make the dressing from Greek yogurt, mayonnaise, garlic, fresh dill, English or seedless cucumbers and salt. Simply peel and dice the cukes. Next, mince the garlic and fresh dill. Mix.
Add two cups of shredded dill pickle chicken.
Make wraps with some baby spinach and grated cheddar or feta, if desired. We like these Tumaro’s Oat with Flax Wraps (affiliate link). They are lower carb and super flexible for easy preparation.
I also love this flat whisk (affiliate link) for mixing homemade dressings.
We ate these for dinner (Monday Sandwich Night–see my 5 Tips for Meal Planning about this), but they were even better at lunch the next day. The flavors really had time to meld, so if you can, make this a few hours ahead or even the night before.
| Prep Time | 15 minutes |
| Passive Time | 1 hour |
| Servings |
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- 1 c plain Greek yogurt
- 1/2 c mayonnaise
- 1 c diced cucumber English or seedless
- 1 clove minced garlic
- 2 tbsp fresh dill
- 1 tsp sea salt
- 2 c shredded dill pickle chicken
Ingredients
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- Mix the ingredients for the Tzatziki dressing--yogurt, mayonnaise, cucumber, garlic, dill, and salt.
- Add the dressing to the shredded chicken.
- Cover and refrigerate for at least an hour.
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