Greek-Inspired Chicken Salad

A different twist on chicken salad. Light and refreshing! Garnish with extra dill.

Step: 1

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.

Step: 2

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.

Step: 3

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.

Step: 4

Stir salad and serve on lettuce leaves.

Per Serving: 385 calories; protein 37.1g; carbohydrates 8.7g; fat 22g; cholesterol 115mg; sodium 1326.7mg.

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