Mediterranean Tzatziki Chicken Salad

• PG1 cup plain Greek yogurt
• EC1/2 cup English cucumber · finely grated, squeezed dry
• LJ2 tbsp lemon juice
• EO1 tbsp extra-virgin olive oil
• GC1 garlic clove · pressed or finely minced
• FD1 tbsp fresh dill · chopped
• FM1 tbsp fresh mint · chopped
• FS1/2 tsp fine sea salt
• FB1/4 tsp freshly-ground black pepper
• CC3 cup cooked chicken · diced
• EC1 cup English cucumber · diced
• C1 packet chickpeas · rinsed and drained
• FC1/2 cup feta cheese · crumbled
• RO1/3 cup red onion · finely diced
• FD1/4 cup fresh dill · chopped
• LJ1 tbsp lemon juice
• SA1/2 cup sliced almonds · toasted
• FSFine sea salt and freshly-ground black pepper · to taste

Préparation

1. 1

   Stir together the Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, dill, mint, salt, and pepper in a medium bowl. Taste and adjust seasoning with extra lemon juice, garlic, or salt if needed.

2. 2

   Combine the diced chicken, diced cucumber, chickpeas, feta, red onion, and dill in a large mixing bowl.

3. 3

   Pour the prepared tzatziki over the chicken mixture and toss gently until evenly coated. Adjust with extra lemon juice, salt, and pepper to taste.

4. 4

   Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

5. 5

   Fold in the toasted sliced almonds just before serving to maintain their crunch.