Greek-Style Chicken Salad
Ingredient
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1 cup diced English cucumbers
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1 ¼ teaspoons salt, divided
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2 tablespoons diced red onion
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1 cup Greek yogurt
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⅓ cup chopped Kalamata olives
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1 ½ tablespoons chopped fresh dill
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2 teaspoons red wine vinegar
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2 teaspoons lemon juice
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1 teaspoon garlic, minced
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1 teaspoon lemon zest
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½ teaspoon dried oregano
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¼ teaspoon ground black pepper
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3 cups diced cooked chicken
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¾ cup crumbled feta cheese
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½ cup diced seeded plum tomatoes
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1 head Bibb lettuce, or more as needed
Direction
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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.
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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.
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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.
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Stir salad and serve on lettuce leaves.
