Ingredients
4
4 servings
- •1 cup diced English cucumbers
- •1.25 teaspoons salt, divided
- •2 tablespoons diced red onion
- •1 cup Greek yogurt
- •0.33333334326744 cup chopped Kalamata olives
- •1.5 tablespoons chopped fresh dill
- •2 teaspoons red wine vinegar
- •2 teaspoons lemon juice
- •1 teaspoon garlic, minced
- •1 teaspoon lemon zest
- •0.5 teaspoon dried oregano
- •0.25 teaspoon ground black pepper
- •3 cups diced cooked chicken
- •0.75 cup crumbled feta cheese
- •0.5 cup diced seeded plum tomatoes
- •1 head Bibb lettuce, or more as needed
Instructions
- 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.
- 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.
- 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.
- Stir salad and serve on lettuce leaves.
Nutritional Facts
Per 4 servings
- Calories: 385
- Carbohydrate: 9g
- Fat: 22g
- Fiber: 1g
- Protein: 37g
- Sugar: 5g
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