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### **Instructions:**
**1. Make the Tzatziki Dressing**
In a bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, and a pinch of salt. Adjust flavor with extra lemon or salt as needed.
**2. Combine the Salad**
In a large mixing bowl, add the cooked chicken, cucumber, red onion, and dill. Pour the tzatziki dressing over the top and mix until everything is evenly coated.
**3. Chill & Serve**
Refrigerate for 15–30 minutes to let the flavors meld. Serve chilled in lettuce wraps, on whole grain toast, in a pita pocket, or on its own as a protein-packed bowl.
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### **Optional Add-Ins:**
– Chopped kalamata olives
– Diced cherry tomatoes
– Feta crumbles
– Chopped fresh mint or parsley
– Avocado slices for extra creaminess
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### **Make It Your Way:**
– **Low-carb/keto?** Serve over a bed of leafy greens or in a lettuce wrap
– **Need more crunch?** Add chopped celery or sliced almonds
– **Vegan version?** Use chickpeas instead of chicken and a plant-based yogurt
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### **Final Thoughts:**
This **Tzatziki Chicken Salad** is everything a good salad should be—refreshing, creamy, full of texture, and bursting with flavor. It’s perfect for hot days, packed lunches, or as a light and healthy dinner that doesn’t skimp on taste.
Once you try it, it just might become a fridge staple.
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Want help turning this into a meal prep plan or a full Mediterranean-inspired menu? Just let me know—I’ve got plenty of ideas to keep the flavor going! 🥒🍗🫒
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