Tzatziki Chicken Salad

Tzatziki Chicken Salad

adapted from Weight Watchers Ultimate Chicken Cookbook

All of tastiness of a chicken gyro without the bread.

Save the leftover dressing to top a turkey burger.

Makes 2 servings                                                      0 WW Blue points / serving

5 Tbsp. plain fat-free yogurt

1 Tbsp. chopped fresh mint

1 tsp. fresh lemon zest

1 1/2 tsp fresh lemon juice

1 small garlic clove, minced

1/2 tsp water

2 cups chopped cooked chicken breast

4 cups torn lettuce

1/2 tomato, chopped, seeded

1/4 cucumber, seeded, diced

1/4 julienned carrot

4 Kalamata olives, pitted, chopped

1 tsp. Eridanous Tzatziki seasoning (optional, available at Lidl)

1. Make the dressing by whisking together the yogurt, mint, zest, juice, water and tzatziki seasoning, if using; set aside.
2. Divide the lettuce, tomato, cucumber, carrot, chicken and olives between 2 bowls.
3. Toss each salad with 2 Tbsp. dressing before serving.

Enjoy!

 

Tzatziki Sauce

Tzatziki Sauce

adapted from Food Network

This tzatziki sauce is a variation using yogurt, cucumber, garlic, olive oil, and fresh mint instead of dill. 

By using a thicker Greek yogurt prevents you from having to strain regular yogurt for 2 hours in a kitchen towel suspended over a bowl for 2 hours.

Refrigerate leftover sauce in an airtight container in the refrigerator. It makes a great dip for vegetables.

Makes 16 servings                                                   0 WW Blue points / serving

1 cup plain non-fat Greek yogurt

1/2 medium English cucumber, chopped

Pinch Kosher salt

2 cloves of garlic, minced

1 tsp. red wine vinegar

3 mint leaves, finely minced

1 tsp. Eridanous Tzatziki seasoning (optional, available at Lidl)

1. Place the cucumber in a kitchen towel and squeeze to remove excess liquid.
2. In a food processor, combine the yogurt, cucumber, salt, garlic, vinegar. mint and seasoning if using.
3. Pulse to combine to desired consistency.

Enjoy!