This Greek chicken salad with cucumbers, cooked chicken, tomatoes, Greek yogurt, and feta cheese is a light and refreshing twist on traditional chicken salad. Garnish with extra dill.

Ingreadient

• 1 cup diced English cucumbers
• 1 ¼ teaspoons salt, divided
• 2 tablespoons diced red onion
• 1 cup Greek yogurt
• ⅓ cup chopped Kalamata olives
• 1 ½ tablespoons chopped fresh dill
• 2 teaspoons red wine vinegar
• 2 teaspoons lemon juice
• 1 teaspoon garlic, minced
• 1 teaspoon lemon zest
• ½ teaspoon dried oregano
• ¼ teaspoon ground black pepper
• 3 cups diced cooked chicken
• ¾ cup crumbled feta cheese
• ½ cup diced seeded plum tomatoes
• 1 head Bibb lettuce, or more as needed

Direction

1. 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.
2. 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.
3. 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.
4. Stir salad and serve on lettuce leaves.

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