Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 teaspoon (5ml) olive oil
  • ½ teaspoon (2.5ml) salt
  • ¼ teaspoon (1.25ml) black pepper
  • 1 cup (240g) plain Greek yogurt (full-fat or 2%)
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) olive oil
  • 1 clove garlic, minced
  • 1/4 cup (30g) red onion, finely diced
  • 1/2 cup (75g) celery, finely diced
  • 1/2 cup (75g) cucumber, finely diced
  • 1/4 cup (35g) Kalamata olives, pitted and chopped
  • 1/4 cup (15g) fresh parsley, chopped
  • 2 tablespoons (10g) fresh dill, chopped
  • 1/4 teaspoon (1.25ml) salt (or to taste)
  • 1/8 teaspoon (0.625ml) black pepper (or to taste)

Instructions:

  1. Season chicken with olive oil, salt, and pepper. Cook in a skillet over medium heat until cooked through (internal temperature reaches 165°F/74°C). Let cool slightly.
  2. Use two forks to shred the cooked chicken into bite-sized pieces.
  3. In a large mixing bowl, whisk together Greek yogurt, lemon juice, olive oil, and minced garlic.
  4. Add the red onion, celery, cucumber, and Kalamata olives to the bowl.
  5. Add chopped parsley and dill.
  6. Add the shredded chicken to the bowl and gently toss to combine with the dressing and vegetables.
  7. Season with salt and pepper, adjusting to your liking.
  8. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.