Ingredients:

  • 2 cups cooked chicken, shredded (approximately 300g)
  • 1 teaspoon olive oil (5ml)
  • 1 cup plain Greek yogurt (240g)
  • 1 tablespoon lemon juice (15ml)
  • 1 teaspoon ground cumin (2g)
  • 1 teaspoon ground coriander (2g)
  • 1/2 teaspoon smoked paprika (1g)
  • Salt and black pepper, to taste
  • 1/2 cup diced celery (75g)
  • 1/4 cup diced red onion (40g)
  • 1/4 cup chopped fresh cilantro or parsley (15g)
  • 1/2 cup diced cucumber (75g)

Instructions:

  1. If using raw chicken, poach or roast it until cooked through (internal temperature reaches 165°F or 74°C). Shred the cooked chicken into bite-sized pieces.
  2. In a mixing bowl, combine Greek yogurt, lemon juice, cumin, coriander, smoked paprika, salt, and pepper. Whisk together until smooth and well combined.
  3. In a large bowl, add the shredded chicken, diced celery, red onion, cilantro/parsley, and cucumber. Pour the dressing over the salad and gently fold until evenly coated.
  4. Cover the bowl with plastic wrap or transfer to an airtight container. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
  5. Taste and adjust seasoning if necessary before serving. Serve chilled as desired.