Middle Eastern Chicken Salad



2 cups cooked chicken, cubed and cooled
16 kalamata olives, pitted and sliced
8 greek olives, sliced (recommended: use feta-stuffed olives)
1 small cucumber or 2 mini cucumbers, diced

2 cups nonfat plain Greek yogurt
2 garlic cloves, minced
1 1/2 tsp zahtar (or za’atar) spice
juice of 1 lemon
1/2 tsp dried minced onion
sprinkle of salt & pepper

Combine chicken, olives, and cucumber in a medium bowl. In a separate bowl, combine the remaining ingredients and mix until spices are evenly distributed.

Add yogurt mixture to the chopped ingredients and stir until well coated. Best to refrigerate for 2 hours or overnight to allow flavors to penetrate, but can be eaten immediately. Serve in a pita. Serves 4.


One Comment Add yours

  1. Mom says:

    Oh that looks good enough to sink my teeth into… and that’s just what I did! It was so yummy! Thanks, Mandi Sue!


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