Vivian Howard Instagram – #WallabyPartner I’m always looking for the creaminess of mayonnaise without the fat. With this Whole Milk @WallabyYogurt, my Tzatziki Chicken Salad combines the flavors and textures of tzatziki with a lean protein, making it a meal in and of itself. Go wild with the herbs – you can never have too much – and plop it on a romaine heart or wrap. #WallabyYogurt #WallabyOrganic
Tzatziki Chicken Salad
1 lb boneless, skinless chicken breasts
1 Tbsp olive oil
2 tsp salt, divided
1 tsp black pepper, divided
1/2 red onion, thinly sliced
2 Tbsp red wine vinegar
3 Tbsp fresh lemon juice, divided
2 cups thinly sliced cucumber with seeds removed (English cucumber)
Zest of 1 lemon
1/4 cup olive oil
2/3 cup Wallaby Organic Plain Whole Milk Greek Yogurt
1-2 Tbsp each or up to 1/2 cup total of fresh mint, parsley, chives, dill, oregano, chopped
3 cloves garlic, grated
2 tsp honey
2 Tbsp tahini
Turn the oven to 500°F. Toss chicken with olive oil and 1 tsp of salt and 1/2 tsp of pepper. Roast until cooked through and internal chicken temperature is 165°F and allow to cool. While the chicken is cooking, marinate sliced red onions in the red wine vinegar. After the chicken cools, slice into thin strips or half inch cubes and dress with 2 Tbsp lemon juice, 1 tsp salt, pickled red onions, and sliced cucumbers. Let this hang out for at least 15 minute before adding the rest of the ingredients.
While waiting for the chicken mixture, stir together the lemon zest, olive oil, Wallaby Organic Yogurt, herbs, garlic, honey, 1 Tbsp lemon juice and tahini in a small bowl. Pour that mixture over the chicken and vegetables. Serve in romaine boats and top with feta (optional). Can also be served in a tortilla wrap if desired. | Posted on 19/Apr/2022 00:36:18
