Ingredients

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

Instructions

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

Nutrition per serving