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16 ounces Soules Kitchen Flame Grilled Chicken, refrigerated or thawed
1 seedless cucumber, divided
1 cup Greek yogurt
1 tablespoon chopped fresh dill, plus more for garnish
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
16 ounces spring mix
1 cup cherry tomatoes, halved
1 small red onion, sliced, or 1/2 cup packaged sliced red onions
1/2 cup crumbled feta cheese
Preheat oven to 375°F. Place chicken in an even layer on rimmed baking sheet. Bake for 6 to 8 minutes, or until heated through.
Meanwhile, grate 1/4 of cucumber and squeeze with a paper towel to remove any excess moisture. Whisk together grated cucumber with yogurt, dill, lemon juice, salt and pepper in medium bowl.
Chop remaining cucumber and place in serving bowl along with spring mix, tomatoes, onion and feta.
Drizzle salad with yogurt sauce and toss gently to coat. Top with chicken. Garnish with additional dill and serve.
Tip: Add olives or a dollop of chickpea hummus!
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