Ingredients

2 large or 3 averaged sized chicken breasts (about 1lb.)

2 tsp. salt

6 tbsp. lemon juice

1 tbsp. minced garlic

1 ½ c. Greek-style plain (unflavored) yogurt

1 ½ tsp. dill (fresh or dried)

½ of a medium-sized cucumber

Preparation

  1. Put 1 tsp. of salt and 2 tbsp. lemon juice aside before proceeding.

  2. Fill 5 or 6 qt. stockpot 2/3 full with water. Add 1 tsp. salt, 4 tbsp. lemon juice and minced garlic to water. Bring to a boil. Reduce heat to medium-low.

  3. Add chicken breasts to boiling water. Boil for 40 minutes over medium-low heat.

  4. Remove chicken from water. Put on plate, cover, and refrigerate for at least 2 hours or until cold.

  5. Once chicken is cold, cut each breast into 4 pieces. Using fingers or 2 forks, shred all chicken along grain and put aside.

  6. Cut cucumber into thin slices, and then cut all slices into quarters. Put aside.

  7. In a bowl, combine Greek-style yogurt with remaining lemon juice (2 tbsp.) and remaining salt (1 tsp). Stir until combined. Add dill and cucumber pieces and stir until mixed.

  8. Add shredded chicken into yogurt mixture and fold in until yogurt mixture is evenly distributed.

Refrigerate for an hour before eating.