In these tzatziki chicken bowls, Greek flavors combine with cooked chicken for a meal-in-a-bowl. The homemade tzatziki sauce is delicious, but you can use purchased, if you prefer.
2 cups peeled and grated English cucumber
1 teaspoon salt, divided
1 teaspoon minced fresh garlic
2 teaspoons red wine vinegar
2 tablespoons extra-virgin olive oil
2 cups plain Greek yogurt
1/4 teaspoon freshly ground black pepper
1/3 cup minced fresh dill
6 cups thinly sliced Romaine lettuce
2 cups chopped cooked chicken
24 cherry tomatoes
1 cup pitted Kalamata olives
1 bell pepper, seeded and chopped
4 thin slices red onion
4 tablespoons crumbled feta, or to taste
4 peperoncini, for garnish (optional)
Spread several layers of paper towels on a clean work surface. Spread grated cucumber on the paper towels, and sprinkle with 1/2 teaspoon salt. Allow to stand about 10 minutes.
Roll up cucumber inside the paper towels, like a jelly roll. Squeeze tightly to remove as much liquid as possible. Discard liquid.
Place cucumber shreds in a large mixing bowl, and add garlic, red wine vinegar, and olive oil. Stir, blending well.
Add Greek yogurt, black pepper, remaining 1/2 teaspoon salt, and fresh dill. Stir until ingredients are well blended and refrigerate until ready to serve.
To assemble the bowls, place 1 1/2 cups thinly sliced Romaine in each serving bowl. Add 1/2 cup cooked chicken, 6 cherry tomatoes, 1/4 cup kalamata olives, 1/4 chopped bell pepper, and 1 thin slice red onion to each bowl.
Top with each bowl with 1 tablespoon crumbled feta, or more, if desired. Add 1 peperoncini for garnish.
Stir tzatziki, taste, and adjust seasoning, if needed. Add enough olive oil to create a pourable sauce; pour over each bowl. Serve each bowl with 2 or 3 tablespoons tzatziki, or to taste. Store any unused tzatziki in a sealed container in the refrigerator, 2 to 3 days.
