2 ½ cups cooked and diced chicken breast 

2 tablespoons finely minced red onion

1 teaspoon, heaping, grated lemon zest

¼ cup plus 2 tablespoons plain Greek yogurt 

¼ teaspoon, heaping, salt

Pinch or two black pepper

2 teaspoons olive oil

1 tablespoon, heaping, chopped fresh dill

Pita bread, crackers or fresh greens to serve with


      Add the diced chicken, plus the remainder of the ingredients up to and including the olive oil, to a medium-size bowl, and toss to coat everything.

      Add the dill, and toss once more to incorporate; check the seasoning, and add any additional salt/pepper, if needed.

      Cover the salad and chill until ready to serve; stuff the chicken salad into pita pockets with some greens, or serve with crackers on the side, or even over chopped greens.