In a large mixing bowl, combine 1 cup of plain Greek yogurt, 1 cup of shredded cucumber, the juice of half a fresh lemon, 2 tablespoons of chopped fresh dill, 1 teaspoon of garlic powder, and a pinch of salt and pepper. Mix these ingredients together until smooth and creamy.

Add 2 cups of shredded chicken, ½ cup of finely chopped red onion, ½ cup of chopped kalamata olives, ½ cup of crumbled feta cheese, and ¼ cup of chopped flat-leaf parsley to the tzatziki mixture. Gently fold until everything is thoroughly coated.

Taste your Tzatziki Chicken Salad to check for seasoning balance. You may want to add salt, pepper, or lemon juice as needed.

Serve immediately in whole wheat pitas, over a bed of mixed greens, or in bowls.

Store leftovers in an airtight container in the refrigerator for up to 4 days.