Tavuk salata (kind of chicken and pickle tzatziki)
 
Recipe from La maison Dikris

Prep time: 15mn
Rest time in the fridge: 1h

Serves 6
Ingredients
  • 300g chicken breast
  • ½ bunch fresh dill
  • 500g Greek yoghurt (full fat, it's important)
  • 110g small gherkin pickles
  • 1 small red onion
  • salt, pepper
Instructions
  1. Sauté over the chicken breasts in a pan over low heat covered with a lid so that the chicken does not dry out. The chicken breasts should be cooked at heart but not too coloured. Once cooked, leave to cool down a bit before shredding or cutting them into small pieces.
  2. Meanwhile, cut the pickles 2mm thick slices. Peel and chop the red onion. Chop the fresh dill.
  3. In a bowl, beat the Greek yogurt with 2 pinches of salt and chopped dill. Then add the chicken, pickles and onions. Mix and cover with plastic film. Refrigerate for at least 1 hour for the flavours to develop.
  4. Mix again before serving. Some water may appear on the sides, it's normal, you just give a little mix and it will be fine. Season if necessary.
  5. Serve the tavuk as a starter or appetizer with Lebanese flat bread, pita or blinis. The tavuk keeps 3 days in the fridge in an airtight container.
Recipe by Anne-Sophie Vidal - Fashion Cooking at https://www.fashioncooking.fr/2016/09/tavuk-salata/