Grate the cucumber and squeeze it dry using a clean kitchen towel or cheesecloth—this is crucial to prevent the tzatziki from becoming watery and diluting all your flavors. In a medium bowl, combine the Greek yogurt, squeezed cucumber, lemon juice, fresh dill, garlic powder, and extra virgin olive oil. Whisk until smooth and well combined. I find that letting the tzatziki sit for a few minutes helps the flavors meld together beautifully.

In a large bowl, combine the shredded chicken, red onion, kalamata olives, crumbled feta cheese, and fresh parsley. Pour the tzatziki base from Step 1 over the chicken mixture and fold everything together gently until well coated. I like to use a gentle hand when mixing so the feta chunks stay intact rather than breaking apart.

Taste the salad and season with additional salt, black pepper, or lemon juice as needed. Remember that the feta and olives are already salty, so add seasonings gradually. Give everything a final gentle toss to ensure even distribution.