Recipe Instructions:
Ingredients
2/3 cup full fat coconut milk
1 lemon juice
2 tablespoons fresh dill or 1/2 tablespoon dried
1/2 cup cucumber peeled, deseeded and chopped
1 cloves garlic, or two or to taste
1/2 teaspoon salt
2 tablespoons tapioca starch (optional, * see notes)
4 cups chopped cooked chicken
8 cherry tomatoes chopped
1/4 cup kalamata olives roughly chopped
1/2 cup canned artichoke hearts packed in water drained well and roughly chopped
2 large handfuls spinach roughly chopped
black pepper to taste
Instructions
To make the tzatziki sauce, combine the coconut milk, lemon juice, dill cucumber, garlic, salt and tapioca starch* in a blender. Blend until smooth.
In a large bowl, combine chicken, chopped tomatoes, olives, artichoke hearts, and spinach. Add tzatziki sauce to the bowl and toss a few times to coat all of the ingredients.
Taste and add black pepper and more salt if desired.
Enjoy immediately or store in the fridge for up to 4 days.
Notes
Tapioca starch is an optional ingredient that helps to thicken the sauce. You can also thicken the sauce without the starch by chilling for 1 hour in fridge prior to adding to the rest of the salad.
