Grate one medium cucumber and squeeze it to remove excess moisture. Set aside in a mixing bowl.

Combine the squeezed cucumber with 1 cup of plain Greek yogurt, 2 tablespoons of chopped fresh dill, juice from half a lemon, and one clove of minced garlic. Season with salt and pepper, then stir well.

Shred 2 cups of cooked rotisserie chicken and add to the dressing. Finely dice half a red onion and mix everything gently until well combined.

Serve the salad on a bed of fresh greens, in pita pockets, or alongside crackers. Garnish with sliced tomatoes or additional red onion.

Transfer leftovers to a sealed container and refrigerate for up to 3-5 days.