Start by shredding the English cucumber and draining it to avoid excess moisture.

In a large bowl, mix the drained cucumber, Greek yogurt, dill, and mint. Add lemon juice, olive oil, minced garlic, salt, and pepper, then stir until well combined.

Add the shredded chicken and red onion, folding them into the tzatziki dressing until evenly coated.

Cover and chill in the refrigerator for at least 30 minutes to let flavors meld.

Serve the salad over greens, in pita pockets, or with whole-grain crackers.