Bright, zesty, and absolutely packed with Mediterranean flair, Tzatziki Chicken Salad is the kind of recipe destined to become a lunchtime staple. You get the refreshing tang of creamy Greek yogurt and dill, juicy bites of chicken, crunchy veggies, and a punch of lemony flavor all in one irresistible bowl. It’s healthy, high-protein, and impossibly easy to whip together, making it perfect for quick meal prep, summer picnics, or feeding a hungry crowd when you want something a little more exciting than your typical chicken salad.
Ingredients You’ll Need
The beauty of Tzatziki Chicken Salad lies in its simple, wholesome ingredients. Each element brings something special—an irresistible crunch, a burst of juiciness, creamy tang, or a bold pop of color—and together, they create something greater than the sum of their parts.
- Cooked chicken breast (2 cups shredded or diced): Using rotisserie or leftover chicken makes this recipe effortless, and the mild chicken flavor lets the tzatziki dressing shine.
- Plain Greek yogurt (1 cup): The creamy base delivers richness and that signature tangy zing without weighing things down.
- Cucumber (1/2, grated and squeezed): This cool, refreshing veggie gives the salad a classic tzatziki crunch—just be sure to squeeze out the excess liquid for the perfect texture.
- Garlic (2 cloves, minced): A subtle kick of aromatic garlic wakes up every bite.
- Fresh dill (2 tablespoons, chopped): Dill is what takes this chicken salad straight to the Mediterranean—it’s bright, herby, and perfectly fragrant.
- Lemon juice (1 tablespoon): Fresh lemon lifts all the flavors and balances the creaminess of the yogurt.
- Olive oil (1 tablespoon): Adds silkiness and a subtle fruity note to the tzatziki dressing.
- Salt (1/4 teaspoon): Enhances all the bright, fresh flavors.
- Black pepper (1/4 teaspoon): A mild peppery bite to round things out.
- Red onion (1/4 cup, finely diced): Brings color and a zingy crunch that balances the creamy elements.
- Cherry tomatoes (1/2 cup, halved): Juicy jewels that offer a burst of sweetness and vibrant color.
- Crumbled feta cheese (1/4 cup): The salty, tangy finish that makes each forkful unforgettable.
How to Make Tzatziki Chicken Salad
Step 1: Make the Tzatziki Dressing
Start by grabbing a medium bowl and adding your Greek yogurt, grated cucumber (remember to really squeeze out that liquid!), minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Stir everything together until it’s silky smooth and the fragrance is pure summer. This quick homemade tzatziki is what transforms the salad from simple to spectacular.
Step 2: Add Chicken and Veggies
Toss the shredded or diced chicken breast, diced red onion, and those lovely halved cherry tomatoes into the bowl with your creamy tzatziki dressing. Gently fold to coat every ingredient so each bite gets its share of flavor, moisture, and color.
Step 3: Fold in the Feta
Once everything is well mixed, sprinkle in the crumbled feta cheese. Use a light hand as you fold it in so those cheesy crumbles stay intact, providing little pops of salty goodness throughout the Tzatziki Chicken Salad.
Step 4: Chill and Let the Flavors Marry
Pop your salad in the fridge for at least 30 minutes before serving. This chill time allows all the flavors—especially the garlic, dill, and lemon—to infuse and the texture to set just right. Trust me, the wait is worth it!
How to Serve Tzatziki Chicken Salad
Garnishes
Scatter a little more chopped fresh dill, a sprinkle of feta, and maybe a few extra cucumber rounds over the top for a picture-worthy finish. A squeeze of extra lemon or a grind of black pepper adds a final zing that makes the salad really pop on the plate.
Side Dishes
Pair your Tzatziki Chicken Salad with fluffy pita or warm naan, pita chips, or a handful of crisp lettuce cups for a handheld option. It also shines alongside classic Mediterranean sides like tabbouleh, homemade hummus, or a Greek village salad.
Creative Ways to Present
Serve the Tzatziki Chicken Salad stuffed into pita pockets, rolled in a wrap, or piled high on toasted sourdough for a flavor-packed open-faced sandwich. For parties, scoop it into baby bell peppers or cucumber boats for fun, bite-sized appetizers that guests can grab and go.
Make Ahead and Storage
Storing Leftovers
Move any leftover salad into an airtight container and refrigerate for up to 3 days. The salad actually gets tastier as it sits, soaking up even more flavor from the herbs and veggies. Just give it a quick stir before serving each time.
Freezing
Freezing isn’t recommended for Tzatziki Chicken Salad since both Greek yogurt and cucumbers tend to become watery and lose their lovely texture once thawed. It’s at its best fresh from the fridge!
Reheating
This salad is meant to be enjoyed cold or at room temperature. No reheating needed—simply grab a fork and dig in whenever a fresh, cooling bite is what you’re craving.
FAQs
Can I use regular yogurt instead of Greek yogurt?
You can, but Greek yogurt gives a thick, creamy texture that really takes the classic tzatziki dressing to the next level. If using regular yogurt, strain it through cheesecloth first to remove excess liquid for best results.
Can I make Tzatziki Chicken Salad dairy-free?
Absolutely! Use a dairy-free Greek-style yogurt and swap the feta for a vegan alternative or simply leave it out. The salad will still be delicious and super refreshing.
What chicken works best in this recipe?
Any cooked chicken breast will do the trick—rotisserie, poached, baked, or leftover grilled chicken all work beautifully. Just make sure it’s well chilled and shredded or diced to bite-sized pieces.
How do I keep the salad from getting watery?
The key is squeezing out the liquid from your grated cucumber before mixing it in with the yogurt. This simple step ensures your Tzatziki Chicken Salad stays creamy and thick, not soupy.
What other veggies can I add?
Feel free to toss in diced bell peppers, sliced black olives, or even a handful of chopped spinach for extra crunch, color, and nutrients. This salad is super versatile and welcomes your favorite Mediterranean additions!
Final Thoughts
If you love bold Mediterranean flavors and crave something light yet satisfying, give Tzatziki Chicken Salad a spot in your recipe rotation. It’s easy, endlessly customizable, and truly a joy to eat—so go ahead, gather your ingredients and let your kitchen be filled with the scent of fresh dill and lemons. You won’t regret it!
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Tzatziki Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Description
This Tzatziki Chicken Salad is a refreshing and flavorful dish featuring tender chicken tossed in a creamy Greek yogurt and cucumber dressing. Packed with Mediterranean flavors, it’s perfect for a light and satisfying meal.
Ingredients
Tzatziki Dressing:
- 2 cups cooked chicken breast, shredded or diced
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and excess liquid squeezed out
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Salad:
- 1/4 cup red onion, finely diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese
Instructions
- Tzatziki Dressing: In a medium bowl, combine Greek yogurt, cucumber, garlic, dill, lemon juice, olive oil, salt, and black pepper. Stir until smooth and creamy.
- Assembly: Add shredded chicken, red onion, and cherry tomatoes to the bowl. Toss until evenly coated. Fold in feta cheese.
- Chill: Refrigerate for at least 30 minutes before serving to let flavors meld.
- Serve: Enjoy on lettuce, in pita bread, or as a wrap.
Notes
- For extra crunch, add diced bell peppers or olives.
- Rotisserie chicken can be used for convenience.
- Store salad in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 65 mg
