If you crave a zesty, refreshing meal that checks off both protein-packed and irresistibly creamy, my Tzatziki Chicken Salad is about to become your new favorite. This vibrant salad is a Greek-inspired mashup of cool, garlicky yogurt sauce, juicy chicken, briny olives, and crumbled feta – all in one heavenly bowl.
Why You’ll Love This Recipe
- Bursting with Mediterranean Flavor: Each bite of Tzatziki Chicken Salad is a mingle of creamy yogurt, fresh dill, briny feta, and juicy chicken – a ticket to the Greek Isles!
- Hands-Off, Quick Prep: Everything comes together in a single bowl in just 20 minutes, making it the ultimate last-minute lunch or speedy dinner.
- Naturally Protein-Rich & Satisfying: Hearty shredded chicken and Greek yogurt keep you full without feeling heavy or sluggish.
- Versatile for Meals or Entertaining: Enjoy your Tzatziki Chicken Salad in pita, on crisp greens, or as a party-perfect dip – there’s truly no wrong way to dive in!
Ingredients You’ll Need
This Tzatziki Chicken Salad shines with simple, wholesome ingredients – each one playing a crucial role in building fresh flavor and vibrant texture. Here’s what goes in and why you’ll love every bite.
- Plain Greek Yogurt: The foundation of the tzatziki – full-fat or 2% brings creamy texture and tang, and packs in extra protein.
- Shredded Cucumber: Adds cool crunch and a burst of green; just be sure to squeeze out excess liquid to keep your salad thick and luscious.
- Freshly Squeezed Lemon Juice: That zippy citrus makes all the flavors pop – add to taste for your perfect tanginess.
- Fresh Dill: The aromatic herb that gives classic tzatziki its signature, sunshiny flavor.
- Garlic Powder: Blends easily for mellow but flavorful garlicky notes that won’t overpower.
- Kosher Salt & Freshly Ground Black Pepper: Season to bring out all the savory, briny highlights.
- Shredded Chicken: The star protein – using rotisserie or pre-cooked chicken makes this even faster!
- Red Onion: Finely chopped for a little bite and beautiful color.
- Kalamata Olives: Chopped for bold, briny depth and a delicious Greek vibe.
- Feta Cheese: Salty, creamy, and totally irresistible in every forkful.
- Flat Leaf Parsley: Fresh green flavor and extra color in your salad bowl.
Variations
The beauty of Tzatziki Chicken Salad is just how easily it can be tailored to your cravings or what’s in your fridge. Play with the flavors, textures, or dietary swaps to make it your own!
- Make It Dairy-Free: Swap in a plant-based yogurt and skip the feta for a creamy and totally dairy-free version that’s still loaded with bright, herby flavor.
- Boost the Veggies: Add halved cherry tomatoes, diced bell pepper, or crisp chopped romaine for even more color, crunch, and nutrients.
- Lighten It Up: Use nonfat Greek yogurt if you prefer, and replace some chicken with cooked chickpeas for a lighter, high-fiber option.
- Change the Protein: Try shredded turkey or even cooked salmon for a new spin on the classic.
How to Make Tzatziki Chicken Salad
Step 1: Whip Up the Tzatziki Base
In a spacious mixing bowl, combine your creamy Greek yogurt, shredded cucumber (be sure to squeeze it dry!), a generous squeeze or two of lemon juice, fresh dill, garlic powder, salt, and black pepper. Stir until everything is beautifully blended and the mixture looks thick and herby – this is the bright, tangy base that ties your whole salad together.
Step 2: Fold in the Chicken & Mix-Ins
Add the shredded chicken directly into the tzatziki, followed by chopped red onion, briny Kalamata olives, crumbled feta, and freshly chopped parsley. Gently stir and fold the mixture until every piece of chicken is evenly coated and flecked with all that flavorful goodness.
Step 3: Taste & Adjust
Now’s the time for a quick taste – adjust with a pinch of salt, a crack of pepper, or a bit more lemon juice, depending on your mood or what your palate craves. The result should be creamy, vibrant, and perfectly balanced.
Step 4: Serve & Enjoy
Scoop the Tzatziki Chicken Salad into pita pockets, over fresh greens, or however your heart desires (trust me, even by the spoonful is divine!). Top with extra feta, dill, or olives for a finishing flourish.
Pro Tips for Making Tzatziki Chicken Salad
- Perfect Cucumber Prep: Grate your cucumber on the large holes of a box grater and squeeze out as much liquid as possible for a thick, non-watery tzatziki base.
- Leftover Chicken Efficiency: Rotisserie chicken or meal-prepped chicken breasts make this salad ultra-fast without sacrificing flavor.
- Flavor Meld Magic: Let the finished salad chill for 20–30 minutes before serving – this lets the flavors marry and the texture firm up perfectly.
- Lemon Juice to Taste: Start with less lemon, then add more little by little – lemon flavor intensifies as the salad sits.
How to Serve Tzatziki Chicken Salad
Garnishes
Dress up your Tzatziki Chicken Salad with a sprinkle of extra chopped dill, a dusting of crumbled feta, and a few sliced kalamata olives. For even more freshness, a swirl of olive oil or a sprinkle of lemon zest right before serving gives it a professional, luxe finish.
Side Dishes
This salad pairs spectacularly with warm toasted pita, crisp cucumber spears, or a simple Greek village salad of tomatoes, cucumbers, and onion. Roasted potatoes or buttery corn on the cob also make satisfying, summery companions to this satisfying dish.
Creative Ways to Present
Get creative and use your Tzatziki Chicken Salad as a party dip with pita chips, spooned onto crunchy endive leaves, or layered into mason jars for a make-ahead, picnic-perfect meal. For a lunchbox twist, roll it up in a wrap or stuff it into hollowed-out bell peppers – both kid- and grown-up-approved!
Make Ahead and Storage
Storing Leftovers
Leftover Tzatziki Chicken Salad will keep beautifully in an airtight container in the fridge for up to 3 days. The flavors get even deeper on day two, making it a dream for quick lunches or spontaneous snacks!
Freezing
Freezing isn’t recommended for this salad due to the fresh dairy and cucumber base – thawing may cause it to separate or get watery. It’s best enjoyed fresh or within a few days of mixing.
Reheating
There’s no need to reheat Tzatziki Chicken Salad – in fact, it’s meant to be eaten cold or at cool room temperature for ultimate creaminess and fresh flavor. If you’re using it as a sandwich or wrap filling, just assemble straight from the fridge!
FAQs
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Can I use rotisserie chicken for Tzatziki Chicken Salad?
Absolutely! Rotisserie chicken is a favorite shortcut and makes this salad especially quick and effortless – just shred the meat and mix it right in.
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How do I keep the salad from getting watery?
The key is squeezing as much moisture as possible out of the shredded cucumber before adding it to the yogurt. You can also blot the finished salad with a paper towel just before serving if needed.
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Is Tzatziki Chicken Salad healthy?
Yes – it’s naturally high in protein, low in carbs, and packed with nutrient-dense ingredients like Greek yogurt, lean chicken, and lots of fresh herbs and veggies. It’s a filling, balanced option for lunch or dinner.
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Can I prepare Tzatziki Chicken Salad ahead of time?
You sure can! In fact, letting the salad chill in the fridge for a bit before serving lets the flavors meld together for even more deliciousness. Just give it a quick stir before serving if any liquid has separated.
Final Thoughts
I can’t wait for you to whip up this Tzatziki Chicken Salad and taste just how simple, bright, and comforting a bowlful can be. Whether you serve it tucked into pita or piled high on greens, it’s sure to become a go-to recipe for lunches, potlucks, and everyday cravings. Dive in and enjoy every bite of this modern, Mediterranean-inspired favorite!
Print
Tzatziki Chicken Salad Recipe
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This Tzatziki Chicken Salad is a refreshing and flavorful dish that combines juicy shredded chicken with a creamy tzatziki sauce, perfect for a light and satisfying meal.
Ingredients
Tzatziki
- 1 cup plain greek yogurt
- 1 cup shredded cucumber, excess liquid squeezed out
- 2–4 tablespoons freshly squeezed lemon juice
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper to taste
Chicken Salad
- 4 cups shredded chicken
- 1/4 cup finely chopped red onion
- 1/4 cup kalamata olives, chopped
- 3 ounces feta cheese, crumbled
- 2 tablespoons chopped flat leaf parsley
Instructions
- Tzatziki: In a large mixing bowl, combine Greek yogurt, shredded cucumber, lemon juice, dill, garlic powder, salt, and pepper. Stir until well combined.
- Chicken Salad: Add shredded chicken, red onion, olives, feta cheese, and parsley to the tzatziki mixture. Stir until coated. Adjust seasoning to taste.
- Serve the chicken salad in pitas, on top of romaine or mixed greens, or as desired.
Notes
- I find that using the large holes on a box grater works best for shredding the cucumber.
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 3g
- Sodium: 499mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 126mg
