Tzatziki Chicken Salad is a refreshing, creamy, and flavor-packed dish that brings together the best of Mediterranean flavors. With juicy shredded chicken, crisp veggies, and a cool, herby Greek yogurt dressing, it’s perfect for a light lunch, picnic, or easy weeknight dinner. I love how this recipe delivers satisfying texture and vibrant taste in every bite.
Why I Love This Recipe
I love how this chicken salad feels light yet filling. The tzatziki-style dressing made with Greek yogurt, lemon juice, cucumber, garlic, and dill gives it a cool, zesty kick that tastes amazing with tender chicken. It’s easy to throw together, great for meal prep, and tastes even better the next day. Whether I wrap it in a pita, scoop it over greens, or eat it straight from the bowl, it’s always a hit.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cooked chicken breast, shredded
- Plain Greek yogurt
- Cucumber, grated and moisture squeezed out
- Fresh garlic, minced
- Lemon juice
- Fresh dill, chopped
- Red onion, finely chopped
- Cherry tomatoes, halved
- Kalamata olives, chopped
- Feta cheese, crumbled
- Salt and black pepper
- Fresh parsley, chopped (optional)
- Pita bread or lettuce leaves for serving
Directions
- I start by making the dressing: I mix Greek yogurt with grated cucumber, garlic, lemon juice, and fresh dill in a bowl. I season it with salt and black pepper to taste.
- In a separate large bowl, I combine the shredded chicken, red onion, cherry tomatoes, olives, and feta.
- I pour the tzatziki dressing over the chicken mixture and toss everything together until well coated.
- I chill the salad for at least 10 minutes so the flavors can blend.
- I serve it in pita bread, on a bed of lettuce, or as a standalone dish topped with fresh parsley.
Servings and Timing
- Servings: 4
- Prep time: 15 minutes
- Chill time: 10 minutes (optional but recommended)
- Total time: 25 minutes
Variations
- I swap the chicken for chickpeas or tofu for a vegetarian version.
- I like to add chopped bell peppers or baby spinach for extra crunch and color.
- When I want a little heat, I stir in some crushed red pepper flakes.
- I sometimes mix in a spoonful of hummus for a creamier, richer dressing.
Storage/Reheating
- I store leftovers in an airtight container in the fridge for up to 3 days.
- Since it’s a yogurt-based salad, I don’t reheat it. I just give it a good stir and enjoy it cold.
FAQs
Can I use rotisserie chicken?
Yes, rotisserie chicken works great. I just shred it and mix it right in for convenience.
How do I keep the salad from getting watery?
I make sure to squeeze out as much liquid as possible from the grated cucumber before mixing it into the dressing.
Can I use dried dill instead of fresh?
Yes, I use dried dill in a pinch. I just reduce the amount to about ⅓ of the fresh dill measurement.
Is it okay to make this ahead?
Absolutely. I often make it a day ahead—the flavors only get better as it sits.
Can I make this dairy-free?
Yes, I use a dairy-free yogurt alternative and skip the feta or use a plant-based cheese substitute.
Conclusion
Tzatziki Chicken Salad is one of my favorite ways to enjoy a light yet satisfying meal. It’s fresh, creamy, and bursting with flavor from simple, wholesome ingredients. I love how easy it is to customize and how well it fits into any mealtime, whether I’m packing lunch or serving dinner. Once I tried it, it quickly became part of my regular recipe rotation.
Tzatziki Chicken Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
Tzatziki Chicken Salad is a fresh and creamy Mediterranean-inspired dish made with shredded chicken, Greek yogurt, cucumber, dill, and veggies. Perfect for wraps, salads, or meal prep, this protein-packed recipe is light, satisfying, and full of flavor. Keyword: Tzatziki Chicken Salad
Ingredients
- Cooked chicken breast, shredded
- Plain Greek yogurt
- Cucumber, grated and moisture squeezed out
- Fresh garlic, minced
- Lemon juice
- Fresh dill, chopped
- Red onion, finely chopped
- Cherry tomatoes, halved
- Kalamata olives, chopped
- Feta cheese, crumbled
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional)
- Pita bread or lettuce leaves (for serving)
Instructions
- In a bowl, combine Greek yogurt, grated cucumber, garlic, lemon juice, and dill to make the dressing. Season with salt and pepper.
- In a separate bowl, mix shredded chicken, red onion, cherry tomatoes, olives, and feta cheese.
- Pour the dressing over the chicken mixture and toss to coat evenly.
- Chill for at least 10 minutes to allow flavors to meld.
- Serve in pita bread, on lettuce leaves, or enjoy as-is with a sprinkle of fresh parsley.
Notes
- Squeeze the cucumber well to prevent the salad from becoming watery.
- Use rotisserie chicken for a quick shortcut.
- Add chopped spinach, bell peppers, or hummus for extra nutrition and flavor.
- For a dairy-free version, use plant-based yogurt and cheese.
- Dried dill can be used in place of fresh—use ⅓ of the amount.
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