Name: Greek Tzatziki Chicken Salad Recipe
Prep time: 10 min
Total time: 25 min
Cuisine: Greek
Ingredients: 1.25 cups Greek yogurt (I prefer Fage 5% for thicker sauce); 1 cup cucumber, grated and squeezed dry; 5 tbsp lemon juice; 1.5 tbsp fresh dill, chopped; 0.75 tsp garlic powder; 1 tbsp extra virgin olive oil; Salt, to taste; Black pepper, to taste; 4 cups shredded cooked chicken (rotisserie, poached, baked, or grilled); 1/4 cup red onion, diced; 1/4 cup kalamata olives, sliced; 4 oz feta cheese, crumbled into 1/2-inch chunks; 2.5 tbsp fresh parsley, chopped

Ingredients

For the tzatziki sauce:

1.25 cups Greek yogurt (preferably 5% fat Greek yogurt)
1 cup cucumber, grated and squeezed dry
5 tbsp lemon juice
1.5 tbsp fresh dill
0.75 tsp garlic powder
1 tbsp extra virgin olive oil
Salt, to taste
Black pepper, to taste

For the salad:

4 cups shredded chicken (about 1-inch bite-sized pieces)
1/4 cup red onion, diced
1/4 cup kalamata olives, sliced
4 oz feta cheese, crumbled into 1/2-inch chunks
2.5 tbsp fresh parsley, chopped

Instructions

Step 1: Grate the cucumber and squeeze out all excess moisture using a clean kitchen towel or cheesecloth. In a medium bowl, whisk together Greek yogurt, grated cucumber, lemon juice, fresh dill, garlic powder, and olive oil until smooth. Let the tzatziki sit for a few minutes to let the flavors meld.

Step 2: In a large bowl, combine shredded chicken, diced red onion, sliced kalamata olives, crumbled feta cheese, and chopped parsley. Pour the tzatziki sauce over the mixture and fold gently to coat, being careful to keep the feta chunks intact.

Step 3: Taste the salad and season with salt, black pepper, and additional lemon juice if desired. Remember to add salt gradually since the olives and feta are already salty. Give everything a final gentle toss to distribute the seasoning evenly.

Tips & Variations

Use a rotisserie chicken for a quick shortcut, or poach/bake your own chicken breasts for more control over seasoning.

Drain regular yogurt in cheesecloth for 30 minutes if you don’t have Greek yogurt to achieve a thicker texture.

If fresh dill is unavailable, substitute with 1 tsp dried dill or try fresh parsley or mint for a different twist.

Swap lemon juice with lime juice or white wine vinegar, adjusting quantity to taste.

Try other olives like green or Castelvetrano if you don’t have kalamata olives on hand.

Green onions or shallots are good alternatives to red onion; soak chopped onions in cold water for 10 minutes if you prefer a milder flavor.

Squeeze excess moisture from grated cucumber thoroughly to avoid a watery salad.

Allow cooked chicken to cool completely before mixing to keep the dressing creamy and prevent separation.

Let the salad chill in the fridge for at least 30 minutes before serving to enhance the flavors.

Storage

Store the tzatziki chicken salad in an airtight container in the refrigerator for up to 3 days. It’s best served cold and should be stirred before eating to remix the dressing. For meal prep, chop vegetables and prepare chicken in advance, but mix with the tzatziki dressing just before serving to keep the salad fresh and avoid excess moisture.

FAQs

Can I use leftover grilled chicken in this salad?

Yes, leftover grilled chicken adds a delicious smoky flavor and works perfectly in this salad. Just ensure the chicken is cooled before mixing it with the tzatziki sauce.

What can I serve with this tzatziki chicken salad?

This salad is great stuffed into pita pockets, served over mixed greens, scooped with pita chips or cucumber slices, or piled onto toasted bread for a sandwich. It also pairs well with cooked quinoa, orzo, hummus, and roasted vegetables for a Mediterranean-inspired meal.