Description
This Greek Tzatziki Chicken Salad combines tender shredded chicken with a creamy, tangy tzatziki sauce made from Greek yogurt, cucumber, lemon juice, and fresh dill. Enhanced by briny kalamata olives, crumbled feta cheese, and fresh parsley, this salad offers a refreshing and high-protein meal perfect for quick lunches or easy dinners. Ready in under 30 minutes, it’s ideal for meal prep and tastes even better the next day as flavors meld together.
Ingredients
Scale
Tzatziki Sauce
- 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
Salad
- 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
Instructions
- Prepare the Cucumber and Make the Tzatziki Base: Grate the cucumber and squeeze out all excess moisture using a clean kitchen towel or cheesecloth to prevent the dressing from becoming watery. In a medium bowl, whisk together the Greek yogurt, grated cucumber, lemon juice, fresh dill, garlic powder, and extra virgin olive oil until smooth and well combined. Let the tzatziki sit for a few minutes to allow the flavors to meld beautifully.
- Assemble the Salad: In a large bowl, combine the shredded cooled chicken, diced red onion, sliced kalamata olives, crumbled feta cheese, and chopped fresh parsley. Pour the prepared tzatziki base over the chicken mixture and gently fold everything together until all ingredients are well coated, being careful to keep the feta chunks intact.
- Season and Finish: Taste the salad and season with additional salt, black pepper, or lemon juice as needed. Since the feta and olives are naturally salty, add seasoning gradually. Give the salad a final gentle toss to ensure even distribution of flavors. Chill for at least 30 minutes before serving for best flavor.
Notes
- Always squeeze out excess moisture from cucumber to avoid watery salad.
- Use cooled cooked chicken to prevent yogurt from separating and creating a watery texture.
- Adjust seasoning at the end since feta and olives add natural saltiness.
- Let the salad chill before serving to enhance flavor melding.
- Store in an airtight container in the fridge for up to 3 days.
- For meal prep, chop veggies and prepare chicken in advance, but mix with dressing just before serving.
- Substitute dried dill for fresh if needed (use 1 tsp dried).
- Lime juice or white wine vinegar can replace lemon juice starting with 3 tbsp.
- Other olives or cheeses like goat cheese can be used, but will alter flavor.
- Soak red onion in cold water if raw onion flavor is too strong.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Keywords: Greek chicken salad, tzatziki chicken salad, healthy chicken salad, Mediterranean chicken salad, quick chicken salad, high protein salad
