If you’re searching for a fresh and flavorful way to jazz up your chicken salad game, this Tzatziki Chicken Salad Recipe is an absolute winner. I love this because it blends creamy Greek yogurt, tangy lemon, and bright herbs, making every bite feel light yet satisfyingly rich — a combination that’s perfect for quick lunches or easy dinners when you’re craving something wholesome but exciting.
When I first tried this recipe, I was blown away by how easy it came together and how versatile it was. You’ll find that it works beautifully stuffed in warm pitas, tossed over crisp greens, or even as a filling in wraps. This is truly one of those recipes I keep going back to because it’s both delicious and so practical for busy days.
Why You’ll Love This Recipe
- Fresh & Tangy Flavor: The tzatziki sauce adds a creamy, bright zing that transforms ordinary chicken salad into a Mediterranean delight.
- Quick & Easy to Make: You can have this on the table in about 20 minutes, perfect for busy weeknights or meal prep.
- Versatile Serving Options: Whether in pita bread, over greens, or in wraps, this salad always shines.
- Great for Leftovers: It tastes even better the next day, making it a fantastic make-ahead salad.
Ingredients You’ll Need
This Tzatziki Chicken Salad Recipe is all about fresh, simple ingredients that complement each other perfectly. When shopping, pick a good-quality Greek yogurt and fresh herbs for the best flavor payoff.
- Plain Greek yogurt: I prefer 2% or whole milk for creaminess without being too thick or sour.
- Cucumber: Shredded and squeezed dry to avoid watering down the salad.
- Fresh lemon juice: Adds that essential bright acidity—always freshly squeezed if you can!
- Fresh dill: Nothing beats fresh dill to deepen the Mediterranean vibes.
- Garlic powder: A gentle garlic flavor that blends smoothly without overwhelming.
- Kosher salt and black pepper: To taste, seasoning is everything here.
- Shredded chicken: A rotisserie chicken works well for convenience and moisture.
- Red onion: Finely chopped for bites of sharpness.
- Kalamata olives: Chopped, they bring a lovely salty punch.
- Feta cheese: Crumbled for creamy, tangy richness.
- Flat leaf parsley: Fresh and chopped to add color and freshness.
Variations
I like to keep this Tzatziki Chicken Salad Recipe fresh and exciting by switching up ingredients based on the season or what I have on hand. You can easily adapt it to suit different dietary preferences or add your favorite Mediterranean extras.
- Make it vegan: I once swapped out chicken for shredded smoked tofu and used vegan yogurt—surprisingly delicious!
- Add crunch: Toasted pine nuts or walnuts add fantastic texture to the salad.
- Spice it up: A pinch of red pepper flakes brings a welcome kick if you like things spicy.
- Add herbs: Fresh mint or oregano can swap in for dill to change up the flavor profile.
- Use grilled chicken: Grilling the chicken adds a smoky depth I absolutely adore.
How to Make Tzatziki Chicken Salad Recipe
Step 1: Whip Up Your Tzatziki Sauce
Start by combining the Greek yogurt, shredded cucumber (make sure to squeeze out excess water with paper towels!), lemon juice, fresh dill, garlic powder, salt, and pepper in a large bowl. Stir until everything is creamy and well blended. I like to let this sit for a bit if I have the time—that way, the flavors really marry beautifully.
Step 2: Toss in the Chicken and Add-ons
Next, add your shredded chicken, finely chopped red onion, chopped Kalamata olives, crumbled feta, and parsley right into the tzatziki mixture. Gently fold everything together until the chicken is fully coated. Taste and adjust the seasoning with more salt, pepper, or lemon juice if you want it zingier. It’s these little tweaks that make the flavor pop just the way you love it.
Step 3: Serve and Enjoy
This salad is ready to eat right away or chilled for later. Personally, I love it stuffed inside warm pita pockets, but it’s equally delicious over a bed of crisp romaine or mixed greens. The creamy tangy tzatziki pairs so well with fresh veggies or crunchy bread.
Pro Tips for Making Tzatziki Chicken Salad Recipe
- Dry the Cucumber Well: I learned that squeezing out cucumber liquid prevents the salad from getting watery—use paper towels to press out as much moisture as possible.
- Use Rotisserie Chicken: It saves time and keeps the chicken juicy, which I discovered makes a big difference in flavor and texture.
- Let It Rest: If you have time, chill the salad for at least 30 minutes to let the flavors meld—they deepen beautifully when left to sit.
- Adjust Lemon Juice to Taste: I usually add a little extra lemon for brightness right before serving, so keep some handy to freshen up the salad if needed.
How to Serve Tzatziki Chicken Salad Recipe
Garnishes
I love topping this salad with a sprinkle of fresh dill or chopped oregano to amp up the herbaceous notes. Sometimes I add a few extra crumbles of feta or a drizzle of olive oil for that little something special right before serving.
Side Dishes
This salad pairs wonderfully with warm pita bread, grilled vegetables like zucchini or eggplant, or a simple lemony quinoa salad. For a lighter meal, I serve it alongside a crisp cucumber and tomato salad dressed in olive oil and red wine vinegar.
Creative Ways to Present
One of my favorite ways to serve this Tzatziki Chicken Salad Recipe at parties is in mini pita pockets as finger food. You can also spoon it into hollowed-out cucumber boats or lettuce wraps for a refreshing and impressive presentation.
Make Ahead and Storage
Storing Leftovers
I store leftover tzatziki chicken salad in an airtight container in the fridge, and it keeps beautifully for up to 3 days. The flavors deepen over time, so leftovers often taste even better than day one!
Freezing
If you’re wondering about freezing, I don’t recommend freezing the full salad because the fresh cucumber and yogurt textures change. Instead, freeze cooked chicken separately if you like and assemble fresh tzatziki salad when ready.
Reheating
This salad is best served cold or at room temperature, so I usually enjoy leftovers straight from the fridge. If you’re serving it over grilled chicken, gently warm the chicken only before mixing in the tzatziki to keep a fresh contrast.
FAQs
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Can I make the tzatziki sauce ahead of time?
Absolutely! Making tzatziki a few hours or even a day ahead helps the flavors meld. Just keep it refrigerated and add the chicken and other ingredients right before serving for the freshest texture.
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What type of chicken works best for this salad?
Rotisserie chicken is perfect—it’s juicy and already cooked, saving time. You can also use leftover roasted chicken or poached chicken breasts shredded finely for the best texture.
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Can I use regular yogurt instead of Greek yogurt?
Greek yogurt’s thickness is key here to keep the salad creamy and not watery. If you only have regular yogurt, try straining it through a cheesecloth overnight to thicken it before using.
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How long does the salad keep in the fridge?
Stored properly in an airtight container, this salad stays fresh for up to 3 days. I find it tastes even better on day two once the flavors have had time to blend nicely.
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Can I add other vegetables to the salad?
Definitely! Chopped cherry tomatoes, bell peppers, or even finely diced radishes can add extra crunch and color if you want to mix things up.
Final Thoughts
I truly adore this Tzatziki Chicken Salad Recipe because it lets you enjoy the fresh, vibrant flavors of the Mediterranean with minimal effort. Whether you’re meal-prepping for the week or need a quick, wholesome dinner, this salad delivers every time. Give it a try — I promise it’ll brighten up your lunchbox or dinner table just like it did mine!
Print
Tzatziki Chicken Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Tzatziki Chicken Salad recipe features tender shredded chicken mixed in a creamy, tangy tzatziki sauce made with Greek yogurt, fresh cucumber, lemon juice, and herbs. Enhanced with kalamata olives, red onion, feta cheese, and parsley, this salad offers a refreshing Mediterranean-inspired flavor perfect for sandwiches, pita pockets, or served over greens.
Ingredients
Tzatziki
- 1 cup plain Greek yogurt (2% or whole milk Greek yogurt recommended)
- 1 cup shredded cucumber, excess liquid squeezed out with paper towels
- 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 cooked 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
- Prepare Tzatziki: In a large mixing bowl, combine the Greek yogurt, shredded cucumber (with excess liquid squeezed out), freshly squeezed lemon juice, chopped dill, garlic powder, kosher salt, and freshly ground black pepper. Stir well until all ingredients are fully incorporated to create a smooth and flavorful tzatziki sauce.
- Mix Chicken Salad: Add the shredded chicken, finely chopped red onion, chopped kalamata olives, crumbled feta cheese, and chopped flat leaf parsley into the bowl with the tzatziki. Stir thoroughly to coat all the ingredients evenly with the tzatziki dressing.
- Season to Taste: Taste the chicken salad mixture and adjust seasoning by adding more salt, pepper, or lemon juice if needed to balance flavors according to your preference.
- Serve: Serve the tzatziki chicken salad in pita pockets, over romaine or mixed greens, or use as a spread or topping as desired. Enjoy immediately or chill for later serving.
Notes
- Ensure to squeeze out excess moisture from cucumber to prevent watery salad.
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Adjust lemon juice quantity to balance the tartness of the tzatziki.
- Vegetarian option: omit chicken and add more veggies or chickpeas.
- Pairs well with warm pita bread, fresh greens, or as a sandwich filler.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 460mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 85mg
