This tzatziki chicken salad combines juicy chicken, creamy Greek yogurt, fresh herbs, and crunchy veggies into a refreshing Mediterranean-inspired dish perfect for lunch, dinner, or meal prep.
Tzatziki chicken salad is more than just a meal—it’s a refreshing take on a beloved classic that’s perfect for warm days, busy schedules, and health-conscious cravings. This vibrant salad marries the bold, tangy flavors of traditional Greek tzatziki sauce with the satisfying heartiness of chicken salad. Think juicy shredded chicken, crisp cucumbers, creamy Greek yogurt, and a medley of fresh herbs all in one delicious bowl.
I first created this recipe on a sunny afternoon in Florida when I needed something cool, nutritious, and family-friendly. It quickly became a staple in our household, especially during those hectic weeks when meal prep feels like a lifesaver. Whether you serve it in pita pockets, on lettuce wraps, or just enjoy it by the spoonful, this tzatziki chicken salad brings a taste of the Mediterranean chicken rice recipe to your everyday menu.
Table of contents
- Main Ingredients for Tzatziki Chicken Salad (What You’ll Need)
- Additional Ingredients & Substitutes
- Expert Tips for Tzatziki Chicken Salad Success
- Recommended Cooking Techniques
- Step-by-Step Instructions
- Additional Guide: Fun Variations to Try
- Frequently Asked Questions about Tzatziki Chicken Salad
- You’ll also like…
Main Ingredients for Tzatziki Chicken Salad (What You’ll Need)
Let’s take a quick look at the stars of the show:
- 1 cup plain Greek yogurt – This forms the creamy base of the dressing, packing in protein and tang.
- 1/2 cup grated English cucumber (moisture squeezed out) – Adds crunch and that refreshing tzatziki vibe.
- 3 tablespoons fresh lemon juice – Brightens everything up with a zesty punch.
- 2 garlic cloves, grated – Adds warmth and depth. You can go easy if raw garlic isn’t your thing.
- 2 tablespoons chopped fresh dill – That signature herb in tzatziki—don’t skip it!
- 2 tablespoons chopped fresh parsley – Adds freshness and a subtle earthy tone.
- 1 teaspoon sea salt – Brings out all the natural flavors.
- 1/2 teaspoon ground black pepper – Just enough to balance the zest.
- 4 cups cooked chicken (shredded or chopped) – Use rotisserie chicken for ease or leftover grilled chicken.
- 1 cup diced cucumber – For extra crunch and hydration.
- 1/2 cup diced celery – Classic salad crunch with a touch of bitterness.
- 1/2 cup diced red onion – For a sharp, sweet edge.
- 1/2 cup crumbled feta cheese – Adds a salty, tangy finish that ties it all together.
All simple stuff, right? And that’s the beauty of it.
Additional Ingredients & Substitutes
Need to switch things up or work with what’s in your fridge? Here are some tasty swaps and additions for the best tzatziki chicken salad:
- Chopped Kalamata olives – If you love that briny Mediterranean flair.
- Cherry tomatoes – Halved and tossed in for a juicy, sweet contrast.
- Chopped mint – Adds a cooling note alongside the dill.
- Chickpeas – For added fiber and a little extra texture.
- Avocado – Creamy and heart-healthy; just dice it up before serving.
- Sunflower seeds or walnuts – Add a nutty crunch if you like texture.
And if you’re dairy-free, try using a coconut-based yogurt and skip the feta—still delicious!
Expert Tips for Tzatziki Chicken Salad Success
Let’s make sure your tzatziki chicken salad turns out just right. Here are a few tips from my kitchen to yours:
- Squeeze that cucumber dry. Seriously, this step is non-negotiable. Otherwise, your salad dressing will turn watery and sad. Just grab a clean kitchen towel or cheesecloth, wrap up the grated cucumber, and squeeze out all the excess moisture.
- Chill before serving. Give your salad at least 30 minutes in the fridge before serving. It allows the flavors to meld together beautifully. Think of it like letting a good story unfold—worth the wait.
- Use leftover chicken. I love using rotisserie chicken from the store. It’s fast, flavorful, and perfect when you’re short on time. If you’re cooking chicken fresh, go for poached or grilled for the best texture. Rotisserie leftovers also work great in comforting dishes like this forgotten chicken recipe or our amazing forgotten chicken twist.
- Go easy on the garlic. Raw garlic is potent, so if you’re sensitive to strong flavors, start with one clove and add more as needed. Or, for a milder flavor, briefly sauté it before adding it to the dressing.
- Taste and adjust. Everyone’s palate is different. Feel free to tweak the salt, lemon juice, or herbs to suit your taste buds.
- Meal prep friendly. This salad keeps well for up to three days in the fridge. Just store it in an airtight container and maybe keep the feta separate until serving for max freshness.
Recommended Cooking Techniques
Here’s how to make this tzatziki chicken salad recipe even easier:
- Use a box grater for grating the cucumber quickly and evenly.
- Chop herbs with a sharp knife or herb scissors to keep them fresh and vibrant.
- Use a salad spinner after squeezing your cucumber if you’re adding extra veggies like tomatoes or lettuce.
- Prep ingredients ahead—store chopped veggies in separate containers to mix later.
Trust me, a few simple techniques go a long way in making prep a breeze.
Step-by-Step Instructions
- Start with the dressing. In a large mixing bowl, whisk together the Greek yogurt, grated cucumber, lemon juice, garlic, dill, parsley, salt, and pepper. This is your tzatziki-inspired base.
- Add the chicken. Gently fold in your shredded or chopped chicken until it’s evenly coated in the creamy dressing.
- Mix in the veggies. Add the diced cucumber, celery, and red onion. Stir until combined.
- Fold in feta. Gently mix in the crumbled feta cheese. Don’t overdo it—you want those tasty chunks to stay intact.
- Chill. Cover and refrigerate for 30 minutes to let those beautiful flavors settle in.
- Serve and enjoy. Spoon it onto lettuce leaves, stuff it into pita pockets, or serve it over a bed of greens.
Additional Guide: Fun Variations to Try
Feeling adventurous? Here are a few twists on the classic tzatziki chicken salad to keep things interesting:
- Mediterranean Grain Bowl: Serve the salad over farro or quinoa for a more filling meal. Or if you’re craving something cozy and carb-forward, try it paired with our chicken flavored rice recipe or chicken and yellow rice recipe.
- Wrap it up: Spoon into a whole wheat wrap with romaine and sliced tomatoes.
- Low-carb option: Stuff into halved bell peppers or wrap in butter lettuce leaves.
- Add a kick: Sprinkle in a bit of crushed red pepper or a dash of cayenne for heat. Spicy food lovers should also check out our bold jerk chicken and rice recipe.
- Creamier texture: Mix in a tablespoon of olive oil or a spoonful of mayo if you want it richer.
There’s no wrong way to enjoy this dish. Make it yours!
Frequently Asked Questions about Tzatziki Chicken Salad
Absolutely! It actually tastes better after chilling. Just keep it in the fridge and enjoy within 2–3 days. You sure can—just like our no-fuss dump-and-bake chicken tzatziki with rice, it’s a great make-ahead option.
You can, but Greek yogurt has a thicker texture that works best here. If you use regular yogurt, the dressing might be a bit looser.
Conclusion
So there you have it, friend—my go-to tzatziki chicken salad that never fails to brighten up a meal. It’s cool, flavorful, and comes together with simple ingredients you probably already have on hand. Whether you’re whipping it up for a weekday lunch or bringing it to a summer get-together, it’s a guaranteed crowd-pleaser.
Looking for more fresh flavors? Don’t miss our street corn chicken rice bowl recipe or chicken pulao recipe for equally vibrant vibes.
I hope this recipe brings a little Mediterranean sunshine to your table. If you try it out, I’d love to hear how it goes—drop me a comment or tag me in your creations!
From my Florida kitchen to yours, happy cooking.
Warmly,
Tzatziki Chicken Salad
Equipment
- Mixing bowl
- Box Grater
- Measuring Cups
Ingredients
- 1 cup plain Greek yogurt
- 1/2 cup grated English cucumber moisture squeezed out
- 3 tbsp fresh lemon juice
- 2 cloves garlic grated
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh parsley
- 1 tsp sea salt
- 1/2 tsp black pepper freshly ground
Salad Mix-Ins
- 4 cups cooked chicken shredded or chopped
- 1 cup diced cucumber
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 1/2 cup crumbled feta cheese
Instructions
- In a large bowl, whisk together Greek yogurt, grated cucumber, lemon juice, garlic, dill, parsley, salt, and pepper to make the dressing.
- Fold in the cooked chicken until evenly coated with dressing.
- Mix in the diced cucumber, celery, and red onion until well combined.
- Gently stir in the crumbled feta cheese.
- Cover and chill for at least 30 minutes before serving.
- Serve in lettuce wraps, pita pockets, or over greens and enjoy.
