Description
There’s something undeniably refreshing about a creamy, herb-packed chicken salad, especially when it’s infused with the bright, tangy flavors of tzatziki. This Tzatziki Chicken Salad is a perfect blend of Mediterranean flavors, combining juicy chicken with cool, garlicky yogurt, fresh cucumbers, and fragrant herbs. It’s a lighter, healthier take on classic chicken salad but still packs a punch of flavor.
Perfect for warm days, meal prep, or a quick and satisfying lunch, this salad brings together the best of Greek-inspired cuisine. Whether you serve it in a wrap, on a bed of crisp greens, or alongside pita bread, it’s a guaranteed crowd-pleaser. Plus, it’s incredibly easy to make with simple ingredients you likely already have in your kitchen.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup Greek yogurt
- ½ cup cucumber, finely diced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon dried oregano
- 1 tablespoon fresh dill, chopped
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ½ cup red onion, finely chopped
Instructions
Start by gathering all your ingredients. If you haven’t already, cook and shred your chicken. You can use leftover roasted chicken or even a store-bought rotisserie chicken for convenience.
Finely chop the cucumber, red onion, and fresh dill. The key to a great tzatziki chicken salad is ensuring the cucumbers are diced finely so they blend well into the dressing without making it too watery.
In a large mixing bowl, combine Greek yogurt, olive oil, lemon juice, garlic, oregano, salt, and black pepper. Stir everything together until smooth and well blended. This dressing is the heart of the salad, giving it that signature Mediterranean flavor.
To the same bowl, add the shredded chicken, diced cucumber, red onion, and fresh dill. Toss everything together until the chicken is fully coated in the tzatziki dressing. Give it a taste and adjust the seasoning if needed—maybe an extra squeeze of lemon juice or a pinch more salt.
For the best flavor, let the salad sit in the fridge for at least 15–20 minutes before serving. This allows the flavors to meld together beautifully. Serve it cold on its own, in a sandwich, wrapped in a pita, or over a crisp green salad.
Notes
- If you prefer a smoother dressing, you can blend the Greek yogurt, lemon juice, olive oil, and seasonings before mixing with the chicken.
- Want a little crunch? Add chopped walnuts or almonds.
- This recipe is naturally gluten-free—just be mindful of what you serve it with!