Tzatziki Chicken Salad Recipe

I crafted a Greek Chicken Salad with a creamy homemade tzatziki base and protein-packed chicken that hides a clever twist you’ll want to try.

I fell into this Tzatziki Chicken obsession last summer when I wanted something bright for lunch. The base of plain Greek yogurt gives it a creamy tang, and grated English cucumber brings a cool, crunchy surprise that keeps each bite interesting.

It still feels fresh and light but packed with protein, so you don’t miss the heavy stuff, you know? I keep tweaking small things, tasting, then tasting again, and somehow it always finds a new angle that makes me smile.

If you like bold, simple flavors this Greek Chicken Salad might just become your next fix.

Ingredients

• Chicken: Lean protein, keeps you full and gives the salad hearty heft.
• Greek yogurt: Creamy tang, lots of protein and probiotics, it’s lighter than mayo.
• Cucumber: Cool crunchy freshness, low calorie, adds hydration and subtle sweetness.
• Garlic: Pungent bite, a small amount goes a long way, big flavor.
• Olive oil: Adds silky mouthfeel and healthy fats, helps flavors blend together.
• Dill: Bright herb, kinda lemony, makes it taste fresh and summery.
• Feta: Salty crumbly cheese, gives tang and savory richness, kinda addictive.
• Olives: Briny little bites, add depth and healthy fats if you like em.
• Red onion: Sharp sweet crunch, cuts through the creaminess and wakes it up.

Ingredient Quantities

• 3 cups cooked chicken, shredded or chopped (about 1 to 1 1/2 lb raw boneless skinless chicken)
• 1 cup plain Greek yogurt (full fat or 2% is fine)
• 1 medium English cucumber, grated and squeezed of excess moisture (about 1 cup)
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh mint (optional)
• 1/4 cup finely chopped red onion or 2 green onions, thinly sliced
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup crumbled feta cheese
• 1/4 cup pitted Kalamata olives, chopped (optional)
• 2 tablespoons chopped fresh parsley (optional)
• 4 cups mixed salad greens or romaine for serving (optional)

How to Make this

1. If your chicken isnt cooked yet, simmer 1 to 1 1/2 lb boneless skinless chicken in gently boiling salted water for about 12 to 15 minutes until internal temp is 165F, then cool and shred or chop; or save time and use a rotisserie or leftover chicken.

2. Grate the English cucumber, then press or squeeze out as much moisture as you can with a clean towel or cheesecloth so the salad wont get watery (reserve a little liquid in case you need to thin the sauce).

3. In a bowl combine 1 cup plain Greek yogurt, the squeezed cucumber, 2 minced garlic cloves, 2 tablespoons fresh lemon juice, 1 tablespoon extra virgin olive oil, 2 tablespoons chopped fresh dill, 1 tablespoon chopped fresh mint if using, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; stir until smooth and taste, adjust salt or lemon as needed.

4. Add the 3 cups shredded or chopped cooked chicken to the tzatziki base and fold gently so the chicken is well coated.

5. Stir in 1/4 cup finely chopped red onion or 2 thinly sliced green onions, 1/4 cup crumbled feta cheese, and 1/4 cup chopped Kalamata olives if using.

6. Fold in 2 tablespoons chopped fresh parsley if you want extra brightness, then taste again and tweak seasoning with more salt, pepper or lemon juice if needed.

7. Cover and chill the salad at least 20 to 30 minutes to let flavors meld, shorter if youre in a hurry but its better after resting.

8. Serve over 4 cups mixed salad greens or romaine, or pile into pita or a sandwich; garnish with extra dill, a drizzle of olive oil or a few extra olives and feta.

Equipment Needed

1. Large pot with lid for simmering the chicken
2. Instant-read thermometer to confirm chicken reaches 165 F
3. Box grater or microplane for the English cucumber
4. Clean kitchen towel or cheesecloth to squeeze out cucumber moisture
5. Two mixing bowls — one for the yogurt-tzatziki base and a larger one to fold in the chicken
6. Measuring cups and spoons
7. Chef’s knife and cutting board for chopping chicken, herbs, onions and olives
8. Whisk or fork plus a large spoon or rubber spatula for mixing and folding, and tongs or a colander to lift/drain the chicken if needed

FAQ

Tzatziki Chicken Salad Recipe Substitutions and Variations

• Plain Greek yogurt: swap with sour cream for similar tang, or use labneh/strained plain yogurt to make it thicker, or plain unsweetened coconut yogurt for a dairy free version
• Cooked chicken: grab a shredded rotisserie chicken to save time, or use canned chicken if youre in a hurry, or replace with chickpeas for a vegetarian twist
• English cucumber: use a regular cucumber (peeled and seeded) or grated zucchini squeezed dry if you dont have cucumbers
• Feta / Kalamata olives: swap feta with crumbled goat cheese or cotija, and replace Kalamatas with chopped green olives or a few capers for the same briny bite

Pro Tips

1) Squeeze that cucumber like you mean it, then salt it and let it sit 10 minutes before squeezing again, you’ll be amazed how much water comes out; save a tablespoon or two of the drained liquid in case you want to thin the yogurt instead of adding more lemon or oil.

2) Shred the chicken pretty fine and toss it warm with a little olive oil and lemon so it soaks up flavor, or use rotisserie for extra taste; finely shredded meat also holds the tzatziki better so every bite has sauce.

3) Make it a few hours ahead or even the night before, it gets better with time, but bring it back to room temp 10 minutes before serving so the herbs and yogurt aren’t tasting muted from the cold.

4) Keep briny items like feta and olives separate if you plan to store leftovers, add them when you serve to avoid everything getting soggy, and for contrast try adding something crunchy like toasted pine nuts or thin radish slices right before eating.