If you’re craving a fresh, creamy, and vibrant lunch or light dinner, this Tzatziki Chicken Salad Recipe is your new best friend. It’s super easy to throw together, bursting with bright flavors, and perfect whenever you want something satisfying without feeling heavy. I love making it on busy weeknights or prepping it ahead for quick weekday lunches.
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Why You’ll Love This Tzatziki Chicken Salad Recipe
This salad balances creamy Greek yogurt with fresh herbs and crunchy veggies, creating a dish that’s both light and deeply satisfying. The flavors sing without overwhelming, which makes it perfect for lunchboxes, picnics, or a quick dinner. Plus, it’s flexible—you can use leftover chicken or rotisserie for a shortcut.
- Texture you want: Creamy with refreshing crunch from cucumber and onion.
- Flavor that pops: Tangy tzatziki base balanced by briny olives and feta.
- Everyday ingredients: No fancy finds needed, just staples you can grab any time.
- Works for any night: Great for quick meals, gatherings, or meal prep.
Ingredient Spotlight
Choosing the right ingredients is key to nailing this Tzatziki Chicken Salad Recipe. I always recommend squeezing every drop of moisture from cucumbers to avoid a watery salad, and fresh herbs like dill and parsley bring that authentic Mediterranean flair that makes this dish truly shine.
- Plain Greek Yogurt: Thicker is better for creamy tzatziki without extra water.
- Cucumber: Use English or Persian cucumbers for less seeds and more crunch.
- Fresh Dill: Essential for that bright, herbaceous note—dried won’t cut it here.
Seasonality & Sourcing
For the best Tzatziki Chicken Salad Recipe, grab cucumbers and herbs when they’re fresh and vibrant—spring through summer is prime. If you’re on a budget, frozen shredded chicken works well, especially rotisserie chicken from your grocery store offers great flavor without the fuss. And don’t hesitate to pick up good-quality feta, which makes a noticeable difference in taste and texture.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by shredding your cooked chicken finely—my favorite way is to use two forks for a good texture that soaks up the tzatziki. While you don’t need to preheat anything since this is a no-cook salad, prepping your ingredients neatly beforehand really speeds things up and ensures an even flavor mix later. Remember to squeeze the shredded cucumber in a clean kitchen towel to press out as much water as possible—that step is a game changer to keep your salad creamy, not watery.
Step 2 — Cook & Build Flavor
This step is all about building your sauce and layering flavor. In a large bowl, stir together Greek yogurt, lemon juice, dill, garlic powder, salt, and pepper until smooth and fragrant. Then fold in cucumber. Add your shredded chicken, red onion, olives, feta, and parsley. Stir gently so everything gets coated without breaking up the chicken too much. Taste as you go—if you’re feeling brave, add an extra squeeze of lemon or a bit more garlic powder to brighten the salad just the way you like it.
Step 3 — Finish & Rest
Once mixed, you can serve this immediately and enjoy all the fresh, bright flavors. But letting the salad rest in the fridge for at least 30 minutes really lets those flavors marry beautifully. If you do chill it, give it a quick stir before serving and check seasoning—sometimes cold dampens salty or citrus notes, so a last-minute adjustment is key.
Troubleshooting Tzatziki Chicken Salad Recipe
If your salad feels dry, a splash more yogurt or an extra drizzle of olive oil perks it right up. If it comes out a bit bland, additional lemon juice and salt brightens and balances everything. And if it gets soggy from too much cucumber juice, just give it a good stir and add fresh parsley or extra feta to revive texture and flavor layers.
Pro Tips
From my experience, the key to a stellar Tzatziki Chicken Salad Recipe lies in balancing moisture and seasoning—too much cucumber juice waters down the creaminess, but under-seasoning leaves it flat. Using fresh dill and good feta really elevates every bite, so don’t skip those. Mixing gently ensures your chicken stays tender and the salad looks inviting.
- Heat control: No cooking heat needed here, so keep ingredients cool for best texture.
- Timing window: Prep up to a day ahead, but add olives and feta last for freshness.
- Make-ahead move: Store covered in the fridge; flavors meld beautifully overnight.
- Avoid this pitfall: Don’t skip draining your cucumber—watery salad is nobody’s favorite.
Variations & Substitutions
If you want to switch things up, swapping chicken for shredded turkey or even chickpeas keeps this salad interesting. For a dairy-free twist, try a coconut or almond-based yogurt, although it shifts the flavor away from classic tzatziki. You can also brighten it up with fresh mint or swap kalamata olives for green ones for a milder taste.
Great Debates
One classic debate I’ve encountered is whether to use fresh garlic or garlic powder in the tzatziki base. Fresh garlic delivers a sharper kick but can overpower if not balanced well, while garlic powder offers subtle warmth that blends smoothly with the yogurt. I usually start with powder and add a bit of fresh garlic if I want to kick it up a notch.
Make-Ahead, Storage & Freezing
This salad keeps really well in an airtight container in the fridge for up to 3 days. I find it tastes best fresh or chilled rather than frozen, as freezing tends to alter the texture of the yogurt and fresh herbs. To store, pack it tight to avoid air exposure, and if you’re prepping early, add olives and feta just before serving to keep their texture vibrant.
Yield & Conversions
The baseline recipe makes about 4 generous servings. Easily scale up by doubling all ingredients or halve for a smaller batch. For metric lovers, use approximately 450 grams of cooked chicken and 240 grams of Greek yogurt to keep ratios spot-on.
Serving Ideas & Pairings
I love this salad scooped onto crisp lettuce leaves, stuffed into pita pockets, or served alongside warm grilled veggies. A drizzle of extra virgin olive oil and a sprinkle of smoked paprika can add a lovely finishing touch. For sides, simple roasted potatoes or a fresh Greek salad pair beautifully and keep things harmonious.
FAQs
Absolutely! Store-bought tzatziki works in a pinch and shortens prep time, but homemade lets you control the tanginess and freshness. Just mix your chicken and veggies into the tzatziki and adjust seasoning as needed.
Use two forks to pull apart the chicken into thin strips or gently chop it with a knife. I find using forks gives a softer texture, perfect for absorbing the tzatziki flavors.
Yes! Swap yogurt for a plant-based alternative like coconut or almond yogurt, leave out the feta or use a vegan cheese substitute, and replace chicken with chickpeas or shredded jackfruit.
The key is squeezing the shredded cucumber with a cloth or paper towel to remove excess liquid before mixing. This step keeps the salad thick and prevents it from becoming soggy.
Notes, Tools & Special Equipment
A mixing bowl that’s large enough to toss everything comfortably is a must. A microplane grater or box grater works great for shredding cucumbers finely. I also recommend a good kitchen towel or cheesecloth to squeeze liquid from cucumbers. You won’t need special tools beyond these basics, which keeps this Tzatziki Chicken Salad Recipe very accessible to any home cook.
PrintPrintable Recipe 📖
Tzatziki Chicken Salad Recipe
This vibrant Tzatziki Chicken Salad combines creamy Greek yogurt with fresh cucumber, herbs, and flavorful add-ins like kalamata olives and feta cheese, creating a refreshing and satisfying dish perfect for a light lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Tzatziki Base
- 1 cup plain Greek yogurt
- ½ cup shredded cucumber (excess liquid squeezed out)
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh dill
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Salad Mix-Ins
- 2 cups shredded cooked chicken (rotisserie or leftover)
- ¼ cup finely chopped red onion
- ¼ cup chopped kalamata olives
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped flat leaf parsley
Instructions
- Prepare the Tzatziki Base: In a large mixing bowl, combine the Greek yogurt, shredded cucumber (make sure to squeeze out excess water), lemon juice, chopped fresh dill, garlic powder, kosher salt, and freshly ground black pepper. Stir until the mixture is evenly combined and creamy. Taste and adjust lemon juice or seasoning to your preference.
- Add the Chicken and Mix-Ins: To the prepared tzatziki base, add the shredded chicken, finely chopped red onion, chopped kalamata olives, crumbled feta cheese, and chopped parsley. Gently stir to fully coat the chicken and evenly distribute the mix-ins throughout the salad, ensuring a vibrant look with visible herbs, cheese, and olives.
- Taste and Adjust: Sample the salad and add additional lemon juice, salt, pepper, or extra feta if desired to enhance the flavor to your liking.
- Chill (Optional): Cover the salad and refrigerate for 30 minutes to allow the flavors to meld beautifully. The salad is delicious immediately but tastes even better chilled.
Notes
- Squeeze out as much liquid as possible from the shredded cucumber to prevent the salad from becoming watery.
- Fresh grated garlic can be used instead of garlic powder for a stronger garlicky flavor.
- Rotisserie chicken is a great shortcut for this recipe, but any cooked shredded chicken works well.
- For a tangier salad, increase the amount of lemon juice and feta cheese slightly.
- This salad pairs well with pita bread or served over mixed greens for a fuller meal.
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