Why You’ll Love This Recipe
Tatziki Chicken Salad combines tender chunks of chicken with a creamy, refreshing tzatziki-style dressing made with yogurt, cucumber, and herbs. It’s a light yet satisfying dish that’s perfect for lunches, picnics, or a quick dinner. With its Mediterranean flavors and healthful ingredients, it’s a flavorful twist on classic chicken salad.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked chicken breast (shredded or chopped)Greek yogurtdiced cucumbergarlic (minced)fresh dill (chopped)lemon juiceolive oilsalt and pepperred onion (optional)crumbled feta cheese (optional)
directions
In a large bowl, combine Greek yogurt, minced garlic, lemon juice, olive oil, and chopped dill to make the tzatziki dressing.
Add diced cucumber and stir well to incorporate.
Fold in the cooked chicken breast, mixing until evenly coated.
If using, add chopped red onion and crumbled feta for extra flavor and texture.
Season with salt and pepper to taste.
Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Serve on lettuce leaves, in a pita, or with whole grain crackers.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 15 minutesChilling time: 30 minutesTotal time: 45 minutes
Variations
Substitute sour cream for part of the yogurt for a tangier taste.
Add chopped cherry tomatoes or kalamata olives for a more Mediterranean feel.
Use rotisserie chicken for added convenience.
Include a pinch of cumin or paprika for a hint of spice.
storage/reheating
Store Tatziki Chicken Salad in an airtight container in the refrigerator for up to 3 days.Do not freeze, as the yogurt-based dressing may separate and lose its texture.
FAQs
Can I use canned chicken?
Yes, just drain it well and flake before mixing.
Is this recipe keto-friendly?
Yes, it’s low in carbs and high in protein.
Can I make it dairy-free?
Use a plant-based yogurt alternative and omit the feta.
What kind of cucumber works best?
English cucumbers are best because they’re seedless and have thin skins.
Is this salad good for meal prep?
Absolutely—it keeps well and the flavors improve as it sits.
Can I add pasta or grains?
Yes, you can mix in or serve over quinoa, couscous, or orzo.
Is the garlic flavor strong?
It’s subtle, but you can reduce the amount if desired.
Can I use dried dill?
Yes, use about 1/3 the amount of fresh dill.
What’s the best way to serve it?
It’s versatile—try it in a wrap, over salad greens, or as a dip.
Can kids eat this?
Yes, it’s a kid-friendly dish if they enjoy yogurt-based dressings.
Conclusion
Tatziki Chicken Salad is a deliciously simple, healthy, and refreshing dish that delivers bold Mediterranean flavor with minimal effort. It’s great for make-ahead meals and versatile enough to serve in various ways. Whether you’re eating light or prepping for the week, this salad is a satisfying, wholesome option.
PrintTatziki Chicken Salad
A refreshing and protein-packed salad featuring tender chicken tossed with creamy, herby tzatziki dressing, crisp vegetables, and bright flavors—a perfect light lunch or side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (if using pre-cooked chicken)
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook / Mixing
- Cuisine: Mediterranean
Ingredients
- 2 cups cooked chicken breast, shredded or cubed
- 1 cup Greek yogurt (plain, full-fat or low-fat)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon red wine vinegar (optional for extra tang)
- 2 cloves garlic, minced
- 1/4 cup finely chopped cucumber (seeds removed)
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh mint (optional)
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/4 teaspoon dried oregano (optional)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup thinly sliced red onion
- 2 cups mixed salad greens or chopped romaine lettuce
- 1/4 cup crumbled feta cheese (optional garnish)
Instructions
- In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, red wine vinegar (if using), minced garlic, chopped cucumber, dill, mint (if using), salt, pepper, and oregano until smooth to make the tzatziki dressing.
- Add the cooked chicken to the dressing and toss gently to coat all pieces evenly.
- Fold in cherry tomatoes, red onion, and mixed greens until combined.
- Divide the salad among serving plates or bowls.
- Sprinkle each portion with crumbled feta cheese, if desired.
- Serve immediately or chill for 30 minutes in the refrigerator to enhance flavor melding.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Notes
- Use leftover rotisserie chicken or grilled chicken breast for convenience.
- Adjust garlic and herbs to taste—for a milder version, reduce garlic or omit mint.
- Add additional veggies like bell peppers, olives, or grated carrots for variety.
- Make it a wrap: spoon the salad into soft tortillas or pita pockets.
- For a dairy-free option, substitute Greek yogurt with dairy-free yogurt and omit feta.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 55 mg