Introduction
Looking for a light yet satisfying lunch that’s bursting with Mediterranean flavors? This Tzatziki Chicken Salad combines tender shredded chicken, crisp cucumbers, juicy tomatoes, and briny olives in a creamy, garlicky yogurt dressing. It’s a refreshing twist on classic chicken salad—perfect for sandwiches, wraps, or served over greens!
Ready in 15 minutes and packed with protein, this recipe is meal-prep friendly, gluten-free adaptable, and endlessly customizable. Say goodbye to boring lunches!
Why You’ll Love This Tzatziki Chicken Salad
- Cool & refreshing – Creamy tzatziki dressing replaces heavy mayo.
- High-protein – Great for post-workout fuel or healthy meal prep.
- No cooking required – Use rotisserie chicken for instant ease.
- Bold Mediterranean flavors – Fresh dill, lemon, and garlic shine.
- Versatile serving options – Stuff in pitas, pile on greens, or scoop with crackers.
Step-by-Step Recipe
Ingredients (Serves 4)
For the Salad:
- 3 cups cooked chicken, shredded (rotisserie or grilled)
- 1 English cucumber, diced (divided)
- 1 cup cherry tomatoes, quartered
- ½ cup Kalamata olives, pitted and halved
- ¼ cup red onion, finely diced
- ¼ cup fresh dill, chopped
- ½ cup crumbled feta cheese (optional)
For the Tzatziki Dressing:
- 1 cup Greek yogurt (full-fat for creaminess)
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For Serving:
- Pita bread, lettuce wraps, or mixed greens
- Extra dill and lemon wedges
Step 1: Prep the Tzatziki Dressing
- Grate half the cucumber (squeeze out excess water with a towel).
- In a bowl, mix yogurt, grated cucumber, lemon juice, garlic, oregano, salt, and pepper.
Step 2: Assemble the Salad
- In a large bowl, combine chicken, diced cucumber (the other half), tomatoes, olives, red onion, and dill.
- Pour tzatziki dressing over and toss gently.
- Fold in feta cheese if using.
Pro Tip: For best flavor, chill for 30 minutes before serving.
FAQs
Q: Can I use canned chicken?
A: Yes, but drain well and pat dry—rotisserie or grilled tastes best.
Q: How long does this keep?
A: Up to 3 days in the fridge (store dressing separately if meal prepping).
Q: Is this gluten-free?
A: Yes! Serve with gluten-free pitas or lettuce wraps.
Q: Can I make it dairy-free?
A: Use dairy-free yogurt and skip the feta (or use vegan cheese).
Q: What if I don’t have fresh dill?
A: Substitute 1 tsp dried dill or use fresh parsley or mint.
Tips for the Best Chicken Salad
- Salt the grated cucumber – Draws out moisture for a thicker dressing.
- Toast the pitas – Warm in a dry skillet for extra crispness.
- Add crunch – Toss in toasted pine nuts or chopped bell peppers.
- Double the dressing – It’s great as a veggie dip or sauce for grilled meats.
Common Mistakes to Avoid
- Watery dressing – Always drain grated cucumber well.
- Over-mixing – Can make the chicken shred too finely.
- Skipping the chill time – Letting flavors meld makes a difference.
Conclusion
This Mediterranean Tzatziki Chicken Salad is a cool, creamy, protein-packed upgrade to your lunch routine. Quick, healthy, and bursting with fresh flavors, it’s a meal you’ll crave all week long.
Print
Mediterranean Tzatziki Chicken Salad: A Cool, Creamy, Protein-Packed Meal
- Total Time: 30 mins
Description
Experience a refreshing and flavorful twist with this Tzatziki Chicken Salad! Combining tender chicken with creamy tzatziki sauce and fresh veggies, this salad is perfect for a light lunch or a healthy dinner.
Ingredients
2 cups cooked chicken, shredded or diced
1 cup cucumber, diced
1/2 red onion, finely chopped
1/2 cup cherry tomatoes, halved
1/4 cup Kalamata olives, sliced
1/4 cup feta cheese, crumbled
2 tablespoons fresh dill, chopped
1 cup tzatziki sauce
Juice of 1 lemon
Salt and pepper to taste
Instructions
In a large bowl, combine cooked chicken, diced cucumber, finely chopped red onion, halved cherry tomatoes, sliced Kalamata olives, crumbled feta cheese, and fresh dill.
Add the tzatziki sauce and lemon juice to the bowl. Mix until all ingredients are well coated.
Season with salt and pepper to taste.
Serve immediately or refrigerate for up to an hour to let the flavors meld.
Enjoy this salad on its own or served over a bed of greens.
