Tzatziki Chicken Salad

This tzatziki chicken salad is a refreshing and lighter take on classic chicken salad. It swaps mayonnaise for a creamy Greek yogurt dressing loaded with garlic, lemon, and fresh herbs. It’s a wonderful no-cook recipe for warm days.

Ready in about 15 minutes of prep time, this dish is great for a quick lunch or a simple dinner. Using a store-bought rotisserie chicken makes it even faster. Just mix everything together and let it chill before serving.

Why will you love Tzatziki Chicken Salad?

Uses Greek yogurt for a creamy, tangy dressing without any mayonnaise.

Comes together quickly by using pre-cooked rotisserie chicken.

A no-cook recipe that’s ideal for meal prep or a fast weeknight meal.

Tzatziki Chicken Salad Ingredients

• Cooked Chicken: A store-bought rotisserie chicken is a great shortcut. You can also use any leftover cooked chicken breast or thighs.

• Greek Yogurt: Use plain, full-fat or low-fat Greek yogurt. Avoid flavored yogurts. Sour cream can be substituted in a pinch.

• Cucumber: English cucumbers have thinner skin and fewer seeds, so you may not need to peel or seed them.

• Fresh Herbs: Fresh dill and parsley give the best flavor. If you must use dried, use 1 teaspoon of each instead of 2 tablespoons.

• Kalamata Olives: These add a distinct briny flavor. If you don’t have them, you can leave them out or use another type of olive.

• Red Onion: Red onion provides a milder, slightly sweet flavor that works well in salads. A yellow onion or shallots can be used instead.

Exact quantities are in the recipe card below.

How to Make Tzatziki Chicken Salad

Step 1: Make the Tzatziki Dressing

In a large bowl, whisk together the Greek yogurt, lemon juice, minced garlic, fresh dill, and fresh parsley. Season with salt and pepper to taste. This forms the creamy base for your salad.

Step 2: Prepare the Vegetables and Chicken

Chop the cucumber, red onion, and Kalamata olives, and quarter the cherry tomatoes. If you haven’t already, shred your cooked chicken into bite-sized pieces.

Step 3: Combine and Chill

Add the shredded chicken, chopped vegetables, and crumbled feta to the bowl with the dressing. Stir gently until everything is evenly coated. Cover the bowl and refrigerate for at least 30 minutes to let the flavors develop.

What to Serve with Tzatziki Chicken Salad

Serve the chicken salad stuffed into warm pita bread. It’s also great in lettuce cups for a lower-carb option or simply with crackers.

Helpful Tricks for Tzatziki Chicken Salad

For food safety, ensure any chicken you cook yourself reaches an internal temperature of 165°F (74°C). This recipe is a great way to use pre-cooked rotisserie chicken.

Chilling the salad for at least 30 minutes helps the flavors develop. If you are short on time, you can serve it immediately.

To prevent a watery salad, you can scoop the seeds out of the cucumber before chopping it.

For the best flavor, use fresh herbs and lemon juice rather than dried herbs or bottled juice.

How to Store and Freeze Tzatziki Chicken Salad

Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the yogurt and vegetables will become watery upon thawing.

Tzatziki Chicken Salad Recipe FAQs

Can I make this chicken salad ahead of time?

Yes, you can make it up to 24 hours in advance. The flavors will get even better as it sits. Keep it covered in the refrigerator until you’re ready to serve.

My salad seems watery. What can I do?

This can happen if the cucumber releases a lot of moisture. To prevent this, you can salt the chopped cucumber, let it sit for 15 minutes, then rinse and pat it dry before adding it to the salad. Scooping out the seeds also helps.

What can I use instead of Greek yogurt?

Plain regular yogurt can work, but you may want to strain it through a cheesecloth to thicken it first. Sour cream is also a good substitute for a similar tangy flavor.

Tzatziki Chicken Salad

Shredded chicken and crisp vegetables are tossed in a creamy, herb-filled Greek yogurt dressing inspired by tzatziki sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 45 minutes mins

Course Lunch

Cuisine Greek-American

Servings 4 servings

Ingredients

  

• 3/4 cup plain Greek yogurt 170g
• 2 tablespoons fresh lemon juice 30ml
• 3 cloves garlic minced
• 1 medium cucumber finely chopped
• 4 cups shredded cooked chicken about 1 lb or 450g
• 1/2 cup cherry tomatoes quartered, 90g
• 1/2 cup chopped red onion 75g
• 3 ounces crumbled feta cheese 85g
• 1/4 cup chopped Kalamata olives 40g
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• Kosher salt and freshly ground black pepper to taste
• Pita bread for serving

Instructions

 

• In a large bowl, combine the Greek yogurt, lemon juice, minced garlic, dill, and parsley.
• Whisk the dressing ingredients together until smooth. Season with a pinch of salt and pepper.
• Add the shredded chicken, chopped cucumber, quartered tomatoes, red onion, feta cheese, and Kalamata olives to the bowl.
• Gently stir everything together until all the ingredients are well-coated in the dressing.
• Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
• Taste and adjust seasoning with more salt and pepper if needed before serving.
• Serve the chicken salad inside pita bread or as desired.

Notes

For food safety, ensure any chicken you cook yourself reaches an internal temperature of 165°F (74°C). This recipe is a great way to use pre-cooked rotisserie chicken.

Chilling the salad for at least 30 minutes helps the flavors develop. If you are short on time, you can serve it immediately.

To prevent a watery salad, you can scoop the seeds out of the cucumber before chopping it.

For the best flavor, use fresh herbs and lemon juice rather than dried herbs or bottled juice.

Keyword chicken salad, greek recipe, lunch idea, No-Cook, taziki chicken salad