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