Tzatziki Chicken Salad

Tzatziki Chicken Salad transforms everyday chicken into a fresh Mediterranean escape. Last summer, I whipped it up from leftover rotisserie chicken on a hot day, blending cool yogurt, crisp cucumber, and zesty lemon. My family loved the light, herby twist so much it became our picnic staple, packed with protein for energy without heaviness.

This recipe shines as a quick, healthy lunch or meal-prep hero. Greek yogurt replaces mayo for probiotics and creaminess, while dill, garlic, and feta add bold flavor. Low-carb and gluten-free, it delivers vitamins from veggies and stays fresh for days.​

Serve in pita, over greens, or with crackers for a satisfying bite that feels like vacation. Tzatziki Chicken Salad makes busy days delicious and nourishing.

Why You’ll Love This Tzatziki Chicken Salad

This isn’t just another chicken salad recipe. It’s the one you’ll keep coming back to because it hits all the right notes. Let me tell you what makes it so special:

Quick & Refreshing

I’m talking 10 minutes from fridge to table, friends. No cooking, no fuss, just chop, mix, and enjoy. On blistering summer days when the thought of turning on the stove makes me sweat, this Tzatziki Chicken Salad is my saving grace. The cool cucumber and lemon make it taste like a breeze off the Aegean Sea.

Perfect for Meal Prep

Sunday afternoons, I whip up a big batch that lasts me through Wednesday. The flavors actually get better as they mingle in the fridge. Toss it in lunchboxes with some pita chips, or scoop it onto fresh greens when you get home exhausted. It’s saved me from takeout temptation more times than I can count.

Here’s what else makes it magic:

• Creamy yet light thanks to protein-packed Greek yogurt (no mayo heaviness here)
• Bursting with fresh flavors from dill, garlic, and lemon
• Works as a sandwich filling, salad topper, or dip for veggies
• Packed with lean protein to keep you full for hours

Tzatziki Chicken Salad Ingredients

Here’s everything you’ll need to make this magical salad happen. I’ve learned through trial and error that using the right ingredients makes all the difference. No fancy stuff here, just good, fresh components that work together perfectly.

• 1 medium cucumber, finely grated (trust me, the fine grating makes it blend beautifully)
• 3/4 cup plain full-fat Greek yogurt (none of that watery low-fat stuff, we want creaminess!)
• 2 tablespoons chopped fresh dill (please, please use fresh; dried just won’t give you that bright flavor)
• 1 tablespoon lemon juice (freshly squeezed if you can, I keep a lemon in the fridge just for this)
• 1 clove garlic, minced (adjust if you’re garlic-shy, but this amount gives the perfect zing)
• 1/2 teaspoon salt (I use kosher salt, it distributes better than table salt)
• 1/4 teaspoon freshly ground black pepper
• 1 cooked rotisserie chicken, shredded (about 3 cups, the grocery store ones are my shortcut secret)
• 1/2 red onion, finely diced (soak in cold water for 5 minutes if you want to tame the sharpness)

See? Nothing complicated. Just fresh, flavorful ingredients that come together like they were made for each other. I always keep these basics on hand because you never know when a tzatziki chicken salad emergency might strike!

How to Make Tzatziki Chicken Salad

Alright, let me walk you through my foolproof method for making this incredible Tzatziki Chicken Salad. I’ve made this so many times I could do it in my sleep, but every step matters for that perfect texture and flavor. Don’t worry if you’re new to this, I’ll guide you through each part like I’m right there in the kitchen with you.

Prep the Tzatziki Base

First up, grab that cucumber. Here’s my secret weapon move: after grating it, squeeze out every last drop of water using a clean kitchen towel. I wrap the grated cucumber in the towel and give it a good wring over the sink, you’ll be shocked how much liquid comes out! This step is crucial because nobody wants a watery chicken salad.

Now for the fun part. In a big mixing bowl, combine the drained cucumber with the Greek yogurt, fresh dill (oh that heavenly smell!), lemon juice, and minced garlic. I like to mix the seasonings first before adding the chicken, so everything gets evenly distributed. Taste it at this point. Sometimes, I add an extra squeeze of lemon if it needs more brightness. The mixture should be creamy but still hold its shape when you scoop it.

Combine with Chicken

Time to bring in the star of the show! If you’re using rotisserie chicken as I do, just pull the meat off the bones and shred it with your fingers or two forks. I prefer slightly chunky shreds for better texture, but you do you. Add the chicken and diced red onion to the tzatziki base.

Here’s where technique matters: gently fold everything together with a big rubber spatula. Don’t aggressively stir or you’ll break down the chicken too much. I do broad folding motions from the bottom of the bowl upwards until every piece is lightly coated in that dreamy tzatziki dressing. The perfect Tzatziki Chicken Salad should be well-combined but still have distinct textures.

That’s it! Seriously, in about the time it takes to scroll through your social media feed, you’ve got an amazing meal ready. I usually let it sit for 10 minutes before serving so the flavors can get to know each other, but if you’re starving, dive right in!

Expert Tips for the Best Tzatziki Chicken Salad

After making this Tzatziki Chicken Salad more times than I can count, I’ve learned a few tricks that take it from good to “Oh my goodness, what IS this magic?” Here are my hard-earned secrets:

• Drain that cucumber like your salad depends on it (because it kinda does). I’ll say it again, squeeze every last drop of water from your grated cucumber. I sometimes even let it sit in the towel for a few minutes and give it a second squeeze. Watery tzatziki makes sad chicken salad.
• Fresh dill or bust. I know it’s tempting to grab that dried dill in your spice rack, but resist! Fresh dill has this incredible bright flavor that dried just can’t match. If you must substitute, try fresh parsley with a pinch of dried dill, but really, treat yourself to the fresh stuff.
• Garlic is your friend, but don’t overdo it. One medium clove usually does the trick unless you’re a true garlic lover. If you’re unsure, start with half a clove; you can always add more, but you can’t take it out once it’s in there!
• Let it chill for maximum flavor. I know, I know, you want to eat it immediately. But if you can wait 30 minutes in the fridge, the flavors meld together beautifully. The garlic mellows, the dill infuses, and the chicken soaks up all that creamy goodness.
• Rotisserie chicken shortcuts are totally allowed. Don’t feel guilty about using store-bought rotisserie chicken, I do it every time! Just be sure to remove the skin and any weird fatty bits before shredding. The meat stays juicier than if you boiled breasts yourself.

There you have it, my tried-and-true tips for Tzatziki Chicken Salad perfection. Follow these, and you’ll be making restaurant-quality salads in your own kitchen with minimal effort. Now go forth and tzatziki!

Serving Suggestions for Tzatziki Chicken Salad

Oh, the possibilities! This Tzatziki Chicken Salad is like the little black dress of meals; it works for absolutely any occasion. My personal favorite? Stuffed into warm pita pockets with a handful of crisp lettuce. The way the creamy salad soaks into the bread just kills me every time.

For low-carb days, I pile it onto butter lettuce leaves for the perfect crunchy wrap. And when friends come over, I set out a big bowl with crackers and veggie sticks for dipping. Last week I even spread it on toast for breakfast, no regrets, it was incredible!

Storing and Reheating

Here’s the beautiful thing about this Tzatziki Chicken Salad: it actually gets better after a little fridge time! I always make extra because it’s my secret weapon for quick meals all week. Just pop it in an airtight container (I’m obsessed with glass ones because they don’t absorb smells) and it’ll stay fresh for about 2 days. Any longer than that and the cucumbers start getting sad and watery.

No reheating needed here, friends. In fact, I love eating it straight from the fridge; that cool, creamy texture is part of what makes it so refreshing. If you’re packing it for lunch, toss in an ice pack to keep it chilled. Pro tip: wait to add crackers or pita until you’re ready to eat so they don’t get soggy. And if you notice a little liquid pooling at the bottom after storage? Just give it a quick stir before serving, and it’ll be good as new!

Tzatziki Chicken Salad Variations

Don’t be afraid to make this recipe your own! Sometimes I swap the chicken for leftover turkey after Thanksgiving; it’s just as delicious. If dill isn’t your thing, try fresh mint for a completely different (but equally amazing) flavor profile.

For a vegetarian twist, chickpeas make a fantastic protein substitute. And when I’m feeling fancy, I’ll throw in some chopped kalamata olives or crumbled feta. The beauty of tzatziki is how forgiving it is, so experiment and find your perfect combo!

Nutritional Information

Let’s talk numbers for a minute, not that you should obsess over them with something this fresh and healthy, but it’s nice to know what you’re putting in your body, right? Here’s the scoop on one serving of this glorious Tzatziki Chicken Salad (that’s about 1 cup, if you’re measuring):

• Calories: 240
• Protein: 30g (hello, muscle fuel!)
• Carbs: 10g
• Sugar: 4g
• Fiber: 1g
• Fat: 8g
• Saturated Fat: 3g
• Sodium: 380mg
• Cholesterol: 80mg

Now remember, these values are estimates and can vary depending on your specific ingredients and brands. I use full-fat Greek yogurt because I love the creaminess, but if you go with low-fat, the numbers will shift a bit.

The same goes for the chicken; dark meat has more fat than breast meat. The beauty is, no matter how you tweak it, you’re still getting a protein-packed meal that’s way lighter than traditional mayo-based chicken salads. I call that a win!

FAQs About Tzatziki Chicken Salad

Refreshing Greek-Inspired Salads to Try

Loved Tzatziki Chicken Salad? These Mediterranean dishes bring fresh flavors perfect for light lunches.

• Homemade Tzatziki Sauce: Creamy yogurt dip essential for Greek meals.
• Greek Orzo Salad: Cool pasta salad with feta and olives.
• Cucumber Feta Salad: Crisp cucumbers with tangy feta dressing.
• Mediterranean Pasta Salad: Vibrant veggies and pasta in herb dressing.

Try these easy Greek favorites next to keep the Mediterranean flavors flowing!

Why This Tzatziki Chicken Salad Recipe Excels

This Tzatziki Chicken Salad recipe is the best because it swaps mayo for creamy Greek yogurt tzatziki, delivering fresh Mediterranean flavors with cucumber, dill, garlic, lemon, and feta. High-protein, low-carb, and packed with veggies, it offers probiotics and crunch while staying light and satisfying for lunches or meal prep.​

Quick to assemble with rotisserie chicken, it keeps flavors bold yet balanced and stores well for days. Serve in pita, wraps, or over greens for endless versatility.

Try this Tzatziki Chicken Salad today and share your results in the comments below. Follow on Pinterest for more tips and easy recipes to simplify your meals!

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