This Tzatziki Chicken Salad puts a Greek-inspired twist on classic chicken salad! It’s dressed with tzatziki sauce instead of mayo to load every bite with refreshing, creamy, and herby flavors. Bring it with you to the picnic or spoon it into a pita for a laid-back summer lunch!
Table of Contents
I like to do things a little differently in my kitchen… Which is why you’ll find me making chicken piccata with meatballs, tossing fettuccini with chili crisp, and putting even more new twists on classic recipes.
The same goes for this Tzatziki Chicken Salad recipe. Just like the chicken salad you’d see at the summer picnic, it tosses shredded chicken with crunchy veggies and fresh herbs but ditches the standard mayo-based dressing for Greek tzatziki. Every bite is creamy, satisfying, and loaded with Mediterranean flavors!
Never cooked with tzatziki before? Trust me, you’re going to love it. This chilled Greek yogurt-based sauce or dip is both cooling and savory thanks to a mix of grated cucumber, garlic, lemon juice, and fresh herbs. It’s usually served alongside gyros or with falafel, but it works just as well as a chicken salad dressing.
Ingredient notes
- Tzatziki – This creamy Greek cucumber sauce is easy to make from scratch using grated English or Persian cucumbers, Greek yogurt, extra-virgin olive oil, lemon juice, garlic, fresh dill, and fresh mint. Feel free to use store-bought tzatziki if you’re low on time.
- Shredded chicken – Just about any pre-cooked, tender, shreddable chicken goes here. I often have leftover shredded chicken in my fridge, or I’ll pick up a rotisserie chicken and quickly shred it before using it in the salad. You can also use leftover roasted or grilled chicken breasts or leftover Greek-marinated chicken.
- Red onion – Some finely minced red onion adds crunch and a pop of sharpness to the chicken salad.
- Kalamata olives – These add pops of briny, salty Mediterranean flavor. I typically buy whole olives and pit them myself, but the pre-pitted kind works just as well.
- Fresh parsley – It adds even more refreshing flavors and plays well with the fresh herbs in the sauce.
How to make chicken salad with tzatziki
Step 1
Drain the Cucumber
- Slice the cucumber in half lengthwise and use a small spoon to scoop out the seeds.
- Grate the cucumber and transfer it to a fine-mesh strainer set over a sink or a bowl.
- Sprinkle with salt, then let it sit and drain for a few minutes.
- Use the back of a spoon to gently press out as much liquid as possible.
Step 2
Make the Tzatziki
- Transfer the drained cucumber to a large mixing bowl.
- Add the Greek yogurt, olive oil, chopped dill, mint, lemon juice, minced garlic, and a pinch of salt.
- Stir until everything is well combined.
Step 3
Add the Chicken and Veggies
- Add the shredded chicken, red onion, chopped olives, and fresh parsley to the bowl.
- Toss to coat everything in the tzatziki.
Step 4
Rest, Season and Serve
- Set the chicken salad aside for at least 5 minutes before serving.
- Taste and adjust the flavors with more fresh herbs, lemon juice, and/or salt as needed.
- Serve and enjoy!
Tips and tricks
- Always salt and drain the cucumber to yield a thick and creamy tzatziki that’s never watery.
- While the cucumbers are draining, press on them with the back of a spoon to remove as much water as possible.
- Let the salad marinate for at least 5 minutes before serving. This gives the flavors a chance to really come together and soak into the chicken.
- Store-bought tzatziki works here, but always opt for a high-quality brand. Look for one made with real Greek yogurt, fresh herbs, grated cucumber, and minimal additives.
Variations
Mix and match the ingredients and flavors here depending on what’s in your fridge. Here are some of my favorite ways to customize the recipe:
- Add chopped veggies – Add diced cucumber, celery, or bell peppers to the chicken salad for a refreshing crunch.
- Lean into the Greek vibes – Add chopped sun-dried tomatoes, capers, roasted red peppers, chopped artichoke hearts, or crumbled feta to give the Mediterranean flavors a boost.
- Swap in cooked seafood – If you’re not in the mood for chicken, this recipe works surprisingly well with flaked tuna, salmon, or chopped cooked shrimp.
Serving suggestions
If you can resist eating this chicken salad out of the bowl, I’d suggest tucking it into a warm pita with lettuce and tomato for a simple yet filling lunch. It’s also good stuffed in a tortilla, spooned over greens or grain bowls, or piled into lettuce cups.
If you’re serving this as part of a full Mediterranean-inspired meal, here are a few sides that pair perfectly:
Or, check out my favorite 30+ Sides for Gyros, 39+ Greek Appetizer Recipes, and 30+ Traditional Greek Side Dishes for even more delicious serving ideas.
Storing
Transfer any leftover tzatziki chicken salad into an airtight container and store it for 3 to 4 days in the fridge. Freezing isn’t recommended because yogurt-based dressings like tzatziki tend to separate and become watery once thawed.
Erin’s wine pairings
This cool and creamy chicken salad pairs well with crisp, refreshing wines that complement its Mediterranean flavors:
- Go with a chilled Sauvignon Blanc with herbal or grassy notes to match the fresh herbs in the salad.
- A dry, pale Rosé plays nicely with the tangy yogurt and briny olives.
- Or, go with a glass of Assyrtiko, a dry Greek white wine.
More Greek-inspired recipes
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new!
Greek Lemon Rice
Did you make this tzatziki chicken salad recipe?
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Full Recipe
Tzatziki Chicken Salad
Equipment
- Strainer
- Food processor (or Box Grater)
Ingredients
Tzatziki
- 1 medium cucumber (about 10-ounces)
- 1 ½ cups plain Greek yogurt (full fat )
- 2 tablespoons extra-virgin olive oil
- 1 Tablespoon fresh dill (chopped)
- 1 Tablespoon fresh mint (chopped)
- 1 tablespoon lemon juice
- 1 clove garlic (grated or minced)
- Kosher salt (to taste)
Chicken Salad
- 4 cups shredded chicken
- 1/4 cup red onion (minced)
- 1/4 cup kalamata olives (chopped)
- 2 Tablespoons flat leaf parsley (chopped )
For Serving
Instructions
Tzatziki
- Scoop seeds out of the cucumber with a small spoon. Place cucumber in a mini food processor or grate with a box cheese grater. Drain the liquid from the cucumber in a metal strainer and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid.
- Place the drained cucumber in a large bowl. Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend.
Chicken Salad
- Add the chicken, red onion, olives and parsley to the bowl with the tzatziki. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, as necessary.
Serving
- Serve the chicken salad in pitas with lettuce and tomatoes. Or, serve on top of lettuce for a low carb version.
Notes
- Always salt and drain the cucumber to yield a thick and creamy tzatziki that’s never watery.
- While the cucumbers are draining, press on them with the back of a spoon to remove as much water as possible.
- Let the salad marinate for at least 5 minutes before serving. This gives the flavors a chance to really come together and soak into the chicken.
- Store-bought tzatziki works here, but always opt for a high-quality brand. Look for one made with real Greek yogurt, fresh herbs, grated cucumber, and minimal additives.
- Add chopped veggies – Add diced cucumber, celery, or bell peppers to the chicken salad for a refreshing crunch.
- Lean into the Greek vibes – Add chopped sun-dried tomatoes, capers, roasted red peppers, chopped artichoke hearts, or crumbled feta to give the Mediterranean flavors a boost.
- Swap in cooked seafood – If you’re not in the mood for chicken, this recipe works surprisingly well with flaked tuna, salmon, or chopped cooked shrimp.
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