Tzatziki Chicken Salad

Course: Salad

Cuisine: Greek

Prep Time: 15

Cook Time: 0

Resting Time: 5

Total Time: 20

Servings: people

Calories: 245kcal

Author: Platings and Pairings

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!

Print Recipe

Equipment

Strainer
Food processor or Box Grater
Knife
Large Bowl

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

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.

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

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.

Nutrition