Tzatziki Chicken Salad Recipe

Introduction

This Tzatziki Chicken Salad is a refreshing and flavorful dish perfect for a light lunch or dinner. Combining tender shredded chicken with creamy Greek yogurt and fresh cucumber, it brings a Mediterranean touch to your table in just minutes.

Ingredients

• 2 cups shredded rotisserie chicken
• 1 medium cucumber, grated
• 1 cup Greek yogurt (plain, full-fat for creaminess)
• 2 tablespoons fresh dill, chopped
• 2 tablespoons lemon juice (freshly squeezed for the best flavor)
• 1 clove garlic, minced
• Salt, to taste
• Pepper, to taste
• 1/2 small red onion, diced
• Cherry tomatoes, halved (optional)
• Feta cheese, crumbled (optional)
• Olives, sliced (Kalamata or green work well) (optional)
• Avocado, diced (optional)
• Spinach or mixed greens for serving (optional)

Instructions

1. Step 1: If you are not using rotisserie chicken, preheat your oven to 375°F (190°C). Season chicken breasts with salt and pepper, bake for 25-30 minutes until cooked through, then shred the meat.
2. Step 2: Grate the cucumber and squeeze out any excess moisture using a clean kitchen towel or paper towels. In a bowl, combine the grated cucumber, Greek yogurt, fresh dill, lemon juice, minced garlic, salt, and pepper. Mix thoroughly to create the tzatziki sauce.
3. Step 3: In a large mixing bowl, add the shredded chicken. Pour the tzatziki sauce over the chicken and gently fold it in until everything is well coated. Stir in the diced red onion.
4. Step 4: Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld. Cover with plastic wrap or transfer to an airtight container.
5. Step 5 (optional): Before serving, consider adding halved cherry tomatoes, crumbled feta, sliced olives, diced avocado, and a bed of spinach or mixed greens for a complete meal.

Tips & Variations

• For a more robust flavor, let the salad chill overnight in the fridge.
• Use full-fat Greek yogurt for creamier texture and richer taste.
• Swap dill for fresh mint for a different but equally refreshing twist.
• Adding a splash of olive oil can enhance the richness of the dressing.
• If preferred, use grilled chicken instead of rotisserie for a smoky flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture and freshness, consume within this time frame. When reheating, it’s best served cold or at room temperature, as the yogurt-based dressing may separate if heated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, preparing the salad a few hours or the night before allows the flavors to develop nicely. Just keep it refrigerated until ready to serve.

What if I don’t have fresh dill?

You can substitute fresh dill with dried dill—use about one-third of the amount since dried herbs are more concentrated. Alternatively, fresh mint or parsley can provide a different flavor profile.

Tzatziki Chicken Salad Recipe

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★★★★★

4.6 from 117 reviews

A refreshing and creamy Tzatziki Chicken Salad featuring shredded rotisserie chicken tossed with a homemade tzatziki sauce made from Greek yogurt, cucumber, dill, and garlic. This vibrant salad is enhanced with red onion and optional toppings like cherry tomatoes, feta cheese, olives, avocado, and served over fresh greens. Perfect for a light lunch or a healthy dinner.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 0 minutes (if using rotisserie chicken) or 25-30 minutes (if baking chicken breasts)
• Total Time: 40 minutes (assuming baking chicken) or 10 minutes (with pre-cooked chicken) plus 30 minutes chilling
• Yield: Serves 4
• Category: Salad
• Method: No-Cook
• Cuisine: Greek
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups shredded rotisserie chicken
• 1 medium cucumber, grated
• 1 cup Greek yogurt (plain, full-fat for creaminess)
• 2 tablespoons fresh dill, chopped
• 2 tablespoons lemon juice (freshly squeezed)
• 1 clove garlic, minced
• Salt, to taste
• Pepper, to taste
• 1/2 small red onion, diced

Optional Ingredients

• Cherry tomatoes, halved
• Feta cheese, crumbled
• Olives, sliced (Kalamata or green)
• Avocado, diced
• Spinach or mixed greens for serving

Instructions

1. Prepare the Chicken: If not using pre-cooked rotisserie chicken, preheat your oven to 375°F (190°C). Season chicken breasts with salt and pepper, bake for 25-30 minutes until cooked through, then shred the meat using two forks.
2. Make the Tzatziki Sauce: Grate the cucumber and squeeze out the excess moisture using a clean kitchen towel or paper towels. In a mixing bowl, combine the grated cucumber, Greek yogurt, chopped fresh dill, freshly squeezed lemon juice, minced garlic, salt, and pepper. Stir well until all ingredients are fully incorporated.
3. Toss the Salad: In a large bowl, add the shredded chicken and pour the prepared tzatziki sauce over it. Gently fold to coat the chicken evenly. Add the diced red onion and mix until everything is well combined. If desired, fold in optional ingredients like cherry tomatoes, olives, feta cheese, and avocado.
4. Chill and Serve: Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled over a bed of spinach or mixed greens if desired.

Notes

• Grating and draining the cucumber prevents excess water from making the salad watery.
• Full-fat Greek yogurt provides a creamy texture, but you can use low-fat for a lighter option.
• Adjust garlic and lemon juice quantities to suit your taste preferences.
• This salad keeps well refrigerated for up to 2 days, making it great for meal prep.
• Optional ingredients add flavor and texture but can be omitted to keep it simpler.

Keywords: tzatziki chicken salad, Greek chicken salad, healthy chicken salad, Mediterranean chicken salad, Greek yogurt salad