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Tzatziki Chicken Salad

Tzatziki chicken salad with chunky shredded chicken folded into a thick herbed Greek yogurt tzatziki dressing. Fresh cucumber, dill, Kalamata olives, and crumbled feta create a bright Mediterranean chicken salad that’s ready for an easy Greek lunch.
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Prep Time 20 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: Greek
Calories: 520
Ingredients Method Notes

Ingredients
  

Chicken salad base
  • 3 cup cooked chicken breast Shredded or cubed
  • 1 large English cucumber Seeded and diced small
  • 0.25 cup red onion Finely diced
  • 0.25 cup Kalamata olives Halved
  • 3 tbsp fresh dill Chopped
  • 2 tbsp fresh parsley Chopped
  • 0.25 cup crumbled feta cheese
For the tzatziki dressing
  • 1 cup plain Greek yogurt
  • 0.25 cup cucumber Grated and squeezed dry
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 2 clove garlic Minced
  • 2 tbsp fresh dill
  • 1 salt To taste
  • 1 pepper To taste

Method
 

Make the tzatziki dressing
  1. Whisk together plain Greek yogurt, grated squeezed-dry cucumber, lemon juice, olive oil, minced garlic, fresh dill, salt, and pepper until smooth and thick.
  2. Squeeze any excess liquid from the grated cucumber before whisking if the mixture looks loose; the dressing should coat the back of a spoon.
Assemble the chicken salad
  1. Combine cooked chicken breast, diced English cucumber, finely diced red onion, halved Kalamata olives, chopped dill, and chopped parsley in a large bowl.
  2. Pour the tzatziki dressing over the chicken mixture and fold gently until evenly coated without breaking up the chicken too much.
  3. Taste the salad and adjust lemon juice, garlic, or dill as desired for your preferred brightness.
Chill and serve
  1. Refrigerate the tzatziki chicken salad for at least 30 minutes so the flavors meld.
  2. Top with crumbled feta cheese and extra dill, then serve in lettuce cups, pita, or over a bed of greens.

Notes

For the thickest tzatziki, squeeze the grated cucumber very dry before mixing—this prevents watery dressing. Store covered in the refrigerator for up to 3 days; the flavors improve after chilling. Freezing isn’t recommended because cucumber and yogurt can change texture. For a dairy-light option, use unsweetened lactose-free Greek yogurt (or plain dairy-free yogurt) and dairy-free feta-style crumbles if desired.