Tzatziki Chicken Salad Recipe
This tzatziki chicken salad is the kind of thing I make when I want dinner that feels like a hug but also like I still have a pulse. Bright, tangy yogurt–cucumber sauce coats tender chicken and crunchy veg, and it somehow manages to be both totally satisfying and strangely refreshing. You should try it because it’s fast, forgiving, and perfect for scooping into pita, piling on greens, or just eating straight out of the bowl at midnight (no judgment here).
My husband calls this “the summer chicken” which sounds weird but also true—he asks for it all year. Once I made a monstrous batch for meal prep and hid the leftovers in the back of the fridge because I was tired of him eating it for breakfast. He found it, ate it anyway, and texted me a photo of the empty container at 7 a.m. with zero shame. Our kid learned to say “dippy chicken” instead of tzatziki and that’s now their entire personality on pasta nights.
Why You’ll Love This Tzatziki Chicken Salad Recipe
– It’s cool and tangy but still cozy—comfort food with a spritz of lemon.
– Ridiculously flexible: roasted, grilled, or shredded store-bought chicken all work.
– Great for leftovers—tastes different and better the next day when the flavors marry.
– Makes you feel like you’re eating something semi-healthy while actually getting to dunk pita.
Kitchen Talk
This recipe came out of one burned-onion mess and a jar of plain yogurt that needed a purpose. I used to be terrified of making tzatziki because of the watery cucumber situation—then I learned patience and salt. Also: if you’re doing the whole thing on a weeknight, let the chicken rest after grilling; the sauce hits it better when the meat isn’t piping hot. Once I tried lemon instead of vinegar and it felt like sunshine. Once I forgot the garlic and the whole family staged an intervention.
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Shopping Tips
– Protein: Buy boneless, skinless chicken thighs for more flavor and forgiveness, or breasts if you prefer leaner meat. Rotisserie chicken is a glorious shortcut.
– Dairy: Use thick Greek yogurt for the cleanest tzatziki texture—full-fat gives the best mouthfeel but low-fat works in a pinch.
– Fresh Herbs: Dill is classic and fragrant; if the bunch looks limp, swap in mint or parsley for a bright lift.
– Vegetables: Pick firm, unbruised cucumbers and crunchy red onion for texture; English cucumbers are lower-seed and less watery.
– Citrus: Choose juicy lemons—their zest and fresh juice make a noticeable difference, so avoid dried lemon powders.
Prep Ahead Ideas
– Shred or slice the chicken and toss it in a bowl with most of the tzatziki the night before so flavors mingle; keep a bit of sauce aside to freshen before serving.
– Grate cucumbers and let them sit in a mesh sieve with a pinch of salt for 10–15 minutes to drain excess water; store covered in the fridge.
– Chop onions, herbs, and any extra veggies into airtight containers or mason jars; layering keeps things crisp.
– Pack salad and sauce separately if you’re prepping lunches to avoid soggy greens; assemble when you’re ready to eat.
Time-Saving Tricks
– Use rotisserie chicken or leftover roast chicken to skip cooking time entirely.
– Buy pre-made tzatziki if you’re short on hands—homemade is nicer, but the store stuff is a perfectly decent hack.
– Shred chicken with two forks or toss warm chicken in a stand mixer (10 seconds, promise) to save manual effort.
– Don’t rush letting the sauce chill a little—flavors settle and taste brighter after 20–30 minutes.
Common Mistakes
– Watery tzatziki: I did this once and it turned everything soupy; always salt and drain grated cucumber, then squeeze out extra moisture.
– Over-salting after reduction: season gradually and taste as things concentrate.
– Overcooking chicken: dry chicken ruins the vibe; pull it off heat a few degrees early and let carryover finish it.
– Not reserving sauce: if you mix everything and refrigerate, it can get soggy—reserve a bit of sauce to refresh before serving.
What to Serve It With
– Warm pita or naan for scooping.
– A simple chopped salad or arugula with olive oil and lemon.
– Roasted potatoes or a grain like farro for a heartier plate.
– Pickled red onions and olives for a salty contrast.
Tips & Mistakes
– Use a microplane for lemon zest—tiny flecks go a long way.
– Salt cucumbers, wait, then squeeze: this is the difference between creamy and sloppy.
– If the sauce looks thin, a spoonful of extra yogurt will save the day.
– Always taste the final mix—acid, salt, and herb balance is everything.
Storage Tips
Store leftovers in an airtight container in the fridge for 3–4 days. If it’s gotten a bit watery, stir and spoon off excess liquid, or add a fresh dollop of yogurt before serving. Cold straight from the fridge is fine—my husband eats it on toast for breakfast, and honestly, I don’t judge.
Variations and Substitutions
– Swap chicken for chickpeas or roasted cauliflower for a vegetarian twist—texture changes but flavor profile stays friendly.
– Use dairy-free yogurt (unsweetened coconut or almond) and a little tahini if you need a vegan option; dill might be less punchy, so add extra lemon.
– Add capers or chopped olives for brine; smoked paprika or cumin gives a warmer spice note if you want to stray.
– If no fresh dill, mint or parsley plays well—dill is best, but I’ve saved dinners with mint more than once.
Frequently Asked Questions
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Tzatziki Chicken Salad Recipe
Ingredients
Main Ingredients
- 3 cup cooked chicken breast, diced rotisserie works great
- 1 cup plain Greek yogurt 2% or whole milk
- 1 cup grated cucumber, squeezed dry
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh mint, chopped
- 2 tbsp fresh lemon juice
- 1.5 tbsp extra-virgin olive oil
- 2 tsp minced garlic
- 0.25 cup red onion, finely chopped
- 0.33 cup crumbled feta cheese
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
Instructions
Preparation Steps
- Grate the cucumber and squeeze out excess liquid with a clean towel until very dry.
- Whisk yogurt, lemon juice, olive oil, garlic, dill, mint, salt, and pepper in a large bowl until smooth.
- Fold in the chicken, dried cucumber, red onion, and feta until evenly coated.
- Cover and chill for 15 minutes to let the flavors meld.
- Serve stuffed into warm pitas, over crisp greens, or with crackers and veggies.
Notes
Featured Comments
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“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
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