Tzatziki Chicken Salad Recipe – Healthy Mediterranean Lunch with Greek Yogurt & Dill

A Mediterranean Twist on Classic Chicken Salad

Tzatziki chicken salad is a refreshing upgrade to the classic American version, infusing Mediterranean flair into every bite. Instead of relying on mayonnaise, this variation uses creamy Greek yogurt blended with cucumber, garlic, lemon juice, and dill—creating a tangy, herby dressing that’s both light and satisfying. The result is a salad that’s cool, crisp, and bursting with flavor.

Inspired by recipes from The Toasty Kitchen, Sandy Recipes, and Insanely Good Recipes, this dish balances richness with brightness, making it perfect for warm-weather meals or healthy lunches. Whether tucked into pita bread, spooned over greens, or served with crackers, tzatziki chicken salad offers versatility and a vibrant twist on tradition. It’s a celebration of texture and taste—creamy yet crunchy, savory yet zesty. Once you try it, you may never go back to the old-school version.

What Is Tzatziki Chicken Salad?

Tzatziki chicken salad is a chilled, protein-packed dish that combines shredded or chopped cooked chicken with the classic Greek condiment tzatziki. The sauce—made from Greek yogurt, grated cucumber, garlic, lemon juice, and fresh dill—acts as both dressing and flavor base, delivering a creamy texture with refreshing herbal notes.

This salad often includes Mediterranean extras like cherry tomatoes, Kalamata olives, red onion, and crumbled feta cheese, adding bursts of color and salty tang. The result is a dish that’s light yet satisfying, perfect for summer picnics, meal prep, or quick lunches. It’s typically served cold and can be enjoyed in wraps, pita pockets, grain bowls, or as a dip with crackers and veggies.

Tzatziki chicken salad is a fusion of comfort and freshness—bringing together the heartiness of chicken with the cooling, zesty qualities of tzatziki. It’s a simple yet flavorful way to elevate your salad game.

Ingredient Breakdown

Here’s what you’ll need to make tzatziki chicken salad:

• Cooked chicken: Rotisserie, grilled, or poached chicken works well. Shred or dice into bite-sized pieces.
• Greek yogurt: Use plain, full-fat or low-fat. Thick yogurt is key to a creamy, non-watery dressing.
• Cucumber: Grated or finely chopped. English cucumber is ideal for fewer seeds.
• Garlic: Freshly minced for bold flavor.
• Lemon juice: Adds brightness and tang.
• Fresh dill: Essential for that classic tzatziki taste.

Optional add-ins for extra flavor and texture:

• Red onion: Thinly sliced for a sharp bite.
• Cherry tomatoes: Halved for sweetness and color.
• Kalamata olives: Pitted and chopped for briny depth.
• Feta cheese: Crumbled for creamy saltiness.

Tip: Always drain grated cucumber and pat it dry with paper towels to prevent excess moisture. This keeps your salad crisp and your dressing thick. For best results, use thick Greek yogurt—avoid runny varieties that can dilute the flavors and texture. These ingredients come together to create a salad that’s creamy, crunchy, and full of Mediterranean charm.

Step-by-Step Instructions

1. Prep the Chicken Start with cooked chicken—rotisserie, grilled, or poached. Shred or dice into small, bite-sized pieces and place in a large mixing bowl.

2. Make the Tzatziki Sauce In a separate bowl, combine:

• 1 cup thick Greek yogurt
• ½ cup grated cucumber (drained and patted dry)
• 1–2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill

Mix until smooth and well-blended.

3. Combine Ingredients Pour the tzatziki sauce over the chicken. Stir gently to coat. Add optional ingredients like halved cherry tomatoes, chopped olives, sliced red onion, and crumbled feta. Mix until just combined.

4. Chill the Salad Cover and refrigerate for at least 30 minutes. This step is crucial—chilling allows the flavors to meld and the texture to firm up.

5. Serve and Enjoy Serve the salad in pita pockets, wraps, grain bowls, or with crackers. It’s also delicious over a bed of greens or as a dip.

Bold Tips:

• Balance garlic: Start with one clove and taste before adding more. Raw garlic intensifies over time.
• Avoid soggy cucumber: After grating, squeeze out moisture using a clean towel or cheesecloth. This keeps the dressing thick and prevents watery salad.

This method ensures a flavorful, refreshing dish that’s perfect for any occasion.

Common Mistakes to Avoid

To make the best tzatziki chicken salad, steer clear of these common pitfalls:

• Using watery yogurt: Thin yogurt can turn your dressing runny and dilute the flavors. Always choose thick Greek yogurt for a creamy, stable base.
• Not draining cucumber: Cucumber holds a lot of water. If you skip draining, the excess moisture will seep into the salad, making it soggy. Grate, then squeeze out the liquid with a towel or cheesecloth.
• Overmixing: Stirring too vigorously can break down the chicken, resulting in a mushy texture. Mix gently to preserve the salad’s structure.
• Skipping chill time: The flavors in tzatziki need time to develop. If you serve the salad immediately, it may taste flat. A 30-minute chill allows the garlic, dill, and lemon to infuse the chicken.

Avoiding these mistakes ensures your salad stays crisp, creamy, and full of flavor. With just a little care, tzatziki chicken salad becomes a standout dish that’s both refreshing and satisfying.