Tzatziki Chicken Salad Recipe – Healthy Mediterranean Lunch with Greek Yogurt & Dill
This Tzatziki Chicken Salad is a refreshing, protein-packed dish that brings bold Mediterranean flavor to your table. Tender grilled chicken is tossed with crisp cucumbers, juicy tomatoes, red onion, and a creamy homemade tzatziki dressing made with Greek yogurt, garlic, dill, and lemon. It’s perfect for meal prep, light lunches, or summer dinners. Serve it in a bowl, wrap it in pita, or spoon it over greens for a versatile and satisfying meal.
Equipment
- Mixing bowls
- Grater or food processor
- Knife and cutting board
- Spoon or spatula
- Airtight container (for storage)
Ingredients
- 2 cups cooked chicken (shredded or diced)
- 1 cup plain Greek yogurt (thick, full-fat or low-fat)
- ½ cup cucumber (grated and drained)
- 1–2 garlic cloves (minced)
- 1 tbsp lemon juice
- 1 tbsp fresh dill (chopped)
Optional:
- ¼ cup red onion (thinly sliced)
- ½ cup cherry tomatoes (halved)
- ¼ cup Kalamata olives (chopped)
- ¼ cup feta cheese (crumbled)
- Chili flakes or harissa (for heat)
- Mint or parsley (for extra freshness)
Instructions
- Prep Chicken: Shred or dice cooked chicken and place in a large bowl.
- Make Tzatziki: In a separate bowl, mix Greek yogurt, grated cucumber (squeezed dry), garlic, lemon juice, and dill until smooth.
- Combine: Pour tzatziki over chicken. Add optional veggies and mix gently until coated.
- Chill: Cover and refrigerate for 30 minutes to let flavors meld.
- Serve: Spoon into pita pockets, wraps, lettuce cups, or bowls. Garnish with lemon wedges and herbs.
Notes
- Use thick yogurt to avoid watery dressing.
- Drain cucumber thoroughly to maintain texture.
- Balance garlic: Start with one clove and adjust to taste.
- Make ahead: Flavors improve after chilling.
- Storage: Keeps in fridge up to 3 days. Avoid freezing.
- Healthier swaps: Use low-fat yogurt, skip feta, and add more veggies.