Description
This Tzatziki Chicken Salad Recipe is creamy, bright, and super fresh—Greek yogurt, cucumber, dill, lemon, feta, and olives tossed with shredded chicken for an easy lunch or meal prep win.
Ingredients
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3 cups shredded cooked chicken (rotisserie works great)
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1 cup plain Greek yogurt
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1 cup shredded cucumber, squeezed very dry
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2 tbsp freshly squeezed lemon juice (more to taste)
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2 tbsp chopped fresh dill
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1/2 tsp garlic powder (or 1 small clove garlic, finely grated)
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1/2 tsp kosher salt (adjust to taste)
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1/4 tsp freshly ground black pepper
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1/3 cup finely chopped red onion
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1/2 cup kalamata olives, chopped
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1/2 cup crumbled feta cheese
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1/4 cup chopped flat-leaf parsley
Instructions
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Make the tzatziki base: In a large bowl, mix Greek yogurt, squeezed cucumber, lemon juice, dill, garlic powder, salt, and pepper until creamy and combined.
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Add the mix-ins: Stir in shredded chicken, red onion, chopped kalamata olives, feta, and parsley.
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Taste and tweak: Add more lemon, salt, pepper, or feta as you like.
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Chill (optional): Cover and refrigerate for 30 minutes for the best flavor. Serve in pita, wraps, over greens, or with crackers.
Notes
Squeeze the cucumber well so the salad stays thick and creamy (not watery).
For a milder onion flavor, soak chopped red onion in cold water for 5–10 minutes, then drain.
Store leftovers in an airtight container in the fridge for 3–4 days. Stir before serving.
Serving ideas: pita pockets, lettuce cups, sandwich bread, or a big salad bowl.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad , Lunch
- Method: No-cook, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: about 1 cup
- Calories: 305 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 95 mg