Tzatziki Chicken Salad

This Tzatziki Chicken Salad is a refreshing spin on traditional chicken salad, blending juicy shredded chicken with cool cucumber, creamy Greek yogurt, and a burst of herbs and lemon.

Inspired by the classic Greek sauce, it’s the perfect chilled dish for wraps, sandwiches, or served on a bed of greens.

Why You’ll Love This Recipe

Cool and creamy: Great for warm days or light lunches.

Healthy and high-protein: Greek yogurt and lean chicken make it a clean, satisfying meal.

Bright Mediterranean flavor: Fresh dill, mint, lemon, and garlic bring it to life.

Versatile serving options: Serve it with pita, lettuce cups, or on crackers.

Meal-prep friendly: Make it once, enjoy it all week.

Key Ingredients

Cooked chicken: Shredded rotisserie or poached chicken works perfectly.

Greek yogurt: Thick, creamy, and high in protein—acts as the dressing base.

Cucumber: Adds crunch and freshness—be sure to squeeze it dry!

Fresh herbs: Dill and mint provide signature tzatziki flavor.

Lemon juice & olive oil: Add brightness and richness to the dressing.

Garlic: Just enough for a punch of flavor without overpowering.

Tzatziki Chicken Salad

Ingredients:

3 cups cooked and shredded chicken

½ cup thinly sliced red onion

1 English cucumber, shredded

1 cup plain Greek yogurt

3 tbsp fresh dill, chopped

1 tbsp fresh mint, chopped

1½ tbsp fresh lemon juice

1 tbsp olive oil

1 garlic clove, minced

1 tsp salt

½ tsp ground black pepper

Instructions

Prepare the cucumber:

Shred the cucumber using a box grater or food processor. Place the shreds in a clean kitchen towel or paper towel and squeeze out as much moisture as possible. This helps prevent a watery salad.

Make the tzatziki dressing:

In a large mixing bowl, combine the Greek yogurt, drained cucumber, dill, mint, lemon juice, olive oil, garlic, salt, and pepper. Stir until well mixed.

Add the chicken and onion:

Toss the shredded chicken and sliced red onion into the bowl. Stir until the chicken is fully coated in the creamy mixture.

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Chill and serve:

Cover and refrigerate for at least 30 minutes to allow the flavors to develop. Serve chilled on pita, in wraps, with crackers, or spooned over a fresh green salad.

Nutrition Information

(Per Serving, ~1 cup | Makes 4 servings)

Kitchen Equipment Needed

Large mixing bowl

Box grater or food processor (for cucumber)

Clean kitchen towel or paper towel (to drain cucumber)

Knife & cutting board

Measuring spoons

Airtight container (for storing)

Recipe Swaps & Variations

Make it dairy-free: Use a dairy-free Greek-style yogurt alternative.

Try shredded turkey or canned tuna instead of chicken.

Add veggies: Stir in cherry tomatoes, diced bell peppers, or chopped spinach.

Spice it up: Add a dash of cayenne or a pinch of crushed red pepper.

Make it a wrap: Spoon into pita, wrap in a tortilla, or serve in lettuce cups.

How to Store Leftovers

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Not recommended—the yogurt and cucumber don’t freeze well.

Meal prep tip: Portion into jars or containers for grab-and-go lunches.

Food & Drink Pairings

Sides: Pita bread, tabbouleh, couscous, or roasted chickpeas.

Drinks: Sparkling water with lemon, iced mint tea, or chilled white wine.

Extras: Top with kalamata olives or serve with hummus and fresh veggies.

Frequently Asked Questions:

Is this recipe low-carb?
Yes! It’s naturally low in carbs and fits well into keto or low-carb diets when served without bread.

Can I make this with canned chicken?
Absolutely. Just be sure to drain it well and shred it finely for best texture.

Can I use dried herbs instead of fresh?
Yes, but reduce the amount—use about 1 teaspoon dried dill and ½ teaspoon dried mint.

Can I make it ahead of time?
Definitely. In fact, it tastes even better after sitting in the fridge for a few hours.

What’s the best way to serve it for a party?
Serve it in a large bowl with mini pita rounds, cucumber slices, and crackers on the side for a Mediterranean-style dip platter.

How do I keep the salad from getting watery?
Be sure to squeeze the cucumber very well—this step is essential. Also, use thick Greek yogurt, not regular yogurt.

Can I double the recipe?
Yes! It scales beautifully. Just be sure to use a large bowl and adjust seasoning to taste.

How can I make the flavor stronger?
Add an extra squeeze of lemon, more garlic, or a dash of vinegar for more tang.

Should I use white or dark meat chicken?
Either works. White meat (like breast) keeps it leaner; dark meat (like thigh) makes it juicier and more flavorful.

Can I skip the mint?
Yes—while mint adds a traditional tzatziki note, the recipe is still delicious with just dill.