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This cool chicken salad with tzatziki is an amazing mix of creamy goodness and zesty Mediterranean vibes. It’s my go-to when I want something refreshing and packed with protein that still feels indulgent. You can whip it up in just one bowl using a few fresh ingredients bursting with flavor.
Ingredients
- Plain Greek yogurt: using full-fat gives a rich, tangy texture; look for well-strained yogurt for the best flavor
- Shredded cucumber: contributes a refreshing crunch and moisture; be sure to squeeze out excess water for a thicker dressing
- Fresh lemon juice: adds a bright touch; choose juicy lemons and taste while you mix for the right acidity
- Fresh dill: provides that classic tzatziki taste; find fresh sprigs for the strongest aroma
- Garlic powder: adds a hint of warmth without being overpowering; pick a powder with a strong garlic scent
- Kosher salt and black pepper: balance the flavors; choose flaky salt and coarse pepper to adjust to your liking
- Shredded chicken: mixes effortlessly with tzatziki; grab a rotisserie for a shortcut or poach your own for juicy results
- Red onion: brings a splash of color and a sweet sharpness; choose firm ones and dice finely for best effect
- Kalamata olives: provide a Mediterranean flair with their briny taste; ensure they’re pitted and chopped small
- Feta cheese: gives a creamy, crumbly touch; go for feta in brine for the richest flavor
- Flat leaf parsley: adds a fresh herbal note; make sure it’s lively and aromatic
Instructions
- Prepare the Tzatziki Base:
- Combine Greek yogurt, shredded cucumber, lemon juice, fresh dill, garlic powder, salt, and pepper in a large mixing bowl. Use a strong spoon to stir until everything is smooth and mixed well. Take a moment to taste it; adjust with more lemon or dill if you like it brighter.
- Add in the Salad Mix-ins:
- Gently fold in shredded chicken, red onion, kalamata olives, feta cheese, and parsley. Use a big spoon to ensure all the ingredients are coated in the tzatziki. Remember to scoop thoroughly to make sure no dry chicken goes unnoticed.
- Tweak the Seasoning:
- Sample the salad again. If it could use more salt or needs a bigger lemon kick, add more to suit your taste. It should be bright, creamy, tangy, and just a hint briny.
- Serve and Relish:
- Serve the chicken salad in pita pockets, on a bed of greens, or piled high on crusty bread. It's great to enjoy straight from the bowl, too!
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Common Recipe Questions
- → What kind of chicken works best for this salad?
Shredded rotisserie chicken or poached chicken breasts work best since they stay juicy and soak up flavors nicely.
- → Do I need to use Greek yogurt for the tzatziki?
Using Greek yogurt gives you that rich, thick texture and tanginess that's classic for tzatziki. Whole milk or 2% yogurt are good alternatives.
- → How do I prevent the salad from becoming watery?
Squeeze out extra moisture from the cucumber before mixing it in. This helps keep the yogurt dressing thick and smooth.
- → What are good ways to serve this chicken salad?
You can stuff the salad in pitas, serve it on greens like romaine, or use it as a filling for lettuce wraps.
- → Can I prepare this ahead of time?
Absolutely, just mix everything and keep it cool. For the best texture, try to serve it within 24 hours.
- → Are there substitutions for kalamata olives or feta?
Green olives or capers can replace kalamata olives. Goat cheese is a great substitute for feta if you want a similar creamy taste.