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Tzatziki Chicken Salad with cucumber, chicken, and yogurt dressing

Tzatziki Chicken Salad

A refreshing twist on traditional chicken salad with creamy Greek yogurt, zesty lemon, and vibrant herbs, perfect for a light meal.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Tzatziki
  • 1/2 cup plain Greek yogurt full-fat recommended
  • 1/4 cup grated cucumber squeezed to remove excess water
  • 2 tbsp fresh dill chopped
  • 2 tbsp fresh mint chopped
  • 1 tbsp lemon juice freshly squeezed
  • 1 clove garlic minced
For the Salad
  • 2 cups cooked chicken shredded or diced, rotisserie works great
  • 1/4 cup red onion diced
  • 1/4 cup celery diced
  • 1/4 cup kalamata olives chopped
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large mixing bowl, combine the Greek yogurt, grated cucumber, fresh dill, fresh mint, lemon juice, and minced garlic. Whisk together until smooth and creamy, about 30 seconds.
  2. Add the shredded chicken, diced red onion, celery, and kalamata olives to the bowl. Gently fold everything together until the chicken and vegetables are completely coated with the tzatziki mixture.
  3. Taste and season with salt and pepper as needed. Start with 1/4 teaspoon of each, and adjust to your preference.
  4. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
  5. Serve chilled, garnished with additional fresh herbs if desired.

Notes

Leftover Tzatziki Chicken Salad can be stored in an airtight container in the refrigerator for up to 3 days. If the salad separates or becomes watery, give it a good stir before serving. Expert tips include squeezing out extra moisture from grated cucumber and using fresh herbs for vibrant flavors.