If you love fresh, vibrant flavors wrapped up in a healthy, satisfying meal, then you’re going to adore this Greek Chicken Salad with Tzatziki Recipe. It’s one of those dishes that just feels like sunshine on a plate—perfect for anytime you want something light but filling. I’ve seen this recipe turn into a family favorite, and I can’t wait for you to try it and discover why it’s so fan-freaking-tastic!
Why You’ll Love This Recipe
- Fresh and Flavorful: The tzatziki yogurt sauce takes this chicken salad to a whole new level of creaminess and tang.
- Quick and Easy: Perfect for busy weeknights, this recipe comes together in just about 30 minutes.
- Versatile: Eat it on its own, stuff it in a pita, or pile it on greens—possibilities are endless.
- Nutritious and Satisfying: Packed with wholesome ingredients like chicken, almonds, and fresh veggies, satisfying your hunger without a calorie overload.
Ingredients You’ll Need
The magic of this Greek Chicken Salad with Tzatziki Recipe happens because of the perfect balance between creamy, crunchy, and fresh ingredients. When shopping, look for the freshest chicken breasts and full-fat Greek yogurt to get the creaminess just right.
- Boneless, skinless chicken breast: Choose fresh, high-quality chicken for tender shredding and juicy flavor.
- Full-fat plain Greek yogurt or skyr: This is the heart of your tzatziki dressing—full fat gives the best creamy texture.
- Seedless cucumber: Shredded and squeezed dry, it adds refreshing crunch without watery salad.
- Fresh dill: Adds that classic herbaceous note that’s simply essential here.
- Garlic cloves: Minced finely to bring a little punch without overpowering.
- Lemon juice: Brings brightness and balances the richness of yogurt.
- Red wine vinegar: Adds a subtle tang to the dressing and lifts flavors.
- Kosher salt & black pepper: For seasoning all the components perfectly.
- Celery: For crunch and mild flavor, enhancing texture.
- Cherry or grape tomatoes: Add juicy sweetness and color pops.
- Cucumber: Chopped finely, adds more freshness.
- Almonds (raw or roasted): Give a wonderful, nutty crunch—roasting enhances flavor if you have time.
- Red onion: Finely diced for a bit of sharpness that wakes up your taste buds.
Variations
One of the things I love about this Greek Chicken Salad with Tzatziki Recipe is how easy it is to tweak to your taste or what’s in your fridge. Don’t hesitate to play around here—you might stumble upon your perfect combo!
- Greek-style without chicken: If you want a vegetarian twist, swap chicken for chickpeas or grilled halloumi cheese—I’ve tried this and it’s a great weekend treat.
- Spicier version: Add a pinch of crushed red pepper flakes or a drizzle of spicy harissa in the yogurt dressing for a kick.
- Different nuts: Pecans or walnuts also work beautifully if almonds aren’t your thing.
- More herbs: Try mixing dill with fresh mint or parsley for an even fresher flavor profile.
How to Make Greek Chicken Salad with Tzatziki Recipe
Step 1: Poach the Chicken to Perfection
Start by adding your chicken breasts to a medium pot. Season with kosher salt and black pepper; don’t be shy with the salt here—it makes a difference. Cover the chicken with at least an inch of water and bring it to a boil. Once boiling, cover with a lid, turn the heat down to low, and let it simmer gently for about 15 minutes. You can peek to check it’s cooked by ensuring the internal temperature hits 165°F, or just cut into the thickest part to make sure the juices run clear. This gentle poaching keeps your chicken juicy and tender, perfect for shredding.
Step 2: Shred the Chicken Like a Pro
Once your chicken’s cooked, transfer it to a large bowl or directly to your mixer’s bowl if you have a stand mixer. Here’s a little trick I discovered: using the paddle attachment at medium speed shreds the chicken super fast and perfectly even. No mixer? No problem—you can use two forks to shred the chicken manually. Either way, aim for nice, fine shreds; this helps the dressing cling better and keeps every bite flavorful.
Step 3: Whip Up the Creamy Tzatziki Dressing
In another large bowl, combine the Greek yogurt, finely shredded seedless cucumber (remember to squeeze out the water), chopped dill, minced garlic, fresh lemon juice, red wine vinegar, and season with kosher salt and black pepper. I always taste as I go here—sometimes a little more lemon juice or vinegar really brightens the mix! Whisk everything until smooth and creamy, this sauce is the heart of your salad.
Step 4: Mix It All Together
Add the shredded chicken into your tzatziki dressing bowl along with chopped celery, tomatoes, cucumber, almonds, and red onion. Fold everything gently with a spatula so the chicken stays light and fluffy but is well coated. If you like a wetter salad, feel free to spoon in a little extra Greek yogurt. Give it a final taste test to balance salt and pepper as needed. Then, pop it in the fridge to chill—trust me, letting it rest helps all those fresh flavors mingle and develop beautifully.
Pro Tips for Making Greek Chicken Salad with Tzatziki Recipe
- Squeeze the Cucumber Well: I learned that draining the shredded cucumber really prevents watery salad—use a thin towel or paper towels to press out as much liquid as you can.
- Poach, Don’t Boil: Poaching your chicken gently keeps it tender; avoid boiling hard which can dry it out.
- Add Almonds Last: To keep their crunch, fold in the nuts right at the end instead of mixing early on.
- Adjust Creaminess to Your Liking: Don’t hesitate to add more Greek yogurt if you want it saucier—that’s my go-to tweak for extra indulgence.
How to Serve Greek Chicken Salad with Tzatziki Recipe
Garnishes
I love topping this salad with a little extra fresh dill or a sprinkle of chopped fresh parsley for a pop of green and brightness. A few crumbles of feta cheese can also add a salty tang that complements the tzatziki nicely. If you’re feeling adventurous, a few kalamata olives on the side never disappoint.
Side Dishes
Pair your Greek Chicken Salad with some warm pita bread, roasted lemon potatoes, or a simple orzo salad. When my family’s eating this, I love to serve it alongside grilled veggies like zucchini and bell peppers—it makes for a lovely Mediterranean feast.
Creative Ways to Present
For a nice presentation, I’ve served this salad in hollowed-out cucumber boats or inside pita pockets lined with fresh arugula or spinach. It’s also fantastic served in lettuce wraps for a low-carb option at parties or family dinners. A pretty bowl with sprinkled almonds and herbs on top turns it into a centerpiece-worthy dish.
Make Ahead and Storage
Storing Leftovers
This Greek Chicken Salad with Tzatziki holds up really well in the fridge for up to 3 days. I store it in an airtight container, and the flavors only get better as it rests overnight. Just give it a quick stir before serving again, especially if the yogurt has separated a bit.
Freezing
I usually don’t freeze this salad because the fresh veggies and yogurt don’t hold up well after thawing—it gets watery and the texture changes. Instead, I recommend freezing cooked shredded chicken separately if you want to prep ahead, and then mix fresh salad ingredients when you’re ready.
Reheating
If you have leftover chicken shredded for this salad, you can reheat it gently in a microwave or a skillet before mixing with fresh veggies and tzatziki. Just avoid overheating to keep it juicy. Since the salad is best served cold, adding warm chicken to chilled salad makes a lovely contrast.
FAQs
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Can I use rotisserie chicken instead of poached chicken?
Absolutely! Using rotisserie chicken is a great shortcut and adds extra flavor. Just shred it up and mix it with the tzatziki dressing and veggies as usual.
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How do I prevent the salad from becoming watery?
Drain the shredded cucumber very well by squeezing out excess moisture with a towel, and avoid adding too much yogurt. Also, add the tomatoes and cucumbers just before serving if you’re prepping early.
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Can I make this recipe dairy-free?
Yes, you can substitute the Greek yogurt with a dairy-free yogurt alternative, like coconut or almond-based yogurt. Just pick an unsweetened plain variety to keep the tangy tzatziki flavor.
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Is this salad suitable for meal prep?
Definitely! This salad keeps well in the refrigerator for a few days, making it an ideal meal prep option. Just store in airtight containers and stir before eating.
Final Thoughts
I absolutely love how this Greek Chicken Salad with Tzatziki Recipe captures so much fresh and wholesome flavor without any fuss. It’s taken me a while to get it just right—especially learning to squeeze out the cucumber and poach the chicken gently—but the results are always worth it. Whether you’re feeding a family, packing lunches, or just want a delicious healthy meal, this salad delivers on taste, texture, and simplicity. I’m excited for you to try it—you might just find it becoming a new kitchen staple for you too!
Print
Greek Chicken Salad with Tzatziki Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Fat
Description
A refreshing and healthy Greek Tzatziki Chicken Salad that combines tender shredded chicken with creamy Greek yogurt, fresh dill, cucumbers, and crunchy almonds. Perfect for a light lunch or a flavorful filling for whole wheat pita pockets.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breast
- Kosher salt & black pepper to taste
Tzatziki Dressing
- ¾ cup full-fat plain Greek yogurt or skyr
- 3 tbsp finely shredded seedless cucumber (see note)
- 2 tbsp fresh chopped dill
- 2 small garlic cloves, minced
- 1 tbsp lemon juice
- 2 tsp red wine vinegar
- Kosher salt & black pepper to taste
Salad Mix-Ins
- ½ cup finely chopped celery
- ½ cup finely diced cherry or grape tomatoes
- ½ cup finely chopped cucumber
- ⅓ cup roughly chopped almonds (raw or roasted)
- ¼ cup finely diced red onion
Instructions
- Cook the Chicken: Place chicken breasts in a medium pot and season with kosher salt and black pepper. Cover with at least 1 inch of water. Bring to a boil, then cover with a lid, reduce heat to low, and simmer for about 15 minutes or until the internal temperature reaches 165°F.
- Shred the Chicken: Transfer the cooked chicken to a large bowl or the bowl of a stand mixer. Shred the chicken using two forks or the stand mixer on low speed until finely shredded. Set aside.
- Prepare the Tzatziki Dressing: In another large bowl, combine the Greek yogurt, shredded cucumber, chopped dill, minced garlic, lemon juice, red wine vinegar, and kosher salt and black pepper to taste. Mix well until fully integrated.
- Combine Salad Ingredients: Add the shredded chicken, chopped celery, diced cherry tomatoes, chopped cucumber, chopped almonds, and diced red onion to the bowl with the tzatziki mixture. Use a spatula to gently fold everything together until combined. Adjust seasoning with additional salt and pepper if needed. Add more Greek yogurt if you prefer a creamier texture.
- Chill and Serve: Place the chicken salad in the fridge until cooled down to allow the flavors to meld together. Serve as is or stuffed inside whole wheat pita pockets with arugula for a delightful meal.
Notes
- Use the small holes of your grater to shred the cucumber with the skin on. Then, use a thin dish towel or paper towel to squeeze out all excess liquid. Measure out 3 tablespoons of shredded cucumber after squeezing out the liquid to avoid watery salad.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 320
- Sugar: 4g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg
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