If you are craving a fresh, vibrant dish that excites your taste buds and feels like a Mediterranean getaway in a bowl, then you are going to love this Tzatziki Chicken Salad with Olives, Feta, and Dill Recipe. This salad combines creamy homemade tzatziki sauce with tender shredded chicken and bursts of salty kalamata olives, tangy feta, and fragrant dill, making every bite a delightful balance of textures and flavors. It’s perfect for a quick lunch, a light dinner, or an impressive addition to your next gathering, bringing a healthy yet indulgent twist to traditional chicken salads.
Ingredients You’ll Need
Believe it or not, the magic of this salad comes down to a handful of simple, fresh ingredients that work harmoniously to create a rich and satisfying flavor profile. Each component plays a crucial role — from the creamy tang of Greek yogurt to the briny kick of olives and the fresh brightness of herbs — all adding up to a truly special dish.
- Plain Greek yogurt, 2% or whole milk: The base for the tzatziki, it adds creaminess and a slight tang that keeps the salad light and refreshing.
- Shredded cucumber, liquid squeezed out: Provides crisp texture and cool moisture that balances the richness.
- Freshly squeezed lemon juice: Adds essential brightness and a subtle zing that wakes up the flavors.
- Chopped fresh dill: This herb introduces a fragrant earthiness and classic Mediterranean flair.
- Garlic powder: Adds a mellow, aromatic depth without overpowering the salad.
- Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing every ingredient’s natural flavor.
- Shredded chicken: The protein star of the dish, tender and perfect for soaking up the creamy tzatziki.
- Finely chopped red onion: Offers a pleasant crunch and mild, sweet sharpness.
- Kalamata olives, chopped: Bring a salty intensity that contrasts beautifully with the creamy base.
- Feta cheese, crumbled: Adds tangy creaminess and a crumbly texture that elevates the salad.
- Chopped flat leaf parsley: Provides fresh color and a hint of herbal brightness for balance.
How to Make Tzatziki Chicken Salad with Olives, Feta, and Dill Recipe
Step 1: Make the tzatziki sauce
Start by combining the Greek yogurt, shredded cucumber (make sure you squeeze out excess moisture to avoid a watery salad), freshly squeezed lemon juice, chopped dill, garlic powder, salt, and pepper in a large mixing bowl. Stir the ingredients together until you achieve a creamy, well-blended sauce that will serve as the luscious base for your salad. This step is where the soul of your dish begins to shine, with the bright and creamy flavors marrying perfectly.
Step 2: Add the chicken and mix-ins
Once your tzatziki is ready, add the shredded chicken, finely chopped red onion, chopped kalamata olives, crumbled feta cheese, and chopped parsley directly into the bowl. Gently fold everything together so that the chicken and flavorful mix-ins are evenly coated in the tangy tzatziki sauce. This ensures every bite has a beautiful balance of creamy, salty, and fresh notes.
Step 3: Taste and adjust seasoning
Before you call it done, give your salad a quick taste test. Add more salt or black pepper if you want it punchier, or a splash more lemon juice if you prefer a little extra brightness. This final step personalizes the salad and ensures it tastes just right for you and your guests.
How to Serve Tzatziki Chicken Salad with Olives, Feta, and Dill Recipe
Garnishes
To elevate the presentation and add an extra layer of flavor, consider garnishing your salad with a few fresh dill sprigs, additional crumbled feta, or a drizzle of extra virgin olive oil. These simple touches will make your dish look as inviting as it tastes.
Side Dishes
This salad pairs wonderfully with warm pita bread, crusty artisan loaves, or a side of roasted vegetables like zucchini or eggplant. For a heartier meal, serve alongside a bowl of lemony quinoa or a fresh Greek salad for a vibrant Mediterranean feast.
Creative Ways to Present
You can get creative by turning the salad into a pita pocket sandwich, stuffing it inside bell peppers for a colorful twist, or arranging it on a bed of mixed greens for a lighter option. It’s also fantastic as a wrap filling or served alongside grilled flatbreads for a casual crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, no worries! Store the remaining Tzatziki Chicken Salad with Olives, Feta, and Dill Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a convenient and tasty option for quick lunches.
Freezing
Due to the fresh ingredients, especially the yogurt and cucumbers, this salad is not ideal for freezing as the texture may become watery or grainy upon thawing. It’s best enjoyed fresh or stored refrigerated for a few days.
Reheating
This recipe is best served chilled or at room temperature, so reheating is not recommended. Simply give leftovers a good stir and enjoy straight from the fridge or let sit out for a few minutes if you prefer it less cold.
FAQs
Can I use rotisserie chicken for this salad?
Absolutely! Rotisserie chicken works perfectly and is a great shortcut to save prep time without sacrificing flavor or texture. Just shred it and toss it right in.
Is this recipe gluten-free?
Yes, the Tzatziki Chicken Salad with Olives, Feta, and Dill Recipe is naturally gluten-free, making it suitable for those avoiding gluten. Just be mindful of what you serve alongside it to keep the meal gluten-friendly.
Can I substitute the kalamata olives?
Sure! While kalamata olives add that classic briny punch, you can swap them for green olives, black olives, or even capers depending on your preference. Just keep an eye on saltiness when substituting.
How do I make sure the cucumber doesn’t make the salad watery?
The key is to squeeze out as much excess liquid as possible after shredding the cucumber. Using a clean kitchen towel or paper towels to press out moisture helps maintain a perfect creamy consistency.
Can I make the tzatziki sauce ahead of time?
Yes, making the tzatziki sauce in advance actually helps the flavors meld together beautifully. Prepare it a few hours ahead or the day before and store it in the fridge, then stir in the other ingredients just before serving.
Final Thoughts
This Tzatziki Chicken Salad with Olives, Feta, and Dill Recipe is genuinely one of my favorite quick meals to whip up, packing so much flavor with minimal fuss. It’s fresh, creamy, tangy, and has that satisfying Mediterranean flair that always feels like a special treat. Give this recipe a try—I promise it will quickly become a go-to in your kitchen for busy days and entertaining alike.
Print
Tzatziki Chicken Salad with Olives, Feta, and Dill Recipe
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Tzatziki Chicken Salad features shredded chicken tossed in a homemade creamy tzatziki sauce made from Greek yogurt, cucumber, lemon juice, and fresh dill. Enhanced with crunchy red onions, briny kalamata olives, salty feta cheese, and fresh parsley, this salad is a healthy, flavorful, and vibrant dish that’s perfect for serving in pitas or on a bed of greens.
Ingredients
Tzatziki Sauce
- 1 cup plain Greek yogurt (2% or whole milk Greek yogurt recommended)
- 1 cup shredded cucumber (excess liquid squeezed out with paper towels)
- 2–4 tablespoons freshly squeezed lemon juice
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper to taste
Chicken Salad
- 4 cups shredded chicken
- 1/4 cup finely chopped red onion
- 1/4 cup kalamata olives, chopped
- 3 ounces feta cheese, crumbled
- 2 tablespoons chopped flat leaf parsley
Instructions
- Prepare the Tzatziki Sauce: In a large mixing bowl, combine the plain Greek yogurt, shredded cucumber with excess liquid squeezed out, freshly squeezed lemon juice (start with 2 tablespoons and add more to taste), chopped fresh dill, garlic powder, and salt and pepper to taste. Stir well until all ingredients are thoroughly combined and the sauce is creamy.
- Combine Chicken Salad Ingredients: Add the shredded chicken, finely chopped red onion, chopped kalamata olives, crumbled feta cheese, and chopped flat leaf parsley into the bowl with the tzatziki sauce. Gently fold everything together until the chicken and other ingredients are evenly coated by the sauce.
- Adjust Seasonings: Taste the chicken salad and adjust the seasoning by adding more salt, pepper, or lemon juice as desired to enhance the flavors according to your preference.
- Serve: Serve the Tzatziki Chicken Salad chilled or at room temperature. It is perfect served stuffed inside pitas, atop romaine or mixed greens, or as a delicious topping for crackers or flatbread.
Notes
- For best results, use freshly squeezed lemon juice to brighten the tzatziki.
- Make sure to squeeze out excess moisture from the shredded cucumber to prevent a watery salad.
- This salad is great for meal prep and can be stored covered in the refrigerator for up to 3 days.
- To make it lighter, you can use 2% Greek yogurt instead of whole milk Greek yogurt.
- Feel free to add a pinch of dried oregano or mint for an extra herbaceous touch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
