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
