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Tzatziki Chicken Salad Recipe

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3.9 from 1 review

This Tzatziki Chicken Salad is a refreshing and light dish featuring shredded cooked chicken tossed in a creamy Greek-style tzatziki sauce made with yogurt, cucumber, garlic, lemon, and fresh herbs. Perfect for a healthy summer meal, it combines the classic chicken salad concept with bright Mediterranean flavors.

Ingredients

For the Tzatziki Sauce:

  • 1/2 cup plain Greek yogurt
  • 1/2 cup cucumber, peeled, seeded, grated, and squeezed to drain
  • 2 cloves garlic, grated
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons lemon juice (~1/2 lemon)
  • 1 teaspoon lemon zest (optional)
  • Salt to taste

For the Chicken Salad:

  • 4 cups chicken, cooked and shredded or chopped
  • 1 cup cucumber, diced
  • 1/2 cup celery, diced
  • 1/4 cup red onion, diced
  • 1/4 cup feta, crumbled (optional)

Instructions

  1. Prepare the Tzatziki Sauce: In a medium bowl, combine the Greek yogurt, grated cucumber (squeezed to remove excess water), grated garlic, chopped dill, chopped parsley, lemon juice, optional lemon zest, and salt. Mix thoroughly until all ingredients are well incorporated and the sauce is creamy.
  2. Assemble the Chicken Salad: In a large mixing bowl, add the cooked shredded or chopped chicken, diced cucumber, diced celery, diced red onion, and crumbled feta if using. Pour the prepared tzatziki sauce over the chicken and vegetables.
  3. Combine Salad: Toss all ingredients gently to coat the chicken and vegetables evenly with the tzatziki dressing, ensuring a well-mixed and creamy consistency.
  4. Optional Additions: Customize your salad by adding 1 cup diced tomato, 1/4 cup sliced kalamata olives, 2 tablespoons chopped mint, or replacing red onion with green onions if desired.
  5. Serve: Serve immediately chilled or refrigerate for an hour to allow flavors to meld before serving. Enjoy as a light meal or a side dish during warm-weather occasions.

Notes

  • For a richer dressing, replace 1/4 cup of Greek yogurt with 1/4 cup mayonnaise.
  • To keep the tzatziki sauce from becoming watery, ensure the cucumber is thoroughly squeezed before mixing.
  • This salad can be served on its own, as a filling for pita bread, or over a bed of greens.
  • Store leftovers covered in the refrigerator; best consumed within 2 days.

Find it online: https://bitezly.com/tzatziki-chicken-salad-recipe-4/