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Tzatziki Chicken Salad Recipe

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4.1 from 10 reviews

This Tzatziki Chicken Salad is a refreshing and healthy dish featuring tender shredded rotisserie chicken combined with a creamy Greek yogurt and cucumber tzatziki sauce. Enhanced with fresh dill, lemon juice, garlic, and crisp red onion, this salad offers bright Mediterranean flavors perfect for a light lunch or dinner. Optional additions like cherry tomatoes, feta cheese, olives, avocado, and mixed greens bring vibrant colors and textures, making it both nutritious and visually appealing.

Ingredients

Chicken

  • 2 cups shredded rotisserie chicken

Tzatziki Sauce

  • 1 medium cucumber, grated
  • 1 cup Greek yogurt (plain, full-fat)
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 clove garlic, minced
  • Salt, to taste
  • Pepper, to taste

Salad Add-ins (Optional)

  • 1/2 small red onion, diced
  • Cherry tomatoes, halved
  • Feta cheese, crumbled
  • Olives, sliced (Kalamata or green)
  • Avocado, diced
  • Spinach or mixed greens for serving

Instructions

  1. Prepare Chicken: If using pre-cooked rotisserie chicken, skip this step. Otherwise, preheat your oven to 375°F (190°C). Season chicken breasts with salt and pepper and bake for 25 to 30 minutes until fully cooked. Once cooled, shred the chicken finely using two forks.
  2. Make Tzatziki Sauce: Grate the cucumber and press out excess moisture using a clean kitchen towel or cheesecloth to prevent the salad from becoming watery. In a mixing bowl, combine the grated cucumber, Greek yogurt, chopped fresh dill, lemon juice, minced garlic, and season with salt and pepper to taste. Stir thoroughly to create a creamy, well-blended sauce.
  3. Combine Ingredients: In a large bowl, place the shredded chicken and pour the prepared tzatziki sauce over it. Gently fold the mixture together ensuring the chicken is well coated with the sauce. Add the diced red onion and mix lightly to distribute evenly throughout the salad.
  4. Chill and Serve: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Chill in the refrigerator for at least 30 minutes to let the flavors meld. Before serving, optionally fold in halved cherry tomatoes, crumbled feta cheese, sliced olives, diced avocado, and serve over spinach or mixed greens for added texture and freshness.

Notes

  • Grating the cucumber and removing its moisture is key to avoid a soggy salad.
  • Using full-fat Greek yogurt provides the best creamy texture and flavor for the tzatziki sauce.
  • Optional add-ins like tomatoes, feta, olives, and avocado bring Mediterranean flair and extra nutrients.
  • This salad keeps well in the refrigerator for up to 2 days but is best enjoyed fresh.
  • For a lighter version, use low-fat Greek yogurt and lean chicken breast.

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