Greek Tzatziki Chicken Salad

Greek Tzatziki Chicken Salad combines tender chicken with cool cucumber, creamy Greek yogurt, fresh dill, lemon, and garlic for a bright, savory salad with plenty of Mediterranean flavor. The tzatziki-style dressing coats every bite without making the salad overly heavy, while red onion and fresh herbs add freshness and crunch.

This easy chicken salad is especially useful for make-ahead lunches because the flavors develop as it chills. Serve it in lettuce cups, tucked into pita, over greens, or with toasted bread.

Recipe at a Glance

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Additional Time: 30 minutes
• Total Time: 1 hour
• Yield: About 5 cups
• Servings: 6 servings
• Category: Lunch
• Cuisine: Greek-Inspired
• Cooking Method: Stovetop
• Difficulty: Easy

Why You Will Love This Recipe

• Greek yogurt creates a creamy, protein-rich dressing while keeping the salad bright and tangy.
• Grated cucumber adds classic tzatziki flavor and a refreshing contrast to the chicken.
• Fresh lemon, garlic, and dill provide acidity and herbal flavor that balance the richness of the dressing.
• Shredded chicken absorbs the dressing well, giving each bite a consistent texture and flavor.
• Chilling before serving allows the flavors to meld while keeping the salad cool and refreshing.

What You Need Before You Start

• 10-inch skillet with lid
• Instant-read thermometer
• Medium mixing bowl
• Large mixing bowl
• Box grater
• Fine-mesh strainer
• Cutting board and knife

Ingredients and Helpful Swaps

• ■ 1 1/2 pounds boneless, skinless chicken breasts — 680 g
• ■ 1 tablespoon olive oil — 15 mL
• ■ 1/2 teaspoon kosher salt — 3 g
• ■ 1/4 teaspoon black pepper — 0.5 g
• ■ 1 cup plain Greek yogurt — 240 g
• ■ 1/2 medium English cucumber, finely grated — about 100 g — excess moisture squeezed out
• ■ 1 tablespoon fresh lemon juice — 15 mL
• ■ 1 tablespoon extra-virgin olive oil — 15 mL
• ■ 2 garlic cloves, finely minced — about 6 g
• ■ 2 tablespoons chopped fresh dill — about 6 g
• ■ 1/2 teaspoon kosher salt — 3 g
• ■ 1/4 teaspoon black pepper — 0.5 g
• ■ 1/2 cup finely diced red onion — about 75 g
• ■ 1/4 cup chopped fresh parsley — about 15 g
• ■ 1/3 cup crumbled feta cheese — about 50 g — optional
• ■ 2 tablespoons chopped Kalamata olives — about 20 g — optional

How to Make Greek Tzatziki Chicken Salad

1. Prepare the cucumber. Finely grate the cucumber and place it in a fine-mesh strainer. Press or squeeze out as much liquid as possible. The cucumber should feel moist but not dripping wet. This step prevents the dressing from becoming watery.
   

   

2. Cook the chicken. Pat the chicken breasts dry. Season both sides with the kosher salt and black pepper. Heat the olive oil in a 10-inch skillet over medium heat. Add the chicken and cook for 5–7 minutes per side, depending on thickness. Cover the skillet, reduce the heat to medium-low, and continue cooking as needed until the thickest part reaches 165°F (74°C).
   

   

3. Rest the chicken. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This helps retain moisture. Once cool enough to handle, shred or finely chop the chicken into bite-size pieces.
4. Make the tzatziki dressing. In a medium bowl, stir together the Greek yogurt, squeezed cucumber, lemon juice, olive oil, garlic, fresh dill, kosher salt, and black pepper. The dressing should be thick, creamy, and easy to scoop. If it seems unusually loose, squeeze additional moisture from the cucumber.
   

   

5. Combine the salad. Place the shredded chicken in a large mixing bowl. Add the red onion and parsley. Add the tzatziki dressing and fold gently until the chicken is evenly coated.
   

   

6. Add the finishing ingredients. Fold in the optional feta and Kalamata olives. Taste and adjust the seasoning if needed, keeping in mind that feta and olives add additional salt.
   

   

7. Chill. Cover the bowl and refrigerate for at least 30 minutes. The salad will become more flavorful as the chicken absorbs the dressing.
8. Serve. Serve chilled in lettuce cups, pita bread, wraps, over a green salad, or alongside toasted bread.

Storage and Make-Ahead Tips

• Store Greek Tzatziki Chicken Salad in an airtight container in the refrigerator for up to 3 days.
• The salad can be made up to 1 day ahead, making it convenient for meal prep.
• For the freshest texture, keep it tightly covered and stir gently before serving.

FAQ

Can I use rotisserie chicken?

Yes. Remove the skin and bones, then shred about 1 1/2 pounds (680 g) of cooked chicken.

Can I use chicken thighs?

Yes. Boneless, skinless chicken thighs work well and produce a juicier salad.

How do I keep the tzatziki dressing from becoming watery?

Squeeze the grated cucumber very well before adding it to the Greek yogurt. You can also use an English cucumber, which generally has fewer large seeds and a firm texture.

Can I make Greek Tzatziki Chicken Salad ahead of time?

Yes. Prepare it up to 1 day ahead and refrigerate it in a covered airtight container.

What is the best way to serve this chicken salad?

Serve it in pita bread, lettuce cups, wraps, or over salad greens. It also works well with toasted bread or crackers for a simple lunch.

Greek Tzatziki Chicken Salad

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Servings: 5 cups servings

Ingredients Method

Ingredients

  

1x2x3x?

Chicken

• 1 1/2 pounds boneless skinless chicken breasts — 680 g
• 1 tablespoon olive oil — 15 mL
• 1/2 teaspoon kosher salt — 3 g
• 1/4 teaspoon black pepper — 0.5 g

Tzatziki Dressing

• 1 cup plain Greek yogurt — 240 g
• 1/2 medium English cucumber finely grated — about 100 g — excess moisture squeezed out
• 1 tablespoon fresh lemon juice — 15 mL
• 1 tablespoon extra-virgin olive oil — 15 mL
• 2 garlic cloves finely minced — about 6 g
• 2 tablespoons chopped fresh dill — about 6 g
• 1/2 teaspoon kosher salt — 3 g
• 1/4 teaspoon black pepper — 0.5 g

Salad

• 1/2 cup finely diced red onion — about 75 g
• 1/4 cup chopped fresh parsley — about 15 g
• 1/3 cup crumbled feta cheese — about 50 g — optional
• 2 tablespoons chopped Kalamata olives — about 20 g — optional

Method

 

Method

1. Finely grate the cucumber and place it in a fine-mesh strainer. Press or squeeze out as much liquid as possible. The cucumber should feel moist but not dripping wet. This step prevents the dressing from becoming watery.
2. Pat the chicken breasts dry: Season both sides with the kosher salt and black pepper. Heat the olive oil in a 10-inch skillet over medium heat. Add the chicken and cook for 5–7 minutes per side, depending on thickness. Cover the skillet, reduce the heat to medium-low, and continue cooking as needed until the thickest part reaches 165°F (74°C).
3. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This helps retain moisture. Once cool enough to handle, shred or finely chop the chicken into bite-size pieces.
4. In a medium bowl, stir together the Greek yogurt, squeezed cucumber, lemon juice, olive oil, garlic, fresh dill, kosher salt, and black pepper. The dressing should be thick, creamy, and easy to scoop. If it seems unusually loose, squeeze additional moisture from the cucumber.
5. Place the shredded chicken in a large mixing bowl. Add the red onion and parsley. Add the tzatziki dressing and fold gently until the chicken is evenly coated.
6. Fold in the optional feta and Kalamata olives: Taste and adjust the seasoning if needed, keeping in mind that feta and olives add additional salt.
7. Cover the bowl and refrigerate for at least 30 minutes. The salad will become more flavorful as the chicken absorbs the dressing.
8. Serve chilled in lettuce cups, pita bread, wraps, over a green salad, or alongside toasted bread.

Tried this recipe?

Let us know how it was!