Tzatziki Chicken Salad

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Tzatziki Chicken Salad Tender, juicy chicken tossed in a cool, creamy homemade tzatziki dressing with crisp cucumber, fresh dill, lemon, and garlic — a light, refreshing, Greek-inspired twist on classic chicken salad that is bright, satisfying, and endlessly versatile.

INGREDIENTS

• 2 pounds boneless skinless chicken breasts or thighs, cooked and shredded or diced
• 1.5 cups plain Greek yogurt, full fat
• 1 medium cucumber, grated and squeezed dry
• 3 garlic cloves, finely minced or grated
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons fresh mint, finely chopped (optional)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 teaspoons garlic powder
• 0.5 teaspoons onion powder
• 0.5 cups English cucumber, finely diced (for texture)
• 0.5 cups cherry tomatoes, halved
• 0.25 cups red onion, finely diced
• 0.25 cups Kalamata olives, sliced (optional)
• 0.25 cups crumbled feta cheese
• extra fresh dill and lemon wedges, for serving
• warm pita bread, croissants, or lettuce cups, for serving

STEPS

1. Cook the chicken: If starting with raw chicken, season generously with salt, pepper, and garlic powder. Poach in simmering salted water or chicken broth for 15–18 minutes until cooked through, then transfer to a cutting board and let cool. Shred into bite-sized pieces with two forks or dice into small chunks. Rotisserie chicken is an excellent time-saving substitute — simply shred and use directly.
2. Make the tzatziki dressing: Grate the cucumber on the large holes of a box grater. Transfer to a clean kitchen towel or several layers of paper towels and squeeze firmly and thoroughly to remove as much moisture as possible. This step is critical — wet cucumber will make the dressing thin and watery rather than thick and creamy. In a large bowl, combine the Greek yogurt, squeezed grated cucumber, minced garlic, lemon juice, lemon zest, fresh dill, fresh mint if using, olive oil, salt, black pepper, garlic powder, and onion powder. Stir until smooth and well combined. Taste and adjust seasoning with additional salt, lemon, or dill as needed.
3. Combine: Add the shredded or diced chicken to the tzatziki dressing and fold gently until every piece is thoroughly coated. Add the diced cucumber, cherry tomatoes, red onion, and Kalamata olives if using and fold in gently to keep the vegetables intact and the salad light and fresh.
4. Chill: Cover and refrigerate for at least 30 minutes before serving — the resting time allows the flavors to meld beautifully and the dressing to thicken slightly as the garlic and dill infuse throughout.
5. Serve: Spoon the chicken salad onto warm pita bread, into croissants, or into crisp lettuce cups. Scatter crumbled feta generously over the top and finish with a sprinkle of fresh dill and a squeeze of lemon. Serve cold.

NOTES Tips: Squeezing every drop of moisture from the grated cucumber is the single most important step — skipping it results in a watery, loose dressing that will not cling to the chicken. Full-fat Greek yogurt is essential for a thick, creamy, stable dressing — low-fat versions are too thin and lack the richness that makes this salad so satisfying. Letting the salad rest for at least 30 minutes before serving makes a noticeable difference — the garlic mellows, the dill infuses, and the whole salad comes together into something far greater than the sum of its parts. For the best flavor, use fresh dill rather than dried — it makes an enormous difference in a dressing this simple. This chicken salad keeps refrigerated for up to 3 days — stir well before serving as the dressing may separate slightly after sitting overnight.