Tzatziki Chicken Salad (Creamy, Crunchy, and Mediterranean-Inspired)
This Tzatziki Chicken Salad is a creamy, high-protein, and low-carb dish made with Greek yogurt, rotisserie chicken, cucumber, dill, garlic, and lemon. Perfect for meal prep, lunches, or light Mediterranean dinners—no mayo required! Refreshing, flavorful, and ready in just 15 minutes.
Ingredients
For the Salad:
- 2 ½ cups chopped rotisserie chicken
- 1 cup plain Greek yogurt
- ½ cup finely diced cucumber
- 2 tablespoons fresh dill chopped
- 1 clove garlic minced
- Juice of 1 lemon
- ¼ cup red onion finely chopped
- Salt and pepper to taste
Optional Add-Ins:
- ¼ cup chopped cherry tomatoes
- Sliced black olives or Kalamata olives
- Chopped fresh mint or parsley
- Crumbled feta
Notes
Secret Tips for the Best Tzatziki Chicken Salad
- Use thick, full-fat Greek yogurt for richness: Avoid runny dressings by using a high-quality, full-fat Greek yogurt. It not only enhances the creaminess but also gives a richer, more satisfying flavor and helps bind the salad better than thinner versions.
- Squeeze your cucumbers dry: After dicing your cucumbers, press them gently between paper towels or a clean kitchen towel to remove excess water. This prevents the salad from becoming watery after a day or two in the fridge.
- Shred or chop your chicken finely for best texture: Smaller, bite-size pieces of rotisserie or poached chicken will soak up the tzatziki dressing more evenly, making each bite creamy and well-seasoned.
- Let it chill before serving: Give your salad at least 20–30 minutes in the fridge before eating. This lets the garlic mellow, the herbs infuse, and the flavors come together in the best way.
- Add lemon zest for an extra punch: While lemon juice adds tang, a little lemon zest adds a pop of bright citrus flavor that enhances the Greek-inspired profile without adding extra acidity.
- Make the dressing first and let it sit: Mix the yogurt, garlic, dill, and lemon juice separately and let it rest for 5–10 minutes before tossing with the chicken. This allows the garlic to mellow and the herbs to bloom.
- Use garlic paste for smoother flavor: If raw minced garlic is too sharp for your taste, mash it into a paste with salt before mixing it in. It’ll distribute more evenly and offer a more mellow garlicky note.
- Double the batch for the week ahead: This salad stores wonderfully for up to 4 days, so double it for easy lunches, wraps, or snack plates. It only gets better as the flavors marinate.