The Best Creamy Greek Tzatziki Chicken Salad You Will Ever Make

Summer is officially here. It is too hot to spend hours over a stove. You need something refreshing and filling right now.

This Greek Tzatziki Chicken Salad is your new secret weapon. It is creamy, crunchy, and packed with protein. This is the ultimate healthy reset for your busy week.

Why This Recipe Is a Winner

You are going to obsess over this flavor combo. It tastes like a Mediterranean vacation in a bowl. It is perfect for meal prep because it stays fresh for days.

Most chicken salads are heavy on the mayo. This one uses protein-packed Greek yogurt instead. You get all the creamy satisfaction without the heavy feeling afterward.

Simple Method

Making this is honestly a breeze. You just grill your chicken and whisk the dressing. The secret is in the cucumber prep to keep it creamy.

Even if you are a kitchen beginner, you can nail this. It takes just 35 minutes from start to finish. You will feel like a pro chef today.

Ingredients You’ll Need

This recipe uses fresh, vibrant ingredients you can find anywhere.

• 2 lbs boneless, skinless chicken breasts
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• 1 cup plain Greek yogurt (2% or 5% milkfat)
• 1 large English cucumber, divided
• 2 cloves garlic, finely minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill, chopped
• 1/2 cup red onion, finely diced
• 1/2 cup Kalamata olives, halved
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled

Step-by-Step

1. Rub chicken breasts with olive oil, dried oregano, salt, and pepper.
2. Grill or pan-sear chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F (74°C).
3. Remove chicken from heat and allow to rest for 10 minutes before dicing into 1/2-inch cubes.
4. Grate one half of the English cucumber; place in a clean kitchen towel and squeeze firmly to remove all excess moisture.
5. Dice the remaining half of the cucumber into 1/2-inch pieces and set aside.
6. In a large mixing bowl, whisk together the Greek yogurt, squeezed grated cucumber, minced garlic, lemon juice, and fresh dill to create the tzatziki base.
7. Incorporate the diced chicken, diced cucumber, red onion, olives, and tomatoes into the yogurt mixture.
8. Gently fold in the crumbled feta cheese to maintain its structure.
9. Refrigerate for at least 30 minutes to allow flavors to meld before serving.

Best Ways to Enjoy It

This salad is incredibly versatile for any meal. Stuff it into a warm pita pocket for an easy lunch. Or serve it over a bed of crisp romaine lettuce.

It is also great as a dip with pita chips. Bring this to your next summer picnic and watch it disappear. Everyone will be asking you for the recipe.

Storage & Reheating

Keep this salad in an airtight container in the fridge. It stays fresh and delicious for up to three days. Give it a quick stir before eating to redistribute the dressing. This recipe is meant to be served cold, so no reheating required. It is the perfect grab-and-go option for work.

Recipe Tips

• Squeeze the grated cucumber hard to prevent a watery salad.
• Let the chicken rest so it stays juicy after dicing.
• Use 5% milkfat Greek yogurt for the creamiest texture possible.
• Fresh dill is a must for that authentic Mediterranean flavor.
• English cucumbers are best because they have fewer seeds.
• Chilling for 30 minutes makes the garlic flavor pop.

Make It Your Own

• Add a pinch of red pepper flakes for a spicy kick.
• Swap the chicken for chickpeas for a vegetarian version.
• Stir in some cooked quinoa to make it even heartier.

FAQs

Can I use rotisserie chicken?

Yes, that is a great time-saving shortcut for busy nights.

How long does this last in the fridge?

It stays fresh for 3 days if stored properly.

You need this fresh, high-protein meal in your life right now!

— Jasmine

Greek Tzatziki Chicken Salad

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 325

Ingredients Method

Ingredients

  

• 2 lbs boneless , skinless chicken breasts
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• 1 cup plain Greek yogurt (2% or 5% milkfat)
• 1 large English cucumber, divided
• 2 cloves garlic , finely minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill, chopped
• 1/2 cup red onion, finely diced
• 1/2 cup Kalamata olives, halved
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled

Method

 

1. Rub chicken breasts with olive oil, dried oregano, salt, and pepper.
2. Grill or pan-sear chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F (74°C).
3. Remove chicken from heat and allow to rest for 10 minutes before dicing into 1/2-inch cubes.
4. Grate one half of the English cucumber; place in a clean kitchen towel and squeeze firmly to remove all excess moisture.
5. Dice the remaining half of the cucumber into 1/2-inch pieces and set aside.
6. In a large mixing bowl, whisk together the Greek yogurt, squeezed grated cucumber, minced garlic, lemon juice, and fresh dill to create the tzatziki base.
7. Incorporate the diced chicken, diced cucumber, red onion, olives, and tomatoes into the yogurt mixture.
8. Gently fold in the crumbled feta cheese to maintain its structure.
9. Refrigerate for at least 30 minutes to allow flavors to meld before serving.