If you’ve been craving something fresh, vibrant, and packed with flavor, let me introduce you to my all-time favorite Greek Chicken Tzatziki Salad Recipe. This isn’t your everyday chicken salad—it’s a delightful mix of tender, shredded chicken coated in creamy homemade tzatziki, mingled with crisp veggies and a satisfying crunch from almonds. I absolutely love how it tastes light, yet fulfilling, perfect for any meal from a quick lunch to a relaxed dinner with friends. Keep reading because this recipe is fan-freaking-tastic, and I’m here to share everything you need to make it a shining star in your kitchen!
Why You’ll Love This Recipe
- Effortless Yet Flavorful: Shredding the chicken after simmering makes prep a breeze and lets the tzatziki soak in deliciously.
- Refreshing & Creamy Combo: The homemade tzatziki balances the crunchy veggies and almonds for perfect textures.
- Versatile Serving Options: Enjoy it on its own, stuffed in pita, or tossed into greens for a healthy meal any time.
- Crowd-Pleaser: My family goes crazy for this salad whenever I make it—and I’m betting yours will too!
Ingredients You’ll Need
Each ingredient here plays a starring role—juicy chicken, tangy Greek yogurt, and fresh cucumbers all come together harmoniously. When you shop, look for plump chicken breasts and high-quality Greek yogurt; they really make a difference in texture and flavor.
- Boneless, skinless chicken breast: Choose fresh or thawed breasts to ensure juicy, tender meat easy to shred.
- Full-fat plain Greek yogurt or skyr: I prefer full-fat for extra creaminess and tang—it’s the foundation of the tzatziki.
- Cucumber: Using seedless cucumber shredded finely keeps the salad crisp without excess wateriness.
- Fresh dill: Adds aromatic, bright notes that are classic in Greek dishes—don’t skimp on this!
- Garlic cloves: Fresh is best here to give that punchy kick to the tzatziki.
- Lemon juice & red wine vinegar: These add essential acidity to balance the creamy yogurt.
- Celery: For crunch and a mild, refreshing flavor contrast.
- Cherry or grape tomatoes: Adds bursts of juiciness and color to the salad.
- Almonds (raw or roasted): Give the salad its signature nutty crunch.
- Red onion: A sprinkle adds just the right amount of sharpness.
- Kosher salt & black pepper: To season and bring everything together.
Variations
I’ve played around with this Greek Chicken Tzatziki Salad Recipe quite a bit, and honestly, it’s a fantastic base for all sorts of delicious twists. Feel free to customize it to suit your tastes or dietary needs.
- Make it vegan: Swap chicken for chickpeas or roasted cauliflower, and use a dairy-free yogurt alternative—I tried this once with coconut yogurt and loved how creamy it turned out.
- Spice it up: Add a pinch of smoked paprika or a dash of cayenne in the tzatziki for a subtle smoky heat that’s addicting.
- Add fresh herbs: Mixing in fresh mint or oregano amps up that Mediterranean vibe and freshness.
- Go nuts with nuts: Experiment with toasted pine nuts or walnuts if you want something other than almonds; they bring a lovely depth.
How to Make Greek Chicken Tzatziki Salad Recipe
Step 1: Perfectly Poach the Chicken
Place your chicken breasts in a medium pot and season them generously with kosher salt and black pepper. Cover the chicken with at least an inch of water and bring it to a gentle boil. Once boiling, cover the pot, reduce the heat to low, and let the chicken simmer for about 15 minutes or until it reaches an internal temperature of 165°F. This method keeps the chicken juicy and tender—way better than dry baking or frying, in my opinion!
Step 2: Shred the Chicken with Ease
Transfer your cooked chicken to a large bowl or the bowl of a stand mixer. I love using the mixer here because it shreds the chicken quickly and evenly without mess. If you don’t have one, grab two forks and pull apart the meat gently until it’s all shredded. Set this aside for now—it’s about to get tasty.
Step 3: Whip Up the Tzatziki Mixture
Grab another large bowl and combine the full-fat Greek yogurt, finely shredded seedless cucumber (tip: make sure to squeeze out excess liquid!), chopped fresh dill, minced garlic, fresh lemon juice, red wine vinegar, and a good handful of kosher salt and black pepper. Stir it together until it’s nice and creamy—you’ll already catch that fresh, tangy aroma here, and I always catch myself sneaking a taste.
Step 4: Mix in the Veggies and Chicken
Add the shredded chicken along with the chopped celery, diced tomatoes, cucumber, roughly chopped almonds, and diced red onion to your tzatziki bowl. Use a spatula to fold everything together gently. If you want the salad creamier, just add a bit more Greek yogurt. Now’s the time to taste and adjust your seasonings with salt and pepper. Trust me, it’s all about balance.
Step 5: Chill and Let Flavors Meld
Pop the whole salad into the fridge for at least 30 minutes before serving. This resting time works magic, allowing the flavors to mingle and deepen. I promise, it tastes even better the next day!
Pro Tips for Making Greek Chicken Tzatziki Salad Recipe
- Squeeze Your Cucumber Well: I learned this the hard way—too much moisture can make the salad watery, so use a towel to press out every drop before mixing.
- Shred Chicken While Warm: It shreds more easily when it’s still warm, making the whole process quicker and less frustrating.
- Season Gradually: Add salt and pepper little by little and taste along the way to prevent over-seasoning.
- Rest the Salad: Waiting before serving gives you that perfectly blended flavor and fresher texture—don’t skip this step!
How to Serve Greek Chicken Tzatziki Salad Recipe
Garnishes
I love topping this salad with extra fresh dill and a little sprinkle of smoked paprika for color and subtle warmth. Sometimes, a few kalamata olives on the side add a fantastic briny contrast that brightens up each bite.
Side Dishes
This salad pairs perfectly with warm pita bread, fluffy couscous, or a crisp green salad. On busy nights, I often serve it with roasted sweet potatoes for a heartier meal that still feels fresh and balanced.
Creative Ways to Present
For a party, I’ve filled mini pita pockets with this salad and topped them with microgreens for a beautiful, bite-sized appetizer. Another fun idea is layering it in a mason jar with greens at the bottom for an on-the-go lunch that’s as pretty as it is tasty.
Make Ahead and Storage
Storing Leftovers
I always store leftovers tightly covered in an airtight container in the fridge. It keeps fresh for about 3 days, but honestly, mine rarely lasts that long because it’s irresistible!
Freezing
Since this salad’s star ingredient is fresh tzatziki, I wouldn’t recommend freezing the fully mixed salad—it changes the texture. However, you can freeze cooked, shredded chicken separately and thaw when you’re ready to make the salad.
Reheating
The chicken reheats well if you strip the salad apart first. Warm the chicken gently in a microwave or on the stovetop before mixing back with fresh tzatziki and veggies for a freshly tossed experience.
FAQs
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Can I use rotisserie chicken instead of cooking my own?
Absolutely! Rotisserie chicken works perfectly if you want to save time. Just shred it up and mix it with the tzatziki and veggies as usual. This shortcut is great for busy days when you want that homemade flavor fast.
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How do I prevent the tzatziki from being watery?
The key is shredding your cucumber finely and then squeezing out all the excess liquid with a clean, thin towel or paper towel. This removes moisture that can otherwise make your salad soggy.
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Can I make this salad ahead of time?
Yes! In fact, making it a few hours or even a day ahead actually improves the flavors as they meld together. Just store it in an airtight container in the fridge until ready to serve.
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Is this recipe gluten-free?
On its own, yes! Everything in the salad is naturally gluten-free. Just be mindful if you’re serving it in pita or with other side dishes that may contain gluten.
Final Thoughts
This Greek Chicken Tzatziki Salad Recipe has become one of my go-to dishes whenever I want something that feels both healthy and indulgent at the same time. It’s quick to whip up, easy to customize, and reliably delicious every time. I can’t recommend it enough, so next time you need a crowd-pleaser or just a special meal to brighten your weeknight, give this recipe a try—you’ll be so glad you did!
Print
Greek Chicken Tzatziki Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Fat
Description
This Greek Tzatziki Chicken Salad is a refreshing and healthy dish combining tender shredded chicken with a creamy tzatziki-inspired dressing made from Greek yogurt, cucumber, and fresh dill. Enhanced with fresh vegetables and crunchy almonds, it offers a delightful texture and flavor perfect for a light meal or a pita pocket filling.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breast
- Kosher salt & black pepper to taste
Tzatziki Dressing
- ¾ cup full-fat plain Greek yogurt or skyr
- 3 tbsp finely shredded seedless cucumber (see note)
- 2 tbsp fresh chopped dill
- 2 small garlic cloves, minced
- 1 tbsp lemon juice
- 2 tsp red wine vinegar
- Kosher salt & black pepper to taste
Salad Mix-Ins
- ½ cup finely chopped celery
- ½ cup finely diced cherry or grape tomatoes
- ½ cup finely chopped cucumber
- ⅓ cup roughly chopped almonds (raw or roasted)
- ¼ cup finely diced red onion
Instructions
- Cook the chicken: Place the chicken breasts in a medium pot, season with kosher salt and black pepper. Cover the chicken with at least 1 inch of water. Bring to a boil over medium-high heat, then cover with a lid, reduce the heat to low and simmer gently for about 15 minutes until the chicken reaches an internal temperature of 165°F.
- Shred the chicken: Transfer the cooked chicken to a large bowl or the bowl of a stand mixer. Shred the chicken using two forks or with the mixer for quicker results. Set aside the shredded chicken.
- Prepare the dressing: In another large bowl, combine the Greek yogurt, shredded cucumber (well drained), chopped dill, minced garlic, lemon juice, red wine vinegar, and season with kosher salt and black pepper to taste. Mix well until creamy and consistent.
- Combine the salad: Add the shredded chicken to the dressing along with the finely chopped celery, diced cherry tomatoes, chopped cucumber, chopped almonds, and diced red onion. Stir gently with a spatula until all ingredients are thoroughly mixed. Adjust seasoning if needed and add more Greek yogurt if a creamier texture is desired.
- Chill and serve: Place the chicken salad in the fridge until it is cooled through, allowing the flavors to meld together. Serve chilled as is, or inside a whole wheat pita pocket with fresh arugula for a delicious meal.
Notes
- Use the small holes of a grater to shred the cucumber with skin on. Then, use a thin dish towel or paper towel to squeeze out all excess liquid. Measure out 3 tablespoons of shredded cucumber after draining well to avoid watery dressing.
- For quicker shredding, a stand mixer can be used instead of forks.
- This salad keeps well refrigerated for up to 2 days and flavors improve as it rests.
- For a lighter option, use low-fat Greek yogurt instead of full-fat.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 320
- Sugar: 4g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 85mg
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