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
Scale
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
