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This Greek Tzatziki Chicken Salad recipe is loaded with tender bites of chicken tossed in a delicious tzatziki sauce.

Two white plates filled with Tzatziki Chicken Salad, pieces of pita bread and a cucumber tomato salad.

Chicken salad with Tzatziki Sauace is a quick and easy recipe to make to serve in a sandwich, with pita chips and crackers, or scooped on top of a big leafy green salad. 

A white bowl filled with chopped poultry and a yogurt sauce.

If you’re looking for a quick, easy and healthy lunch idea, this Greek Tzatziki Chicken Salad checks all the boxes. You can use leftover chicken or store-bought rotisserie chicken to make this salad. This chicken salad with tzatziki sauce is delicious, healthy, easy to make and it’s a family favorite. 

What Is Tzatziki?

Tzatziki (pronounced tuh-ZEE-kee) is a popular yogurt based dip (or sauce) that’s often served with Mediterranean and Middle Eastern dishes. It’s flavorful and creamy with a slightly tangy and garlicky flavor. Tzatziki is rich with protein and healthy fat and makes a healthier choice for serving as a dip (with fresh veggies) rather than a higher calorie dip made with mayonnaise or sour cream.

Tzatziki Chicken Salad Recipe

This salad is loaded with good-for-you ingredients – low-fat chicken, Greek yogurt (providing calcium, protein and probiotics), onion, garlic and fresh herbs. We use this tzatziki sauce recipe for this salad, which is so tasty and super easy to make!

  • Cooked Chicken. You’ll need 2 cups of chopped chicken for this recipe. Our poached chicken turns out tender and flavorful, or in the interest of time, you can use rotisserie chicken instead. 
  • Greek Yogurt. We use full fat Greek yogurt for a fuller richer flavor, but you could use low fat if you like. If you use regular yogurt instead of Greek yogurt, the tzatziki will be too runny.
  • Cucumber. Use English cucumber for this recipe. We peel the cucumber and scrape away the seeds. Finely chop 1/2 of the cucumber and grate the other half. We want to have little bits of crunchy cucumber to add some texture to this salad.
  • Onion. We add a little red onion to this salad for flavor and texture.
  • Garlic. We use fresh garlic for this salad which adds a lot of flavor to the mix. Use 1-2 cloves for a mild flavored, or 3-4 cloves for a more robust garlic flavor.
  • Lemon juice. A little lemon juice adds a nice perky flavor to this salad.
  • Herbs.  A little fresh dill and mint really adds a lot of fresh flavors to this salad.
  • Seasoning. Use sea salt and freshly ground black pepper to taste.

Find printable recipe with the measurements below.

A white bowl filled with chopped poultry tossed in a yogurt sauce. Lemon wedges, and fresh mint leaves are scattered in the bowl.

How To Make Greek Tzatziki Chicken Salad

  1. Make Tzatziki.  Using fine hand-held grater, grate 1/2 of the cucumber and finely chop the other half. Squeeze the grated cucumber in your hand or put it on a cheese cloth or a paper towel and squeeze out all the liquid the sink. It’s key to remove as much moisture from the cucumbers as possible so you don’t have a watery sauce. Transfer the grated and chopped cucumber to a bowl. Add the yogurt, chopped onion, minced garlic,  fresh mint and dill and lemon juice to a large bowl.  Using a fork stir to blend the ingredients until well incorporated. Season with salt and freshly ground black pepper to taste.
  2. Mix Ingredients. Transfer chopped chicken to a bowl and add tzatziki by the spoonfuls to the chicken. Toss and coat the chicken pieces so they are all well coated. Season with black pepper to taste.
  3. Refrigerate. We like to refrigerate the salad for about 30 minutes before serving so the flavors can meld together and so the salad is nice and chilled.

Two white plates filled with scoops of Tzatziki Chicken Salad on lettuce. Pita bread and a cucumber tomato salad sit next to the scoops.

Serving Suggestions

  • Serve with pita bread, pita chips or crackers and a Greek Cucumber Salad.
  • Pile it high on a croissant or between to slices of bread to make a sandwich.
  • Add a scoop or two to a green salad.

A scoop of Tzatziki Chicken Salad on a bed of lettuce next to a cucumber tomato salad.

Looking For More Easy Salad Recipes?

Two white plates filled with scoops of Tzatziki Chicken Salad on lettuce with pita bread.
Yield: 4 Servings

Greek Tzatziki Chicken Salad

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

This Greek Tzatziki Chicken Salad recipe is loaded with tender bites of chicken tossed in a delicious tzatziki sauce.

Ingredients

  • 2 cups cooked chicken, chopped
  • 1 cup plain full-fat Greek yogurt, strained
  • 1 English cucumber, divided (see notes)
  • 1/4 cup red onion, chopped
  • 2 cloves garlic, grated or finely minced
  • 1 tablespoon fresh dill, finely chopped
  • 2 teaspoons fresh mint, finely chopped
  • 2 tablespoons lemon juice
  • Salt and freshly cracked pepper to taste

Instructions

  1. Using fine hand-held grater, grate 1/2 of the cucumber (peeled and seeds removed) and dice the other half of the cucumber. Squeeze the grated cucumber in your hand or put it on a cheese cloth or a paper towel and squeeze out all the liquid the sink. It’s key to remove as much moisture from the grated cucumber as possible so you don't have a watery sauce.
  2. Transfer the grated and chopped cucumber to a bowl. Add the Greek yogurt, chopped onion, minced garlic,  fresh mint and dill and lemon juice to the bowl.  Using a fork stir to blend the ingredients until well incorporated. Season with salt and freshly ground black pepper to taste.
  3. Transfer chopped chicken to a bowl and add tzatziki by the spoonfuls to the chicken. Toss and coat the chicken pieces so they are all well coated. Season with black pepper to taste.
  4. Add more onion or herbs as you like.
  5. We like to refrigerate the salad for about 30 minutes before serving so the flavors can meld together and so the salad is nice and chilled.

Notes

Serving Suggestions

  • Serve with pita bread, pita chips or crackers and a Greek Cucumber Salad.
  • Pile it high on a croissant or between to slices of bread to make a sandwich.
  • Add a scoop or two to a green salad.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 223Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 71mgSodium: 217mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 22g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.

© Deborah @The Harvest Kitchen
Cuisine: Mediterranean / Category: Dinner