Description
This Tzatziki Chicken Salad is a fresh and vibrant dish that combines shredded chicken with a creamy homemade tzatziki sauce, featuring Greek yogurt, cucumber, lemon juice, and fresh herbs. It’s a perfect make-ahead salad that’s flavorful and versatile, ideal for serving in pita pockets, on a bed of greens, or as a hearty sandwich filling.
Ingredients
Tzatziki Sauce
- 1 cup plain Greek yogurt (2% or whole milk Greek yogurt are best)
- 1 cup shredded cucumber (excess liquid squeezed out with paper towels)
- 2-4 tablespoons freshly squeezed lemon juice
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper to taste
Chicken Salad
- 4 cups shredded chicken
- 1/4 cup finely chopped red onion
- 1/4 cup kalamata olives, chopped
- 3 ounces feta cheese, crumbled
- 2 tablespoons chopped flat leaf parsley
Instructions
- Prepare the Tzatziki Sauce: In a large mixing bowl, combine the Greek yogurt, shredded cucumber, freshly squeezed lemon juice, chopped fresh dill, garlic powder, salt, and black pepper. Stir together until the ingredients are well mixed and form the creamy tzatziki base.
- Mix the Salad: Add the shredded chicken, finely chopped red onion, chopped kalamata olives, crumbled feta cheese, and chopped flat leaf parsley to the bowl with the tzatziki. Stir gently but thoroughly until all ingredients are evenly coated with the tzatziki sauce.
- Adjust Seasoning and Serve: Taste the salad and adjust seasoning as needed by adding more salt, pepper, or lemon juice according to your preference. Serve the chicken salad stuffed in pita pockets, on a bed of romaine or mixed greens, or any other preferred way.
Notes
- To avoid watery salad, ensure to squeeze out excess moisture from the shredded cucumber using paper towels before mixing.
- This salad can be prepared ahead of time and refrigerated for up to 2 days to allow flavors to meld.
- Use rotisserie or leftover cooked chicken for convenience and added flavor.
- For a dairy-free variation, substitute yogurt with a plant-based yogurt alternative if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
