Tzatziki Chicken Salad
A creamy, tangy chicken salad that combines the flavors of tzatziki sauce with chicken for a lighter, fresher meal perfect for summer or any time of the year.
Ingredients
Main Ingredients
- 3 cups Cooked chicken, shredded or chopped Use leftover rotisserie chicken for a quicker option.
- 1 to 1.5 cups Plain Greek yogurt Preferably full-fat for best texture.
- 1 small Cucumber (English or Persian), grated and drained Grate and drain well to avoid a watery salad.
- 2 tablespoons Fresh dill and/or mint, finely chopped Use your choice of herbs for flavor.
- 2 tablespoons Lemon juice Adjust to taste, adding zest for extra flavor.
- 2 cloves Garlic, minced Adjust according to preference.
- 0.5 small Red onion or scallion, finely diced Can substitute with green onions.
- 1 tablespoon Olive oil
- to taste Salt and black pepper
- Optional: capers, chopped olives, chopped celery, or toasted pine nuts Add for extra flavor and texture.
Instructions
Preparation
- If starting with raw chicken, poach gently in simmering water for 12–15 minutes or roast at 400°F (200°C) for about 20–25 minutes. Let cool, then shred.
- Grate the cucumber on the large holes of a box grater, sprinkle lightly with salt, let sit for 5 minutes, then squeeze out excess water with a towel or cheesecloth.
- In a bowl, combine Greek yogurt, lemon juice, minced garlic, chopped dill (and mint if using), olive oil, and season with salt and pepper to taste.
- Fold shredded chicken into the dressing, add the drained cucumber and diced red onion. Mix gently until evenly coated.
- Refrigerate for 15–30 minutes to let flavors meld. Taste and adjust seasoning before serving.
Notes
Serve on toasted whole-grain bread, over mixed greens, or as a dip for veggies. Store in an airtight container; best consumed within 3–4 days.