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A large ceramic bowl filled with creamy Tzatziki chicken salad, featuring shredded chicken breast, diced English cucumbers, and finely chopped red onion tossed in a thick, herb-flecked Greek yogurt dressing. The salad is garnished with cracked black pepper, fresh dill sprigs, and flat-leaf parsley. In the background, warm flatbread or pita sits on a white cloth alongside a small bowl of extra tzatziki sauce, a cut lemon half, a bunch of fresh dill, and sliced cucumbers on a light gray countertop.

Tzatziki Chicken Salad

RASHA
This healthy Tzatziki Chicken Salad combines tender cooked chicken with creamy Greek yogurt, fresh cucumber, herbs, garlic, and lemon for a light yet satisfying Mediterranean-inspired meal. Perfect for meal prep, sandwiches, wraps, lettuce cups, or served as a refreshing protein-packed lunch.
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Prep Time 20 minutes
Total Time 20 minutes
Course lunch, Salad
Cuisine Mediterranean
Servings 4 servings
Calories 290 kcal

Equipment

  • Large mixing bowl
  • Box grater
  • Kitchen towel or cheesecloth
  • Cutting board
  • Chef’s knife
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons

Ingredients
  

Protein Base

  • 3 cups cooked chicken, shredded or diced

Tzatziki Dressing

  • 1 cup plain full-fat Greek yogurt
  • 1 cup English cucumber, grated and squeezed dry
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh mint, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp extra virgin olive oil
  • salt to taste
  • black pepper to taste

Optional Mix-Ins

  • 1/4 cup feta cheese, crumbled
  • 2 tbsp red onion, finely minced
  • 1/4 cup diced celery or chopped walnuts optional for crunch

Instructions
 

  • Grate the cucumber using a box grater. Wrap it in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
  • In a large mixing bowl, whisk together the Greek yogurt, grated cucumber, garlic, dill, parsley, mint, lemon juice, lemon zest, olive oil, salt, and black pepper until smooth.
  • Add the cooked chicken and gently fold until every piece is evenly coated with the tzatziki dressing.
  • Stir in the optional feta cheese, red onion, celery, or walnuts if desired. Taste and adjust seasoning or lemon juice as needed.
  • Cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
  • Serve chilled in pita bread, lettuce wraps, sandwiches, over mixed greens, or with crackers and fresh vegetables.

Notes

Tips:
Squeeze the cucumber thoroughly to prevent a watery salad. Full-fat Greek yogurt creates the creamiest texture. Rotisserie chicken is an excellent time-saving option. Fresh herbs provide the brightest flavor, but dried dill may be substituted using one-third the amount.
Storage: Store refrigerated in an airtight container for up to 3 days. Stir gently if slight liquid separation occurs. Freezing is not recommended because the yogurt will separate.
Variations: Add crushed red pepper flakes for heat, substitute roasted chickpeas or baked tofu for a vegetarian version, or mix in chopped spinach, arugula, celery, or walnuts for extra texture.
Keyword Greek Yogurt Chicken Salad, Healthy Meal Prep, high protein lunch, Mediterranean Chicken Salad, Tzatziki Chicken Salad