Tzatziki Chicken Salad

This cool, creamy Tzatziki Chicken Salad combines juicy shredded chicken with crisp cucumbers, fresh dill, and a tangy Greek yogurt dressing.

Why This Recipe Works:

• Salating and squeezing the cucumbers prevents the tzatziki dressing from watering down over time.
• Using full-fat Greek yogurt provides a rich, creamy texture without the heavy, greasy feeling of mayonnaise.
• Fresh lemon juice and dill cut through the richness of the chicken, keeping every bite bright and refreshing.

Last July, during a heatwave that made my apartment kitchen feel like a dry sauna, I tried making a classic mayo-heavy chicken salad. One warm, greasy bite of lukewarm mayonnaise was enough to make me throw the entire batch into the trash.

I needed something cold and sharp.

My first attempt at a yogurt-based version was a watery disaster. The cucumbers wept into the dressing, turning lunch into a sad puddle.

Think about this in terms of physics: cucumbers are ninety-five percent water, and without prep, they will ruin your dressing. To fix this, you must slice them thin and sprinkle them with salt to let osmosis draw out the excess moisture. I tested this with three different brands of Greek yogurt, and hands down, Fage five-percent was the absolute perfect base. Its low moisture content clings to the shredded chicken instead of sliding off.

This cool, crunchy salad is incredibly easy to throw together. It makes the ultimate filling for Greek Chicken Wraps or a simple low-carb lunch.

Tzatziki Chicken Salad

• Publisher Storied Skillet
• Cuisine Greek
• Category Salad, Chicken
• Prep Time 15 mins
• Cook Time 0 mins
• Servings 4
• Calories 245 calories
• Rating 4.8 3546
• Tags Tzatziki Chicken Salad, Greek chicken salad, healthy chicken salad, cold chicken salad, Greek yogurt chicken salad

Ingredients

• 2 cups cooked chicken breast, shredded (about 300g)
• 1 large English cucumber, finely diced
• 1 cup full-fat Greek yogurt (such as Fage 5%)
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, grated on a microplane
• 3 tablespoons fresh dill, finely chopped
• 1 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon freshly cracked black pepper

Directions

1. Place the diced cucumber in a fine-mesh colander and sprinkle with 1/2 teaspoon of Diamond Crystal kosher salt. Let it sit for 10 minutes to draw out the water, then press firmly with your hands or a clean kitchen towel to squeeze out every last drop of moisture.
2. In a large mixing bowl, whisk together the Greek yogurt, grated garlic, lemon juice, olive oil, remaining salt, and black pepper until completely smooth.
3. Fold the squeezed cucumbers and chopped fresh dill into the yogurt mixture until well combined.
4. Add the shredded chicken to the bowl and stir gently until every piece is coated in the creamy tzatziki dressing.
5. Cover and chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together.

Notes

• For the best salt balance, use 1 teaspoon of Diamond Crystal kosher salt; if you only have Morton's kosher salt or fine table salt, cut that amount in half (use 1/2 teaspoon) to avoid over-salting.
• Do not skip salting and squeezing the cucumbers. Osmosis is required to draw out the water from the cucumber's cellular walls, which prevents your salad from turning into a watery soup after a few hours in the fridge.
• When grating your fresh garlic, use a microplane and stir it thoroughly into the yogurt first. Raw garlic can clump, and biting into a raw, concentrated pocket of garlic will completely overpower the delicate dill.
• While this salad is delicious on day one, the yogurt dressing will naturally release a small amount of whey (liquid) by day two. Simply give it a quick stir with a spoon to re-emulsify the dressing before serving.
• If you are cooking your chicken from scratch, using a flavorful Chicken Souvlaki Marinade before grilling will take this salad to a whole new level.
• If you are cooking the chicken fresh instead of using rotisserie, let it cool completely before mixing. Adding warm chicken to cold yogurt will cause the fat in the yogurt to split, resulting in a grainy texture.

What to Serve with Tzatziki Chicken Salad

This cool, refreshing salad is incredibly versatile. You can serve it as a light lunch, a party appetizer, or a quick weeknight dinner with these delicious pairings:

• Scoop it into warm, fluffy pita pockets alongside a crisp Greek Salad for a complete Mediterranean meal.
• Serve it as a dip with crunchy pita chips, carrot sticks, and bell pepper slices.
• Wrap it in large butter lettuce leaves for a low-carb, high-protein snack.
• Layer it onto toasted sourdough bread with sliced tomatoes and a handful of baby arugula.
• Pair it with a side of Chickpea Cucumber Salad for double the refreshing crunch.

How to Store Tzatziki Chicken Salad

Store any leftovers in an airtight glass container in the refrigerator.

It will keep beautifully for up to three days, though the cucumbers will lose a bit of their initial crunch over time. Because this is a cold, yogurt-based salad, do not attempt to freeze it or reheat it, as the heat will split the yogurt emulsion into a watery mess.

If you notice a little liquid pooling on top after a day, don't worry. Just grab a spoon and give it a vigorous stir to bring the creamy texture right back.

Easy Ingredient Substitutes

If you need to make some adjustments based on what is in your pantry, here are the best swaps that won't ruin the dish:

1. Greek Yogurt: You can substitute sour cream or a 50/50 mix of mayonnaise and plain yogurt, though it will be richer and less tangy.
2. Fresh Dill: If you don't have fresh dill, use 1 teaspoon of dried dill weed, but stir it into the yogurt dressing and let it sit for 10 minutes to rehydrate.
3. Chicken: Leftover roasted turkey breast or even drained, flaked canned chickpeas work beautifully as a vegetarian alternative.
4. English Cucumber: Persian cucumbers are an excellent substitute because of their thin skin and low seed count; just avoid large slicing cucumbers with thick, waxy skins.

I hope this cool, herbaceous salad brings a little bit of breezy relief to your kitchen on the next sweltering afternoon. It has officially replaced heavy mayo salads in my house, and honestly, my forearms are quite happy to skip the extra mixing. Let me know how you end up serving yours!