Mediterranean Tzatziki Chicken Salad

This cool and creamy Mediterranean-inspired chicken salad has become my summer go-to meal when the temperatures rise and cooking feels like too much effort. The combination of tender chicken and tangy tzatziki creates a protein-packed dish that feels both light and satisfying.

I first created this recipe during a particularly brutal heatwave when turning on the oven seemed criminal. My family was immediately hooked on the bright fresh flavors and now request it weekly even during winter months.

Ingredients

For the Chicken

• 2 cups cooked chicken: shredded or diced the foundation of our salad provides lean protein and works with any leftover chicken you have
• 1 tbsp olive oil: adds moisture and helps the seasonings adhere to the chicken
• 1 tsp dried oregano: delivers authentic Mediterranean flavor with its earthy herbaceous notes
• 1/2 tsp salt: enhances all the flavors and brings the dish together
• 1/2 tsp black pepper: adds gentle heat and complexity
• 1/2 tsp garlic powder: infuses the chicken with savory depth without the bite of fresh garlic

For the Tzatziki Dressing

• 1 cup Greek yogurt: creates a creamy tangy base with more protein than regular yogurt
• 1/2 cup cucumber: finely grated and squeezed dry provides refreshing crunch and signature tzatziki flavor
• 1 tbsp olive oil: adds richness and helps the dressing cling to the chicken
• 1 tbsp lemon juice: brightens the entire dish with its citrusy acidity
• 1 tsp red wine vinegar: adds depth and tanginess that balances the creaminess
• 1 clove garlic: minced gives traditional pungent flavor look for firm heads with no sprouting
• 1 tbsp fresh dill: chopped contributes distinctive herbal notes that define tzatziki
• 1/2 tsp salt: balances the acidity and enhances the creamy elements
• 1/4 tsp black pepper: adds subtle warmth and complexity

Mix ins Optional But Recommended

• 1/2 cup cherry tomatoes: halved bursts of sweet acidity choose ripe deeply colored ones
• 1/4 cup red onion: finely chopped delivers sharp bite and beautiful color
• 1/4 cup kalamata olives: sliced brings briny depth and authentic Mediterranean flavor
• 1/4 cup feta cheese: crumbled adds salty creaminess look for blocks packed in brine for best flavor

Step-by-Step Instructions

Prepare the Chicken:

If starting with raw chicken season it generously with olive oil oregano garlic powder salt and pepper making sure to coat all surfaces evenly. Cook on a medium hot grill for 6 minutes per side until juices run clear and internal temperature reaches 165°F. Allow the chicken to rest for 5 minutes before shredding to keep it juicy. For convenience a good quality store bought rotisserie chicken saves time while still delivering excellent flavor.

Make the Tzatziki Dressing:

Grate the cucumber using the fine side of a box grater collecting it in a clean kitchen towel. Squeeze firmly over the sink to remove excess moisture this prevents watery dressing. Combine the squeezed cucumber with Greek yogurt olive oil lemon juice red wine vinegar minced garlic fresh dill salt and pepper in a medium bowl. Stir thoroughly until the mixture becomes smooth and uniform with tiny flecks of green dill visible throughout.

Assemble the Salad:

In a large mixing bowl combine your shredded or diced chicken with the prepared tzatziki dressing ensuring each piece of chicken is coated in the creamy mixture. Fold in the cherry tomatoes red onion kalamata olives and crumbled feta with gentle movements to maintain the integrity of the ingredients. The colors should create a vibrant mosaic throughout the salad showing glimpses of red tomatoes purple olives and white feta against the creamy background.

Serve and Enjoy:

Spoon the finished salad into a serving bowl or individual plates. For a complete meal stuff into warm pita pockets with extra sliced cucumber or serve over crisp romaine lettuce leaves. A final drizzle of olive oil and sprinkle of fresh herbs adds professional restaurant quality presentation. The flavors develop even further after 30 minutes of chilling making this perfect for preparing slightly ahead of serving time.

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The grated cucumber is truly the secret ingredient in this recipe. I learned from my Greek neighbor that properly draining the cucumber is critical for achieving that authentic tzatziki texture. The first time I made this I skipped that step and ended up with a watery mess instead of the luscious creamy dressing I was aiming for.

Storage Solutions

This chicken salad maintains its flavor and texture beautifully when stored properly. Place it in an airtight container and refrigerate for up to four days. The flavors actually develop and improve overnight making this an excellent meal prep option. If you plan to store it for multiple days consider keeping the feta cheese separate and adding it just before serving to maintain its distinct texture and flavor. The salad will continue to absorb the tzatziki dressing becoming even more flavorful by the second day.

Smart Substitutions

This recipe welcomes many adaptations based on dietary needs and preferences. For a dairy free version replace the Greek yogurt with coconut yogurt and omit the feta cheese. The texture will be slightly different but still delicious. Turkey breast works wonderfully in place of chicken with nearly identical results. For a vegetarian adaptation substitute the chicken with chickpeas or cubed firm tofu that has been pressed and lightly sautéed with the same seasonings. Fresh mint makes an excellent alternative to dill for a different but equally authentic Mediterranean flavor profile.

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Serving Suggestions

Transform this versatile chicken salad into multiple meals throughout the week. Stuff it into whole wheat pita pockets with extra sliced cucumber and tomato for a portable lunch. For a low carb option wrap it in large romaine or butter lettuce leaves creating fresh crunchy tacos. Serve a scoop over a bed of mixed greens with a drizzle of olive oil for an elegant lunch. For entertaining arrange the salad on a platter surrounded by cucumber slices cherry tomatoes pita triangles and extra tzatziki sauce creating an interactive Mediterranean board that guests can assemble themselves.

Recipe FAQs

→ What can I serve with Mediterranean Tzatziki Chicken Salad?

This versatile dish pairs wonderfully with warm pita bread, flatbread, or crusty whole grain bread. For a lighter option, serve it over mixed greens, in lettuce cups, or alongside a simple Greek salad. It also complements Mediterranean sides like tabbouleh, hummus, or roasted vegetables.

→ Can I make this dish vegetarian?

Absolutely! Replace the chicken with chickpeas, roasted vegetables, or firm tofu cubes seasoned with the same Mediterranean spices. For a hearty alternative, try cooked quinoa or farro. The tzatziki dressing works beautifully with these vegetarian proteins while maintaining the authentic Mediterranean flavors.

→ How do I prevent my tzatziki from becoming watery?

The key is properly draining the cucumber. After grating, place it in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove excess moisture. For best results, let the grated cucumber sit with a sprinkle of salt for 10 minutes before squeezing - this helps draw out additional water.

→ What's the best chicken to use for this salad?

While rotisserie chicken offers convenience, any cooked chicken works well. Grilled chicken provides a smoky flavor that complements the Mediterranean profile. Poached chicken breasts offer a tender, juicy texture, while baked chicken thighs add richness. Season with oregano, garlic powder, salt and pepper regardless of cooking method.

→ How can I make this dish more filling?

To create a heartier meal, add cooked grains like quinoa, bulgur wheat, or orzo pasta. You can also increase the protein by incorporating white beans or chickpeas. Adding extra vegetables like roasted bell peppers, artichoke hearts, or spinach will boost nutrients while making the dish more substantial.

→ Can I make the tzatziki dressing ahead of time?

Yes! The tzatziki dressing actually improves with time as flavors meld. Prepare it up to 2 days in advance and store refrigerated in an airtight container. If it thickens too much, simply thin with a splash of lemon juice or water before using. Just stir well before combining with the chicken and other ingredients.