Tzatziki Chicken Salad
Forget mayo-heavy chicken salad. This version uses creamy tzatziki as the base — Greek yogurt, cucumber, garlic, and dill — creating a lighter, more flavorful chicken salad you’ll actually feel good about eating. Scoop it into pita, pile it on crackers, or eat it straight from the bowl.
Why You’ll Love This Recipe
- Lighter than traditional mayo-based chicken salad
- Greek yogurt adds protein instead of empty calories
- Cucumber and dill keep it fresh and bright
- Versatile: pita, crackers, lettuce wraps, or sandwiches
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Tzatziki Chicken Salad
Ingredients
- 2 cups cooked chicken, shredded (rotisserie works perfectly)
- 1/2 cup Greek yogurt
- 1/2 English cucumber, finely diced
- 1 clove garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Pita bread, crackers, or lettuce for serving
Instructions
- In a large bowl, combine Greek yogurt, diced cucumber, garlic, dill, and lemon juice. Stir to make the tzatziki base.
- Add shredded chicken and fold gently until evenly coated.
- Season with salt and pepper to taste.
- Serve in warm pita pockets, on crackers, in lettuce cups, or over a bed of greens.
- Store leftovers in the fridge for up to 3 days.
Recipe Tips
- Rotisserie chicken is the fastest option — pull it apart with two forks.
- Squeeze excess water from the diced cucumber before adding to prevent a watery salad.
- Add kalamata olives, sun-dried tomatoes, or roasted red peppers for a Mediterranean twist.
- This makes excellent meal prep — the flavors improve after a few hours in the fridge.
Calories: 220 | Protein: 30g | Fat: 6g | Carbs: 8g
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Nutritional information is estimated and may vary based on ingredients used.
