I’m sharing my Easy Greek Tzatziki Chicken Salad, a no-cook summer recipe that mixes creamy yogurt, crisp cucumber, and fresh herbs with shredded chicken for a Tzatziki Chicken twist worth reading about.

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I’m always chasing meals that are fast, fresh and actually taste like you tried, not just tossed together. This Easy Greek Tzatziki Chicken Salad does that, I toss cooked shredded chicken with plain Greek yogurt for a creamy, tangy base and it always wakes things up.

I keep messing with it and every time it surprises me. It’s perfect when you want something light but satisfying.

It kinda feels like a secret hack to summer lunches, messy, quick, and way better than takeout. If you like Tzatziki Chicken you’ll wanna try this, no fuss.

Ingredients

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Cooked shredded chicken high in protein, keeps you full and adds hearty texture.
Plain Greek yogurt, creamy protein boost, tangy, probiotic friendly and swaps heavier mayo.
English cucumber, crisp and hydrating, adds fiber and cooling crunch.
Cherry tomatoes, sweet and tangy, give vitamin C and juicy bursts.
Crumbled feta, salty and creamy, adds calcium and savory contrast.
Kalamata olives, briny and rich, supply healthy fats and a little intense flavor.
Fresh dill, bright herbal lift, low calorie but big aromatic punch.
Fresh lemon juice, zesty acid that balances richness and brightens flavors.

Ingredient Quantities

3 cups cooked shredded chicken, rotisserie or leftover, really any cooked chicken works

1 cup plain Greek yogurt, preferably full fat

1 medium English cucumber, seeded and diced, about 1 to 1 1/2 cups

1 cup cherry tomatoes, halved

1/2 small red onion, thinly sliced, about 1/4 cup

1/3 cup crumbled feta cheese

1/4 cup Kalamata olives, pitted and halved

2 tablespoons chopped fresh dill

1 clove garlic, minced or grated

1 tablespoon fresh lemon juice

1 tablespoon extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

4 cups mixed greens or romaine, optional

How to Make this

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1. Shred 3 cups cooked chicken (rotisserie or leftover works great) into bite sized pieces and place in a large bowl.

2. Seed and dice 1 medium English cucumber into about 1 to 1 1/2 cups; if it seems watery sprinkle a little salt, let sit 5 minutes and squeeze out excess moisture with paper towels or a clean kitchen cloth.

3. In a separate bowl whisk together 1 cup plain Greek yogurt (preferably full fat), 1 minced or grated garlic clove, 1 tablespoon fresh lemon juice, 1 tablespoon extra virgin olive oil, 2 tablespoons chopped fresh dill, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until smooth.

4. Add the yogurt dressing to the shredded chicken and stir to coat everything evenly.

5. Fold in the diced cucumber, 1 cup halved cherry tomatoes, 1/2 small thinly sliced red onion (about 1/4 cup), 1/4 cup pitted halved Kalamata olives and 1/3 cup crumbled feta, being gentle so you dont mash the tomatoes.

6. Taste and adjust seasoning with a bit more salt, pepper or lemon juice if needed.

7. Chill the salad in the fridge for 10 to 30 minutes if you have time so the flavors meld, but you can also serve right away for a quick no cook meal.

8. Serve over 4 cups mixed greens or romaine if desired, or enjoy on its own, in a pita, or over quinoa.

Equipment Needed

1. Large mixing bowl, for shredding and holding the chicken
2. Medium bowl, to whisk the yogurt dressing in
3. Measuring cups and spoons, for yogurt, oil, lemon, salt etc
4. Sharp chef’s knife, for cucumber, onion and tomatoes
5. Cutting board, something stable you dont mind getting wet
6. Whisk, to make the dressing smooth (a fork works too)
7. Rubber spatula or wooden spoon, to fold everything gently together
8. Paper towels or a clean kitchen cloth, to squeeze out excess cucumber moisture

FAQ

Q: Can I use store bought rotisserie or other cooked chicken? A: Yes, any cooked chicken works great. Shredded rotisserie is easiest, leftover roasted or boiled chicken also works. If chicken is warm just let it cool a bit before mixing so the yogurt dressing doesnt get runny.

Q: How long will this salad keep in the fridge? A: Stored in an airtight container it stays good 3 to 4 days. Expect the cucumbers to release water over time so the texture gets a bit looser after day one.

Q: Can I make it ahead for meal prep? A: Totally. For best texture mix the chicken, tomatoes, olives and feta 1 to 2 days ahead, keep the tzatziki dressing separate and toss together when youre ready to eat. If you must mix everything, try draining the cucumbers well first.

Q: How do I stop the salad from becoming watery? A: Salt the diced cucumber lightly and let it sit in a colander 10 to 15 minutes, then squeeze out excess liquid with your hands or a clean towel. You can also strain Greek yogurt in cheesecloth 15 to 30 minutes for a thicker dressing.

Q: Can I make this dairy free or lower fat? A: Yes. Use a plain dairy free yogurt like almond or coconut for a dairy free version and skip the feta or use a vegan feta. For lower fat keep the Greek yogurt low fat but flavor and creaminess will be a little different.

Q: Is this salad gluten free and good for sandwiches or wraps? A: It is naturally gluten free if you use plain ingredients. It also works great in pita, wraps or on top of greens for a quick lunch. If using a store bought pita check the label to be sure.

Easy Greek Tzatziki Chicken Salad Recipe Substitutions and Variations

Plain Greek yogurt: swap with plain full fat yogurt (place in a fine sieve over a bowl for 15 to 20 minutes to thicken), or sour cream, or labneh — all give the same tangy creaminess.
Cooked shredded chicken: use leftover turkey, canned chicken, or for a vegetarian take mashed chickpeas or firm tofu crumbled and tossed with a little lemon and olive oil.
Feta cheese: try goat cheese (chevre) for a similar tang, ricotta salata or cotija for a saltier crumble, or just skip it and add extra olives and lemon.
Kalamata olives: swap with sliced green olives or Castelvetrano for a milder olive, use capers for briny pops, or chopped roasted red peppers if you dont like olives.

Pro Tips

– Let the cucumber lose its water first. Seed it, sprinkle a little salt, wait 5–10 minutes and squeeze out the moisture with a towel, otherwise the whole salad gets watery and the yogurt thins out.
– Don’t add piping hot chicken to the yogurt dressing, it can make the yogurt grab and get grainy. Either let the meat cool a bit or warm it just slightly so it soaks up flavor without wrecking the texture.
– If your dressing seems too thick or flat, whisk in a splash of extra olive oil or a teaspoon of water or milk and a little more lemon or salt to brighten it. Tweak until it tastes lively, not bland.
– For make ahead and keeping crunch: mix the dressing with the chicken ahead of time, but fold in cucumbers and tomatoes just before serving so they dont go soggy. Store in an airtight container in the fridge and use within 2 to 3 days.