Description
This Tzatziki Chicken Salad is a light, refreshing, and protein-packed dish combining tender chicken with creamy tzatziki sauce. It’s perfect for meal prep, sandwiches, wraps, or serving over greens for a healthy lunch or dinner.
Ingredients
Units
Scale
For the Chicken Salad:
- 2 cups (300 g) cooked chicken, shredded or diced (grilled, roasted, or rotisserie)
- 1 cucumber, diced (seeded if desired)
- 1/4 cup red onion, finely diced
- 1/4 cup fresh dill, chopped (or parsley if preferred)
- 1/4 cup Kalamata olives, chopped (optional)
- 1/4 cup cherry tomatoes, halved (optional)
For the Tzatziki Sauce:
- 1 cup (240 g) plain Greek yogurt (non-fat or full-fat)
- 1/2 cucumber, grated and squeezed to remove excess liquid
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar (optional)
- 1 teaspoon dried oregano (or fresh oregano, chopped)
- Salt and pepper, to taste
Instructions
Prepare the Tzatziki Sauce:
- Grate and Drain the Cucumber:
- Using a box grater, grate the cucumber. Place it in a clean kitchen towel or paper towels and squeeze to remove as much liquid as possible.
- Mix the Sauce:
- In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, red wine vinegar (if using), oregano, salt, and pepper. Mix well. Adjust seasoning to taste.
Prepare the Chicken Salad:
- Combine the Ingredients:
- In a large mixing bowl, combine the cooked chicken, diced cucumber, red onion, dill, olives (if using), and cherry tomatoes (if using).
- Add the Tzatziki Sauce:
- Pour the prepared tzatziki sauce over the chicken mixture. Toss gently until everything is evenly coated.
- Chill and Serve:
- Refrigerate for at least 20 minutes to allow the flavors to meld together. Serve chilled.
Serving Suggestions
- As a Salad: Serve on a bed of greens or spinach.
- In a Wrap: Use pita bread or tortillas for a portable meal.
- With Grains: Pair with quinoa, couscous, or rice for a heartier dish.
Notes
- Make It Dairy-Free: Substitute Greek yogurt with coconut yogurt or a dairy-free alternative.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Customize: Add feta cheese, avocado, or roasted red peppers for extra flavor.