Name: Recipe "Tzatziki Chicken Salad"
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup plain Greek yogurt; 0.5 cup English cucumber (grated, excess moisture squeezed out); 3 tbsp fresh lemon juice; 2 clove garlic (peeled and grated); 2 tbsp fresh dill (chopped); 2 tbsp fresh parsley (chopped); 1 tsp sea salt; 0.5 tsp black pepper (freshly ground); 4 cup cooked chicken (chopped or shredded); 1 cup cucumber (diced); 0.5 cup celery (diced); 0.5 cup red onion (diced); 0.5 cup feta cheese (crumbled)

Why This Tzatziki Chicken Salad Works for Quick Lunches

This Tzatziki Chicken Salad is my solution for a fast, protein-packed lunch. It swaps out mayonnaise for a creamy Greek yogurt tzatziki, so it’s lighter but still rich and satisfying. I use shredded rotisserie chicken, crisp cucumbers, red onion, and celery for crunch. Fresh dill and lemon juice add brightness, and crumbled feta ties it all together with a tangy kick. The best part? It comes together in 15 minutes and only gets better after a day in the fridge.

Why You’ll Love This No-Mayo Chicken Salad

It’s a no-mayo chicken salad that’s creamy from Greek yogurt, making it lighter and higher in protein.
It’s perfect for meal prep: the flavors blend and it stays fresh for days.
It comes together in 15 minutes with rotisserie chicken and simple ingredients.

Key Ingredients for a Creamy Greek Chicken Salad

Plain Greek yogurt: The base of the dressing; use full-fat for the creamiest result. If you need a substitute, labneh or a thick plain yogurt works. Avoid flavored or sweetened yogurts.
English cucumber: Its thin skin and low seed content make it ideal for grating. If using a regular cucumber, peel and seed it first to avoid excess moisture.
Cooked chicken: Shredded rotisserie chicken is the easiest, but leftover grilled or poached chicken breast also works well.

Simple Kitchen Tools for Tzatziki Chicken Salad

A box grater for grating the cucumber.
A medium mixing bowl for combining ingredients.

Tips for Making the Best Tzatziki Chicken Salad

I always reach for a thick plain Greek yogurt when making this salad. It gives the dressing body without making it watery. If your yogurt is runnier than you’d like, take the time to squeeze the excess moisture out of the grated cucumber; that step alone prevents a soggy salad.

Rotisserie chicken is my shortcut for this recipe because it’s already seasoned and tender. Once everything is mixed, I pop the bowl in the fridge for at least 30 minutes so the flavors can meld. And don’t skip the celery or bell peppers – that crunch is what keeps every bite interesting.

Expert Tips for Perfect Tzatziki Chicken Salad

Always taste the yogurt dressing before adding the chicken and adjust the lemon juice and salt – it should be bright and well-seasoned. I like to use a microplane for the garlic so it blends smoothly into the yogurt. If you prep the chicken ahead, make sure it’s at room temperature so the dressing doesn’t seize up when mixed.

Tzatziki Chicken Salad Variations to Try

This recipe is easy to customize. Swap the dill for mint or basil for a different herbal note. If you want a briny pop, fold in chopped kalamata olives or capers. To make it dairy-free, use a thick plant-based yogurt and skip the feta or use a dairy-free feta alternative. The salad also works with shredded turkey instead of chicken.

Best Ways to Serve This Healthy Chicken Salad

You can serve this chicken salad in so many ways. I like to spoon it over a bed of mixed greens for a light lunch, or stuff it into a warm pita pocket for more of a sandwich feel. It’s also great scooped up with pita chips or crunchy crackers. For a low-carb option, try lettuce cups. Top each serving with chopped tomatoes, kalamata olives, and a little extra feta and fresh herbs.

How to Store Leftover Tzatziki Chicken Salad

Store any leftover tzatziki chicken salad in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days. The flavors actually develop more over time, so it might taste even better the next day. Just give it a good stir before serving to mix in any liquid that may have separated.

Freezing Tzatziki Chicken Salad: What You Should Know

I don’t recommend freezing Tzatziki Chicken Salad. The yogurt will separate and the cucumber will release too much liquid when thawed, turning the salad watery and mushy. If you absolutely need to freeze it, consider leaving out the cucumber and adding fresh cucumber after thawing, but even then the texture won’t be the same. This salad is so quick to make that it’s better to prepare it fresh.

Tzatziki Chicken Salad FAQs

Can I use store-bought tzatziki instead of making it from scratch?

Yes, you can use store-bought tzatziki to save time. Just make sure it’s thick and flavorful. Stir in some fresh dill and lemon juice if it needs a boost.

Is this chicken salad gluten-free?

Yes, this recipe is naturally gluten-free. Just be mindful of what you serve it with, choose gluten-free pita, crackers, or lettuce cups if needed.

Can I use dried herbs instead of fresh?

You can, but fresh dill and parsley really make this salad shine. If using dried, reduce the amount by about two-thirds and let the salad sit longer for the flavors to rehydrate.

Recipe

Tzatziki Chicken Salad

This Tzatziki Chicken Salad is a deliciously creamy, tangy, and refreshing take on traditional chicken salad. Perfect for meal prep, lunches, or a refreshing summer meal!

easyGluten-Free

15 min

Prep Time

15 min

Total Time

Servings

Lunch

Course

Greek

Cuisine

521 kcal

Calories

Ingredients

Servings

1 cup plain Greek yogurt
0.5 cup English cucumber, grated, excess moisture squeezed out
3 tbsp fresh lemon juice
2 clove garlic, peeled and grated
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
1 tsp sea salt

0.5 tsp black pepper, freshly ground
4 cup cooked chicken, chopped or shredded
1 cup cucumber, diced
0.5 cup celery, diced
0.5 cup red onion, diced
0.5 cup feta cheese, crumbled

Instructions

1
In a medium bowl, combine the Greek yogurt, grated cucumber, lemon juice, garlic, dill, parsley, salt, and pepper. Stir until well combined.
2
Add the chicken, diced cucumber, celery, red onion, and feta. Stir until well combined. Taste and add a little more lemon, salt, and pepper, if necessary.

3
You can serve over greens, with pita chips, in a pita pocket, in a lettuce cup, or make a sandwich or wrap. Feel free to top with chopped tomatoes, kalamata olives, extra feta, and herbs.

Nutrition (per serving)

521kcal

Calorie breakdown

Protein40%213 kcal

Fat51%264 kcal

Carbohydrates9%50 kcal

How this was calculated — 13 of 13 ingredients matched

plain Greek yogurtYogurt, Greek, plain, whole milk233 kcal

English cucumberCucumber, peeled, raw12 kcal

fresh lemon juiceLemon juice, raw10 kcal

garlicGarlic, raw15 kcal

fresh dillDill weed, fresh13 kcal

fresh parsleyParsley, fresh11 kcal

sea saltSalt, table0 kcal

black pepperSpices, pepper, black6 kcal

cooked chickenChicken, ground, raw1373 kcal

cucumberCucumber, peeled, raw24 kcal

celeryCelery, raw17 kcal

red onionOnions, red, raw53 kcal

feta cheeseCheese, feta318 kcal

Serving size ≈ 511 g · 4 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: gluten-free, high-protein, No-Cook, refreshing

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