Greek Chicken Salad with Tzatziki Recipe

If you’re looking for a fresh, flavorful lunch or light dinner that totally hits the spot, you absolutely have to try this Greek Chicken Salad with Tzatziki Recipe. It’s like a little Mediterranean vacation on your plate—with tender shredded chicken, crisp veggies, crunchy almonds, and that tangy, creamy tzatziki that just brings everything together. I promise, this salad will soon become your go-to because it’s easy, satisfying, and can brighten any day.

this Recipe

Ingredients You’ll Need

I’ve gathered ingredients that create a balanced and refreshing flavor profile—think cool cucumber, zesty lemon, and herbaceous dill combined with tender chicken. Here are some quick notes while you shop to make your life easier.

• Boneless, skinless chicken breast: Perfect for shredding and soaking up the creamy dressing.
• Full-fat plain Greek yogurt or skyr: Gives that authentic, rich tzatziki base without any unnecessary additives.
• Seedless cucumber: I recommend grating this finely and squeezing out the liquid so your salad doesn’t get watery.
• Fresh dill: A must-have for that classic Greek flavor punch.
• Garlic cloves: Freshly minced for that lovely bite.
• Lemon juice: Adds bright acidity to balance the creaminess.
• Red wine vinegar: Just a splash to deepen flavors.
• Kosher salt & black pepper: Essential for seasoning throughout.
• Celery: Provides a refreshing crunch that I love.
• Cherry or grape tomatoes: Adds juicy sweetness and color.
• Cucumber (additional, chopped): For that fresh snap in every bite.
• Almonds (raw or roasted): Gives a satisfying nuttiness and crunch.
• Red onion: Just a little bit for sharpness and contrast.

Variations

I love mixing things up based on what’s in season or what I’m craving—feel free to make this your own. The beauty of this Greek Chicken Salad with Tzatziki Recipe is how flexible it can be without losing its charm.

• Vegetarian version: Swap out the chicken for extra chickpeas or grilled halloumi for a delicious meat-free option that still feels substantial.
• Spice it up: Add a pinch of cayenne pepper or some chopped jalapeño if you like a little heat—my family actually digs a bit of a kick.
• Nut-free: Simply leave out almonds if nuts aren’t your thing or if anyone you’re serving has allergies—consider toasted pumpkin seeds as an alternative.
• Make it a wrap: Roll this salad up in your favorite flatbread with some arugula for a super portable meal.

How to Make Greek Chicken Salad with Tzatziki Recipe

Step 1: Poach the Chicken to Juicy Perfection

Start by placing your chicken breasts in a medium pot. Season with kosher salt and black pepper so the meat has flavor even at this early stage. Cover the chicken with at least an inch of water, bring it to a boil, then reduce the heat to low and cover with a lid to simmer. Keep an eye on it—it usually takes about 15 minutes to cook through. The key is to ensure the internal temperature hits 165°F for safe eating. This gentle poaching method keeps the meat tender and perfect for shredding.

Step 2: Shred the Chicken Easily

Once your chicken is cooked, transfer it to a large bowl or even the bowl of your stand mixer. I love using the mixer with the paddle attachment because it shreds the chicken evenly and quickly without much effort. If you don’t have that, two forks work just fine—just be patient and pull the meat apart into bite-sized pieces. Shredding while warm is easiest.

Step 3: Make That Dreamy Tzatziki Dressing

In a separate large bowl, mix together full-fat Greek yogurt, finely shredded and drained seedless cucumber, fresh dill, minced garlic, lemon juice, red wine vinegar, and season well with kosher salt and freshly ground black pepper. This tzatziki-inspired dressing should be thick, tangy, and refreshing. The trick I learned? Don’t skip squeezing out as much moisture from the shredded cucumber—you’ll avoid a watery salad every time.

Step 4: Combine All Ingredients for the Salad

Next, fold the shredded chicken into the tzatziki base. Then stir in chopped celery, your diced cherry tomatoes, cucumber, almonds, and red onion. Use a spatula to combine everything gently but thoroughly. If you like it creamier, feel free to add a little extra Greek yogurt here—this salad is forgiving and customizable. Taste as you go and adjust salt and pepper to perfectly suit your palate.

Step 5: Chill and Serve

Pop the salad into the fridge for at least 30 minutes before serving. This chilling step is my secret to letting all those bright flavors meld together beautifully. You’ll notice it tastes even better the next day, so it’s great for meal prep or making ahead.

How to Serve Greek Chicken Salad with Tzatziki Recipe

Garnishes

I like to finish this salad with a sprinkle of extra fresh dill or some crumbled feta to add a lovely salty tang on top. Sometimes a few kalamata olives find their way in because my family loves that punch of briny flavor. A drizzle of good quality extra virgin olive oil right before serving takes it over the top.

Side Dishes

This salad pairs beautifully with warm pita bread or some crispy baked potato wedges for a casual meal. I’ve also served it alongside grilled vegetables or a Mediterranean quinoa salad when entertaining—it makes a great centerpiece for a light spread.

Creative Ways to Present

For a fun Friday night, I’ve layered this salad inside halves of whole wheat pita pockets with fresh arugula and even a few falafel balls. It’s colorful, portable, and gets everyone excited. For special occasions, presenting it in a glass trifle bowl with layers of salad, tzatziki, and toasted almonds really wows guests!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it usually lasts beautifully for 3 to 4 days. The flavors deepen overnight, so if anything, it tastes better the next day. Just give it a quick stir before serving.

Freezing

This salad is best enjoyed fresh or refrigerated since the yogurt and fresh veggies don’t freeze well. I’ve tried freezing the shredded chicken separately, though, and it defrosts nicely for quick salad prep when you’re short on time.

Reheating

If you want warm chicken, I recommend reheating the shredded chicken gently in the microwave or on the stovetop with a splash of water first, then mixing it back into cold salad. That way, you keep the refreshing crunch of your veggies and creamy dressing balanced perfectly.

FAQs

Final Thoughts

I absolutely love how this Greek Chicken Salad with Tzatziki Recipe brings together simple ingredients into something so fresh, creamy, and satisfying. When I first tried making it, I was surprised by how easy it was to pull off a restaurant-worthy lunch at home. Whether you eat it on a sunny afternoon or pack it for a cozy lunch box, it’s a recipe that feels wholesome and celebratory at the same time. Trust me, once you try it, you’ll want to keep it in your regular meal rotation—so go ahead, grab those ingredients, and enjoy!

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