Description
This Greek Tzatziki Chicken Salad is a refreshing and healthy dish that combines tender shredded chicken with a creamy tzatziki-inspired yogurt dressing. Enhanced with fresh herbs, cucumbers, and a crunchy almond texture, this salad is perfect for a light lunch or a flavorful addition to pita sandwiches. It’s quick to prepare, packed with balanced flavors, and ideal for those seeking a wholesome Mediterranean-inspired meal.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breast
- Kosher salt & black pepper to taste
Tzatziki Dressing
- ¾ cup full-fat plain Greek yogurt or skyr
- 3 tbsp finely shredded seedless cucumber (see note)
- 2 tbsp fresh chopped dill
- 2 small garlic cloves, minced
- 1 tbsp lemon juice
- 2 tsp red wine vinegar
- Kosher salt & black pepper to taste
Salad Mix-Ins
- ½ cup finely chopped celery
- ½ cup finely diced cherry or grape tomatoes
- ½ cup finely chopped cucumber
- ⅓ cup roughly chopped almonds (raw or roasted)
- ¼ cup finely diced red onion
Instructions
- Cook the Chicken: Place the chicken breasts in a medium pot and season them with kosher salt and black pepper. Cover the chicken with at least 1 inch of water and bring it to a boil over medium-high heat. Once boiling, cover the pot with a lid, reduce the heat to low, and let the chicken simmer gently for about 15 minutes or until the internal temperature reaches 165°F (75°C).
- Shred the Chicken: Remove the cooked chicken from the pot and transfer it into a large bowl or the bowl of a stand mixer. Shred the chicken using two forks or by mixing on a low speed with the stand mixer, which speeds up the process. Set the shredded chicken aside.
- Prepare the Tzatziki Dressing: In another large bowl, combine the Greek yogurt, shredded cucumber (see note for preparation), chopped fresh dill, minced garlic, lemon juice, red wine vinegar, and a pinch of kosher salt and black pepper. Stir these ingredients together until evenly mixed.
- Mix the Salad: Add the shredded chicken to the bowl with the tzatziki dressing. Then, include the finely chopped celery, diced cherry or grape tomatoes, chopped cucumber, roughly chopped almonds, and diced red onion. Using a spatula, gently fold all the ingredients until everything is thoroughly combined. If you prefer a creamier texture, add extra Greek yogurt to suit your taste. Adjust the salt and pepper seasoning as needed.
- Chill and Serve: Place the chicken salad in the refrigerator to cool and allow the flavors to meld together, at least 30 minutes is ideal. Serve the salad chilled on its own, or enjoy it stuffed in a whole wheat pita pocket with some fresh arugula for added greens and crunch. Enjoy!
Notes
- Use the small holes of your grater to shred the cucumber with the skin on. Then, use a thin dish towel or paper towel to squeeze out all excess liquid before measuring out 3 tablespoons of shredded cucumber. This prevents the salad from becoming watery.
- You can use either raw or roasted almonds based on your preference for texture and flavor.
- For extra freshness, add additional fresh herbs like mint or parsley if desired.
Nutrition
- Serving Size: 1 cup (about 225g)
- Calories: 280
- Sugar: 4g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
