Fresh Tzatziki Chicken Salad

My Tzatziki Chicken Salad brings together my two favorite things—memories of cooking with my mother and fresh Mediterranean flavors.

This protein-packed dish combines tender chicken with homemade tzatziki, briny olives, and tangy feta for a refreshing meal that’s become my family’s most-requested recipe for everything from quick lunches to summer picnics.

Why You’ll Love This Tzatziki Chicken Salad

This isn’t your ordinary chicken salad, it’s a protein-rich Mediterranean masterpiece that swaps mayonnaise for Greek yogurt, giving you all the creaminess without the guilt.

The combination of fresh herbs, crunchy cucumber, and salty feta creates layers of flavor in every bite.

My family adores how versatile this dish is—we enjoy it stuffed in warm pita pockets, wrapped in flatbread, or simply scooped onto a bed of crisp greens.

It’s also perfect for busy weeknights since it comes together in minutes if you have pre-cooked chicken on hand.

If you enjoyed this Tzatziki Chicken Salad, I think you’ll also love my Tropical Hawaiian Chicken Pineapple Kabobs!

Ingredients You Need for Tzatziki Chicken Salad

For the Tzatziki Base

• 1 cup plain Greek yogurt (full-fat works best for creaminess)
• 1 medium cucumber, grated and squeezed dry (about 1 cup after squeezing)
• 2 tablespoons fresh lemon juice (approximately one lemon)
• 2 tablespoons fresh dill, finely chopped
• 1/2 teaspoon garlic powder (or 1 small clove of fresh garlic, minced)
• Salt and freshly ground black pepper to taste

For the Chicken Salad

• 3-4 cups cooked chicken, shredded or diced (about 1 pound)
• 1/4 cup red onion, finely diced
• 1/3 cup kalamata olives, pitted and chopped
• 1/2 cup crumbled feta cheese (buy a block and crumble it yourself for best flavor)
• 2 tablespoons fresh parsley, chopped
• Extra lemon juice, salt, and pepper to taste

I always keep some cooked chicken in the freezer, but rotisserie chicken works wonderfully here if you’re short on time.

For the cucumber, I find Persian or English varieties have fewer seeds and less water content, making them perfect for tzatziki.

How to Make Tzatziki Chicken Salad

Step 1: Prepare the Cucumber

Grate the cucumber using the large holes of a box grater. Place the grated cucumber in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible. This prevents your tzatziki from becoming watery.

Step 2: Make the Tzatziki Base

In a large mixing bowl, combine the Greek yogurt, dried cucumber, fresh lemon juice, chopped dill, and garlic powder. Season with salt and pepper, then stir until well combined. Taste and adjust seasonings as needed.

Step 3: Add the Chicken and Mix-ins

Add the shredded chicken, diced red onion, chopped kalamata olives, crumbled feta, and fresh parsley to the tzatziki base. Gently fold everything together until the ingredients are evenly distributed and coated with the tzatziki.

Step 4: Chill and Serve

For best flavor, cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld. The chicken salad can be enjoyed right away, but it tastes even better after the ingredients have had time to get acquainted.

My Best Tips for for the Best Tzatziki Chicken Salad

Don’t skip squeezing the moisture from your cucumber—this is the secret to perfect tzatziki that doesn’t get watery!

I learned this the hard way after making a batch that turned soupy by the next day. Now I give those cucumbers a really good squeeze.

For a time-saving hack, I often cook extra chicken when preparing other meals, then shred and freeze it in portions perfect for this recipe.

When I’m craving this salad, I simply thaw some chicken overnight in the refrigerator. The subtle flavor difference between freshly cooked and frozen-then-thawed chicken is barely noticeable in this recipe with all its bold flavors.

If you like a stronger garlic flavor, let your tzatziki rest in the refrigerator for a couple of hours before adding the chicken and other ingredients.

This allows the garlic flavor to develop and mellow simultaneously. For a spicy kick, try adding a pinch of red pepper flakes or a small amount of finely diced jalapeño.

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How long will Tzatziki Chicken Salad keep in the refrigerator?

This chicken salad stays fresh in an airtight container in the refrigerator for up to 4 days.

You might notice some liquid separation—this is completely normal! Just give it a good stir before serving. The flavors actually improve after the first day.

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Can I use rotisserie chicken for this recipe?

Absolutely! I often use rotisserie chicken when I’m short on time. It’s tender, flavorful, and makes this recipe even easier to prepare.

Just remove the skin and shred or dice the meat according to your preference.

Is there a substitute for Greek yogurt?

While Greek yogurt provides the authentic flavor and creamy texture, you could substitute with a dairy-free yogurt alternative if needed.

Just make sure it’s unsweetened and relatively thick. Regular yogurt can work, but strain it through cheesecloth first to remove excess liquid.

Can I add other vegetables to this chicken salad?

Definitely! Diced red bell peppers, halved cherry tomatoes, or chopped artichoke hearts make wonderful additions.

You can also add cucumber chunks for extra crunch alongside the grated cucumber in the tzatziki.

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My Favorite Ways to Enjoy This chicken salad

My favorite way to enjoy this Tzatziki Chicken Salad is stuffed into warm, fluffy pita pockets with some extra cucumber slices and a sprinkle of fresh dill.

On hot summer days, I love scooping it onto a bed of crisp romaine or serving it as a protein-packed dip with pita chips and vegetable sticks.

For a lovely Mediterranean-inspired spread, I pair this chicken salad with a simple tomato and cucumber salad dressed with olive oil and lemon juice.

It also makes a wonderful topping for toasted sourdough bread—just add some sliced avocado underneath for an extra-special open-faced sandwich that always impresses lunch guests.