Description

Creamy Tzatziki Chicken Salad blends Greek yogurt, dill, chicken, veggies—light, flavorful, and perfect. Try this crispy, tangy Tzatziki Chicken Salad!

Ingredients

Scale

1 cup plus 2 Tbsp plain Greek yogurt
½ cucumber, grated
2 to 3 garlic cloves, pressed
2 Tbsp olive oil
2 Tbsp fresh dill, chopped
Salt and pepper to taste
2 cups chopped cooked chicken
2 cups chopped romaine lettuce
1 cup grape tomatoes, halved
½ cup pepperoncini peppers, sliced
½ cup Kalamata olives, sliced
¼ cup red onion, chopped
½ cup crumbled feta cheese

Instructions

Prepare the tzatziki dressing: In a mixing bowl, combine 1 cup plus 2 Tbsp plain Greek yogurt, the grated cucumber (squeezed to remove excess water), pressed garlic, 2 Tbsp olive oil, and 2 Tbsp chopped fresh dill. Season with salt and pepper to taste. Stir until smooth and creamy. Tip: For extra flavor, chill the dressing for 10–15 minutes to let the dill and garlic meld.
Assemble the base: In a large bowl, place 2 cups chopped cooked chicken and 2 cups chopped romaine lettuce.
Add the veggies: Gently fold in the halved grape tomatoes, sliced pepperoncini, sliced Kalamata olives, and chopped red onion.
Dress the salad: Pour the tzatziki dressing over the mixture, tossing gently to coat everything evenly.
Finish with feta: Sprinkle the crumbled feta cheese on top.
Serve: Present immediately or refrigerate for 15–20 minutes to let flavors meld. Note: Serve chilled for best flavor contrast.

Notes

Balance moisture: Squeeze excess liquid from the grated cucumber to prevent a watery dressing.

Adjust garlic strength: If you prefer subtle garlic, start with 2 cloves, taste, and add another if desired.

Chill time matters: Letting the salad rest helps flavors blend—especially beneficial if you make it a bit ahead.

Texture variation: For crunch, consider adding chopped cucumbers or bell peppers.

Serving options: Great as a salad, dip, or stuffed into pita or wraps.