Name: Tzatziki Chicken Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: ½ cup grated english cucumber; 1 cup plain greek yogurt; 1 tablespoon extra virgin olive oil; 1 tablespoon freshly squeezed lemon juice; ½ teaspoon garlic powder; 1 ½ tablespoons flat leaf parsley, chopped; 1 ½ tablespoons fresh dill, chopped; 1 tablespoon fresh mint, chopped; ½ teaspoon kosher salt, plus more to taste; ¼ teaspoon black pepper; 3 cups rotisserie chicken, finely chopped; 1 cup english cucumber, diced; 3 tablespoons pitted kalamata olives, finely chopped; 3 tablespoons red onion, finely chopped; ¼ cup + 2 tablespoons crumbled feta cheese

Jump to Recipe · Leave a Review

20-Minute Tzatziki Chicken Salad is a refreshing and creamy dish that combines the best of Mediterranean flavors with a hearty American twist. With a base of cool Greek yogurt and crisp cucumbers, this salad is an explosion of taste and texture, perfect for a light dinner or a satisfying lunch. The tender rotisserie chicken adds a protein-packed punch, while the fresh herbs and zesty lemon offer that irresistible brightness we all crave.

Pin this for later!

I’ll never forget the first time I made this Tzatziki Chicken Salad. On a sweltering summer evening, I needed something quick that wouldn’t heat up my kitchen. A glance at my fridge revealed leftover rotisserie chicken, and the rest is history. This salad quickly became a favorite not just for its ease but also for its vibrant flavors. It’s genuinely a recipe that packs excitement into every bite while coming together in just 20 minutes.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Tzatziki Chicken Salad
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Tzatziki Chicken Salad

Why You’ll Love This Recipe

Simple & Quick: Whip this up in only 20 minutes, making it the perfect weeknight meal.
Irresistible Flavor: Cool, creamy tzatziki meets warm spices and tender chicken for a delightful experience.
Eye-Catching Appeal: The mix of colors from the fresh veggies and herbs makes this dish a feast for the eyes.
Flexible Serving: Perfect as a snack, light dinner, or a showstopper at any gathering.
Diet-Friendly Options: Easily adaptable to fit gluten-free or low-carb diets.

Ingredients You’ll Need

½ cup grated English cucumber: This adds a refreshing crunch. Be sure to squeeze it dry to avoid a watery salad.
1 cup plain Greek yogurt: The creamy base provides protein and tang. Opt for full-fat for a richer flavor.
1 tablespoon extra virgin olive oil: Extra virgin offers the best flavor. This also helps emulsify the tzatziki sauce.
1 tablespoon freshly squeezed lemon juice: Brightens the dish. Fresh is best, but bottled can work in a pinch.
½ teaspoon garlic powder: For a subtle garlic flavor without the sharpness of raw garlic.
1 ½ tablespoons flat-leaf parsley, chopped: Adds a fresh, herbal note to the salad.
1 ½ tablespoons fresh dill, chopped: Essential for that classic tzatziki flavor—don’t skip this!
1 tablespoon fresh mint, chopped: A hint of mint brings a lovely twist.
½ teaspoon kosher salt, plus more to taste: Enhances overall flavors.
¼ teaspoon black pepper: Adds warmth and depth.
3 cups rotisserie chicken, finely chopped: Saves time and offers moist, tender chicken. Feel free to use leftover grilled chicken if you prefer.
1 cup English cucumber, diced: For added crunch and freshness in your salad.
3 tablespoons pitted kalamata olives, finely chopped: These bring a briny kick that uplifts the whole dish.
3 tablespoons red onion, finely chopped: Sweet and tangy with a satisfying crunch.
¼ cup + 2 tablespoons crumbled feta cheese: Creamy and salty, it ties the dish together beautifully.

How to Make Tzatziki Chicken Salad

Grate the Cucumber: Using the larger holes on your grater, grate half an English cucumber. Place the grated cucumber on 2 to 3 layers of paper towels, squeezing out the excess moisture.
Prepare the Tzatziki Dressing: In a large bowl, combine 1 cup plain Greek yogurt with 1 tablespoon extra virgin olive oil. Gradually whisk in 1 tablespoon freshly squeezed lemon juice. Stir in the grated cucumber, ½ teaspoon garlic powder, 1 ½ tablespoons flat-leaf parsley, 1 ½ tablespoons fresh dill, 1 tablespoon fresh mint, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Set the dressing aside.
Prep the Onion: Finely chop 3 tablespoons of red onion and place it in a small fine mesh strainer. Rinse under very hot water for 45 seconds to mellow the flavor, then repeat with cold water.
Dice the Cucumbers: Halve 1 English cucumber lengthwise, scoop out the seeds with a spoon, and cut it into ¼ to ½-inch pieces.
Combine Ingredients: In the large bowl with the dressing, add 3 cups finely chopped rotisserie chicken, the diced cucumber, 3 tablespoons finely chopped kalamata olives, the rinsed red onion, and ¼ cup + 2 tablespoons crumbled feta cheese. Using a rubber spatula, gently stir to combine until everything is evenly coated in the tzatziki dressing.
Garnish and Serve: For that finishing touch, garnish with extra crumbled feta and a sprinkle of fresh herbs, if desired. This dish can be served immediately, enjoyed with crackers, or piled between slices of bread for a delightful sandwich.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish is best enjoyed cold, straight from the fridge. Avoid storing at room temperature longer than 2 hours for safety. While I don’t recommend freezing due to the high moisture content in cucumbers, you can make the tzatziki dressing in advance and store it separately for up to a week. Just remember that the salad might lose a bit of texture over time; stir in additional fresh herbs or a splash of lemon juice right before serving to refresh it!

Chef’s Helpful Tips

Rinse the onion well, as this step significantly mellows its sharpness and enhances the overall flavor.
Use rotisserie chicken for convenience, but feel free to grill or bake your own if preferred.
If you want a creamier dressing, add another tablespoon of Greek yogurt.
To add more depth, consider incorporating sun-dried tomatoes or roasted red peppers.
Enjoy it with crispy pita chips for a refreshing snack or appetizer!

Bursting with flavor and texture, 20-Minute Tzatziki Chicken Salad is not just easy to prepare, but also a delightful way to sample Mediterranean flavors without breaking a sweat in the kitchen. Whether you’re enjoying a girls’ night in or looking for a quick, satisfying lunch, this salad is sure to please. With its refreshing ingredients and vibrant colors, it’s a dish that makes any meal feel like a special occasion. So grab your ingredients and let your taste buds take a journey—you’re in for a treat!

Recipe FAQs

Can I use cooked chicken instead of rotisserie chicken?

Absolutely! Grilled, baked, or poached chicken works just as well. Just make sure it’s finely chopped to match the texture of the salad.

How can I make this salad dairy-free?

You can substitute the Greek yogurt with a dairy-free alternative like coconut yogurt or almond milk yogurt. Check for a variety that has a similar texture to achieve the best results.

How do I store leftovers properly?

Store any leftovers in an airtight container in the refrigerator. This Tzatziki Chicken Salad is best enjoyed within three days. The longer it sits, the more the cucumbers can release moisture, making the salad watery.

Can I prepare this salad in advance?

Yes, you can make the tzatziki dressing and even chop the chicken and veggies a day ahead. Just combine them right before serving to keep everything fresh and crisp!

More Dinner Recipes

👉 If you make my Tzatziki Chicken Salad recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.