Last summer in Denver, when temperatures hit the mid-90s, my family staged a dinner revolt. No one wanted anything hot, heavy, or remotely complicated. That’s when I threw together this Tzatziki Chicken Salad using leftover grilled chicken and some cucumbers from our farmers market haul.
Table of Contents
Ingredients for Tzatziki Chicken Salad
I’ve tested this recipe with both chicken breasts and thighs, and honestly, thighs stay juicier, but breasts work great if you’re careful not to overcook them. The secret to thick, creamy tzatziki is using full-fat Greek yogurt and really wringing out that cucumber – I mean really squeeze it.
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs (pounded to ½-inch thickness)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (freshly squeezed tastes noticeably better)
- 2 cloves garlic, minced – Fresh garlic makes a difference here
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- Salt and black pepper, to taste
For the Tzatziki Dressing:
- 1 cup Greek yogurt (I always use full-fat for richest flavor)
- ½ cucumber, halved lengthwise, seeds scooped out, then grated
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon fresh dill (or 1 teaspoon dried) – Fresh dill makes this taste restaurant-quality
- Salt and pepper, to taste
For the Salad:
- 2 cups chopped romaine or mixed greens
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup sliced cucumber
- ¼ cup Kalamata olives, pitted
- ¼ cup crumbled feta cheese (optional)
Step-by-Step Instructions
If your chicken breasts are thick, pound them to an even ½-inch thickness so they cook evenly. This one step prevents dry, overcooked edges.
Step 1: In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Add chicken pieces and turn to coat all sides. Cover and refrigerate for 15 minutes, or up to 2 hours for deeper flavor.
Step 2: Heat a grill pan or large skillet over medium-high heat for 2-3 minutes until a water droplet sizzles and evaporates on contact. Add marinated chicken and cook for 6 to 7 minutes per side. The chicken is done when it reaches an internal temperature of 165°F and the juices run clear. Remove from heat and let rest for 5 minutes before slicing into strips or bite-sized cubes. Resting keeps the chicken juicy.
Step 3: While chicken cooks, prepare your tzatziki. Halve the cucumber lengthwise and scoop out the seeds with a spoon. Grate using the large holes of a box grater, then wrap the grated cucumber in a clean kitchen towel and twist tightly over the sink until no more liquid drips out. You should extract 2-3 tablespoons of liquid. This step is crucial for thick tzatziki. Combine Greek yogurt, squeezed cucumber, lemon juice, olive oil, minced garlic, and dill in a bowl. Season generously with salt and pepper, then stir until smooth and thick enough to coat the back of a spoon.
Step 4: In a large serving bowl, combine chopped greens, halved cherry tomatoes, sliced red onion, cucumber rounds, olives, and feta cheese if using. Top with your sliced chicken.
Step 5: Drizzle tzatziki dressing over the entire salad and toss gently to combine, making sure the dressing coats everything. Serve immediately for a fresh crunch, or chill for 10-15 minutes if you prefer it cold.
Perfect Pairings for Tzatziki Chicken Salad
This salad shines brightest when complemented by Mediterranean-inspired sides that enhance its fresh, tangy character.
Warm Pita Bread: Toasted pita wedges add satisfying carbs and are perfect for scooping up extra tzatziki. The warm, pillowy texture contrasts beautifully with the crisp, cool salad. If you want another Greek-inspired option, try our Mediterranean Chicken Gyros for a heartier meal.
Greek Lemon Rice: Fluffy rice infused with lemon zest and fresh herbs provides a light, fragrant base that soaks up the creamy dressing while adding substance to your meal.
Hummus and Raw Vegetables: A classic mezze platter with creamy hummus, carrot sticks, and bell pepper strips rounds out your Mediterranean feast while boosting your vegetable intake.
Roasted Chickpeas: Crispy, seasoned chickpeas sprinkled on top add protein, fiber, and a delightful crunch that transforms this salad into an even more satisfying main course.
Greek Turkey Meatballs: For a protein-packed Mediterranean feast, serve alongside our Greek Turkey Meatballs with Tzatziki for a complete dinner spread.
Storage and Freshness Tips
Store the chicken, tzatziki dressing, and salad greens in separate airtight containers. The cooked chicken stays fresh for 3 to 4 days refrigerated, making it perfect for meal prep. The greens are best eaten within 24 hours to maintain their crispness.
The tzatziki keeps for up to 3 days in a sealed container. The cucumber may release a tiny bit more liquid as it sits, so give it a quick stir before using. If it seems thin, drain off any excess liquid that has pooled on top.
For lunch prep, pack the greens, vegetables, and chicken in one container with the tzatziki on the side. Combine just before eating for maximum freshness and crunch. This salad also works beautifully stuffed into a whole wheat pita or wrapped in flatbread for portable lunches. Try it with our Sheet Pan Chicken Pitas with Herby Ranch for another delicious pita option.
FAQs
Can I make this salad ahead for meal prep?
Yes! Prepare all components separately and store them in individual containers. The marinated chicken keeps for 3 days cooked, and the tzatziki stays fresh for up to 3 days. Assemble individual portions each morning or right before eating to keep everything crisp.
What’s the best way to prevent watery tzatziki?
The secret is removing the cucumber seeds and thoroughly draining the grated cucumber. After grating, wrap it in a clean kitchen towel and squeeze hard over the sink. You should get 2-3 tablespoons of liquid out. This single step keeps your tzatziki thick and creamy.
Can I use rotisserie chicken instead?
Absolutely! Rotisserie chicken is a fantastic shortcut. Shred about 2 cups of meat and toss it with a bit of olive oil, lemon juice, and dried oregano to give it that Mediterranean flavor profile. This cuts your prep time in half.
Tzatziki Chicken Salad
Ingredients
Equipment
Method
- If your chicken breasts are thick, pound them to an even 1/2-inch thickness. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Add chicken pieces and turn to coat all sides. Cover and refrigerate for 15 minutes, or up to 2 hours for deeper flavor.
- Heat a grill pan or large skillet over medium-high heat for 2-3 minutes until a water droplet sizzles and evaporates on contact. Add marinated chicken and cook for 6 to 7 minutes per side. The chicken is done when it reaches an internal temperature of 165°F and the juices run clear. Remove from heat and let rest for 5 minutes before slicing into strips or bite-sized cubes.
- While chicken cooks, prepare your tzatziki. Halve the cucumber lengthwise and scoop out the seeds with a spoon. Grate using the large holes of a box grater, then wrap the grated cucumber in a clean kitchen towel and twist tightly over the sink until no more liquid drips out (you should extract 2-3 tablespoons of liquid). Combine Greek yogurt, squeezed cucumber, lemon juice, olive oil, minced garlic, and dill in a bowl. Season generously with salt and pepper, then stir until smooth and thick enough to coat the back of a spoon.
- In a large serving bowl, combine chopped greens, halved cherry tomatoes, sliced red onion, cucumber rounds, olives, and feta cheese if using. Top with your sliced chicken.
- Drizzle tzatziki dressing over the entire salad and toss gently to combine, making sure the dressing coats everything. Serve immediately for a fresh crunch, or chill for 10-15 minutes if you prefer it cold.
