Summer is here and the sun is shining bright today. It is far too hot to turn on the oven for a heavy meal.
You need something cool, crisp, and incredibly satisfying right now. This Tzatziki Chicken Salad is the fresh answer to your busy afternoon cravings.
Why You’ll Love This Recipe
This recipe is a total game-changer for your weekly routine. It swaps heavy mayo for protein-packed Greek yogurt and refreshing cucumber.
It feels light but keeps you full for hours. It is the perfect choice for a healthy reset after a busy weekend. Your whole family will love the bright, zesty flavors.
Simple Method
Making this dish is incredibly simple and fast. You just need to prep your veggies and mix. Even if you are new to the kitchen, you can master this.
Using pre-cooked chicken makes this a 20-minute miracle. It is all about layering fresh flavors in one single bowl. You will feel like a pro chef in no time.
Ingredients You’ll Need
These fresh ingredients are likely already in your kitchen. Seasonal produce like English cucumber makes all the difference here.
- 500g cooked chicken breast, shredded or diced
- 1 cup plain Greek yogurt, 2% or 5% fat
- 1 medium English cucumber, grated and squeezed dry
- 2 cloves garlic, finely minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh dill, finely chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
Step-by-Step Directions
- Grate the English cucumber and place in a clean kitchen towel or cheesecloth; squeeze firmly to remove as much liquid as possible.
- In a large mixing bowl, whisk together the Greek yogurt, minced garlic, lemon juice, olive oil, fresh dill, salt, and black pepper until smooth.
- Fold the drained cucumber into the yogurt mixture until fully incorporated.
- Add the shredded cooked chicken breast to the bowl and toss until the chicken is thoroughly coated in the tzatziki dressing.
- Adjust seasoning with additional salt or lemon juice if necessary.
- Cover and refrigerate for at least 30 minutes to allow the flavors to develop before serving.
Best Ways to Enjoy It
This salad is so versatile for your busy life. Serve it inside warm pita bread for a classic lunch. You can also scoop it into large lettuce leaves for a low-carb crunch.
It pairs beautifully with a side of salty olives or cherry tomatoes. Pack into containers for easy weekday lunches that you will actually look forward to eating.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. This salad stays delicious for up to three days. The flavors actually get better as they sit together.
Give it a quick stir before serving to redistribute the creamy dressing. It is not recommended to freeze this dish due to the yogurt base. Fresh is always best for maximum creaminess.
Tips for Best Results
- Do not skip squeezing the cucumber or your salad will be watery.
- Use a clean kitchen towel to get every drop of moisture out.
- Swap fresh dill for mint if you want a different herbal note.
- Use a rotisserie chicken to save even more time on weeknights.
- Add a pinch of red pepper flakes for a tiny hint of heat.
- Let the salad chill for 30 minutes to let the garlic mellow out.
Ways to Switch It Up
- Add crumbled feta cheese for a salty, tangy kick.
- Stir in chopped red onions for extra crunch and color.
- Use turkey breast instead of chicken for a holiday leftover twist.
- Mix in some halved cherry tomatoes for a pop of summer sweetness.
Common Questions
Can I use fat-free yogurt?
You can, but 2% or 5% yogurt provides a much creamier texture. It helps the dressing cling to the chicken better.
Is this recipe gluten-free?
Yes, the salad itself is naturally gluten-free. Just ensure you serve it with gluten-free crackers or lettuce wraps.
I hope this fresh salad brings a little bit of sunshine to your table. It is the perfect way to stay fueled and feel great all summer long.
— Katie Wood
Ingredients
- 500 g cooked chicken breast, shredded or diced
- 1 cup plain Greek yogurt, 2% or 5% fat
- 1 medium English cucumber, grated and squeezed dry
- 2 cloves garlic , finely minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh dill, finely chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
Instructions
- Grate the English cucumber and place in a clean kitchen towel or cheesecloth; squeeze firmly to remove as much liquid as possible.
- In a large mixing bowl, whisk together the Greek yogurt, minced garlic, lemon juice, olive oil, fresh dill, salt, and black pepper until smooth.
- Fold the drained cucumber into the yogurt mixture until fully incorporated.
- Add the shredded cooked chicken breast to the bowl and toss until the chicken is thoroughly coated in the tzatziki dressing.
- Adjust seasoning with additional salt or lemon juice if necessary.
- Cover and refrigerate for at least 30 minutes to allow the flavors to develop before serving.
