Description
Cool Mediterranean flavors dance through this tzatziki chicken salad, blending Greek yogurt’s tangy richness with tender grilled chicken. Crisp cucumber and fresh herbs create a light, refreshing meal that transports you to a sunny Greek island with each delightful bite.
Ingredients
Scale
Proteins:
- 2 cups (300 g) cooked chicken, shredded or diced (grilled, roasted, or rotisserie)
Fresh Vegetables and Herbs:
- 1 cucumber, diced (seeded if desired)
- ¼ cup red onion, finely diced
- ¼ cup fresh dill, chopped (or parsley if preferred)
- ½ cucumber, grated and squeezed to remove excess liquid
- 2 garlic cloves, minced
- ¼ cup Kalamata olives, chopped (optional)
- ¼ cup cherry tomatoes, halved (optional)
Sauce and Seasonings:
- 1 cup (240 g) plain Greek yogurt (non-fat or full-fat)
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar (optional)
- 1 teaspoon dried oregano (or fresh oregano, chopped)
- Salt and pepper, to taste
Instructions
- Prepare the cucumber by using a box grater to shred it into fine strands, ensuring a uniform texture for the tzatziki sauce.
- Create a moisture-removing technique by transferring the grated cucumber to a clean kitchen towel, gently pressing and squeezing to eliminate excess water, which prevents the sauce from becoming watery.
- Select a mixing bowl to combine the Greek yogurt base with the prepared cucumber, allowing for smooth integration of ingredients.
- Incorporate minced garlic, freshly squeezed lemon juice, extra virgin olive oil, and optional red wine vinegar into the yogurt mixture, stirring thoroughly to distribute flavors evenly.
- Sprinkle dried oregano, kosher salt, and freshly ground black pepper into the sauce, gently folding to ensure balanced seasoning throughout the mixture.
- Taste the tzatziki sauce and make subtle adjustments to the salt, pepper, or acid levels, creating a harmonious blend of tangy and herbaceous notes.
- Allow the sauce to rest briefly, enabling the flavors to meld and intensify before serving or using as a dressing for the chicken salad.
Notes
- Pat cucumber dry thoroughly to ensure a thick, creamy tzatziki sauce without excess water.
- Chill the tzatziki sauce for 30 minutes before mixing with chicken to enhance flavor melding and texture.
- Use full-fat Greek yogurt for a richer, more authentic taste that holds together better in the salad.
- Substitute Greek yogurt with dairy-free alternatives like coconut yogurt for a vegan version of the recipe.
- Prep Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Blending
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg