Tzatziki Chicken Salad

Tzatziki Chicken Salad starts with cooked chicken and a tub of tzatziki, then turns into a big, crunchy, herby bowl of goodness that tastes like something you’d get at a little Mediterranean café.

Instead of mayo, the tzatziki does all the heavy lifting. It keeps things creamy and tangy while cucumbers, celery, and red bell pepper add crunch. Pepperoncinis and olives bring that briny bite, feta adds a salty little pop, and fresh dill ties everything together with big Greek salad energy.

I love making a batch at the beginning of the week and using it a little differently each day. One day it’s stuffed into a pita, the next it’s piled on greens, and sometimes I just scoop it up with crunchy pita chips or cucumber slices. It feels light and fresh, but the chicken and yogurt-based tzatziki keep it really filling!

Before You Get Started

Here are a few quick tips to read first so your Tzatziki Chicken Salad turns out flavorful and perfectly balanced.

• Taste the tzatziki first: Since the tzatziki is the base of the salad, give it a taste and adjust with extra lemon juice, garlic powder, dill, salt, or pepper so it already tastes great before you mix it in.
• Use cooked chicken you love: Rotisserie chicken keeps this super easy, but any cooked boneless, skinless chicken breast or thighs will work. Chop or shred it into bite-sized pieces so every forkful gets a bit of everything.
• Dice the veggies small: Cut the celery, cucumbers, and bell pepper into small, even pieces. Smaller dice means better texture and more crunchy bits in every bite.
• Drain the briny add-ins: Make sure the pepperoncinis and olives are well drained and patted dry so they add flavor without watering down the salad.
• Go for thicker tzatziki: If your tzatziki is on the thin side, you can stir in a spoonful of plain Greek yogurt to thicken it up and help the salad hold together.

How to Make Tzatziki Chicken Salad

Here’s a simple overview of how to pull this salad together for an easy, high-protein meal.

1. Season the Tzatziki

Start by tasting your tzatziki in a small bowl. If it needs a little help, brighten it up with more lemon juice, add a pinch of salt and pepper, or stir in extra herbs or a sprinkle of garlic powder until it tastes delicious on its own.

2. Combine the Chicken and Veggies

In a large mixing bowl, add the chopped or shredded chicken, celery, Persian cucumbers, red bell pepper, pepperoncinis, black olives, feta cheese, and fresh dill. Toss everything gently so the mix-ins are evenly distributed.

3. Add the Tzatziki and Adjust

Spoon the tzatziki over the chicken mixture and stir until everything is well coated and creamy. Taste and season with additional salt and pepper if needed. Serve right away or chill for a bit to let the flavors meld, then enjoy in pita, wraps, on salad, or with your favorite crunchy sides.

Recipe Tips and Tricks

Here are the best tips and tricks to make this Tzatziki Chicken Salad come out perfectly every single time.

• Stick with Persian cucumbers: Persian or mini cucumbers stay crunchy and have fewer seeds, which helps keep the salad from getting watery. If you use a regular cucumber, scoop out the seeds and pat it dry before dicing.
• Use warm chicken for extra flavor: If you’re cooking chicken fresh, toss it with the tzatziki while it is just slightly warm. It absorbs the flavors more easily and tastes even better after chilling.
• Make it extra high protein: Add extra chicken, a scoop of plain Greek yogurt mixed into the tzatziki, or a handful of chickpeas to bump up the protein and make the salad even more filling.
• Brighten it up before serving: Just before serving, squeeze a little fresh lemon over the top and add a sprinkle of extra dill or parsley. It wakes the flavors back up, especially if the salad has been refrigerated.
• Adjust the briny bite: If you like bold Mediterranean flavors, keep the pepperoncinis and olives as written or even add a bit more. If you’re serving picky eaters, start with less and add more to individual portions.
• Make it dairy-free: Use a dairy-free tzatziki or make your own using plant-based yogurt, lemon juice, garlic, cucumber, and herbs. Skip the feta or use a dairy-free feta alternative so you keep all the flavors without the dairy.

Serving Ideas

Here are some easy, delicious ways to serve this Tzatziki Chicken Salad for lunch, dinner, or snacks.

• Pita or naan sandwiches: Stuff the salad into warm pita, naan bread, or pita pockets with lettuce, tomato, and extra cucumbers.
• Lettuce wraps: Spoon into sturdy lettuce leaves (like romaine or butter lettuce) for a fresh, low-carb lunch.
• Mediterranean salad bowls: Serve over a big bed of greens with cherry tomatoes, extra cucumbers, and a sprinkle of feta.
• Snack boards: Pile it into a bowl and serve with pita chips, sliced cucumbers, bell pepper strips, and crackers for dipping.
• Grain bowls: Add a scoop to cooked quinoa, farro, or brown rice with extra veggies for a hearty, high-protein bowl.

Storage & Reheating

This salad is perfect for meal prep and easy lunches. Here’s how to store it safely and keep it tasting fresh.

• Store in the fridge: Transfer the salad to an airtight container and refrigerate for 3–4 days. Give it a quick stir before serving, and add a squeeze of fresh lemon if the flavors need a little boost.
• Freezer: This is not a good candidate for freezing, since the yogurt-based tzatziki and fresh veggies will separate and lose their texture once thawed.
• Leftover ideas: Use leftovers in pita pockets, wraps, or lettuce cups, spoon it over greens for a quick salad, or tuck it into a bento-style lunch box with veggies and whole grain crackers.