Description
This Tzatziki Chicken Salad combines juicy chicken with crisp veggies and a creamy, tangy tzatziki dressing. Perfect for a light lunch, dinner, or a meal prep favorite, it’s packed with Mediterranean flavors and freshness.
Ingredients
Scale
-
For the Salad:
- 2 cups cooked chicken, shredded or diced (rotisserie or grilled works great)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh dill or parsley, chopped
-
For the Tzatziki Dressing:
- 1 cup Greek yogurt
- 1/2 cucumber, grated and squeezed to remove excess liquid
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon fresh dill or mint, finely chopped
- Salt and pepper, to taste
Instructions
- Make the Tzatziki Dressing: In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, and fresh herbs. Season with salt and pepper to taste. Mix well and refrigerate until ready to use.
- Prepare the Salad: In a large mixing bowl, combine the cooked chicken, cherry tomatoes, diced cucumber, red onion, Kalamata olives, feta cheese, and dill or parsley.
- Assemble the Salad: Pour the prepared tzatziki dressing over the salad ingredients. Gently toss until everything is well coated.
- Chill and Serve: Cover and refrigerate the salad for at least 15 minutes to allow the flavors to meld. Serve chilled as is, over a bed of greens, or in pita bread for a Mediterranean wrap
Notes
- This salad can be made in advance and stored in the refrigerator for up to 2 days.
- For extra crunch, try adding some roasted chickpeas or toasted pita chips as a topping.
Nutrition
- Serving Size: 1 salad portion
- Calories: 350kcal
- Sugar: 7g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg