(Fresh, Bright, and Full of Flavor)
This is one of those recipes that feels simple, but every part of it is doing something.
You’ve got a creamy tzatziki-style dressing built with Greek yogurt, garlic, dill, lemon, and a touch of Dijon to bring it all together. Part of the cucumber is grated and worked into that dressing so the flavor runs all the way through, not just sitting on the surface.
Then you still get that fresh crunch from diced cucumber and celery, along with feta for a little salt and creaminess. It’s balanced, it’s fresh, and it actually tastes like the ingredients you put into it.
There’s no mayonnaise here, but you won’t miss it. The yogurt gives you that same creamy texture, just cleaner and brighter.
Why This Works
This recipe is built in layers instead of everything going into the bowl at once.
The grated cucumber is salted, drained, and wrung out before it goes into the dressing. That step keeps the dressing thick and concentrated instead of watered down.
The finely minced onion blends into the dressing, so you get the flavor without harsh bites.
Then the diced cucumber and celery come in at the end for texture, which keeps the whole thing from feeling soft or one-note.
And the feta ties it all together with a little salt and richness.
Tzatziki Chicken Salad
Ingredients
- 2-3 cups cooked poached chicken breast, chopped or shredded
- 1/2 cucumber, small diced
- 1/2 cup celery, small diced
- 1/3 cup feta cheese, crumbled
Tzatziki Dressing
- 1 cup full-fat Greek yogurt
- 1/2 cucumber, grated and wrung dry
- 1/4 cup red onion, very finely minced
- 1-2 cloves garlic, microplaned
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp olive oil
- 1 tsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt, adjust to taste
- 1/4 tsp white pepper
Instructions
- Prep the grated cucumberGrate the cucumber and toss it with a small pinch of salt. Let it sit in a fine mesh strainer over a bowl or sink for 5 to 10 minutes. Transfer it to a clean towel and wring out as much liquid as possible. It should feel almost dry.
- Build the dressingIn a large bowl, combine the Greek yogurt, wrung-out grated cucumber, minced onion, garlic, dill, lemon juice, lemon zest, olive oil, red wine vinegar, Dijon mustard, salt, and white pepper. Stir well and let it sit about 5 minutes so the flavors come together.
- Add the salad componentsAdd the chicken, diced cucumber, celery, and feta directly into the same bowl.
- MixFold everything together until evenly coated. Try not to break up the feta too much.
- ChillRefrigerate for at least 30 minutes before serving.
Notes
- Taste after mixing, feta adds salt, so adjust at the end.If your chicken is unseasoned, you may need a little more salt.If it thickens too much after chilling, loosen with a squeeze of lemon or a drizzle of olive oil.