Tzatziki Chicken Salad
A fresh, protein-packed chicken salad made with a creamy tzatziki-style dressing instead of mayo. Layered with grated cucumber in the dressing and fresh crunch from diced cucumber and celery, finished with feta and herbs for a bright Mediterranean flavor.
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.
Tried this recipe?Let us know how it was!