On New Year’s Day a few years ago, my family gathered at our home for what we now call the “second feast.” After all the holiday roasts, pies, and buttery sides, we wanted something lighter, but still satisfying enough to bring everyone to the table again.
That morning, while the kids played with their new toys and the adults lingered over coffee, I started preparing a salad that reminded me of a wedding we once attended in Greece. The bride’s family had served the most wonderful spreads of Mediterranean dishes—bright, fresh, and balanced with flavors that made you feel good inside.
I wanted to capture a little bit of that feeling for my own family. Instead of turning to heavy mayonnaise for chicken salad, I reached for Greek yogurt and fresh herbs, then folded in shredded chicken I had leftover from a roasted bird. The result was this tzatziki chicken salad, a creamy yet refreshing dish that feels indulgent without the guilt. When I set it out, the platter was gone before I even sat down.
Since then, this recipe has become a New Year’s tradition of sorts, the perfect way to reset after weeks of holiday indulgence. My grandchildren like it tucked inside warm pita pockets, while my husband prefers it over crisp greens with an extra squeeze of lemon.
Short Description
This refreshing tzatziki chicken salad combines shredded chicken, creamy Greek yogurt, fresh cucumber, dill, parsley, and lemon for a light yet flavorful dish. Perfect served in pitas, on greens, or with crackers.
Key Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup plain Greek yogurt
- 1 medium cucumber, finely grated and drained
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- ¼ cup red onion, finely diced
- Salt and freshly ground black pepper, to taste
Tools Needed
- Large mixing bowl
- Fine grater or box grater
- Sharp knife and cutting board
- Garlic press or small knife for mincing
- Mixing spoon or spatula
- Serving dish or airtight container
Cooking Instructions
Step 1: Mix the yogurt base
In a large mixing bowl, combine Greek yogurt, grated cucumber (make sure it’s drained well to avoid excess water), dill, parsley, lemon juice, and minced garlic. Stir until creamy and fully blended.
Step 2: Add chicken and onion
Fold in the shredded chicken and finely diced red onion. Mix thoroughly so every piece of chicken is coated in the creamy tzatziki mixture.
Step 3: Season
Sprinkle with salt and freshly ground black pepper. Taste and adjust seasoning as needed—sometimes a little extra lemon juice brightens the flavors even more.
Step 4: Chill
Cover and refrigerate for at least 30 minutes. This resting time allows the herbs, garlic, and lemon to meld beautifully into the chicken.
Step 5: Serve
Enjoy over crisp mixed greens, stuffed into warm pita pockets, or with whole-grain crackers for a protein-packed snack.
Why You’ll Love This Recipe
Light and Creamy: Yogurt gives creaminess without heaviness.
Packed with Freshness: Dill, parsley, and cucumber bring a garden-fresh flavor.
Protein-Powered: With lean chicken and Greek yogurt, this salad keeps you satisfied.
Versatile: Perfect for lunch, dinner, or a picnic dish.
Health-Conscious: Lower in fat than mayo-based chicken salads, with probiotics from yogurt.
Mistakes to Avoid & Solutions
Not draining cucumber: Leads to watery salad. Always squeeze grated cucumber in a clean towel to remove excess moisture.
Overpowering garlic: Fresh garlic can be strong. If unsure, start with 1 clove and adjust after chilling.
Using warm chicken: Warm chicken releases steam, watering down the salad. Use cooled, cooked chicken.
Skipping the chill time: The flavors won’t have time to meld. Chill at least 30 minutes.
Over-salting early: Since cucumber and yogurt release some liquid, taste again after chilling before adjusting seasoning.
Serving and Pairing Suggestions
Serve inside pita pockets with lettuce and tomato for a handheld lunch.
Spoon over a bed of mixed greens for a light dinner.
Pair with roasted vegetables or quinoa for a balanced plate.
Use as a dip for raw veggies or pita chips at parties.
Enjoy with a chilled glass of white wine or sparkling water with lemon.
Storage and Reheating Tips
Store in an airtight container in the refrigerator for up to 3 days.
Stir before serving as liquid may separate slightly.
Do not freeze—the yogurt base will break and lose its creamy texture.
Best served chilled; reheating is not recommended.
FAQs
1. Can I use rotisserie chicken instead of cooked chicken breast?
Yes, rotisserie chicken works wonderfully and saves time. Just remove the skin before shredding.
2. Can I use dried herbs instead of fresh?
Fresh herbs give the best flavor, but if using dried, reduce the amount by half.
3. Is this salad gluten-free?
Yes, it’s naturally gluten-free. Just be mindful of what you serve it with.
4. Can I make it ahead of time?
Absolutely. It tastes even better the next day after the flavors have blended overnight.
5. What if I don’t like raw onion?
You can leave it out or replace it with chopped green onion for a milder flavor.
Tips & Tricks
Grate cucumber on the fine side of the grater for a smoother texture.
Add a drizzle of olive oil for extra richness.
If you prefer a tangier flavor, stir in a teaspoon of red wine vinegar.
Keep extra herbs on hand for garnishing before serving—it adds a pop of color and freshness.
Recipe Variations
Mediterranean Tzatziki Chicken Wraps: Roll the salad in flatbread with olives, tomatoes, and feta.
Spicy Tzatziki Chicken Salad: Add a pinch of cayenne pepper or chopped jalapeño for heat.
Avocado Tzatziki Chicken Salad: Mash ½ avocado into the yogurt mixture for added creaminess.
Crunchy Version: Add diced celery or bell pepper for extra crunch.
Low-Carb Bowl: Skip the pita and serve on spiralized zucchini or cauliflower rice.
Final Thoughts
This tzatziki chicken salad has found its place not only in my recipe box but in my family’s traditions as well. Each New Year, it feels like a fresh start—light, wholesome, and comforting in its own way. It’s a recipe that can stand on its own for a simple weekday lunch, but it also shines when shared at the table with friends and family. For me, it’s tied to a memory of Greece, laughter around a wedding table, and the warmth of home gatherings.
Every spoonful brings together creamy yogurt, crisp cucumber, and juicy chicken in a way that feels both nourishing and indulgent. I love that it doesn’t weigh you down, yet it satisfies completely. Cooking should bring joy, and this dish always delivers that little spark of delight.
If you’re searching for something that’s as good for the body as it is for the soul, this chicken salad may just become your own tradition too.
Tzatziki Chicken Salad
Ingredients
- 2 cups cooked chicken breast shredded
- 1 cup plain Greek yogurt
- 1 medium cucumber finely grated and drained
- 2 tablespoons fresh dill chopped
- 1 tablespoon fresh parsley chopped
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- ¼ cup red onion finely diced
- Salt and freshly ground black pepper to taste
Instructions
- In a large mixing bowl, combine Greek yogurt, drained cucumber, dill, parsley, lemon juice, and minced garlic. Stir until creamy and well blended.
- Fold in shredded chicken and finely diced red onion, mixing until evenly coated.
- Season with salt, black pepper, and a little extra lemon juice if desired.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Serve chilled over mixed greens, in pita pockets, or with whole-grain crackers.
