Tzatziki Chicken Salad with Homemade Greek Dressing 2

Ingredients for Tzatziki Chicken Salad

I always keep Greek yogurt on hand specifically for making tzatziki because the thick texture makes all the difference. Regular yogurt just won’t give you that authentic, creamy consistency that clings to every piece of chicken and vegetable.

For the Chicken:

• 1 lb boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano (I prefer Greek oregano for authentic flavor)
• ½ teaspoon paprika
• Salt and black pepper, to taste

For the Tzatziki Dressing:

• 1 cup Greek yogurt (full-fat works best for richness)
• ½ cucumber, grated and excess water squeezed out (about 2-3 tablespoons of liquid)
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced (I recommend fresh over jarred)
• 1 tablespoon fresh dill, or 1 teaspoon dried
• Salt and pepper, to taste

For the Salad:

• 2 cups chopped romaine or mixed greens
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ½ cup sliced cucumber
• ¼ cup Kalamata olives, pitted (my preference is whole olives I pit myself)
• ¼ cup crumbled feta cheese, optional

Step-by-Step Instructions

In my experience, letting the chicken marinate for at least 30 minutes makes a noticeable difference in flavor, though 15 minutes will work if you’re short on time.

Step 1: In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Add chicken and turn to coat evenly. Cover and marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.

Step 2: Heat a grill pan or skillet over medium-high heat until hot. Add chicken and cook for 5 to 7 minutes per side, until golden brown with nice char marks and internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes to keep the juices inside, then slice into strips or cube into bite-sized pieces.

Step 3: While chicken cooks, prepare the tzatziki dressing. Grate cucumber using the large holes of a box grater, then squeeze firmly in a clean kitchen towel or cheesecloth to remove excess moisture. This step is crucial for keeping your dressing thick and creamy rather than watery.

Step 4: In a mixing bowl, combine Greek yogurt, squeezed cucumber, lemon juice, olive oil, minced garlic, and dill. Season with salt and pepper to taste. Stir until smooth and creamy. The dressing should be thick enough to coat the back of a spoon.

Step 5: In a large serving bowl, combine chopped greens, halved cherry tomatoes, sliced red onion, cucumber, Kalamata olives, and crumbled feta if using. Top with sliced chicken and drizzle generously with tzatziki dressing. Toss gently to combine, or serve dressing on the side for individual portions.

Step 6: Serve immediately for the best texture contrast between warm chicken and cool vegetables, or refrigerate for 10 minutes if you prefer everything chilled.

Perfect Pairings for Tzatziki Chicken Salad

This salad is substantial enough to serve on its own, but these Mediterranean-inspired sides create a complete feast.

Warm Pita Bread: Toasted pita wedges are perfect for scooping up extra tzatziki and add satisfying carbs to balance the protein-rich salad. The slightly charred edges add wonderful texture contrast.

Greek Lemon Rice: Fluffy rice tossed with lemon juice, olive oil, and fresh herbs complements the bright flavors in the salad while adding heartiness. Similar to how Greek Lemon Chicken Thighs pairs beautifully with lemony sides, this combination is always a winner.

Roasted Chickpeas: Crispy, seasoned chickpeas add plant-based protein and a satisfying crunch that works wonderfully scattered over the top of the salad.

Hummus and Vegetables: A side of creamy hummus with carrot sticks, bell pepper strips, and cucumber rounds extends the Mediterranean theme and adds extra vegetables to your meal.

Crispy Baked Feta: Warm feta cheese drizzled with olive oil and herbs provides a rich, creamy element that pairs beautifully with the cool salad. If you enjoy creative chicken salads, you might also love this Green Goddess Chicken Salad for another fresh take.

How to Store and Serve

Store leftover salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the chicken, vegetables, and tzatziki dressing in separate containers to prevent the greens from wilting and the dressing from thinning out.

For best results, bring refrigerated chicken to room temperature for 10 minutes before serving, or gently rewarm in a skillet over low heat for 2 to 3 minutes. The tzatziki dressing actually tastes better after sitting for a few hours as the flavors meld together.

This salad is incredibly versatile. Stuff it into warm pita pockets for portable lunches, serve it over cauliflower rice for a low-carb option, or transform it into a grain bowl by adding quinoa or farro. For more high-protein chicken bowl inspiration, check out these Chicken Fajita Rice Bowls.

Zoey Sinclair

Tzatziki Chicken Salad

A light yet satisfying meal featuring juicy, herb-marinated chicken with cool, creamy Greek yogurt tzatziki dressing loaded with cucumbers, garlic, and dill. Fresh, healthy, and bursting with bright Mediterranean flavors.

Print Recipe Pin Recipe

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb boneless skinless chicken breasts or thighs
• 2 tablespoons olive oil for chicken marinade
• 1 tablespoon lemon juice for chicken marinade
• 2 cloves garlic minced for chicken
• 1 teaspoon dried oregano
• 0.5 teaspoon paprika
• Salt and black pepper to taste
• 1 cup Greek yogurt 240g
• 0.5 cucumber grated and excess water squeezed out
• 1 tablespoon lemon juice for tzatziki
• 1 tablespoon olive oil for tzatziki
• 1 clove garlic minced for tzatziki
• 1 tablespoon fresh dill or 1 teaspoon dried
• Salt and pepper to taste for tzatziki
• 2 cups chopped romaine or mixed greens
• 1 cup cherry tomatoes halved
• 0.5 red onion thinly sliced
• 0.5 cup sliced cucumber
• 0.25 cup Kalamata olives pitted
• 0.25 cup crumbled feta cheese optional

Equipment

• Grill pan or skillet
• Mixing bowls
• Box grater
• Clean kitchen towel
• Large serving bowl

Method

 

1. In a bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, minced garlic, oregano, paprika, salt, and pepper. Add chicken and turn to coat evenly. Cover and marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
2. Heat a grill pan or skillet over medium-high heat until hot. Add chicken and cook for 5 to 7 minutes per side, until golden brown with nice char marks and internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes, then slice into strips or cube into bite-sized pieces.
3. While chicken cooks, grate cucumber using the large holes of a box grater, then squeeze firmly in a clean kitchen towel to remove excess moisture (about 2 to 3 tablespoons of liquid).
4. In a mixing bowl, combine Greek yogurt, squeezed cucumber, 1 tablespoon lemon juice, 1 tablespoon olive oil, minced garlic, and dill. Season with salt and pepper to taste. Stir until smooth and creamy.
5. In a large serving bowl, combine chopped greens, halved cherry tomatoes, sliced red onion, cucumber, Kalamata olives, and crumbled feta if using. Top with sliced chicken and drizzle generously with tzatziki dressing. Toss gently to combine.
6. Serve immediately for best texture contrast, or refrigerate for 10 minutes if you prefer everything chilled.

Notes

Use leftover grilled chicken for quick meal prep. Dry cucumber well to keep dressing thick and creamy. Make it a wrap by spooning into pita or flatbread. Add crunch with toasted pita chips or roasted chickpeas. Store components separately in airtight containers for up to 3 days.