Creamy Greek yogurt, shredded chicken, cucumber, dill, lemon juice—this Tzatziki Chicken Salad is the coolest lunch in the fridge.

Okay, so here’s the truth—I didn’t set out to make tzatziki chicken salad. I was halfway through cleaning the fridge, debating whether the yogurt was still “probably fine,” when I spotted leftover rotisserie chicken shoved in the back, a cucumber that had seen better days, and like…three sprigs of mint hanging on for dear life. And something in me just snapped. Not in a bad way. In a “let’s make something that doesn’t suck” kind of way.

And wow. I wasn’t expecting much—just hoping to avoid another sad lunch. But this? It turned into something I crave now. Something I’ve made three times in the last two weeks. It’s the kind of dish that makes you feel like you really have it together—even if your laundry’s piled high and your dog is eating a sock behind you while you cook. It’s cool, creamy, fresh, and honestly? It just hits. Especially when the weather’s warm and you can’t be bothered to cook.

Why You’ll Love This Tzatziki Chicken Salad Recipe?

Let’s start with the obvious: it’s super easy. Like “did I even cook?” easy. But it tastes like something you’d get at that trendy café with the overpriced lemon water and awkward bar seating.

It’s protein-packed, thanks to the chicken and Greek yogurt. It’s refreshing, because cucumbers and mint basically scream spa day. It doesn’t involve mayo (bless), and it somehow feels both indulgent and healthy. Magic? Maybe.

Also, it’s not just a salad. It’s a vibe. It’s lunch on a warm patio. It’s dinner when you can’t stand turning on the oven. It’s your meal prep bestie when you’re tired of sad desk lunches.

Ingredient Notes:

Let’s walk through what’s going in here—and yes, I’ve got opinions.

Cooked Chicken (3 cups): Leftover rotisserie is my personal hero here, but grilled or poached works too. Just shred it up real good.
Greek Yogurt (1 cup): I go full-fat because flavor, but non-fat is fine if that’s what you’ve got. Just no vanilla. That’s a whole different energy.
English Cucumber: You want it shredded and well-drained. Nobody wants soggy salad. Wrap it in a kitchen towel and squeeze like you’re wringing out summer.
Red Onion (½ cup): Thinly sliced for just the right amount of punch. Skip it if you’re onion-sensitive. I won’t judge (okay, maybe a little).
Fresh Dill & Mint: These two are like the Beyoncé and Jay-Z of herbs in this recipe. Don’t skimp. Use the real stuff.
Lemon Juice: Fresh, please. We’re better than that plastic lemon bottle.
Garlic (1 clove): Just enough to whisper “I’m here” without taking over the whole conversation.
Olive Oil (1 tablespoon): Adds richness. I usually just do a quick glug.
Salt & Pepper: Tweak to taste. Always.

How To Make Tzatziki Chicken Salad?

Honestly, the only hard part is not eating it all straight out of the mixing bowl. But here’s the step-by-step, just in case you want to feel official:

Step 1. Drain the Cucumber Like a Boss

After shredding the cucumber, squeeze the ever-loving water out of it. This part’s essential. I’ve made the mistake of skipping it and ended up with salad soup. Not cute.

Step 2: Make the Tzatziki Base

In a big bowl, toss in the Greek yogurt, squeezed cucumber, dill, mint, lemon juice, olive oil, minced garlic, salt, and pepper. Stir until it’s all happy and combined. This alone is good enough to dunk a pita chip into.

Step 3: Add the Chicken & Red Onion

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Shred your cooked chicken, toss it in, and fold it all together with the sliced red onion. The chicken gets all cozy with that tzatziki magic and… it’s kinda beautiful, honestly.

Step 4: Chill It (and Yourself)

Let the salad sit in the fridge for about 30 minutes. That’s when the flavors really click. During that time, maybe go water your plants or scroll TikTok. You’ve earned it.

Storage Options:

This keeps well in an airtight container in the fridge for up to 4 days. The herbs stay bright, the yogurt holds up, and the chicken stays tender. Just give it a little stir before each use in case it settles. Don’t freeze it though. Cold salad + freezer = sadness.

Variations and Substitutions:

Want to riff on it? You’ve got options, friend.

Swap the Protein: Turkey, canned tuna, or chickpeas if you’re going plant-based.
Go Dairy-Free: Try a coconut yogurt or almond-based one. Just make sure it’s plain.
Add Texture: Chopped celery, walnuts, or even diced apples give it crunch.
Spice It Up: Add a pinch of red chili flakes or a swirl of harissa if you want a kick.
No Fresh Herbs? Okay, fine. Use dried dill—sparingly—and skip the mint if you must.

What to Serve with Tzatziki Chicken Salad?

This isn’t just a side. It’s a star. But if you’re looking to round things out:

In Pita Bread: So classic. So good.
With Crackers or Toast Points: Fancy appetizer energy.
Over Greens: Instant salad. Add cherry tomatoes and feta if you’re feeling extra.
In a Wrap: Add lettuce and call it a wrap (ha).
Scooped with Veggies: Cucumber scooping tzatziki chicken? Meta and amazing.

Frequently Asked Questions:

Can I make this ahead of time?
Totally. It actually tastes better the next day. Just stir before serving.

Can I skip the garlic?
Yep. If you’re garlic-sensitive or just out of cloves, skip it. The herbs and lemon still carry it.

Is this low-carb/keto?
For the most part, yes—especially if you’re not loading it into bread. Just check your yogurt for added sugars.

I’m telling you, once you try this Tzatziki Chicken Salad, you’ll start looking for excuses to make it again. It’s fresh, it’s flavorful, and it makes you feel like the type of person who has their life together—even if you’re eating it over the sink in your pajamas.

Can’t wait to hear how you put your spin on it—tag me if you share it!

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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