Creamy Tzatziki Chicken Salad (No Mayo)
This Tzatziki Chicken Salad is a fresh, Mediterranean twist on the classic. We swap heavy mayonnaise for a creamy Greek yogurt sauce packed with fresh dill, lemon, and garlic. Loaded with crunchy cucumbers, red onion, and feta, this high-protein, low-carb salad is perfect for healthy meal prep or a light summer dinner.
Equipment
- Box Grater (or Microplane)
- Clean Kitchen Towel or Cheesecloth (for squeezing cucumber)
- Large mixing bowl
- Chef's Knife & Cutting Board
- Lemon Juicer
Ingredients
The Tzatziki Sauce
- 1 cup plain Greek yogurt 2% or 5% fat recommended
- ½ cup grated English cucumber squeezed dry – see instructions
- 3 tbsp fresh lemon juice or lime juice
- 2 cloves garlic finely grated
- 1 tbsp fresh dill chopped (sub: 1 tsp dried dill)
- 1 tbsp fresh parsley chopped (sub: 1 tsp dried parsley)
- 1 tsp kosher salt
- ½ tsp cracked black pepper
The Salad Base
- 4 cups cooked chicken breast shredded or chopped (Rotisserie works great)
- 1 cup diced English cucumber keep skins on for crunch
- ½ cup diced celery
- ½ cup diced red onion
- ½ cup crumbled feta cheese
Optional Boosters (Recommended)
- ⅓ cup pitted Kalamata olives sliced
- ¼ cup marinated artichoke hearts chopped
Instructions
- Prep the Cucumber (Crucial Step): Grate the ½ cup of cucumber needed for the sauce. Place the shavings in a clean kitchen towel or paper towel and squeeze firmly over the sink until almost all the liquid is removed. Tip: This prevents your salad from turning watery!
- Make the Sauce: In a large mixing bowl, whisk together the Greek yogurt, the squeezed grated cucumber, lemon juice, garlic, dill, parsley, salt, and pepper.
- Assemble the Salad: Add the cooked chicken, diced cucumber, celery, red onion, feta, and any optional boosters (olives/artichokes) to the bowl with the sauce.
- Fold & Chill: Fold gently until the chicken is evenly coated in the dressing. Cover and refrigerate for at least 30 minutes before serving to allow the garlic and herbs to marinate the chicken.
- Serve: Enjoy chilled inside pita pockets, over greens, or with crackers.
Notes
Storage: Store in an airtight container in the refrigerator for 3–4 days. Stir before serving.
Onion Tip: If raw red onion is too sharp for you, soak the diced onion in ice water for 10 minutes and drain before adding to the salad.
Serving Size: One serving is approximately 1.5 cups.
Tried this recipe?Let us know how it was!