Greek Chicken Tzatziki Salad

This Greek Chicken Tzatziki Salad brings together tender shredded chicken and a creamy tzatziki-inspired dressing that feels fresh and light. With crisp vegetables and crunchy almonds folded in, it makes for a satisfying dish that works well on its own or stuffed into a pita. I love how the flavors come alive after chilling, making it perfect for warmer days or quick lunches.

I first made this for a summer picnic and it quickly became a favorite with my family, especially because it doesn’t feel heavy but still fills you up.

Ingredients

• Boneless skinless chicken breast: one pound – easy to shred and mild in flavor
• Kosher salt and black pepper: to season the chicken and dressing – quality salt enhances all flavors
• Full-fat plain Greek yogurt: three quarters cup – the base of tzatziki gives a thick creamy texture
• Seedless cucumber: three tablespoons, finely shredded – adds moisture and freshness avoid watery cucumbers for a better texture
• Fresh chopped dill: two tablespoons – brings a bright herbaceous note essential to tzatziki
• Garlic: two small cloves minced – adds pungency and depth
• Lemon juice: one tablespoon – for acidity and brightness use fresh lemon for best flavor
• Red wine vinegar: two teaspoons – balances the creaminess and lifts the dressing
• Celery: half cup finely chopped – crunchy counterpoint to the creamy chicken
• Cherry or grape tomatoes: half cup finely diced – juicy bursts of sweetness
• Cucumber: half cup finely chopped – more fresh crunch to balance the salad
• Almonds: one third cup roughly chopped – for texture and a subtle nutty flavor raw or roasted both work
• Red onion: quarter cup finely diced – sharpness that cuts through the creaminess

Instructions

Cook the Chicken:

Place the chicken breasts in a medium pot and season generously with kosher salt and black pepper. Cover the chicken with at least one inch of water. Bring it to a boil over medium-high heat. Once boiling, cover the pot with a lid, reduce the heat to low, and let it simmer gently for about 15 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit. This method keeps the chicken moist and tender.

Shred the Chicken:

Transfer the cooked chicken to a large bowl or stand mixer bowl. Using two forks, shred the chicken into bite-sized pieces. If you want to save time, the mixer’s paddle attachment speeds this up nicely. Set the shredded chicken aside.

Prepare the Dressing:

In a separate large bowl, combine the Greek yogurt, well-drained finely shredded cucumber, chopped dill, minced garlic, lemon juice, and red wine vinegar. Season with kosher salt and black pepper to taste. Mix these ingredients until the dressing is creamy and well combined. Draining the cucumber thoroughly is key to prevent the dressing from becoming watery.

Combine the Salad:

Add the shredded chicken to the bowl with the dressing. Then fold in the finely chopped celery, diced cherry tomatoes, chopped cucumber, chopped almonds, and diced red onion. Gently mix everything until all the ingredients are coated evenly. Taste and adjust seasoning if needed. For an even creamier salad, add a bit more Greek yogurt.

Chill and Serve:

Place the salad in the refrigerator to chill for at least 30 minutes. This resting time allows the flavors to meld and the salad to firm up slightly. Serve it straight as a hearty salad or fill it into whole wheat pita pockets with fresh arugula for a flavorful meal.

I remember one warm afternoon when I brought this to a family gathering and everyone kept coming back for more thanks to its perfect balance of creamy, crunchy, and fresh.

Storage Tips

Store the salad in an airtight container in the refrigerator for up to four days. Keep in mind that the cucumber and tomatoes may release some liquid over time, so giving the salad a good stir before serving helps redistribute flavors. For longer storage freeze the shredded chicken mixed with dressing separately and add fresh vegetables when ready to eat.

Ingredient Substitutions

If you don’t have fresh dill try using dried dill but use half the amount since it’s more concentrated. Almonds can be swapped with walnuts or pecans for a different twist on texture and flavor. For a lighter option use low-fat Greek yogurt but it will be less creamy. Red wine vinegar can be replaced with white wine or apple cider vinegar if needed.

Serving Suggestions

This salad is delicious served on a bed of fresh arugula or mixed greens for extra color and nutrition. Try stuffing it into whole wheat pita pockets or using it as a filling for lettuce wraps for a low-carb option. It also pairs nicely with grilled vegetables or alongside warm pita chips for added crunch.

This salad is a refreshing and satisfying meal that balances creamy, crunchy, and fresh elements beautifully.

FAQs about Recipes

→ How is the chicken cooked for this dish?

The chicken breasts are gently simmered in salted water until fully cooked, then shredded for a tender texture that blends well with the dressing.

→ What ingredients give the dressing its creamy texture?

The creamy base comes from full-fat plain Greek yogurt mixed with shredded cucumber, fresh dill, garlic, lemon juice, and red wine vinegar.

→ Can I use almonds other than raw or roasted?

Raw or roasted almonds both work well, adding a pleasant crunch that contrasts nicely with the smooth dressing.

→ Is it necessary to chill the salad before serving?

Chilling the salad helps the flavors meld and enhances its refreshing quality, though it can be enjoyed immediately if preferred.

→ What fresh vegetables are included in the salad mix?

The salad features finely chopped celery, diced cherry tomatoes, cucumber, and red onion for a crisp and colorful bite.

→ Can this dish be served in other ways?

Yes, it is excellent served chilled as is, or stuffed inside whole wheat pita pockets with fresh arugula for a portable meal.