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This crisp and creamy Tzatziki Chicken Salad brings together juicy grilled chicken, cool cucumbers, sweet tomatoes, and a tangy Greek yogurt dressing. It is the kind of salad that feels both light and hearty at the same time, and it is always a hit at picnics and summer lunches.
I whipped this up for a backyard lunch on a hot day and everyone wanted the recipe before the meal was even over. The leftover salad never lasts long at our house.
Ingredients
- Boneless skinless chicken breasts: Ideal for lean protein and stay juicy when grilled fresh ones are best for the most tender result
- Fresh cucumbers: Provide crunch and refreshing flavor choose ones that feel firm with a bright skin
- Cherry tomatoes: Add sweetness and color look for deep red ones without wrinkling
- Red onion: Gives bite and a hint of heat pick onions that feel solid and heavy for their size
- Plain Greek yogurt: The creamy base of the tzatziki pick full fat for the richest texture
- Fresh dill: Delivers bright herby punch go for firm leafy bunches with no wilting
- Lemon juice: Brings zesty acidity roll on the counter before juicing for maximum yield
- Garlic cloves: Lends character and warmth use plump cloves for the most flavor
- Salt and pepper: Essential for seasoning use flaky sea salt and fresh cracked black pepper if possible
Step-by-Step Instructions
- Cook the Chicken:
- Season chicken breasts generously with salt and pepper before grilling. Preheat your grill or skillet over medium heat. Grill the chicken for about six to seven minutes per side until golden and the inside reaches safe doneness. Let the chicken rest at least five minutes for juices to settle before slicing thinly so they stay moist when mixed into the salad.
- Prepare the Vegetables:
- While the chicken is cooling chop your cucumbers into bite sized pieces making sure to keep the skins on for extra crunch and nutrition. Slice cherry tomatoes in half to release a little juice which adds flavor to the entire salad and finely dice a bit of red onion for mild sharpness.
- Make the Tzatziki Sauce:
- Combine plain Greek yogurt minced garlic chopped fresh dill and fresh lemon juice in a bowl. Stir until completely smooth. Taste and add more salt or pepper as needed so the flavors are bright and balanced. This step is where all the classic tzatziki character comes from.
- Combine Ingredients:
- In a large mixing bowl toss sliced chicken with the prepared cucumbers tomatoes and red onion then pour the tzatziki sauce over everything. Mix gently but thoroughly to ensure every bite is well coated. Take time to distribute the sauce evenly you want every forkful creamy and full of flavor.
- Chill and Serve:
- Cover and refrigerate the salad for at least thirty minutes. This rest lets all the flavors meld and bond together. When ready to serve garnish with extra dill if you like and offer more tzatziki on the side for anyone who wants a little extra creaminess.
The fresh dill is hands down my favorite part of this salad. Its bright flavor reminds me of summers spent helping my grandmother snip herbs from her garden before dinner so now I add extra just for nostalgia.
Storage tips
Keep leftovers in an airtight container in the refrigerator. Tzatziki chicken salad tastes even better the next day as flavors meld and it stays fresh for up to three days. For picnics pack the chicken and veggies separately from the sauce and combine before serving for the best texture.
Ingredient substitutions
Swap the chicken for leftover rotisserie or roasted turkey. Use vegan Greek yogurt and grilled tofu for a plant-based spin. Try English or Persian cucumbers for fewer seeds or use grape tomatoes in place of cherry.
Serving suggestions
Pile on crisp romaine or butter lettuce for extra crunch. Scoop into pita bread for a portable lunch or stuff inside a wrap. Serve as a bright side dish alongside grilled vegetables or even with warm rice for a heartier meal.
Cultural and historical context
Tzatziki is a staple of Greek and Eastern Mediterranean kitchens known for its cool creamy presence alongside bold grilled dishes. Bringing those flavors together in a salad celebrates the sunshiny fresh way people in that part of the world eat and always feels like a bit of a vacation meal to me.
Frequently Asked Questions
- → What type of chicken works best?
Boneless, skinless chicken breasts are ideal, but thighs can be used for extra juiciness and flavor.
- → Can you make this dish ahead of time?
Yes, prepare and refrigerate up to 24 hours in advance for optimal flavor melding and convenience.
- → What are some tasty add-ins?
Try adding Kalamata olives, feta cheese, or sliced radishes for more texture and authentic Mediterranean flavor.
- → Is this suitable for meal prep?
Absolutely! Store portions in airtight containers for refreshing, protein-packed lunches all week.
- → How can I make the dressing dairy-free?
Substitute the Greek yogurt with plain dairy-free yogurt and check labels for friendly ingredients.