Description
This Tangy Tzatziki Chicken Salad features juicy chopped chicken, crisp cucumbers, sharp red onion, and a creamy Greek yogurt-based tzatziki dressing. Fresh dill, lemon, and garlic give this salad a bright, tangy flavor. Perfect for a healthy lunch or refreshing main course, it’s protein-packed and easy to make ahead.
Ingredients
Units
Scale
For the Salad:
- 4 cups cooked chicken, chopped
- 3 large cucumbers or 2 English cucumbers, diced
- 1 red onion, finely sliced
For the Tzatziki Dressing:
- 1 cup plain Greek yogurt or unsweetened coconut yogurt
- 2 teaspoons dried dill or 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice
- Zest from 1 fresh lemon
- 2 fresh garlic cloves, grated
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly ground pepper
Instructions
- Combine the Salad Ingredients: In a large serving bowl, add the cooked chicken, diced cucumbers, and finely sliced red onion. Toss gently to distribute evenly.
- Make the Tzatziki Dressing: In a small bowl, thoroughly mix together the Greek yogurt (or coconut yogurt), dill, lemon juice, lemon zest, grated garlic, sea salt, and pepper. Taste and adjust seasoning if needed.
- Dress the Salad: Pour the prepared tzatziki dressing over the chicken mixture. Toss until the salad is evenly coated and everything is well combined.
- Chill (Optional): For best flavor, cover and refrigerate the salad for 1 to 2 hours to allow the flavors to meld. Alternatively, it can be served immediately if preferred.
Notes
- This salad is best consumed within 24 hours for optimal freshness and texture.
- Store in an airtight container in the refrigerator for up to 2 days.
- For a dairy-free version, use unsweetened coconut yogurt instead of Greek yogurt.
- Add extra lemon juice or fresh dill for a brighter flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 285
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 100mg
