The Chicken Salad I’ve Been Making on Repeat (No Mayo Included!)
Creamy, crunchy, herby and lemony — this chicken salad gets its bright, garlicky creaminess from tzatziki instead of mayonnaise.
This tzatziki chicken salad has quickly become a favorite weekday lunch: it’s high in protein (roughly 40–50 g per serving), comes together in under 30 minutes, and tastes fresh every time. Greek yogurt–based tzatziki dresses juicy cooked chicken, crisp cucumber, chickpeas, tangy feta, red onion, plenty of fresh dill, and toasted almonds for crunch.
Serve it in a warm pita, over mixed greens, stuffed into lettuce cups, alongside crackers, or over rice or quinoa. It’s light and refreshing but still hearty enough to keep you satisfied — perfect for meal prep or a quick lunch. If you’re short on time, use rotisserie chicken and store-bought tzatziki to speed things up.
Recipe Tips
Follow these tips to make the salad extra delicious and avoid watery tzatziki:
- Squeeze the cucumber well. Grated cucumber releases a lot of liquid — press it dry in a clean towel or cheesecloth before adding it to the yogurt.
- Use thick Greek yogurt. Full‑fat or strained yogurt yields the creamiest tzatziki and prevents the salad from becoming watery.
- Season the tzatziki first. Taste and adjust lemon, garlic, salt and pepper before mixing with the chicken so the dressing is balanced.
- Dice the chicken small. Smaller pieces coat more evenly and make the salad easier to scoop into pitas, wraps or lettuce cups.
- Chill if you can. Refrigerating the salad for at least 30 minutes lets the flavors meld and improves the overall taste.
- Add almonds just before serving. Stir in the toasted sliced almonds at the end so they stay crisp.
- Taste before serving. Cold salads often benefit from one last squeeze of lemon or a pinch more salt and pepper right before eating.
Variations You Can Try
You can easily adapt this salad to suit different tastes or what’s in your pantry:
- Add chopped olives for a briny Mediterranean boost.
- Swap chickpeas for white beans if you prefer a softer, creamier base.
- Stir in roasted red peppers for color and sweetness.
- Give it heat with crushed red pepper flakes or a drizzle of chili crisp.
- Replace almonds with pistachios or walnuts for a different crunch.
- Add avocado right before serving for extra creaminess.
- Include cherry tomatoes for juicy pop and color.
- Use tuna or salmon instead of chicken for a pescatarian option.
- Make it more herb-forward by adding parsley, basil or extra mint.
FAQ
Yes. Homemade tzatziki is freshest and easiest to tweak, but store-bought tzatziki (about 1 1/2 cups / 12 ounces) works well when you’re short on time.
Absolutely — both shredded and diced chicken work nicely, so use your preference.
Stored in an airtight container, the salad keeps in the refrigerator for up to 3 days. For best texture, add toasted almonds just before serving.
Tzatziki Chicken Salad
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Ingredients
Homemade Tzatziki
- 1 cup plain Greek yogurt
- 1/2 cup finely grated English cucumber, squeezed dry
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, pressed or finely minced
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly-ground black pepper
Chicken Salad
- 3 cups diced cooked chicken
- 1 cup diced English cucumber
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 cup crumbled feta cheese
- 1/3 cup finely diced red onion
- 1/4 cup chopped fresh dill
- 1 tablespoon lemon juice, plus more to taste
- 1/2 cup toasted sliced almonds
- fine sea salt and freshly-ground black pepper, to taste
Instructions
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Make the tzatziki. Stir together the Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, dill, mint, salt and pepper in a medium bowl until combined. Taste and adjust lemon, garlic, salt or pepper if needed.
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Mix the chicken salad. In a large bowl, combine the diced chicken, cucumber, chickpeas, feta, red onion and dill.
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Add the tzatziki. Pour the tzatziki over the chicken mixture and gently toss until everything is evenly coated. Add the lemon juice, then taste and season with additional salt and pepper as needed.
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Chill. Cover and refrigerate for at least 30 minutes, if you have time, to let the flavors mingle.
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Add the almonds. Just before serving, gently stir in the toasted sliced almonds so they stay crisp.
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Serve. Serve chilled in pita, wraps, lettuce cups, over greens, with crackers, or however you like. Enjoy!
Did you make this?
Let me know how it turned out in the comments below!