This tzatziki chicken salad is the perfect high-protein, low-maintenance option for lunch or meal prep. Not only is it quick and easy to make, but it’s also naturally gluten-free and ready in just 10 minutes. Each bite is layered with flavor—thanks to the tangy tzatziki sauce, tender chicken, crispy red onions, and a punch of salty feta cheese—making it a go-to favorite you’ll want to make again and again.
Although you could certainly whip up a homemade tzatziki sauce, I usually opt for store-bought to keep things simple. Plus, I almost always have some on hand anyway, since it’s one of my favorite dips for fresh veggies.
Ingredients in Greek Tzatziki Chicken Salad Recipe
- 2 cups cooked chicken breasts, chopped
- 1 cup tzatziki sauce store-bought — I recommend Cedars, Boar’s Head, or Joseph’s brands for great flavor and quality.
- ½ cup red onion, finely minced
- ½ cup feta crumbles
How to Make Tzatziki Chicken Salad
- First, chop your cooked chicken into bite-sized pieces.
- Next, mince the red onion for a little extra crunch and sharpness in every bite.
- Then, in a large mixing bowl, combine the chopped chicken, minced onion, tzatziki sauce, and feta crumbles.
- Stir everything together until well mixed and evenly coated.
- Finally, serve and enjoy — whether stuffed in a pita, wrapped in lettuce, or scooped onto your favorite greens!
Nutrition Facts Per Serving: Recipe makes 4 servings: Calories: 205 Total Fat: 8 g Saturated Fat: 2 g Carb: 8 g Sugar: 1 g Protein: 24 g Sodium: 590 mg
Variations of Greek Chicken Salad
Customizing this recipe to match your personal taste is incredibly easy—and one of the reasons I love it so much!
Chicken:
While I typically use shredded rotisserie chicken for convenience and flavor, you can just as easily swap in canned chicken or leftover shredded boneless skinless chicken breast. Any cooked chicken will work well here.
Veggies:
If red onions aren’t your favorite, feel free to leave them out. As an alternative, try sliced kalamata olives for a briny kick or chopped dill pickles for a tangy crunch. You can mix and match depending on what you have on hand or what you’re craving.
How to Store Chicken Salad
Once prepared, store your tzatziki chicken salad in an airtight container in the refrigerator. It will stay fresh for 3–4 days, making it perfect for meal prep. Just be sure to give it a good stir before serving again, as the yogurt-based dressing may naturally separate over time.
That said, I don’t recommend freezing this recipe. The Greek yogurt in the tzatziki sauce doesn’t hold up well after freezing and thawing—it can become watery and lose its creamy texture.
How to Serve Tzatziki Chicken Salad
The serving possibilities for this flavorful chicken salad are practically endless—and that’s what makes it so versatile!
For a classic option, try it as a sandwich filling. Sourdough bread pairs especially well, adding a hearty texture and tang. Alternatively, if you’re looking for a lighter bite, serve it with your favorite crackers for a quick and satisfying snack.
Watching your carbs? No problem. This salad is just as delicious scooped over a fresh garden salad for a high-protein, low-carb meal. You can even skip the utensils and use crunchy veggies as your base—mini sweet peppers sliced in half or thick cucumber rounds make excellent dippers.
However you serve it, this tzatziki chicken salad is guaranteed to be a refreshing, flavorful favorite!
Tzatziki Chicken Salad
Ingredients
- 2 C Chicken breasts, cooked & chopped Rotisserie, canned or leftover works well
- 1 C Tzatziki sauce- store-bought Cedars, Boar’s Head, or Joseph’s are great brands
- 1/2 C Feta crumbles
- 1/2 C Red onion, minced
Instructions
- Chop your cooked chicken into bite-sized pieces.
- Mince your red onion
- In a large mixing bowl, combine the chopped chicken, minced onion, tzatziki sauce, and feta crumbles.
- Stir everything together until well mixed and evenly coated.
- Enjoy in a sandwich, on a salad or scoop up with veggies and or crackers.
Notes
Nutrition
About the Author: Rachel Roberts Registered Dietitian and Nutritionist
Rachel Roberts is a Registered Dietitian and Nutritionist in Rhode Island, a Certified Personal Trainer, business owner, mom, wife, and self-proclaimed foodie with over 20 years of experience in the field of health and wellness. She believes that healthy eating should not be complicated or time-consuming. Follow her on YouTube, Facebook, or Instagram for more Dietitian approved recipes and healthy lifestyle tips to improve your health.
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