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Tzatziki Chicken Salad

A refreshing and flavorful chicken salad featuring tender shredded chicken tossed in a vibrant homemade tzatziki dressing with crisp cucumbers, fresh dill, and a hint of lemon. Perfect for a light lunch or easy dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless, skinless chicken breasts about 2 medium breasts
  • 1 tbsp Olive oil
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper freshly ground
For the Tzatziki Dressing
  • 1 cup Plain Greek yogurt full-fat or 2% recommended
  • 1/2 cup English cucumber grated and squeezed dry
  • 2 cloves Garlic minced
  • 2 tbsp Fresh dill chopped
  • 1 tbsp Lemon juice freshly squeezed
  • 1 tbsp Olive oil extra virgin
  • 1/4 tsp Salt or to taste
  • 1/8 tsp Black pepper or to taste
For the Salad Assembly
  • 1/2 cup Cherry tomatoes halved
  • 1/4 cup Red onion thinly sliced or finely diced
  • 1/4 cup Kalamata olives pitted and halved
  • 1/4 cup Feta cheese crumbled (optional)
  • 4 cups Mixed greens for serving (optional)
  • Pita bread or warm crusty bread for serving (optional)

Equipment

  • Air Fryer
  • Large mixing bowl
  • Medium mixing bowl
  • Grater
  • Whisk
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board
  • Clean kitchen towel or paper towels

Method
 

Prepare the Chicken
  1. Pat chicken breasts dry with paper towels. Rub them with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. Air Fryer Method: Preheat air fryer to 375°F (190°C). Place chicken breasts in a single layer in the air fryer basket. Cook for 12-15 minutes, flipping halfway through, or until an internal temperature of 165°F (74°C) is reached.
  3. Stovetop Method (Alternative): Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-8 minutes per side, or until cooked through to 165°F (74°C).
  4. Remove chicken from heat and let it rest for 5 minutes. Shred the chicken using two forks or chop it into bite-sized pieces. Set aside to cool slightly.
Make the Tzatziki Dressing
  1. Grate the English cucumber and place it in a clean kitchen towel or paper towels. Squeeze out as much excess liquid as possible. This step is crucial to prevent a watery dressing.
  2. In a medium mixing bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, chopped fresh dill, lemon juice, 1 tbsp extra virgin olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until well combined.
  3. Taste and adjust seasoning as needed. Cover and refrigerate while you prepare the rest of the salad, allowing flavors to meld.
Assemble the Tzatziki Chicken Salad
  1. In a large mixing bowl, combine the shredded or chopped chicken, halved cherry tomatoes, thinly sliced red onion, and halved Kalamata olives.
  2. Add the prepared tzatziki dressing to the chicken mixture. Stir gently until all ingredients are thoroughly coated.
  3. If using, gently fold in the crumbled feta cheese.
  4. Serve immediately over a bed of mixed greens, in pita bread, or with warm crusty bread.

Notes

For a spicier kick, add a pinch of red pepper flakes to the tzatziki dressing. To make ahead, prepare the chicken and tzatziki dressing separately. Store them in airtight containers in the refrigerator. Combine just before serving for the freshest taste. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavor often improves overnight! You can also add other fresh vegetables like bell peppers or chopped romaine lettuce directly into the salad.