Description
This refreshing and flavorful Mediterranean Tzatziki Chicken Salad is packed with protein, fresh vegetables, and a creamy homemade tzatziki sauce. It’s a light yet satisfying meal perfect for lunch or dinner!
Ingredients
Scale
For the Tzatziki Sauce:
- 1 cup + 2 tablespoons plain Greek yogurt
- 1/2 cucumber, grated
- 2–3 cloves garlic, pressed or minced
- 2 tablespoons olive oil
- 2 tablespoons fresh dill, chopped
- Salt and pepper, to taste
For the Salad:
- 2 cups cooked chicken, chopped or shredded
- 2 cups romaine lettuce, chopped
- 1 cup grape tomatoes, halved
- 1/2 cup pepperoncini peppers, sliced
- 1/2 cup Kalamata olives, sliced
- 1/4 cup red onion, chopped
- 1/2 cup crumbled feta cheese
Instructions
- Make the Tzatziki Sauce: In a medium bowl, combine the Greek yogurt, grated cucumber, pressed garlic, olive oil, and chopped dill. Stir well to combine. Season with salt and pepper to taste.
- Prepare the Salad Base: In a large salad bowl, combine the chopped romaine lettuce, halved grape tomatoes, sliced pepperoncini peppers, sliced Kalamata olives, and chopped red onion. Toss gently to combine.
- Add Chicken: Layer the chopped cooked chicken evenly over the salad base.
- Dress the Salad: Dollop the prepared tzatziki sauce over the chicken and salad. You can either serve it with the sauce on top or toss everything together gently to coat.
- Garnish: Sprinkle the crumbled feta cheese over the top of the salad.
Notes
- Cucumber: For best results, squeeze out the excess liquid from the grated cucumber before adding it to the tzatziki sauce. This will prevent the sauce from becoming too watery. You can do this by placing the grated cucumber in a clean kitchen towel or cheesecloth and squeezing gently.
- Chicken: You can use leftover cooked chicken, rotisserie chicken, or grilled chicken for this recipe.
- Serving Suggestions: Serve this salad as a light meal or as a side dish. It’s also great in pita bread or wraps.
- Storage: Store leftover salad and tzatziki sauce separately in airtight containers in the refrigerator for up to 3 days. The salad is best enjoyed fresh, as the lettuce may wilt over time.