Greek chicken salad exploding with flavor from homemade tzatziki, tons of fresh herbs, zesty lemon, tangy feta, Kalamata olives, peppers, onions, and sun-dried tomatoes. Perfect on a sandwich or wrap, with toasted pita, or paired with this light and refreshing cucumber tomato salad. 
This chicken salad is one of those special concoctions that makes someone light up and let out a MMMmmmm with every bite. It’s bright, satisfying, and the flavors are OUT OF THIS WORLD.
Rather than mayo, this chicken salad starts with homemade tzatziki as the base: Greek yogurt, strained cucumber, basil/parsley/mint/dill, lemon and lemon zest, olive oil, salt and pepper. The tzatziki is mixed up with tender pulled chicken breast, chopped red onion, bell pepper, feta, sun-dried tomatoes, and olives…and all the flavor-packed superstars are married together in every bite.
Warning: You’ll never be satisfied with a plain chicken salad again.
Serve it on a sandwich or wrap with greens, fresh tomato, +/- smashed avocado. Or with toasty pita, naan, or pita chips.
Or complete the bowl with a side tomato cucumber salad:
- sweet grape tomatoes, halved
- chopped cucumber
- fresh herbs (basil, mint, parsley, dill)
- Greek olive oil and red wine vinegar
- fresh lemon juice
- sea salt and black pepper
Best if made ahead and allowed to marinate in refrigerator.
Greek Tzatziki Chicken Salad
Ingredients
For the tzatziki (enough for leftovers):
- 1/4 large cucumber, grated and squeezed of juices
- 7 oz plain Greek yogurt (full fat for best flavor, such as Fage 5%)
- 1 small clove garlic, finely minced
- Handful mixed fresh herbs, finely chopped: basil, parsley, mint, and/or dill
- Lemon zest (finely grated rind) from 1/2 lemon
- 1 tsp fresh lemon juice
- 1 tsp high quality olive oil
- Sea salt, to taste
- Fresh ground black pepper, to taste
For the chicken salad:
- 4-5 chicken breast tenderloins (8-10 oz raw)
- 1/4 cup tzatziki (more to taste)
- 2 Tbsp diced red onion
- 3-4 Tbsp diced red bell pepper
- 2-4 peppadew peppers, diced
- ~8 Kalamata olives, chopped
- ~20g sun-dried tomatoes, diced
- ~2 oz Greek feta, crumbled
- Optional: sliced bread or wrap (with fresh sliced tomato, greens, +/- smashed avocado), toasted pita or naan, pita chips
Instructions
- Make the tzatziki (best if done in advance so the flavors can marry): Grate the cucumber, then squeeze in several paper towels to completely remove all excess juices. In a mixing bowl, combine cucumber, Greek yogurt, garlic, herbs, lemon zest and juice, olive oil, and a generous pinch salt and pepper. Fold and gently stir until evenly combined. Adjust salt, pepper, and herbs to taste. Refrigerate in an air-tight container until ready to use.
- Season the chicken with salt and pepper. Heat a fry pan lightly coated with oil over medium heat. Cook about 3-4 minutes per side, or until cooked through. Set aside to cool.
- When chicken has cooled, shred by hand and add to a mixing bowl with about 1/4 cup of the tzatziki (adjust to taste), diced onion, peppers, olives, sun-dried tomatoes, and feta. Mix until combined. Store refrigerated in an air-tight container.
- Serve chicken salad on a wrap or sandwich (with sliced tomato, greens, +/- smashed avocado), or with toasted pita or naan, pita chips, or with a side cucumber salad (see post above).