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
August 26, 2021
Persons
4
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).