This Greek Tzatziki Chicken Salad has been one of my favorite light meals for warm afternoons and rushed weeknights. I first put this combination together when I wanted a filling, healthy lunch that still tasted bright and indulgent — a single-bite that felt like summer. The base of tender, shredded chicken pairs beautifully with a tangy, herb-forward yogurt dressing inspired by classic tzatziki, while raw vegetables add freshness and almonds lend a welcome crunch. The contrast of cool, creamy sauce and crisp vegetables is what keeps me making it again and again.

I discovered the recipe on a Saturday when I had leftover poached chicken and a tub of full-fat Greek yogurt in the fridge. A handful of pantry staples and a lemon later, and a family favorite was born: simple enough for a midday sandwich, yet elegant enough for a light dinner with a glass of crisp white wine. Every time I bring this to a potluck or tuck it into a whole wheat pita for lunch, I get asked for the "recipe," and kids (and picky eaters) are often the first to finish their plates.

Ingredients

• Chicken: 1 pound boneless, skinless chicken breast — choose even-thickness breasts for consistent cooking. I prefer organic or free-range when available; if breasts are thick, pound them slightly for even poaching.
• Greek yogurt: 3/4 cup full-fat plain Greek yogurt or skyr — this gives the dressing body and tang. Full-fat yields the creamiest texture; brands I reach for are Fage or Chobani for consistent thickness.
• Cucumber: About 5–6 tablespoons finely shredded seedless cucumber — seedless Persian cucumbers work best to avoid excess moisture. After shredding, drain and press to keep the dressing thick.
• Fresh dill: 2 tablespoons finely chopped — dill is the classic herb here, lending the bright, anise-like flavor that defines tzatziki-style dressings.
• Garlic: 2 small cloves, minced — add to taste; raw garlic gives a sharp punch, so mince finely and allow the dressing to rest for a mellowed flavor.
• Acid: 1 tablespoon lemon juice + 2 teaspoons red wine vinegar — the combination balances richness and amplifies freshness.
• Salad mix-ins: 1/2 cup each finely chopped celery and cucumber, 1/2 cup diced cherry tomatoes, 1/4 cup finely diced red onion, and 1/3 cup roughly chopped almonds (raw or roasted) for crunch and nutty flavor.
• Seasoning: Kosher salt and freshly ground black pepper to taste — adjust at the end after chilling for best flavor judgment.

Instructions

Poach the chicken: Place 1 pound boneless, skinless chicken breasts in a medium saucepan and season with a pinch of kosher salt and black pepper. Cover with at least 1 inch of cold water. Bring to a gentle boil over medium-high heat, then cover and reduce the heat to low. Simmer gently for about 12–15 minutes until the internal temperature reaches 165°F. Avoid rolling boil to keep the meat tender and moist. Shred the meat: Transfer the cooked breasts to a large bowl and let rest for 2 minutes, then shred using two forks or pulse briefly in a stand mixer with the paddle attachment for 20–30 seconds for uniform shreds. Taste a piece and adjust seasoning with a little more salt at this stage if needed. Prepare the dressing: Combine 3/4 cup full-fat Greek yogurt, 3 tablespoons finely shredded and well-drained seedless cucumber, 2 tablespoons chopped fresh dill, 2 minced small garlic cloves, 1 tablespoon lemon juice, and 2 teaspoons red wine vinegar in a mixing bowl. Whisk until smooth, then season with kosher salt and black pepper to taste. Let the dressing sit for 5–10 minutes so the garlic and herbs soften and infuse the yogurt. Assemble the salad: Add the shredded chicken to the bowl with the dressing, then fold in 1/2 cup finely chopped celery, 1/2 cup finely chopped cucumber, 1/2 cup diced cherry tomatoes, 1/4 cup finely diced red onion, and 1/3 cup roughly chopped almonds. Stir gently with a spatula until everything is evenly coated. If you prefer a looser texture, add an extra tablespoon or two of yogurt or a splash of water. Chill and serve: Transfer the salad to an airtight container and chill for at least 30 minutes so flavors meld. Serve cold as a standalone bowl, spoon into whole wheat pita pockets with fresh arugula, or pile onto butter lettuce leaves for a low-carb option. Adjust final seasoning before serving.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Because the dressing contains fresh garlic and raw vegetables, taste and texture begin to mellow after the second day; give the salad a quick stir and, if needed, add a tablespoon of yogurt or a squeeze of lemon to revive creaminess. For freezing, this is not ideal due to the yogurt and fresh vegetables breaking down on thawing. If you want to preserve cooked chicken, freeze shredded chicken separately in portioned bags for up to 3 months and assemble the salad fresh when ready.

Ingredient Substitutions

For a lighter option, substitute low-fat Greek yogurt but expect a slightly thinner dressing; strain an extra 1/4 cup in a cheesecloth to thicken. If you’re dairy-free, use a thick, unsweetened coconut or almond yogurt and increase lemon juice to balance sweetness. Swap almonds for chopped walnuts or toasted sunflower seeds if you need a nut-free or different-flavor profile. Replace chicken with shredded rotisserie turkey or chickpeas for a vegetarian version — adjust the yogurt quantity to maintain a creamy coating.

Serving Suggestions

Serve chilled on a bed of mixed greens, spoon into warm whole wheat pita pockets with arugula for peppery contrast, or layer over a grain bowl with quinoa and olives for a Mediterranean-style lunch. Garnish with extra dill sprigs, a drizzle of extra-virgin olive oil, and lemon wedges. For an appetizer, offer the salad scooped onto cucumber rounds or endive leaves for elegant, bite-sized servings.

Cultural Background

This salad borrows from traditional Greek tzatziki, a cucumber-and-yogurt condiment that’s central to Greek cuisine, often served with grilled meats and as part of mezze. Classic tzatziki emphasizes yogurt, cucumber, garlic, and dill — I use those same elements but add shredded chicken and crunchy nuts to create a portable, protein-forward dish appropriate for modern lunches while honoring Mediterranean flavors and simplicity.

Seasonal Adaptations

In summer, use vine-ripened cherry tomatoes and seedless English cucumbers at peak freshness and add chopped fresh mint for extra brightness. In cooler months, swap tomatoes for roasted red peppers, and use preserved lemon (rinsed) for concentrated citrus notes. For holiday variations, fold in chopped roasted grapes or pomegranate arils for festive color and a sweet-tart pop against the creamy dressing.

Meal Prep Tips

Prep the chicken and dressing ahead: poach and shred the chicken and store separately from the dressing and almonds. Chop vegetables the night before and keep them airtight. Assemble only when ready to serve to maximize crunch. Portion into individual containers with a lemon wedge and a small container of extra yogurt if you plan to eat several days in a row. Use clear containers so you can see freshness and rotate older portions to the front of the fridge.

This Greek-style chicken salad is a dependable, flavorful dish that adapts to many occasions. Whether packed for lunch, served at a casual gathering, or tucked into a pita for dinner, it’s a simple way to enjoy Mediterranean flavors with everyday convenience. I hope it becomes a staple in your kitchen as it has in mine.