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Mediterranean Tzatziki Chicken Salad with Fresh Herbs and Lemon

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The Chicken Salad I’ve Been Making on Repeat (No Mayo Included!)

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Creamy, crunchy, herby, lemony chicken salad—made brighter with garlicky tzatziki instead of mayonnaise.

This tzatziki chicken salad has become a go-to weekday lunch for me. It’s high in protein (roughly 40–50 g per serving when using the recommended amounts), ready in under 30 minutes, and consistently fresh tasting. The dressing is a simple, tangy tzatziki made from thick Greek yogurt, grated and well-squeezed cucumber, lemon, garlic and herbs. Toss that with juicy cooked chicken, crisp cucumber, chickpeas, crumbled feta, red onion, plenty of fresh dill and a scatter of toasted sliced almonds for crunch.

Serve it in warm pita, over a bed of greens, in lettuce cups, with crackers, or layered over rice or quinoa. It’s also totally fine to eat straight from the bowl—this salad feels light and bright but still keeps you satisfied. If you’re short on time, use rotisserie chicken and store-bought tzatziki to assemble it in minutes.

P.S. Store-bought tzatziki works well in a pinch; homemade is best for controlling the seasoning.

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Recipe Tips

Simple tips to ensure the best texture and flavor:

  • Squeeze the cucumber well. Grated cucumber holds a lot of water. Wrap it in a clean towel, cheesecloth or paper towels and squeeze until mostly dry before adding to the yogurt.
  • Use thick Greek yogurt. Full-fat or 2% plain Greek yogurt gives the tzatziki a creamy, stable texture that prevents the salad from getting watery.
  • Season the tzatziki first. Taste and adjust the lemon, garlic, salt and pepper before adding it to the chicken so you get the balance right.
  • Dice the chicken small. Small pieces make the salad easy to scoop into pita, wraps or lettuce cups and help every bite get coated in tzatziki.
  • Chill if you can. Even 30 minutes in the fridge helps the flavors meld and improves the overall taste.
  • Add almonds last. Stir toasted sliced almonds in just before serving so they stay crisp.
  • Give it a final taste. Cold salads sometimes need an extra squeeze of lemon or a pinch of salt right before serving.
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Variations You Can Try

Customize this salad to suit your taste or what’s in your pantry:

  • Add chopped olives for a briny Mediterranean touch.
  • Swap chickpeas for white beans if you prefer a softer, creamier bite.
  • Stir in roasted red peppers for sweetness and color.
  • Make it spicy with red pepper flakes or a drizzle of chili crisp.
  • Use pistachios or walnuts instead of almonds for a different crunch and flavor.
  • Add avocado right before serving for extra creaminess.
  • Toss in cherry tomatoes for more juicy freshness.
  • Swap chicken for tuna or salmon to make a pescatarian-friendly version.
  • Boost the herbs with parsley, basil or extra mint for a brighter herb profile.
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FAQ

Can I use store-bought tzatziki?

Yes. Homemade tzatziki allows precise seasoning and freshness, but store-bought tzatziki is a convenient substitute. Use about 1 1/2 cups (12 ounces).

Can I use shredded chicken instead of diced chicken?

Absolutely. Both diced and shredded chicken work well—choose your preferred texture.

How long does this chicken salad keep?

Stored in an airtight container, it keeps in the refrigerator for up to 3 days. To preserve crunch, add the toasted almonds just before serving.

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Tzatziki Chicken Salad

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Prep Time: 30
Cook Time: 0
Total Time: 30
Makes: 5 servings
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A fresh Mediterranean-inspired chicken salad made with Greek yogurt tzatziki, cucumber, chickpeas, feta, fresh herbs and toasted almonds.

Ingredients

Homemade Tzatziki

  • 1 cup plain Greek yogurt
  • 1/2 cup finely grated English cucumber, squeezed dry
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, pressed or finely minced
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh mint
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly-ground black pepper

Chicken Salad

  • 3 cups diced cooked chicken
  • 1 cup diced English cucumber
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/2 cup crumbled feta cheese
  • 1/3 cup finely diced red onion
  • 1/4 cup chopped fresh dill
  • 1 tablespoon lemon juice, plus more to taste
  • 1/2 cup toasted sliced almonds
  • fine sea salt and freshly-ground black pepper, to taste

Instructions

  • Make the tzatziki. In a medium bowl, stir together the Greek yogurt, grated and squeezed cucumber, lemon juice, olive oil, garlic, dill, mint, salt and pepper until combined. Taste and adjust lemon, garlic, salt or pepper as needed.
  • Mix the chicken salad. In a large bowl combine the diced chicken, diced cucumber, chickpeas, feta, red onion and dill.
  • Add the tzatziki. Pour the tzatziki over the chicken mixture and gently toss until everything is evenly coated. Add the tablespoon of lemon juice, then taste and season with salt and pepper if needed.
  • Chill. Cover and refrigerate for at least 30 minutes, if possible, to allow flavors to meld.
  • Add the almonds. Just before serving, gently stir in the toasted sliced almonds so they remain crisp.
  • Serve. Serve chilled in pita, wraps, lettuce cups, over greens, with crackers, or however you like. Enjoy!
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Did you make this?
Let me know how it turned out in the comments below!