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Greek Tzatziki Chicken Salad

Greek tzatziki chicken salad in a white bowl topped with fresh dill and chopped almonds
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Tender shredded chicken tossed in a creamy homemade tzatziki dressing with fresh Mediterranean veggies and crunchy almonds. High protein, gluten-free, and perfect for meal prep – flavors deepen beautifully as it sits in the fridge.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast
  • Kosher salt and black pepper to taste
  • 3/4 cup full-fat plain Greek yogurt or skyr
  • 3 tablespoons finely shredded seedless cucumber, excess liquid fully squeezed out (measured after squeezing)
  • 2 tablespoons fresh dill, chopped
  • 2 small garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons red wine vinegar
  • Kosher salt and black pepper to taste
  • 1/2 cup celery, finely chopped
  • 1/2 cup cherry or grape tomatoes, finely diced
  • 1/2 cup cucumber, finely chopped
  • 1/3 cup almonds, roughly chopped (raw or roasted)
  • 1/4 cup red onion, finely diced

Instructions

  1. Place chicken breasts in a medium pot and season with kosher salt and black pepper. Cover with at least 1 inch of cold water. Bring to a boil over medium-high heat. Once boiling, cover with a lid, reduce heat to low, and simmer for 15 minutes or until internal temperature reaches 165 degrees F.
  2. Transfer cooked chicken to a large bowl or stand mixer bowl. Shred using the stand mixer on low for 15 to 20 seconds, or pull apart with two forks until fully shredded. Set aside to cool slightly.
  3. Using the small holes of a box grater, shred the cucumber with the skin on. Transfer to a thin dish towel or paper towels and squeeze firmly until no more liquid releases. Measure 3 tablespoons of shredded cucumber after squeezing.
  4. In a large bowl, combine the Greek yogurt, squeezed shredded cucumber, fresh dill, minced garlic, lemon juice, red wine vinegar, salt, and pepper. Stir until smooth and fully combined. Taste and adjust seasoning.
  5. Add the shredded chicken, celery, diced tomatoes, chopped cucumber, almonds, and red onion to the bowl with the tzatziki dressing. Fold together with a spatula until evenly coated. Add one extra spoonful of Greek yogurt if a creamier texture is preferred.
  6. Taste and adjust salt and pepper as needed. Refrigerate for at least 30 minutes before serving. Flavors will continue to deepen as the salad sits in the fridge.

Notes

  • Always squeeze all moisture from the shredded cucumber before measuring – this step is essential to prevent a watery tzatziki dressing.
  • Full-fat Greek yogurt or skyr is strongly recommended for the creamiest, most authentic flavor and texture.
  • For maximum crunch throughout the week, store almonds separately and stir in just before serving each portion.
  • This salad tastes noticeably better the next day as the tzatziki fully absorbs into the chicken. Make it the evening before for best results.
  • Rotisserie chicken works great as a shortcut – just reduce added salt since rotisserie chicken is typically pre-seasoned.

Nutrition

Find it online: https://www.benefitiany.com/greek-tzatziki-chicken-salad/