Description
This Tzatziki Chicken Salad is a refreshing and flavorful dish that combines the creamy tang of Greek yogurt with the crispness of cucumber, fresh herbs, and hearty cooked chicken. Perfect for a light lunch or a healthy dinner, this Mediterranean-inspired salad is loaded with vibrant vegetables, olives, pepperoncini for a slight kick, and topped with crumbled feta cheese. It’s quick to prepare, requiring no cooking time, making it an ideal make-ahead salad for busy days.
Ingredients
Scale
Dressing and Base
- 1 cup plus 2 Tbsp plain Greek yogurt
- ½ cucumber, grated and squeezed
- 2 to 3 garlic cloves, pressed
- 2 Tbsp olive oil
- 2 Tbsp chopped fresh dill
- Salt and pepper, to taste
Salad
- 2 cups chopped cooked chicken
- 2 cups chopped romaine lettuce
- 1 cup halved grape tomatoes
- ½ cup sliced pepperoncini peppers
- ½ cup sliced Kalamata olives
- ¼ cup chopped red onion
- ½ cup crumbled feta cheese
Instructions
- Squeeze Cucumber Water: Begin by grating the cucumber and then squeezing out the excess water thoroughly. This step is essential to prevent the salad from becoming watery and ensures a thick, creamy dressing.
- Prepare Tzatziki Dressing: In a mixing bowl, combine the plain Greek yogurt with the grated, squeezed cucumber, pressed garlic cloves, olive oil, and freshly chopped dill. Stir everything together until well blended. Season with salt and pepper to your taste, creating the classic tzatziki flavor base.
- Combine Salad Ingredients: Add the chopped cooked chicken, romaine lettuce, halved grape tomatoes, sliced pepperoncini peppers, Kalamata olives, chopped red onion, and crumbled feta cheese into the bowl with the tzatziki dressing. Gently toss all the ingredients together until they are evenly coated with the dressing. Serve immediately or chill before serving for enhanced flavors.
Notes
- To save time, you can use rotisserie chicken or leftover cooked chicken.
- Make sure to squeeze out as much water as possible from the cucumber to avoid a watery salad.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 24 hours.
- For a spicier kick, add a bit more pepperoncini or a dash of red pepper flakes.
- Feel free to substitute fresh dill with dried dill if unavailable, adjusting the quantity as dried herbs are more potent.
