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A white bowl filled with refreshing tzatziki chicken salad, garnished with fresh dill and red pepper flakes, served with pita triangles and a floral napkin.
Layla

Refreshing Tzatziki Chicken Salad

This vibrant Tzatziki Chicken Salad combines tender seasoned chicken with a creamy, refreshing Greek yogurt-cucumber dressing and crisp vegetables. It's a light, flavorful meal perfect for lunch or a quick dinner.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 4 servings
Course: lunch, Main Course, Salad
Cuisine: Greek-inspired, Mediterranean
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts about 2 large or 3 medium
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground
For the Tzatziki Dressing
  • 1 cup plain Greek yogurt full-fat recommended for creaminess
  • 1/2 cup English cucumber grated, firmly squeezed to remove excess water
  • 2 cloves garlic minced
  • 2 tbsp fresh dill finely chopped
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground, or to taste
For the Salad Assembly
  • 1/2 cup red onion finely diced
  • 1/2 cup celery finely diced
  • 1 cup cherry tomatoes halved
  • 1/2 cup Kalamata olives pitted and halved
  • 1/4 cup fresh parsley chopped, optional for garnish

Equipment

  • Air Fryer
  • Large Mixing Bowl
  • Cutting board
  • Sharp knife
  • Box Grater
  • Whisk

Method
 

Prepare the Chicken
  1. Pat chicken breasts dry with paper towels. In a small bowl, combine 1 tbsp olive oil, oregano, salt, and pepper. Rub the mixture evenly over the chicken breasts.
  2. Preheat your air fryer to 375°F (190°C). Place the seasoned chicken breasts in a single layer in the air fryer basket. Cook for 15-18 minutes, flipping halfway through, or until the internal temperature reaches 165°F (74°C). Cooking time may vary based on chicken thickness.
  3. Remove chicken from the air fryer and let it rest on a cutting board for 5 minutes. Once slightly cooled, shred or dice the chicken into bite-sized pieces. Set aside.
Make the Tzatziki Dressing
  1. Using a box grater, grate the cucumber. Place the grated cucumber in a clean kitchen towel or paper towels and squeeze out as much excess liquid as possible. This step is crucial for a creamy, not watery, dressing.
  2. In a medium bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, chopped fresh dill, lemon juice, extra virgin olive oil, salt, and pepper. Whisk until thoroughly combined and smooth. Taste and adjust seasonings if needed.
Assemble the Chicken Salad
  1. In a large mixing bowl, combine the shredded or diced cooked chicken, diced red onion, diced celery, halved cherry tomatoes, and halved Kalamata olives.
  2. Pour the prepared tzatziki dressing over the chicken and vegetable mixture. Gently fold everything together until all ingredients are evenly coated.
  3. Serve immediately, or cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Garnish with fresh chopped parsley if desired.

Notes

This Tzatziki Chicken Salad is delicious served in lettuce cups, pita bread, on whole-wheat toast, or simply enjoyed on its own. It makes excellent meal prep for lunch throughout the week. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.