Description
This 20-Minute Tzatziki Chicken Salad is a fresh, flavorful dish combining tender rotisserie chicken, crisp cucumbers, briny kalamata olives, and tangy feta cheese, all enveloped in a creamy, homemade tzatziki sauce made from Greek yogurt, fresh herbs, and lemon juice. Perfect for a quick lunch or easy dinner, it can be served on its own, with crackers, veggies, or as a sandwich filling.
Ingredients
For the Tzatziki Dressing:
- ½ cup grated English cucumber
- 1 cup plain Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon garlic powder
- 1 ½ tablespoons flat leaf parsley, chopped
- 1 ½ tablespoons fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
For the Chicken Salad:
- 3 cups rotisserie chicken, finely chopped
- 1 cup English cucumber, diced
- 3 tablespoons pitted kalamata olives, finely chopped
- 3 tablespoons red onion, finely chopped
- ¼ cup + 2 tablespoons crumbled feta cheese
Instructions
- Prepare the cucumber for dressing: Grate the English cucumber using the larger holes of a grater. Place the grated cucumber on 2-3 layers of paper towels and squeeze firmly to remove excess moisture for a thicker, less watery dressing.
- Make the Tzatziki dressing: In a large bowl, add the Greek yogurt. Slowly whisk in the extra virgin olive oil until fully incorporated. Stir in the freshly squeezed lemon juice, grated cucumber, garlic powder, chopped parsley, dill, mint, kosher salt, and black pepper. Set this dressing aside to allow flavors to meld.
- Prepare the red onion: Finely chop the red onion and place it in a small fine mesh strainer. Rinse under very hot water for 45 seconds to mellow the strong flavor, then rinse with cold water. Drain well.
- Prepare the cucumber for salad: Slice the English cucumber in half lengthwise and use a spoon to scrape out the seeds. Then cut the cucumber halves into ¼ to ½-inch diced pieces.
- Combine the salad ingredients: In the bowl with the tzatziki dressing, add the finely chopped rotisserie chicken, diced cucumber, chopped kalamata olives, rinsed red onion, and crumbled feta cheese. Use a rubber spatula to gently fold and combine until everything is thoroughly coated with the creamy dressing.
- Serve and garnish: Before serving, garnish with additional crumbled feta and a sprinkle of fresh chopped herbs if desired. Serve as a salad on its own, paired with crackers or vegetables for dipping, or spooned onto sliced bread for a delicious sandwich.
Notes
- The tzatziki sauce can be made ahead of time and will taste more flavorful the longer it sits. Store it in an airtight container in the refrigerator for up to 3 days.
- To make this chicken salad dairy free, substitute the Greek yogurt and feta cheese with dairy-free alternatives.
