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Greek Tzatziki Chicken Salad

A refreshing and healthy chicken salad made with a creamy Greek yogurt tzatziki sauce, fresh dill, and vegetables, served in pita pockets.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 pockets
Course: Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 3 cups cooked chicken shredded (rotisserie works well)
  • 0.25 cup red onion finely diced
  • 0.25 cup Kalamata olives pitted and sliced
  • 3 tbsp fresh dill chopped
Tzatziki Sauce
  • 1 cup Greek yogurt plain, full-fat or 2%
  • 0.5 English cucumber grated
  • 2 cloves garlic minced
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp olive oil
  • 1 tsp red wine vinegar
  • 1 pinch salt and pepper to taste
Serving
  • 4 pita breads halved to make pockets

Equipment

  • Large mixing bowl
  • Box grater
  • Kitchen Towel
  • Chef's knife

Method
 

  1. Grate the cucumber and squeeze it tightly in a kitchen towel to remove excess liquid.
  2. In a medium bowl, whisk together Greek yogurt, squeezed cucumber, garlic, lemon juice, olive oil, and vinegar to make the sauce.
  3. In a large bowl, combine shredded chicken, diced red onion, olives, and fresh dill.
  4. Pour the sauce over the chicken mixture and toss until thoroughly coated and creamy.
  5. Season with salt and pepper to taste.
  6. Spoon the salad generously into pita pockets and serve immediately.

Notes

Squeezing the cucumber is essential to prevent a watery salad. Leftovers keep well for 3 days.