Greek Tzatziki Chicken Salad

5 from 2 votes

This Greek Tzatziki Chicken Salad is the ultimate easy yet flavorful meal prep lunch. It's got shredded chicken tossed in a homemade tzatziki, loads of fresh veggies, and a satisfying crunch from chopped almonds. It's light, refreshing, packed with protein and Mediterranean-inspired flavors! Plus, it just keeps getting better as it sits in the fridge.

Servings people

Prep Time 10

Cook Time 20

Total Time 30

Equipment

medium pot with lid
cutting board
knife
2 forks or hand/stand mixer
2 large bowls
grater
thin dish towel or paper towel
spatula

Ingredients

1 lb boneless, skinless chicken breast
¾ cup full-fat plain greek yogurt or skyr
3 tbsp finely shredded seedless cucumber *SEE NOTE
2 tbsp fresh chopped dill
2 small garlic cloves minced
1 tbsp lemon juice
2 tsp red wine vinegar
kosher salt & black pepper to taste
½ cup finely chopped celery
½ cup finely diced cherry or grape tomatoes
½ cup finely chopped cucumber
⅓ cup roughly chopped almonds (raw or roasted)
¼ cup finely diced red onion

Instructions

First, add chicken breasts to a medium pot and season with kosher salt & black pepper. Cover with at least 1" of water and bring to a boil. Once boiling, cover with a lid, reduce heat to low and let simmer for about 15 minutes, or until internal temperature reaches 165F.
1 lb boneless, skinless chicken breast, kosher salt & black pepper
Transfer cooked chicken to a large bowl, or the bowl of a stand mixer and shred it. Alternatively, you can use 2 forks to shred it, but I like the mixer method because it's quicker! Set aside.
In another large bowl, mix together the greek yogurt, shredded cucumber, dill, garlic, lemon juice, red wine vinegar and kosher salt & black pepper to taste.
¾ cup full-fat plain greek yogurt or skyr, 3 tbsp finely shredded seedless cucumber, 2 tbsp fresh chopped dill, 2 small garlic cloves, 1 tbsp lemon juice, 2 tsp red wine vinegar
Then, add in the shredded chicken and remaining ingredients. Use a spatula to stir until combined. Feel free to add more greek yogurt if you prefer your chicken salad to be more creamy. Taste and adjust the amount of kosher salt & black pepper as needed.
½ cup finely chopped celery, ½ cup finely diced cherry or grape tomatoes, ½ cup finely chopped cucumber, ⅓ cup roughly chopped almonds, ¼ cup finely diced red onion
Place chicken salad in the fridge until it has cooled down. This also gives time for the flavors to meld together and it will continue to taste better as it sits in the fridge. Enjoy as is, or in a whole wheat pita pocket with some arugula!

Video

Notes

*NOTE: Use the small holes of your grater to shred the cucumber (skin on). Then, use a thin dish towel or paper towel to squeeze out all the excess liquid. Measure out 3 tbsp of shredded cucumber AFTER you've squeezed out all the liquid.

Calories: 252kcal

Course: Dinner, Lunch, Main Course

Cuisine: Greek, Mediterranean

Diet: Gluten Free

Keyword: Celery, Chicken Breast, Chicken Salad, Cucumber, Dill, Greek, Greek Yogurt, High Protein, Lunch, Meal Prep, Tzatziki

Nutrition