A Taste of Mediterranean – Beyond the Classic Chicken Salad
In Turkiye, savory yogurt is not just a side dish; it is a staple served with nearly every meal. Growing up, Tzatziki (or Cacık, as we call it) was a constant on our table, especially as a cooling balance to spicy charred kebab dishes.
I developed this recipe to provide a high-protein meal that is quick to assemble, built on the same foundation as my Homemade Tzatziki Sauce. It stores beautifully and can even be made a day in advance, making it the perfect solution for busy weekdays.
Why This Authentic Version Works:
- The Crunch & Aromatics: While the Tzatziki base is creamy and flavorful, I knew that simply mixing it with chicken wouldn’t be enough. To give it a proper “salad” texture, I added thinly sliced radishes, crispy cucumbers, chopped scallions, and fresh herbs. I also sprinkled it with a pinch of sumac (optional) for a unique, tart finish.
- The No-Mayo Solution: Unlike most American chicken salads, this recipe uses zero mayonnaise. It might come as a surprise, but the combination of garlic, lemon, and Greek yogurt creates a punchy, satisfying texture that rivals any traditional dressing.
Ingredients for Chicken Salad with Tzatziki
This recipe uses simple ingredients you probably already have on hand. I’ve divided the ingredients into two parts: the tzatziki sauce and the chicken salad.
While you can find the full list with exact measurements in the recipe card below, here is a quick breakdown of what you will need and a few helpful notes before you start.
For the Tzatziki Sauce
While store-bought tzatziki works in a pinch, making it at home is the only way to control the thickness and avoid additives. Not to mention, it takes no more than 10 minutes to make.
Cucumbers: These are the base of our sauce. You can use any type of cucumber you can get your hands on, but if you have access to them, I recommend Persian cucumbers.
I prefer them because they offer a lower water-to-flesh-ratio (especially after they are shredded) compared to English cucumbers, which is one of the main issues when it comes to salads made with cucumbers.
Greek yogurt: Use plain, unsweetened whole milk Greek yogurt. Since it’s much thicker than regular yogurt, it will give you a creamy tzatziki consistency rather than turning watery.
Pro tip: The thick Greek yogurt is key in this recipe. If all you have is regular yogurt, you can drain it in a cheesecloth-lined colander set over a bowl for 10-15 minutes. This way, you will have a similar and creamy consistency without a trip to the store.
Fresh lemon juice: Most tzatziki recipes do not include it, but I find that a few tablespoons of freshly squeezed lemon juice balances the dairy and mimics the taste of mayonnaise.
Fresh Garlic: It is optional, but I love the addition of minced fresh garlic in this Mediterranean chicken salad. While fresh is my favorite, you can substitute (½ teaspoon) garlic powder for a milder flavor.
Fresh Herbs: The classic herb for tzatziki is fresh dill, but flat-leaf parsley and mint are also wonderful. You can use just one or a bit of all of them.
Pro Tip: While not traditional, if fresh herbs are not available, you can use dried ones instead. Just keep in mind that dried herbs are more concentrated, so about ⅓ teaspoon is usually enough.
For The Chicken Salad
Chicken: I opted for rotisserie chicken because it lets me make this in just 20 minutes.
When buying rotisserie chicken, I recommend choosing one that is not overly seasoned. I find that some of the spice blends they use are so strong that they take over the recipe.
Additionally, I recommend bringing it to room temperature, removing the skin, and cutting it into 1-inch bite-sized cubes before using it in the recipe.
If you prefer to cook your own chicken, you can bake bone-in chicken breasts yourself and use them in this recipe as well.
Persian cucumbers: In addition to the sauce, I add diced cucumbers directly to the salad for extra crunch. Again, I love the crispy texture of Persian cucumbers, but any type of cucumber can be used.
Peel or not to peel? While this is mostly a matter of personal preference, I usually recommend peeling your cucumbers for this salad. Some varieties have thick, bitter skins (or a waxy coating) that can easily ruin the clean flavors of the yogurt dressing.
Before you start chopping, give it a quick taste. If the skin is tough or bitter, peel it off; it’s not worth compromising the texture of the entire salad.
Radish vs Celery: Traditional chicken salad usually relies on celery for crunch, but to keep it authentic Mediterranean, I like using radishes instead. I love the peppery snap they provide.
That said, celery would be a great alternative if that is all you have.
Regardless of which one you use, be sure to slice them very thinly, ideally using a mandoline, so they blend into the salad.
Green onions: I opted for scallions for their mild onion flavor, but thinly sliced red onions can be used as well. Be sure to slice them thinly and use both the white and green parts.
Crumbled feta cheese: My secret ingredient. It adds a briny punch that ties the chicken and sauce together.
Sumac: It is optional, but a sprinkle adds a lemony flavor, a characteristic of Mediterranean cooking.
Optional Additions
I intentionally kept this chicken salad simple with just a few basic ingredients, but you can easily make it your own with optional add-ins. Below are a few additions I tried and recommend:
- Chopped green or Kalamata olives
- Capers (drained)
- Chickpeas – I usually add a can of cooked chickpeas that are drained and rinsed
How to Make Tzatziki Chicken Salad
Step 1 – Shred and drain the cucumbers: To make the tzatziki, place a colander over a bowl. Then shred the cucumbers using the large holes of a box grater and transfer them to the colander.
Use the back of a spatula or a spoon to gently press the cucumbers, releasing as much liquid as possible. Since cucumbers naturally hold a lot of water, skipping this step can lead to a watery tzatziki and, ultimately, a soggy chicken salad.
In a hurry? You can also gather the shredded cucumbers in a clean kitchen towel or several layers of cheesecloth and squeeze them over the sink. It is a quicker alternative to getting every last drop of water out.
Step 2 – Make the tzatziki dressing: Once you have pressed out as much liquid as possible, transfer the shredded cucumbers to a large mixing bowl. Add the Greek yogurt, lemon juice, minced garlic, kosher salt, black pepper, and fresh dill, then stir until well combined.
Taste the sauce to check if you might want to add more salt, pepper, or lemon juice.
Pro Tip: Choosing a large bowl to make the tzatziki is intentional because this way we can skip using a separate bowl for making the sauce. Instead, we put everything together in one bowl and make the clean up easier later on.
Step 3 – Assemble the chicken salad: To bring it all together, add the cooked chicken, diced cucumbers, thinly sliced radishes, and green onions to the bowl with the tzatziki.
Using a large spoon or spatula, gently fold everything together until the chicken and vegetables are evenly coated with the sauce.
Step 4 – Garnish and serve: Right before serving, finish the salad with a generous sprinkle of crumbled feta, a few pinches of sumac, and a handful of fresh herbs (I used fresh dill and fresh mint).
Serve it right away, or let it chill in the fridge for a bit if you prefer it cold.
Tzatziki Chicken Salad Recipe
Ingredients
For the Tzatziki Sauce:
- 2 Persian cucumbers, peeled or 1 English cucumber
- 1 cup whole milk Greek yogurt, unsweetened and unflavored
- 2 tablespoons lemon juice, plus more to taste
- 2 cloves garlic, minced
- 1 teaspoon Kosher salt
- ¼ teaspoon black pepper
- ¼ cup fresh dill, or parsley, or mint – plus more as garnish
For The Chicken Salad:
- 4 cups rotisserie chicken, cut into cubes at room temperature (from one standard 2-lb rotisserie chicken, or approx. 1 ¼ lbs of cooked meat)
- 2 Persian cucumbers, peeled and diced (or 1 English cucumber)
- 4-5 radishes, sliced thinly (small)
- 3 stalks green onions, sliced thinly both the green and white parts
- ½ cup feta cheese, crumbled
- 1 teaspoon sumac, optional
Instructions
- To make the tzatziki, start by placing a colander in a bowl. Shred cucumbers using a box grater and place them in the colander. Using the back of spatula (or spoon), press out as much of the liquid as possible.
- Transfer the shredded cucumbers to a large bowl, then add Greek yogurt, lemon juice, minced garlic, kosher salt, black pepper, and fresh dill. Stir well to combine. Taste for seasoning, and add more salt, pepper, or lemon juice as needed.
- To make the salad, add cooked chicken, diced cucumbers, sliced radishes, and chopped green onions.
- Gently fold the ingredients, ensuring that all the chicken salad ingredients are evenly coated with tzatziki.
- Garnish with crumbled feta cheese, sumac, and fresh herbs, if using.
Notes
- Yields: This recipe yields about 5 cups of chicken salad (depending on the size of your cubed chicken), enough to serve 4 adults. The nutritional values below are per serving.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Be sure to give it a good stir before serving.
- Chicken: I opted for cubed chicken but shredded chicken would also work in this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Make Ahead and Storage
This chicken salad is great for your weekly meal prep. It stores beautifully, and the flavors actually deepen as it sits, making the next-day lunches even better than the first.
How to store: Store leftovers in an airtight container in the refrigerator for up to 4 days. Before serving, give it a quick stir to redistribute the dressing and aromatics.
Pro Tip: Because cucumbers naturally release moisture over time, you might see some liquid collecting on top after a day or two. This is inevitable with any salad that uses yogurt and cucumber based dressing.
Just give the salad a stir. If it looks a bit thinner than you would like, stir in an extra tablespoon of Greek yogurt to bring back that thick, creamy consistency.
For the best crunch, if you are making this more than 24 hours in advance, I recommend waiting to add the radishes until right before serving to ensure they retain their signature “peppery snap.”
Servings Suggestions
This tzatziki chicken salad is truly versatile and can be served in many different ways, depending on what you are in the mood for. Here are a few of my favorite ways to enjoy it:
Sandwiches and wraps: One of the easiest ways to serve this salad is to tuck it into bread. Spoon it into warm Pita Bread pockets, roll it in soft Lavash Bread, or wrap it in crisp lettuce leaves if you prefer something lighter.
As part of a mezze spread: This salad also fits beautifully into a Mediterranean-style mezze table. Serve it with crackers or sliced veggies for scooping. I especially love pairing it with my Seed Crackers or pita chips for an extra bit of texture.
Over grains: If you would like to turn it into a more filling meal, try serving it over cooked grains. A spoonful of cooked quinoa or cooked bulgur wheat makes a satisfying bowl that works well for lunch or dinner.
On top of salads: Use it as a protein topping to bulk up your favorite green Mediterranean-style salads. It pairs particularly well with the bright, acidic flavors of my Shepherd’s Salad or the herbaceous notes of Quinoa Tabbouleh.
FAQs
Yes. If you are short on time, you can get store-bought tzatziki. I would just recommend giving it a quick taste before mixing it into the salad. Depending on the brand, you may want to adjust the seasoning with a little extra lemon juice, salt, or fresh herbs.
In a pinch, yes. Just be sure to drain it very well before adding it to the salad to prevent it from becoming watery.
Even if you squeeze all the juice out of your cucumbers and use thick Greek yogurt, the salad will inevitably get watery as it sits. That said, if you see liquid collecting in the bowl, do not drain it because that is where the flavor is. Instead, give it a quick stir to redistribute it. Alternatively, you can “bring it back to life” by adding an extra tablespoon of Greek yogurt before serving to give it a creamier consistency.
Other Mediterranean Salad Recipes
A classic lunch with a fresh, no-mayo twist: If you’re craving the flavors of a traditional deli-style chicken salad, my Greek Yogurt Chicken Salad offers that signature creamy texture and sweet-savory crunch without mayonnaise.
The ultimate 10-minute side dish: For a bright and acidic pop that cuts through rich flavors, my Turkish Bean Salad (Piyaz) is a traditional staple that pairs beautifully with any Mediterranean main course.
