Tzatziki Chicken Salad

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If you want a healthy and fresh twist on the classic chicken salad, try this Tzatziki Chicken Salad. It is the perfect choice. The dish is packed with bright flavors from lemon, red onion, dill, and mint. It combines tender cubed chicken breast with creamy Greek yogurt, zesty garlic and crisp cucumber for a light yet satisfying meal. This salad is perfect for meal prep, sandwiches, or enjoying on its own!

Why you’ll love this recipe:

• Healthy and packed with protein – Chicken is high in protein. Greek Yogurt is also high in protein. Together, they result in a healthy, high protein meal. The other ingredients include fresh vegetables and herbs. That’s it!
• Light and refreshing – It’s very satisfying, but doesn’t leave you uncomfortably full. It’s great for lunch or a snack.
• Easy to make – All you need is 20 minutes to make this recipe! You simply broil chicken, cube it up, chop up some vegetables and mix!
• Great for meal prep – Tzatziki Chicken Salad lasts up to 4 days in a sealed container in the refrigerator.
• Versatile – Tzatziki Chicken Salad can be enjoyed as is with pita chips, in a wrap, or as a sandwich. There are several ways to enjoy it!

Tzatziki Chicken Salad Ingredients:

This chicken salad recipe requires just a few ingredients making it very manageable to make. Here are the ingredients you will need:

• Cubed chicken breasts – You can dice the chicken or shred it. You can bake, grill or poach the chicken breasts. I prefer poaching because the chicken is tender and shreds or cubes very easily.
• Grated Cucumber – You shred or dice the cucumber. You will need to remove excess liquid from the cucumber by squeezing it in a towel.
• Greek yogurt – I suggest using high fat Greek yogurt. It’s creamier and holds up better in the salad.
• Minced garlic – Fresh garlic adds such delicious flavor and a little spice.
• Fresh mint – The mint is so refreshing and beautiful in the salad.
• Fresh dill – Dill is definitely the star ingredient! I like to use a a lot of dill.
• Salt & pepper – A little salt and pepper to your liking enhances the salad.

Instructions:

1. First, cook the chicken. To poach the chicken, place in a medium sauce pan with a lid. Add enough water to cover the chicken by 2 inches. Bring to a boil. Flip the chicken over using tongs. Turn off heat and place the lid on top of the pan. Let sit for 10-12 minutes in the hot water. Remove and let cool. Either dice or shred!
2. While the chicken is cooking, prepare the other ingredients. Mince the garlic. Chop the dill & mint. Dice the red onion. Measure the yogurt. Squeeze and measure the lemon juice. Grate or dice the cucumber.
3. Put the grated or chopped cucumber in the center of a kitchen towel. Twist the towel. Squeeze to remove excess water from the cucumber.
4. Once all the ingredients are prepared, simply add them to a large bowl and mix. Season with salt and pepper to your liking!

Serving suggestions for Tzatziki Chicken Salad:

• Serve with chips – Pita chips or a multi-grain tortilla chip are wonderful options to enjoy this chicken salad with.
• Make a wrap – Add the chicken salad to a wrap and roll it up.
• In a salad – Place chicken over a bed of crunchy greens or serve on butter lettuce.
• As is – Simply enjoy with a fork!

Chicken salad is a wonderful dish to meal prep with. It’s versatile and can be flavored all sorts of ways. Try my Mexican Chicken Salad or my Healthy Crunchy Chicken Salad for a few other meal prep options!

I hope you enjoy this easy and healthy Tzatziki Chicken Salad as much as we did. You can use this recipe for meal prep, lunch, or dinner. It’s also perfect for a get-together with friends. This chicken salad does not disappoint!

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Yield: 2

Tzatziki Chicken Salad

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Tzatziki chicken salad is a refreshing dish that combines tender diced chicken and homemade tzatziki sauce. Often served in wraps, with pita chips or over a bed of greens.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

• 2 large chicken breasts (or 3 medium)
• 3/4 cup high fat Greek yogurt
• 2 cloves of garlic, minced.
• 1/4 cup diced red onion
• 1 medium cucumber, grated and squeezed (I used an English cucumber)
• 1-2 tablespoons chopped fresh mint
• 1-2 tablespoons chopped fresh dill
• 1 tablespoon lemon juice or white vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Poach the chicken: Place chicken breasts in a soup pot, and add water to cover the chicken by about 2 inches. Season the water with 1 teaspoon salt. Bring the water to a boil then flip the chicken over using kitchen tongs. Place a lid on the pot and turn off the heat. Let chicken sit in the hot water for 10 minutes or until cooked through and reaches an internal temperature of 165 degrees. Remove chicken from the pot to cool. Either dice or shred once cooled.
2. Prepare the other ingredients: Mince the garlic, chop the dill & mint, dice the red onion, grate the cucumber and squeeze out excess juice (place cucumber in the center of a towel, twist the top of the towel and ring out as much excess liquid from the cucumbers as you can), measure yogurt, lemon juice, salt and pepper.
3. Mix the salad: Add all of the ingredients to a large bowl and mix. Taste for seasoning. Add more salt, pepper and herbs to your liking.
4. Serve: Enjoy with pita chips, in a wrap, on a bed of lettuce or just with a fork!

Notes

Salad will last 4 days in an airtight container in the refrigerator.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving:Calories: 276Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 106mgSodium: 659mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 47g

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