Who says salads have to be boring? Our Tzatziki Chicken Salad is vibrant, satisfying, and full of bold Mediterranean flavor. Inspired by street food but made for weeknight ease, it’s everything you never knew your salad game needed.
We’re talking juicy, marinated chicken, creamy sauces, crunchy veggies, and warm pita—because just lettuce isn’t cutting it anymore. Whether you’re serving dinner or prepping lunch, this one hits the spot.
Why This Salad Deserves a Spot on Your Table
Let’s be real—salads usually fall into two categories: light and boring or heavy and confusing. This one? It’s the best of both worlds. A full meal in a bowl, our Tzatziki Chicken Salad brings together all your faves in a way that’s fresh and filling.
You’ve got:
Oven-roasted chicken bursting with flavor
Homemade tzatziki and a zingy ginger tahini sauce
Avocado cucumber salad for crunch and creaminess
Served with warm naan and maybe some crispy fries
Key Ingredients You’ll Need
For the Chicken Marinade
Greek yogurt (creamy base of flavor)
Olive oil, garlic, and shallots
Paprika, oregano, chili flakes
Kosher salt and black pepper
Boneless skinless chicken breasts or thighs
For the Tzatziki Sauce
Greek yogurt
Grated cucumber (squeeze it dry!)
Lemon juice, garlic, fresh dill
Salt and pepper to taste
Ginger Tahini Sauce
Tahini
Freshly grated ginger
Garlic, lemon juice, tamari, and honey
Veggie Toppings
Avocado, Persian cucumbers, feta cheese
Lettuce, tomatoes, peperoncini
Optional: onions, olives, fresh herbs
Optional Add-Ons for Maximum Deliciousness
Want to take your Tzatziki Chicken Salad over the top? Toss in:
Homemade fries on the side
Pickled onions or roasted red peppers
A big handful of fresh dill or mint
Let’s Get Cooking: Step-by-Step Guide
Step One: Marinate the Chicken
Mix together yogurt, olive oil, garlic, shallots, paprika, oregano, chili flakes, salt, and pepper. Add your chicken pieces and coat well. Let them hang out for at least 15 minutes—or overnight if you’re a planner.
Step Two: Roast That Chicken
Preheat your oven to 425°F. Place the chicken on a sheet pan and bake for 15–20 minutes until golden and juicy. Want that street food-style char? Broil for 1–2 minutes at the end.
Step Three: Whip Up the Tzatziki
Grab some Greek yogurt, mix in grated cucumber, garlic, lemon juice, dill, and a dash of salt and pepper. Chill it in the fridge while everything else cooks.
Step Four: Blend the Ginger Tahini Sauce
Add tahini, ginger, lemon juice, garlic, tamari, and honey to a blender. Add water a little at a time to get it smooth and drizzly. Salt to taste.
Step Five: Toss the Avocado Cucumber Salad
Chop up cucumbers and avocado, sprinkle with lemon juice, dill, salt, and pepper. It’s a zesty, creamy combo that you’ll want to put on everything.
Step Six: Assemble the Magic
Start with lettuce as your base. Top with the chicken, avocado salad, feta, tomatoes, and peperoncini. Add dollops of tzatziki and drizzle that tahini like you mean it. This, my friends, is the Tzatziki Chicken Salad of your dreams.
Serving Suggestions for Maximum Enjoyment
This bowl is practically begging for a piece of warm pita or naan. We also love serving it with crispy homemade fries—it’s a whole vibe. And since everything keeps so well, the leftovers are just as epic the next day.
Cooking Tips From Our Kitchen
The longer you marinate the chicken, the juicier it’ll be.
Don’t be shy with the tzatziki—it’s the MVP.
Make both sauces ahead of time and refrigerate. Trust us, they get even better overnight.
Make-Ahead and Storage Tips
Prep the chicken, sauces, and salad mix up to 3–4 days in advance. Store in airtight containers in the fridge. When it’s time to eat, just assemble and enjoy. This makes it a top-tier meal prep option.
Nutritional Breakdown
Each serving of Tzatziki Chicken Salad has around 560 calories, packed with protein, healthy fats, and good-for-you greens. It’s indulgent without the guilt.
What Makes It So Addicting?
It’s not just the creamy sauces or the juicy chicken. It’s how everything comes together with perfect balance. The saltiness of the feta, the spice in the marinade, the coolness of the tzatziki—it’s just…right.
Popular Add-Ins to Try
Kalamata olives for briny goodness
Roasted red peppers for smoky sweetness
Pickled onions for an extra tang
Variations That Are Equally Awesome
Love this bowl? Try these spins:
Wrap it all up in a pita for a Chicken Tzatziki Wrap
Serve it over rice for a Greek Tzatziki Chicken Bowl
Make a one-pan version on a sheet tray for easy cleanup
Leftovers? Here’s How to Remix ‘Em
Toss it into a pita for a quick lunch wrap
Add it to a grain bowl with farro or quinoa
Use extra tzatziki and tahini as a sandwich spread
Try These Recipes Next
Your journey into flavorful chicken dishes doesn’t have to end here. Check out:
Tzatziki Chicken Salad
Ingredients
For the Chicken Marinade:
- 1/3 cup full-fat plain Greek yogurt
- 1/4 cup extra virgin olive oil
- 1 1/2 lbs boneless skinless chicken breasts or thighs cubed
- 6 garlic cloves chopped
- 2 shallots chopped
- 1 tablespoon smoked paprika
- 1 tablespoon chopped fresh oregano
- Chili flakes kosher salt, and black pepper to taste
For the Avocado Cucumber Salad:
- 2 Persian cucumbers chopped
- 1 avocado diced
- 2 tablespoons lemon juice
- 1/4 cup fresh dill chopped
- Salt and pepper to taste
Other Toppings:
- 6 oz crumbled feta cheese
- Shredded lettuce
- Peperoncini tomatoes, onion (optional)
- Pita or naan for serving
- 1 –2 cups Tzatziki sauce store-bought or homemade
For the Ginger Tahini Sauce:
- 1/2 cup tahini
- 2 teaspoons freshly grated ginger
- 1 garlic clove grated
- 2 teaspoons tamari
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 1/4 cup water adjust to desired consistency
- Salt to taste
Instructions
- In a mixing bowl, combine yogurt, olive oil, garlic, shallots, paprika, oregano, chili flakes, salt, and pepper. Add chicken and toss to coat. Marinate for 15 minutes or overnight.
- Preheat oven to 425°F. Spread marinated chicken on a baking sheet. Roast for 15–20 minutes. Broil for 1–2 minutes to char edges.
- While chicken cooks, prepare the tzatziki by mixing Greek yogurt, grated cucumber (squeeze excess water), garlic, lemon juice, dill, salt, and pepper.
- In a blender, combine tahini, ginger, lemon juice, garlic, tamari, and honey. Blend until smooth, adding water to thin if necessary. Season with salt.
- Toss cucumber, avocado, lemon juice, dill, salt, and pepper in a bowl to make the cucumber avocado salad.
- Assemble bowls by layering shredded lettuce, chicken, cucumber avocado salad, crumbled feta, peperoncini, and tomatoes. Top with dollops of tzatziki and a drizzle of ginger tahini sauce.
- Serve with warm pita or naan.
Notes
- The chicken and sauces can be prepared up to 3 days in advance.
- Store each component separately to maintain freshness.
- Great for meal prepping and using leftovers in wraps or grain bowls.
We’d Love to Hear From You
Did you make this Tzatziki Chicken Salad? Leave us a comment and a rating. Got a cool variation? Tag us on social—we love seeing your creativity in action.
