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Tzatziki Chicken Salad

This Tzatziki Chicken Salad is a vibrant Mediterranean-inspired meal featuring roasted marinated chicken, creamy homemade sauces, and fresh toppings. It’s a perfect weeknight dinner or lunch meal prep idea that’s satisfying, customizable, and full of flavor.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Cuisine Greek, Mediterranean
Servings 6 Servings

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.
Keyword Chicken Taziki Recipe, Taziki Chicken Salad, Tzatziki Chicken Salad