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