Lately, I’ve been on a personal mission to eat more Greek yogurt. It’s amazingly healthy– full of protein and vitamin B12, plus loads of probiotics to help aid digestion. Whenever I try to change something in my diet to be healthier, I don’t eliminate delicious things that I love (which NEVER works); instead, I add more of the things that are good for me. And for now, it’s Greek yogurt!
So, I’ve started having Greek yogurt with honey and cinnamon and almonds in the mornings for breakfast, using it to cook with in things like muffins, and making this cool, refreshing, tangy, and healthy tzatziki chicken salad! YUM.
Tzatziki is a Greek sauce which, on it’s own, is simply delicious. A mixture of yogurt, cucumber, herbs, and lemon juice or vinegar, it’s ideal in which to dip pita or vegetables or add to a gyro sandwich or burger. And when you add cooked shredded chicken to it, it becomes a delicious and healthy twist on traditional chicken salad.
Zach and I chowed down on this for dinner tonight in pita pocket sandwiches, but it’s probably more appropriate for lunch, and would make an excellent appetizer served with small pieces of toast or crackers. Or, let’s be honest- eaten with a spoon from the fridge. Which is exactly what I plan on doing in about a half an hour.
The best thing about this meal is how easy it is. It takes 5 minutes to put together, and it’s a great way to use up leftover cooked chicken (I used the leftovers from my sheet pan dinner the other night). Plus, you can make a ton of it and have it all week for lunch (or dinner!).
Most people make tzatziki with an English cucumber, which has fewer seeds and therefore less water than a regular cucumber (if there is too much liquid, the sauce will be watery). Some people also peel the cucumber; I leave the peel on. You can use either, and peel or not peel. I used a regular one, and didn’t even bother scooping out the seeds! To remove the liquid, I grated it directly on a paper towel and wrapped the towel around the grated cucumber, squeezing the liquid out. Viola! Dry cucumber.
The recipe below calls for 1/4 cup of chopped herbs. I used only parsley and scallions for mine since I had them, but I wished I had dill. It’s my one and only regret with this recipe. You can really use any kinds of herbs you want for this- think thyme, oregano, basil… be creative!
For an even lighter meal, I recommend eating the chicken salad on lettuce wraps instead of bread.
Tzatziki Greek Yogurt Chicken Salad
- 2 cups cooked shredded chicken such as rotisserie
- 1/2 cup Greek yogurt
- 1/2 cucumber grated, and liquid squeezed out with a clean towel
- 1/4 cup fresh chopped herbs parsley, scallions/chives, dill, etc.
- 1 small clove garlic minced
- 2-3 tablespoons red wine vinegar depending on how vinegar-ey you want it
- salt and pepper to taste
- Combine all ingredients in a medium bowl.
- Cover and refrigerate until you are ready to serve.
- Serve chicken salad in pita bread, in lettuce wraps, or on crackers/toast.
- Make this in bulk and take it for lunch all week- stays good in the fridge for 5 days! Give it a stir to mix it up a bit before servings, since the yogurt will separate a bit.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.