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Fresh Greek Tzatziki Chicken Salad with Crispy Pita

Fresh Greek Tzatziki Chicken Salad - featured image
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A fresh, flavorful chicken salad featuring tangy tzatziki sauce, crisp veggies, and crunchy homemade pita chips. Perfect for a quick, light meal with a Mediterranean twist.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cooked and shredded or diced
  • 1 English cucumber, peeled and finely diced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons red onion, minced
  • 1/4 cup Kalamata olives, pitted and sliced (optional)
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 cup Greek yogurt (full fat or 2%)
  • 1 grated English cucumber, squeezed dry
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 3 pita breads, cut into triangles
  • 2 tablespoons olive oil (for pita chips)
  • Sea salt and dried oregano (for pita chips)

Instructions

  1. If starting with raw chicken breasts, season lightly with salt and pepper. Cook in a skillet over medium heat with a touch of olive oil until no longer pink inside, about 6-7 minutes per side (internal temperature 165°F/74°C). Let cool, then shred or dice into bite-sized pieces. Alternatively, use rotisserie chicken.
  2. Grate one English cucumber and squeeze out excess moisture using a clean kitchen towel or cheesecloth to prevent watery sauce.
  3. In a mixing bowl, combine 1 cup Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, salt, and black pepper. Stir well and refrigerate while preparing the rest.
  4. Preheat oven to 375°F (190°C). Cut pita breads into triangles. Toss with olive oil, sea salt, and dried oregano. Spread evenly on a baking sheet and bake for 10-12 minutes, flipping halfway, until golden and crispy. Let cool on a wire rack for extra crispiness.
  5. Dice half an English cucumber, halve cherry tomatoes, mince red onion, slice Kalamata olives, and chop dill and parsley.
  6. In a large bowl, gently toss cooked chicken, diced cucumber, cherry tomatoes, red onion, olives, dill, and parsley with most of the tzatziki sauce, reserving some for serving. Adjust seasoning with salt and pepper if needed.
  7. Serve the chicken salad on plates, drizzle with remaining tzatziki, and scatter crispy pita chips on the side or on top.

Notes

Squeeze grated cucumber dry to avoid watery tzatziki. Bake pita chips at moderate temperature for even crispness. Keep pita chips separate until serving to maintain crunch. Use rotisserie chicken for a time-saving shortcut. Vegetarian options include grilled halloumi or chickpeas. Gluten-free option by substituting pita with cucumber slices or gluten-free crackers.

Nutrition

Keywords: Greek chicken salad, tzatziki chicken salad, pita chips, healthy chicken salad, Mediterranean chicken salad, easy chicken salad recipe

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