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This tzatziki chicken salad is the perfect twist on the classic chicken salad! It’s dairy-free and perfect for meal prep or quick lunches.

Chicken salad is a lunchtime classic! It’s perfect to meal prep and take for lunches all week long and enjoy with crackers, on a sandwich, or as a wrap.

But if you’re like me and are looking for something a little lighter than a mayo base, and with some more flavor pop, this tzatziki chicken salad is the perfect way to mix up your meal prep routine!  It’s dairy free, and has all of the elements you love about both chicken salad and tzatziki in one.

Why you’ll love Tzatziki Chicken Salad

  • Perfect for meal prep! Make the chicken salad on a Sunday and keep it in the fridge for 3-4 days, perfect for lunch throughout the week!
  • Easy lunch or dinner! If you buy rotisserie chicken, this comes together in a flash and doesn’t require turning on the oven or stove.

The Ingredients for Tzatziki Chicken Salad

  • Coconut Yogurt. To make this dairy free, I opt for Culina coconut yogurt. However, if you can tolerate dairy, you can for sure swap this out for Greek yogurt.
  • Cucumber, Lemon Juice, Olive Oil, Garlic, Dill, and Parsley. These ingredients with the yogurt make the tzatziki sauce.
  • Salt and Pepper. Omit pepper for AIP.
  • Chicken. You can take a shortcut and use rotisserie chicken.  
  • Red Onion and Kalamata Olives.

How to make Tzatziki Chicken salad

  • Step One. Grate and squeeze excess water from cucumber.
  • Step Two. Combine all the ingredients to make the tzatziki.
  • Step Three. Add the chicken, red onions, and olives to the tzatziki and mix.
  • Step Four. Serve with crackers or lettuce and enjoy!

Tips & Tricks

  • Take a shortcut with rotisserie chicken. Just make sure it isn’t aggressively seasoned so you don’t get competing flavors. I like to stick with something that just has salt and pepper.
  • Cubed chicken works too! Chicken that’s been cubed and cooked on the stove top in a pan will also work!

Meal prep instructions

Make the chicken salad on a Sunday and keep it in the fridge for 3-4 days in an airtight container. When you’re ready to serve it, enjoy it cold in any way you like chicken salad, such as…

How to serve Tzatziki Chicken salad?

  • With gluten-free crackers of your choice
  • On a lettuce wrap or tortilla
  • As a sandwich on gluten-free bread
  • As an open-faced sandwich on gluten-free bread

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Tzatziki Chicken Salad (dairy free)

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Ingredients

Scale
  • 1 English cucumber
  • 1 cup greek yogurt, sub coconut yogurt
  • 2 tbsp lemon juice
  • 2 tsp olive oil
  • 1 clove garlic, grated
  • 2 tbsp fresh dill, chopped (plus extra to serve)
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper to taste (omit pepper for AIP)
  • 4 cups chicken, cooked and shredded (about 1 lb)
  • 1/4 red onion, finely chopped
  • 1/4 cup kalamata olives, chopped

Instructions

  1. Grate the cucumber finely, and use cheesecloth or a clean dish towel to squeeze out some of the excess water. 
  2. In a medium bowl, combine the grated cucumber, yogurt, olive oil, lemon juice, garlic, salt and pepper, dill and parsley to make the tzatziki. Toss well.
  3. Add the cooked chicken, red onion, and olives. Toss to coat the chicken in the tzatziki until fully coated. Top with extra dill 
  4. Serve with crackers or in butter lettuce cups! 

Notes

  • All nutritional information are estimations and will vary.
  • Prep Time: 5 mins
  • Cook Time: 0 mins

Nutrition

  • Serving Size: 1 serving
  • Calories: 303
  • Fat: 14.4g
  • Carbohydrates: 6.9g
  • Fiber: .8g
  • Protein: 35.5g