Easy Tzatziki Chicken Salad (meal prep-friendly!

Easy Tzatziki Chicken Salad, perfect for lunch or meal prep for the week. This chicken salad is protein packed, flavorful and the ultimate easy recipe to make.

If you’re looking for a fresh, flavorful, and totally no-fuss lunch idea—this Tzatziki Chicken Salad is it, friends! We’re talking tender rotisserie chicken tossed with creamy tzatziki, crisp cucumbers, juicy cherry tomatoes, briny kalamata olives, chickpeas, and salty feta cheese. It’s all the bold Mediterranean vibes in one bowl—and you can serve it so many different ways: stuff it in pita bread, wrap it in lettuce leaves, pile it on crackers, or make it into the dreamiest sandwich situation ever.

This is one of those recipes that I made once—and then couldn’t stop making all week. It’s so easy to prep, crazy flavorful, and loaded with nourishing ingredients that leave you full and satisfied (but not weighed down). Plus, the tzatziki makes it creamy and tangy without needing a drop of mayo. This is definitely my kinda chicken salad!

Let’s get into it.

What is Tzatziki Chicken Salad?

This is like your classic chicken salad’s cool Greek cousin. Instead of mayo or yogurt, we’re using tzatziki—that creamy, garlicky cucumber yogurt sauce that adds SO much flavor. You can totally use store-bought (I love the ones from Trader Joe’s, Cava, or Cedar’s), or whip up your own with just a few ingredients.

Then we mix in rotisserie chicken (major shortcut win!), cucumbers, cherry tomatoes, kalamata olives, chickpeas, and feta cheese. It’s refreshing, crunchy, savory, and perfect for warm weather or when you’re in need of a quick fridge lunch.

Ingredients Needed

• Shredded rotisserie chicken – major time saver, and packed with flavor. You can also use grilled chicken or leftover roast chicken!
• Tzatziki sauce – store-bought or homemade
• Cherry tomatoes – for a sweet, juicy bite.
• Diced cucumber – I like using Persian or English cucumbers because they’re super crisp and don’t need peeling.
• Kalamata olives – brings that salty, briny pop.
• Canned chickpeas – for a little fiber and extra texture.
• Crumbled feta cheese – so creamy and salty. Optional but highly recommended!
• Optional: fresh chopped dill or parsley for extra herby goodness

For serving: crackers, pita bread, sandwich bread, lettuce of choice

How to Make It:

This recipe couldn’t be easier, and it holds up so well in the fridge for days. Here’s how to throw it together:

1. Shred your chicken: Grab a rotisserie chicken, pull off the skin, and shred the meat with your hands or two forks. I like to use mostly white meat, but dark meat works too for a richer flavor.

2. Chop the veggies: Slice your cucumbers, halve your cherry tomatoes, and pit/slice your olives if they’re not already prepped.

3. Mix everything together: In a large bowl, add the shredded chicken, tzatziki, cherry tomatoes, cucumbers, olives, chickpeas, and feta. Toss everything gently to combine.

4. Taste and adjust: Add a little salt and pepper to taste. If your tzatziki is already super seasoned, you may not need much!

5. Chill (optional): You can serve it right away, but I like letting it sit in the fridge for 30 minutes to let all the flavors mingle and soak in. It gets better as it sits!

Ways to Serve Your Tzatziki Chicken Salad:

This chicken salad is seriously so versatile. Here are some of my favorite ways to serve it:

• In pita pockets – So classic. I love using whole wheat or sprouted grain pita. Just stuff with the salad and maybe a few extra greens for crunch.

• As lettuce wraps – Perfect for a lighter, low-carb option. Butter lettuce or romaine leaves work great.

• In a sandwich – Pile it onto toasted sourdough or a seeded sandwich bread. Add arugula or spinach if you’re feeling fancy.

• With crackers – This is my go-to for a quick snacky lunch. Use your fave grain-free crackers or seedy crisps for some crunch.

• Over greens – Turn it into a full-on salad bowl! I love it over baby spinach or massaged kale with a drizzle of olive oil and lemon.

• Meal prep bowls – Add to a bowl with quinoa or brown rice, some extra cucumbers and tomatoes, and boom—lunch for days.

Make-Ahead + Storage Tips:

• This salad holds up really well in the fridge for up to 4 days. The tzatziki keeps it nice and moist without it getting soggy.

• Store it in an airtight container and give it a little stir before serving each time.

• If you’re meal prepping, I recommend storing it separately from any bread or lettuce so everything stays fresh.

A Few Other Healthy Salads to Prep:

DELISH Dill Pickle Chicken Salad

Crispy Rice Bowls with Sesame Tuna Salad

10-minute Greek-inspired Chickpea Tuna Salad

Easy Thai Chicken Salad (gluten-free)