High Protein Tzatziki Chicken Salad
This Tzatziki Chicken Salad swaps mayo for a herby, garlicky homemade tzatziki — and packs in 45g of protein per serving. It's cool, creamy, and Mediterranean through and through, with no cooking required.
Servings 4 Servings
Calories 299kcal
Ingredients
For the Chicken Salad:
- 3 ½ Cups Chicken Breast, cooked and finely shredded/chopped or rotisserie chicken
- 2 Persian Cucumbers chopped
- ½ Cup Kalamata Olives chopped
- ½ Red Onion finely diced
- ½ Cup Feta Cheese crumbled (optional)
For the Tzatziki Sauce:
- 1 ½ Cups Non-Fat Greek Yogurt
- 2 Persian Cucumbers grated
- 3 Cloves Garlic mashed
- 1 Lemon juiced
- ⅓ Cup Fresh Mint chopped
- ¼ Cup Fresh Dill chopped
- ½ Teaspoon Kosher Salt
Instructions
- To make this chicken salad, start with the tzatziki. In a medium bowl, combine the Greek yogurt, grated cucumbers, mashed garlic, lemon juice, mint, dill, and kosher salt.
- Stir until everything is well blended, then set it aside to let the flavors mingle while you put the salad together. (If you have a minute, squeeze the grated cucumber dry first so the sauce stays nice and thick.)
- Next, build the salad. In a large bowl, add the shredded chicken, chopped cucumbers, kalamata olives, red onion, and feta if you're using it. Give it a quick toss so everything is evenly distributed.
- Finally, pour the tzatziki over the chicken mixture and toss to coat everything really well. Taste, adjust the salt if needed, and serve. Eat it straight from the bowl, spoon it over romaine, or scoop it onto your favorite crackers.
- Leftovers keep in a covered container in the fridge for 4 to 5 days, so it's an easy one to make once and eat all week.
Video
Nutrition
Calories: 299kcal | Carbohydrates: 11g | Protein: 40g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 104mg | Sodium: 952mg | Potassium: 802mg | Fiber: 2g | Sugar: 5g | Vitamin A: 639IU | Vitamin C: 23mg | Calcium: 230mg | Iron: 2mg
