Greek Tzatziki Chicken Salad (No Mayo) is creamy, herby, and refreshing without using a drop of mayo. This easy chicken salad recipe combines shredded rotisserie chicken, our delicious tzatziki sauce, crisp cucumber, and a crunchy Greek-style topping that makes every bite pop with flavor. It’s quick to prep, family-approved, and perfect for stuffing into pita pockets!
Need a pairing idea? Try our Instant Pot Greek Lemon Chicken Soup or this Easy Greek Lentil Soup Recipe!
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This Mediterranean-inspired spin on classic chicken salad swaps mayo for creamy tzatziki sauce—a yogurt-based sauce with garlic, cucumber, and dill. Paired with shredded chicken and topped with a tangy Greek chopped salad, it’s both cool and craveable.
Chicken salad is typically served cold, and this version gets an upgrade with fresh herbs and a simple red wine vinegar dressing, bringing big flavor with minimal effort.
Want more Greek-inspired meals? Try our Mediterranean Smashed Cucumber Salad or our Mediterranean Flatbread Pizza next.
Why We Love This Recipe
- No Mayo Needed: Greek yogurt-based tzatziki gives it tang and creaminess—no heavy dressing here.
- Perfect for Pita Pockets: Great for school lunches, family dinners, or quick bites on the go. Just like these easy Greek Gyro Pita Pockets!
- Fast & Flavorful: Only 15 minutes to prep and packed with bold Mediterranean flavors.
- Great for Meal Prep: Stores well for 2–3 days and doesn’t get soggy.
Greek Tzatziki Chicken Salad Ingredients
Let’s break it down! You don’t need anything fancy, just fresh Mediterranean toppings.
- Shredded Chicken: We use rotisserie chicken to save time, but any pre-cooked chicken breasts or thighs work well.
- Tzatziki Sauce: Creamy and tangy. Store-bought is fine, but homemade gives more control over flavor. Leftover tzatziki? Serve it on top of our Greek Chicken Meatballs or these Keftedes!
- Cucumber: Adds a cool crunch in both the chicken salad and the topping.
- Pepperoncini (optional): Just a bit gives the chicken salad a subtle tang and zip.
- Red Onion: Goes in the Greek topping for that sharp, clean bite.
- Tomatoes: We prefer cherry or grape tomatoes for sweetness and less moisture.
- Feta Cheese: Salty and crumbly, a perfect contrast to the creamy chicken.
- Fresh Dill: For that classic tzatziki flavor in the topping.
- Red Wine Vinegar and Olive Oil: A quick and simple Greek-style dressing.
- Spring Mix or Romaine: Adds structure and crunch inside the pita pocket.
- Pita Pockets: Whole or halved, warm slightly for best texture.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Shredded Chicken: Use canned chicken or leftover grilled chicken breast if needed.
- Tzatziki Sauce: Swap with plain Greek yogurt, lemon juice, and garlic powder if you're in a pinch.
- Spring Mix: Use shredded romaine, arugula, or thinly sliced iceberg for more crunch.
- Diet: To make it low-carb, serve over a chopped salad bowl instead of inside a pita.
- Flavor: Add kalamata olives or roasted red peppers to the topping for more boldness.
How to Make Greek Tzatziki Chicken Salad (No Mayo)
STEP ONE: Prepare the Chicken Salad Base
In a large mixing bowl, stir together shredded chicken, tzatziki sauce, finely diced cucumber, and finely chopped pepperoncini (if using).
Season with salt and pepper. Let sit while prepping toppings.
STEP TWO: Make the Greek Topping
In a small bowl, toss diced cucumber, tomato, red onion, and crumbled feta with chopped fresh dill.
Drizzle with olive oil and red wine vinegar. Sprinkle in dried oregano, salt, and pepper. Toss gently.
STEP THREE: Build the Pita Pockets
Gently open each pita and line with a bit of spring mix or romaine. Spoon in the chicken salad mixture.
STEP FOUR: Serve and Enjoy
Top with a scoop of the Greek salad and squeeze fresh lemon over the top if you like.
Serve immediately, or wrap in foil and chill for meal prep.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Chill the chicken salad if prepping ahead so the flavors get even better!
❌ DO NOT Overfill the pita, or it may tear.
❌ DO NOT Skip seasoning the topping. Vinegar and oil need salt to shine!
Storage
Store the chicken tzatziki salad and chopped Greek topping (without dressing) in separate airtight containers for up to 3 days. Assemble just before eating to keep the textures fresh. This dish is not freezer-friendly.
Recipe FAQs
Yes! Just cook and shred the chicken breasts in advance. This is a great way to repurpose leftover grilled or baked chicken.
Yes, tzatziki chicken salad is a great option for meal prep because it holds up well in the fridge for 2–3 days. To keep it fresh, store the creamy chicken mixture and crunchy toppings separately and assemble your pita pockets just before eating.
Greek yogurt or tzatziki sauce are excellent substitutes for mayo in chicken salad. They add creaminess and tang without the heaviness of mayonnaise. Tzatziki also brings extra flavor with garlic, cucumber, and dill, making it a perfect choice for Mediterranean-style chicken salad recipes.
Freezing tzatziki chicken salad isn’t recommended because the yogurt-based sauce can separate and become watery once thawed. For best results, enjoy this recipe fresh within a few days and avoid freezing to maintain texture and taste.
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📖 Recipe
Greek Tzatziki Chicken Salad (No Mayo)
Equipment
- Large Mixing Bowl
- Small bowl
- Spoon or spatula
- Cutting board
- Knife
Ingredients
Base Filling
- 2 cups shredded chicken rotisserie works great
- ½ cup tzatziki sauce
- ¼ cup cucumber finely diced
- 1-2 tablespoons pepperoncini peppers chopped
- salt and pepper to taste
Greek Topping
- ½ cup diced cucumber diced small
- ½ cup diced tomato
- 2 tablespoons red onion finely chopped
- ⅓ cup feta cheese crumbled
- 1 tablespoon chopped fresh dill plus more to taste
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- salt and pepper to taste
Pita Pocket
- 1 cup spring mix or chopped romaine
- 4 pita pockets
Instructions
- In a large bowl, combine shredded chicken, tzatziki, diced cucumber, and pepperoncini. Season with salt and pepper to taste. Stir until creamy and well blended. Chill if not using immediately.
- In a small bowl, combine cucumber, tomato, red onion, feta, and chopped dill. Drizzle with red wine vinegar and olive oil. Sprinkle with oregano, salt, and pepper. Toss gently to coat.
- Line each pita pocket with a small handful of spring mix to create a fresh base. Spoon in a generous amount of the chicken tzatziki salad.
- Spoon the crunchy Greek salad topping over the chicken mixture. Serve cold or at room temperature.
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Notes
- Tzatziki Sauce: Swap with plain Greek yogurt, lemon juice, and garlic powder.
- Shredded Chicken: Use canned chicken or leftover grilled chicken breast if needed.
- Spring Mix: Use shredded romaine, arugula, or even thinly sliced iceberg for more crunch.
Jami Powell says
So delicious! One of our faves!