High-Protein Tzatziki Chicken Salad
4 People
290 Cals
High-Protein Tzatziki Chicken Salad
4 People
290 Cals
About the recipe
Fresh, creamy, herby and packed with protein — this is the salad you’ll make on repeat.If you love a bowl that’s light yet satisfying, cooling yet nourishing, this high-protein tzatziki chicken salad delivers in every way. Think tender chicken tossed through a vibrant green tzatziki made with Greek yoghurt, fresh herbs, lemon and olive oil — creamy, zesty and incredibly refreshing.It’s the kind of recipe that works for everything: quick lunches, easy dinners, meal prep for busy weeks, or something nourishing to keep in the fridge when you want to eat well without thinking too hard. The flavours only get better as it sits, making it perfect to prepare ahead and enjoy for days.Serve it straight from the bowl, spoon into crisp lettuce cups, pile onto toasted sourdough, or enjoy alongside grilled vegetables. High in protein, rich in probiotics and bursting with herbs, this is one of those feel-good recipes that leaves you energised, satisfied and genuinely excited for leftovers.
Nutrition Per Serving
290
Calories
9g
Fat
3g
Saturates
9g
Sugars
302mg
Salt
37g
Protein
10g
Carbs
3g
Fibre
Ingredients
Chicken Salad
- 500 g cooked chicken chopped (poached, roasted or leftover works perfectly)
- 1 stick celery finely chopped
- 2 spring onions thinly sliced
- 1 cucumber peeled, seeded and diced
- 12 green olives pitted and chopped
Green Tzatziki Dressing
- 250 ml natural Greek yoghurt or use half yoghurt, half kefir for a lighter, more pourable dressing
- Generous handful parsley mint and dill combined
- Juice ½ lemon
- 1 teaspoon maple syrup or raw honey
- Drizzle extra-virgin olive oil
- Pinch sea salt
To Serve (Optional Embellishments)
- Fresh dill Avocado slices, Salad leaves
- Lettuce cups or toasted sourdough
Method
- COMBINE the Greek yoghurt (and kefir if using), herbs, lemon juice, maple syrup or honey, olive oil and salt to a blender.
- BLEND until smooth, creamy and vibrant green. Taste and adjust seasoning — add more lemon for brightness or a pinch more salt if needed.
- COMBINE the chopped chicken, celery, spring onions, cucumber and olives in a large bowl.
- POUR the green tzatziki dressing over the chicken mixture.
- TOSS gently until everything is evenly coated and creamy.
- ENJOY straight from the bowl or spoon into lettuce cups, or pile onto fresh sourdough.
Notes + Inspiration
Keeps beautifully in the fridge for up to 4 days. The flavours deepen and become even more delicious overnight. Store in an airtight container and give it a gentle stir before serving.
Serving Ideas
Spoon into crisp lettuce cups for a light, fresh lunch. Pile onto toasted sourdough with avocado and extra herbs. Serve alongside grilled vegetables or roasted sweet potato. Add to wraps, flatbreads or stuffed tomatoes for easy meals. Enjoy straight from the bowl — it’s that good.
Make It Vegetarian
Swap the chicken for: white beans, chickpeas or cooked green beans. Still protein-rich, creamy and completely delicious.
Make It Dairy Free:
Swap the Greek yoghurt for 300 g silken tofu and 1 avocado. Add some lemon, herbs, olive oil and blend. Thin down with a splash of water if needed.
