How to Make Homemade Tzatziki Sauce and Olive Tapenade for Greek Chicken Salad

feta cheese

🥗Healthier: low-fat feta

💰Cheaper: cottage cheese

Low-fat feta reduces calories while cottage cheese is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers similar health benefits, while vegetable oil is less expensive.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Green olives provide a similar flavor profile, while black olives are often cheaper.

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is a plant-based alternative, while chickpeas are budget-friendly.

Slice lemon in half.

Seed, peel, and chop cucumbers.

Add garlic, black pepper, kosher salt, onion powder, and garlic powder to the chopped cucumbers.

Pulse the cucumber mixture with Greek yogurt in a blender to make the tzatziki sauce.

Let the tzatziki sauce rest in the refrigerator while preparing the chicken.

Season chicken breast with salt, black pepper, onion powder, and garlic powder.

Tear the cooked chicken breast into shreds instead of chopping it.

Set the shredded chicken aside for the salad.

Prepare the tapenade by blending kalamata olives, capers, black pepper, lemon juice, extra virgin olive oil, and feta cheese in a blender until minced.

Add fresh oregano and fresh basil to the tapenade mixture before blending.

Mix the tzatziki sauce with the shredded chicken until evenly coated.

Prepare the sandwich by layering the chicken salad on a fresh baked croissant with spinach.

Serve the sandwich with the tapenade spread on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens