Tzatziki Chicken Salad

I grabbed a rotisserie chicken on the way home one Thursday, too tired to think about dinner. I had Greek yogurt in the fridge and a cucumber going soft, so I started grating and mixing without a plan. What came together was this creamy, bright salad that tasted like summer even though it was barely spring. My partner wandered into the kitchen, took one bite, and asked if we could make it a weekly thing.

I brought this to a potluck once, nervous it was too simple. People kept coming back for seconds, asking if I used a fancy Greek dressing they could buy. When I told them it was just yogurt and a cucumber, they didnt believe me. One friend texted me the next day asking for the recipe, and I realized sometimes the most impressive dishes are the ones that dont try too hard.

Ingredients

• Shredded rotisserie chicken: The cheat code for weeknight cooking, already seasoned and tender, saving you from poaching or grilling your own.
• Plain Greek yogurt: Full-fat makes all the difference here, it clings to the chicken and tastes rich instead of watery, and it holds up in the fridge without separating.
• Fresh dill: Smells like a garden in summer and brings that unmistakable Mediterranean brightness you cant fake with dried herbs.
• Lemon juice: Freshly squeezed cuts through the creaminess and wakes up every other flavor, bottled stuff just tastes flat by comparison.
• Garlic: One clove is enough to add a gentle bite without overpowering the yogurt, mince it fine so you dont get a sharp chunk in your first bite.
• Cucumber: Grating it releases moisture and creates little pockets of coolness throughout the salad, just remember to squeeze it dry or your tzatziki will turn soupy.
• Red onion: Adds a hint of sharpness and a pop of color, dicing it small keeps it from taking over.
• Cherry tomatoes: Optional but worth it for juicy bursts of sweetness that balance the tangy yogurt.
• Feta cheese: Crumbled feta brings salty little surprises and makes the whole thing feel more indulgent.
• Olives: Kalamata or green, sliced thin, they add brininess and a Mediterranean vibe that ties everything together.
• Avocado: Creamy and mild, it softens the sharper flavors and makes each bite feel a little more luxurious.
• Spinach or mixed greens: A bed of greens turns this into a proper meal and adds a fresh crunch underneath.

Instructions

Prep the cucumber:

Grate it over a bowl, then grab a clean kitchen towel and twist it tight around the shreds until no more water drips out. Skipping this step will leave you with a watery mess instead of a creamy salad.

Mix the tzatziki:

Stir together the squeezed cucumber, yogurt, dill, lemon juice, garlic, salt, and pepper in a medium bowl until everything is evenly blended. Taste it and adjust the lemon or salt if it needs more punch.

Combine with chicken:

Add the shredded chicken to a large bowl, pour the tzatziki over it, and fold gently with a spoon until every piece is coated. Toss in the red onion and any extras like tomatoes, feta, olives, or avocado, then fold again just until mixed.

Let it chill:

Cover the bowl and slide it into the fridge for at least 30 minutes. This gives the flavors time to mingle and the chicken time to soak up all that tangy creaminess.

Serve it cold:

Scoop the salad onto a bed of greens or eat it straight from the bowl. It tastes best when its cold and the ingredients have had time to settle into each other.

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One afternoon I packed this into a container and ate it on a park bench during my lunch break. The sun was out, the yogurt was cold, and for a moment it felt like I was sitting at a cafe by the sea instead of on a wooden bench near a parking lot. Food has a way of taking you somewhere else if you let it.

Flavor Variations

Swap the dill for fresh mint if you want something sweeter and more aromatic, or use both if you cant decide. A drizzle of olive oil on top before serving adds richness and a faint peppery note. If you like heat, a pinch of red pepper flakes or a spoonful of harissa stirred into the tzatziki will give it a gentle kick without overwhelming the freshness.

Storage and Make-Ahead Tips

This salad keeps in the fridge for two to three days in an airtight container, though the cucumbers may release a little moisture over time. If youre making it ahead, hold off on adding the avocado and greens until just before serving so they stay crisp and bright. You can prep the tzatziki and shred the chicken the night before, then toss everything together when youre ready to eat.

Serving Suggestions

I love this salad stuffed into a warm pita pocket with extra greens and a squeeze of lemon, or wrapped in big lettuce leaves for a low-carb option. It also works as a dip with pita chips or crackers if you chop the chicken finer and let the tzatziki loosen up a bit. Sometimes I pile it on toast with a sprinkle of za'atar, and it becomes an entirely different meal.

• Serve it over quinoa or couscous for a heartier lunch that keeps you full longer.
• Top it with toasted pine nuts or slivered almonds for a little crunch and richness.
• Pair it with a cold glass of white wine or sparkling water with lemon on a warm evening.

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This salad has become my answer to the question of what to make when I want something that feels special but doesnt require effort. It reminds me that good food doesnt have to be complicated, just fresh and made with a little care.

Recipe FAQs

→ Can I use freshly cooked chicken instead of rotisserie?

Yes, you can use freshly cooked chicken breasts or thighs. Simply cook, shred, and let cool slightly before combining with the tzatziki mixture. Poaching or grilling works particularly well for this dish.

→ How do I prevent the tzatziki from becoming watery?

The key is squeezing excess moisture from the grated cucumber using a clean kitchen towel or paper towels before mixing it with the yogurt. This keeps your tzatziki thick and creamy rather than thin and watery.

→ How long does this salad keep in the refrigerator?

This Mediterranean chicken salad stores beautifully for 2-3 days in an airtight container. The flavors actually develop and meld together during chilling, making it an excellent meal prep option for the week.

→ Can I make this dairy-free?

Substitute the Greek yogurt with a dairy-free alternative like coconut yogurt or a plant-based Greek-style yogurt. For the feta, look for vegan feta made from almonds or coconut oil for similar tangy flavor.

→ What can I serve with this chicken salad?

Serve over a bed of fresh spinach or mixed greens for a complete meal. It also works wonderfully stuffed into pita pockets, wrapped in lettuce cups, or simply enjoyed on its own with crusty bread for soaking up the creamy sauce.

→ Can I freeze this tzatziki chicken salad?

Freezing is not recommended as the yogurt-based tzatziki can separate and become grainy when thawed. However, you can freeze the cooked shredded chicken separately and make fresh tzatziki when ready to serve.