Tzatziki Chicken Salad (Print)

Shredded chicken with creamy tzatziki, fresh vegetables, and Mediterranean-inspired toppings for a light meal.

# What You Need:

→ Chicken & Dairy

01 - 2 cups shredded rotisserie chicken, skinless
02 - 1 cup plain Greek yogurt, full-fat
03 - 2 tablespoons fresh dill, chopped
04 - 2 tablespoons fresh lemon juice
05 - 1 clove garlic, minced

→ Vegetables

06 - 1 medium cucumber, grated
07 - 1/2 small red onion, diced
08 - Salt to taste
09 - Black pepper to taste

→ Optional Add-Ons

10 - 1 cup cherry tomatoes, halved
11 - 1/3 cup crumbled feta cheese
12 - 1/4 cup sliced Kalamata or green olives
13 - 1 small avocado, diced
14 - 2 cups spinach or mixed greens for serving

# Steps:

01 - Grate the cucumber and squeeze out excess moisture using a clean kitchen towel or paper towels to prevent a watery salad.
02 - In a medium mixing bowl, combine the grated cucumber, Greek yogurt, fresh dill, lemon juice, minced garlic, salt, and black pepper. Mix thoroughly until well incorporated.
03 - In a large mixing bowl, add the shredded chicken. Pour the tzatziki sauce over the chicken and gently fold until evenly coated. Add diced red onion and any optional ingredients such as cherry tomatoes, feta cheese, olives, or avocado. Mix gently to combine without breaking apart delicate ingredients.
04 - Cover the salad with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld and develop.
05 - Serve chilled over a bed of spinach or mixed greens, or enjoy directly as prepared.

# Top Tips:

01 -
  • It comes together in about fifteen minutes if you grab a rotisserie chicken on the way home.
  • The tzatziki does double duty as dressing and flavor base, so there's no need for extra bottles or jars.
  • You can pack it for lunch without worrying about wilted greens or soggy bread.
  • It tastes even better the next day once everything has mingled in the fridge.
02 -
  • If you skip squeezing the cucumber, the salad will weep liquid and turn thin and runny by the time you're ready to eat.
  • Let the salad chill for the full thirty minutes or longer, the flavors really do need that time to settle and deepen.
  • Taste the tzatziki before mixing it with the chicken so you can adjust the garlic, lemon, or salt to your preference.
03 -
  • Use full-fat Greek yogurt for the creamiest, most luxurious tzatziki, it clings to the chicken better and tastes richer.
  • If your rotisserie chicken seems dry, toss it with a little olive oil and lemon juice before adding the tzatziki to bring it back to life.
  • Make a double batch of tzatziki and keep it in the fridge, it's perfect as a dip, sauce for grilled meats, or spread for sandwiches.
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