Tzatziki Chicken Salad

I tossed together this salad on a sweltering afternoon when the thought of turning on the oven made me want to melt into the floor. I had a rotisserie chicken from the grocery store, a tub of Greek yogurt, and a cucumber that needed using. What started as a lazy weeknight solution turned into something I crave even when it's not blazing hot outside. The cool, creamy tzatziki clinging to tender chicken with bursts of dill and lemon became my go-to when I want something that feels indulgent but doesn't weigh me down.

The first time I brought this to a potluck, someone asked if I'd ordered it from a Mediterranean restaurant. I laughed because I'd made it in about ten minutes while still in my pajamas. A friend who claimed she didn't like yogurt-based sauces went back for seconds, scraping the bowl with a piece of lettuce. Now every summer gathering, someone asks if I'm bringing the chicken salad, and I always do.

Ingredients

• Shredded rotisserie chicken: Using pre-cooked chicken is the ultimate shortcut here, just peel off the skin and shred it with your fingers or two forks for tender, juicy pieces.
• Plain Greek yogurt: Full-fat makes the tzatziki luxuriously creamy and tangy, but low-fat works if you want to lighten things up without losing too much richness.
• Fresh dill: This herb is non-negotiable for authentic tzatziki flavor, its bright, slightly grassy taste cuts through the richness perfectly.
• Lemon juice: Freshly squeezed is key, bottled lemon juice tastes flat and won't give you that lively zing.
• Garlic: One clove is enough to add a gentle bite without overpowering the cool, fresh vibe of the salad.
• Cucumber: Grating it fine and squeezing out the water keeps the tzatziki from becoming a soupy mess.
• Red onion: A small amount adds a sharp, crunchy contrast that wakes up every bite.
• Cherry tomatoes: They burst with sweetness and add pops of color that make the salad look as good as it tastes.
• Feta cheese: Crumbled feta brings salty, creamy little nuggets that melt slightly into the tzatziki.
• Olives: Kalamata or green olives add briny depth and a bit of Mediterranean flair.
• Avocado: Creamy avocado makes the salad more filling and adds a buttery richness.

Instructions

Prep the Cucumber:

Grate the cucumber on the large holes of a box grater, then grab a clean kitchen towel and wring out as much liquid as you can. This step keeps your tzatziki thick and creamy instead of watery.

Mix the Tzatziki:

In a medium bowl, stir together the squeezed cucumber, Greek yogurt, chopped dill, lemon juice, minced garlic, and a good pinch of salt and pepper. Taste it and adjust the seasoning until it makes you smile.

Combine with Chicken:

Toss the shredded chicken into a large bowl and pour the tzatziki over it, folding gently so every piece gets coated. Stir in the diced red onion and any extras like tomatoes, feta, olives, or avocado.

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 to soak up all that tangy, herby goodness.

Serve It Up:

Scoop the chilled salad over a bed of fresh spinach or mixed greens, or just eat it straight from the bowl. Either way, it's going to be delicious.

Save

One evening, I packed this salad into a container and took it to the park for a picnic with my sister. We sat on a blanket as the sun set, scooping it up with pita chips and laughing about nothing in particular. She told me it tasted like summer vacation, and I realized she was right. Sometimes food becomes a bookmark for a feeling, and this salad is mine for easy, breezy contentment.

How to Store and Enjoy Leftovers

This salad keeps beautifully in an airtight container in the fridge for up to three days. The tzatziki actually gets thicker and the flavors deepen, which makes day-two lunches even better than the original meal. If you added avocado, it might brown slightly, but a quick stir and a squeeze of fresh lemon juice perks it right back up. I like to eat leftovers cold, but you can also let it sit at room temperature for ten minutes if you prefer it less chilled.

Ways to Serve This Salad

I've served this salad in more ways than I can count, and it works every time. Pile it onto a bed of baby spinach or arugula for a proper meal, stuff it into warm pita pockets with extra cucumbers and tomatoes, or wrap it in big crisp lettuce leaves for a low-carb option. Once, I spread it on toasted sourdough and topped it with microgreens, and it felt like something you'd pay too much for at a cafe. However you serve it, it always disappears fast.

Make It Your Own

This recipe is forgiving and loves a little creativity. Swap the dill for fresh mint if that's what you have, or use both for a more complex herby flavor. Add a handful of chopped fresh parsley for extra brightness, or stir in a spoonful of tahini for a creamy, nutty twist. If you want more crunch, toss in diced bell peppers or shredded carrots.

• Try adding a pinch of cumin or smoked paprika for a warm, earthy undertone.
• Mix in cooked quinoa or chickpeas to make the salad heartier and more filling.
• Drizzle with a little olive oil and a sprinkle of za'atar before serving for an extra layer of flavor.

Save

This salad has earned a permanent spot in my weekly rotation because it's as easy as it is satisfying. I hope it becomes one of those recipes you make without thinking, the kind that feels like a little gift to yourself every time.

Recipe Questions & Answers

→ Can I make this ahead of time?

Absolutely. This tastes even better after resting in the refrigerator for several hours or overnight. The flavors meld beautifully, making it excellent for meal prep. Store in an airtight container and consume within 2-3 days.

→ What's the best way to remove excess moisture from the cucumber?

After grating the cucumber, place it in a clean kitchen towel or several layers of paper towels. Squeeze firmly to extract as much liquid as possible. This prevents your tzatziki from becoming watery and ensures a thicker, creamier coating for the chicken.

→ Can I use chicken breast instead of rotisserie chicken?

Yes, you can poach, grill, or bake chicken breast until cooked through, then shred it. Season the chicken while cooking for extra flavor, or toss the warm shredded chicken with a little lemon juice and olive oil before mixing with the tzatziki.

→ Is there a dairy-free alternative for the tzatziki?

You can substitute plain Greek yogurt with a dairy-free alternative made from coconut, almond, or cashew. Look for unsweetened varieties with a thick, Greek-style consistency. The flavor profile will shift slightly but still provides that creamy element.

→ What other herbs work well in this dish?

Fresh dill is classic, but mint adds a lovely brightness. You can also use fresh parsley, basil, or a combination of herbs. Some cooks enjoy mixing equal parts dill and mint for a more complex herbal layer that complements the Mediterranean profile.

→ How can I serve this beyond a simple salad?

This versatile mixture works beautifully stuffed inside pita pockets, wrapped in lettuce cups for a low-carb option, or as a filling for whole grain wraps. It also makes an excellent topping for baked potatoes or a protein-rich sandwich filling.