Tzatziki Chicken Salad (Printable Version)

Light and satisfying Mediterranean-style salad featuring shredded chicken in tangy yogurt tzatziki with fresh vegetables and herbs.

# 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 Kalamata or green olives, sliced
13 - 1 small avocado, diced
14 - 2 cups spinach or mixed greens for serving

# How-To 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 bowl, combine the grated cucumber, Greek yogurt, dill, lemon juice, minced garlic, salt, and 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, olives, or avocado. Mix gently to combine.
04 - Cover the salad with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld together.
05 - Serve chilled over a bed of spinach or mixed greens, or enjoy as is.

# Expert Tips:

01 -
  • It comes together in minutes with almost no actual cooking, just shredding and stirring.
  • The homemade tzatziki tastes so much brighter and fresher than anything from a jar.
  • You can pile it onto greens, stuff it into pita, or eat it straight from the bowl with a spoon.
  • Leftovers actually get better after a day in the fridge as the flavors soak into the chicken.
02 -
  • Squeezing the cucumber dry is not optional, I skipped it once and ended up with tzatziki soup instead of a sauce.
  • Let the salad chill for the full 30 minutes, the difference in flavor between freshly mixed and properly rested is night and day.
  • If your rotisserie chicken is heavily seasoned, rinse it lightly under cold water and pat dry to avoid clashing flavors.
03 -
  • Use the thickest Greek yogurt you can find, the stuff labeled as Greek-style often has a thinner consistency that won't hold up as well.
  • Taste your tzatziki before mixing it with the chicken, it should be bold and tangy enough to flavor all that meat.
  • If you're meal prepping, keep the tzatziki and chicken separate until you're ready to eat so the salad stays fresh and crisp.
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