Tzatziki Chicken Salad

My neighbor handed me a container of leftover rotisserie chicken one Sunday afternoon, and I stood in my kitchen staring at it, wondering what to do besides the usual sandwiches. I had cucumber, yogurt, and dill sitting in the fridge from an abandoned meal plan earlier that week. Within minutes, I was folding tangy tzatziki into shredded chicken, and the smell alone made me forget I was improvising. That salad became my summer standby.

I made this for a small backyard gathering once, served in lettuce cups with extra feta and olives on the side. People kept asking if I'd taken a cooking class or found some secret recipe online. I just smiled and said it was something I threw together, which was true. Watching everyone go back for seconds felt better than any compliment.

Ingredients

• Shredded rotisserie chicken: Using precooked chicken saves time and adds a subtle seasoning that plain poached chicken lacks, just pull off the skin and shred it by hand for the best texture.
• Plain Greek yogurt: Full fat yogurt makes the tzatziki luxurious and keeps it from getting watery, low fat works but the richness suffers a little.
• Fresh dill: Dill is the soul of tzatziki, dried dill tastes flat in comparison so always go fresh if you can find it.
• Lemon juice: Freshly squeezed lemon brightens everything and cuts through the creaminess, bottled juice tastes dull and artificial here.
• Garlic: One clove is enough to add bite without overwhelming, mince it finely so no one bites into a chunk.
• Cucumber: Grating the cucumber and squeezing out the moisture is non negotiable, otherwise your tzatziki turns into a watery mess.
• Red onion: Diced small, it adds a sharp crunch that balances the creamy yogurt without overpowering the salad.
• Cherry tomatoes: These add pops of sweetness and color, halve them so they mix in easily.
• Feta cheese: Crumbled feta brings salty tang and makes the salad feel more indulgent.
• Olives: Kalamata or green olives add briny depth, slice them thin so they distribute evenly.
• Avocado: Dice it just before serving to keep it from browning, it adds creaminess and makes the salad more filling.
• Spinach or mixed greens: A bed of greens turns this into a full meal and adds a fresh contrast to the rich tzatziki.

Instructions

Prep the Cucumber:

Grate the cucumber using a box grater, then gather it in a clean kitchen towel and twist hard to wring out every bit of moisture. This step keeps your tzatziki thick and creamy instead of watery and sad.

Mix the Tzatziki:

In a medium bowl, stir together the squeezed cucumber, Greek yogurt, chopped dill, lemon juice, minced garlic, salt, and pepper until smooth and fragrant. Taste it and adjust the lemon or salt if needed.

Combine with Chicken:

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

Let it Chill:

Cover the bowl with plastic wrap or transfer to an airtight container, then refrigerate for at least 30 minutes. This resting time lets the flavors marry and the garlic mellow out.

Serve and Enjoy:

Scoop the chilled salad onto a bed of spinach or greens, or serve it on its own in a bowl. It also works beautifully stuffed into pita pockets or wrapped in large lettuce leaves.

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One evening I packed this salad into containers for lunch the next day, and by noon the flavors had deepened so much it tasted like a completely different dish. My coworker leaned over and asked what I was eating because the smell of dill and lemon had filled the break room. I offered her a bite and she immediately asked for the recipe.

Making It Your Own

This salad is forgiving and adaptable, so if you do not have dill try fresh mint or use both for a brighter herb mix. You can swap the rotisserie chicken for grilled chicken breasts or even leftover turkey, just make sure the meat is moist and seasoned. If you want extra crunch, toss in diced bell peppers or radishes, and for more richness add a drizzle of olive oil before serving.

Storage and Meal Prep

The salad keeps well in an airtight container in the fridge for up to three days, though the cucumbers may release a little extra moisture over time. If you are meal prepping, store the tzatziki chicken mixture separately from the greens and assemble just before eating to keep everything crisp. Add avocado and tomatoes fresh each day rather than mixing them in ahead of time.

Serving Suggestions

This salad shines on its own, but it is also incredibly versatile when you want to change things up. Serve it over a pile of mixed greens for a light dinner, stuff it into warm pita pockets for a handheld lunch, or wrap it in large lettuce leaves for a low carb option. It pairs beautifully with toasted flatbread, hummus, or a side of roasted vegetables.

• Pile it high on a platter with extra olives and feta for a casual dinner party spread.
• Pack it in mason jars with greens on the bottom and chicken on top for an easy grab and go lunch.
• Serve alongside grilled vegetables and rice pilaf for a full Mediterranean inspired meal.

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This salad has become my answer to hot afternoons when I want something satisfying but refreshing, and it never disappoints. I hope it finds a place in your kitchen the way it has in mine.

Recipe FAQs

→ Can I make this ahead of time?

Absolutely. This tastes even better after chilling for at least 30 minutes as the flavors meld together. Store in an airtight container for 2-3 days.

→ What can I use instead of rotisserie chicken?

Any cooked chicken works well—grilled breast, poached, or even leftover roasted chicken. Simply shred or chop into bite-sized pieces before tossing with tzatziki.

→ How do I prevent the cucumber from making it watery?

Always grate the cucumber then squeeze out excess moisture using a clean kitchen towel or paper towels before mixing into the yogurt. This keeps the coating thick and creamy.

→ Can I substitute the Greek yogurt?

Sour cream or plain regular yogurt can work, though Greek yogurt provides the best thickness and protein content. For dairy-free, try coconut yogurt or mashed avocado.

→ What herbs work best in tzatziki?

Fresh dill is traditional, but fresh mint or a combination of both adds wonderful brightness. Dried herbs work in a pinch, though fresh provides superior flavor.

→ Is this served warm or cold?

Best served chilled. The cooling period allows the tzatziki flavors to penetrate the chicken fully. Serve straight from the refrigerator over fresh greens.