Tzatziki Chicken Salad (Printable)

Creamy tzatziki-coated chicken with crisp vegetables and Mediterranean flavors for a refreshing 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 feta cheese, crumbled
12 - 1/4 cup Kalamata or green olives, sliced
13 - 1 small avocado, diced
14 - 2 cups fresh spinach or mixed greens for serving

# Directions:

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, fresh dill, lemon juice, minced garlic, salt, and pepper. Mix thoroughly until well blended.
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 optional ingredients such as cherry tomatoes, feta cheese, 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 fresh spinach or mixed greens, or enjoy as is in pita pockets or lettuce wraps.

# Helpful Tips:

01 -
  • It comes together in minutes and tastes like you spent an hour marinating and prepping.
  • The creamy tzatziki clings to every strand of chicken, making each bite satisfying without feeling heavy.
  • You can eat it straight from the bowl, wrap it in pita, or pile it on greens depending on your mood.
  • Leftovers actually taste better the next day once the garlic and dill have had time to settle in.
02 -
  • Skipping the step where you squeeze the cucumber dry will ruin the texture, trust me I learned this the hard way with a puddle of yogurt water at the bottom of my bowl.
  • Let the salad chill for the full 30 minutes or longer, the garlic taste is harsh when its fresh but mellows beautifully after resting.
  • If you add avocado, dice it right before serving or it will turn brown and mushy in the fridge.
03 -
  • Use full fat Greek yogurt for the creamiest tzatziki, low fat versions can taste thin and lack the richness that makes this salad so satisfying.
  • Mince the garlic as finely as possible or use a garlic press to avoid biting into sharp raw garlic chunks.
  • Taste the tzatziki before mixing it with the chicken and adjust the lemon juice, salt, or dill to your preference, its easier to fix the seasoning now than after everything is combined.
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