Tzatziki Chicken Salad

I walked into the kitchen one Saturday afternoon with a rotisserie chicken and zero plan. The fridge offered up a cucumber, some yogurt, and half a lemon rolling around in the crisper drawer. What started as pantry roulette turned into this salad, and now it's my go-to whenever I need something that feels indulgent but takes almost no effort. The creamy tzatziki clings to every shred of chicken, and the crunch from the cucumber makes it feel alive.

I made this for a friend who showed up unexpectedly one afternoon, hungry and frazzled from errands. We sat on the back porch with two forks and one big bowl between us, and she kept saying she couldn't believe something this good came together so fast. She texted me two days later asking for the recipe, which made me laugh because there's barely a recipe to give. It's more of a mood than a formula.

Ingredients

• Shredded rotisserie chicken: The MVP of weeknight cooking, already juicy and seasoned, saving you from turning on the oven.
• Plain Greek yogurt: Go full-fat here, the creaminess is non-negotiable and it makes the tzatziki taste rich without being heavy.
• Fresh dill: This is what makes it smell like a Greek island, bright and grassy and unmistakable.
• Lemon juice: Freshly squeezed is worth the extra minute, it wakes up every other flavor in the bowl.
• Garlic: One clove minced fine, just enough to whisper in the background without shouting.
• Cucumber: Grate it and squeeze it dry or your salad will turn into soup, lesson learned the first time I skipped this step.
• Red onion: Diced small for a sharp little bite that cuts through the creamy yogurt.
• Cherry tomatoes: Optional but recommended, they add pops of sweetness and color.
• Feta cheese: Crumbled over the top for salty, tangy richness.
• Olives: Kalamata or green, sliced thin, they bring brininess that makes everything taste more Mediterranean.
• Avocado: Diced just before serving so it stays green and buttery.
• Spinach or mixed greens: A bed of greens turns this into a proper meal, though I've eaten it straight from the bowl more times than I'll admit.

Instructions

Prep the cucumber:

Grate the cucumber on the large holes of a box grater, then gather it in a clean kitchen towel and wring it out like you're wringing out a wet swimsuit. You'll be shocked how much water comes out, and this step is what keeps your tzatziki thick and luxurious 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, it should be tangy, creamy, and just garlicky enough to make you want another bite.

Combine everything:

Put the shredded chicken in a large bowl and pour the tzatziki over it, folding gently with a spoon until every piece is coated. Toss in the diced red onion and any of the optional add-ons you're using, tomatoes, feta, olives, avocado, and fold again just until mixed.

Let it chill:

Cover the bowl and slide it into the fridge for at least 30 minutes. This is when the flavors marry and the chicken soaks up all that herby, garlicky goodness.

Serve it up:

Pile the chilled salad over a bed of greens, or eat it straight, or tuck it into a pita pocket. However you serve it, it's going to taste like you put in way more effort than you did.

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One summer evening I brought this to a potluck and watched people go back for seconds, then thirds, then ask if there was any left to take home. Someone said it tasted like the kind of thing you'd eat at a cafe by the water, which made me grin because it came together in my tiny apartment kitchen with a grocery store chicken. Food doesn't have to be complicated to feel special, it just has to taste like you cared.

Make It Your Own

The beauty of this salad is how forgiving it is. Swap the dill for fresh mint, or use both if you're feeling bold. Add a handful of chopped parsley for extra brightness. If you don't have rotisserie chicken, poach some chicken breasts in salted water or use leftover grilled chicken. You can even make it with canned tuna or chickpeas for a completely different vibe. The tzatziki is the star, everything else is just there to make it shine.

Storing and Serving

This salad keeps beautifully in an airtight container in the fridge for two to three days, and honestly it tastes even better the next day when the flavors have had time to settle in. If you're adding avocado, stir it in just before serving so it doesn't turn brown. Serve it over greens, stuff it into pita pockets, wrap it in lettuce leaves, or eat it straight with a fork while standing at the counter. I've done all of the above and regret nothing.

What You'll Need

You don't need any fancy equipment for this one. A box grater or food processor for the cucumber, a couple of mixing bowls, a cutting board, a knife, measuring spoons, and something to stir with. That's it. The simplicity is part of the charm.

• A clean kitchen towel is essential for wringing out the cucumber, paper towels work but a towel does it better.
• If you don't have a box grater, finely chop the cucumber and press it in a fine mesh strainer.
• An airtight container makes storing leftovers easy and keeps everything fresh.

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This salad has saved me on busy weeknights, impressed guests at last-minute gatherings, and made me feel like I had my life together even when I absolutely did not. I hope it does the same for you.

Your Questions Answered

→ Can I make this ahead of time?

Yes, this keeps well in the refrigerator for 2-3 days. The flavors actually improve after chilling, making it perfect for meal prep. Store in an airtight container and add fresh garnishes just before serving.

→ What can I substitute for rotisserie chicken?

Use leftover cooked chicken breast, poached chicken thighs, or even store-bought cooked chicken strips. Grilled chicken works beautifully and adds a smoky element that complements the tzatziki.

→ How do I prevent the salad from becoming watery?

The key is squeezing excess moisture from the grated cucumber using a clean kitchen towel or paper towels. Also, drain any liquid from the rotisserie chicken before shredding and adding it to the bowl.

→ Can I use low-fat yogurt?

Yes, low-fat Greek yogurt works fine, though full-fat creates a richer, creamier texture. If using low-fat, consider adding a teaspoon of olive oil to the dressing for extra body and mouthfeel.

→ What other vegetables work well in this?

Bell peppers, shredded carrots, chopped parsley, or thinly sliced radishes add crunch and color. For a heartier version, try adding cooked chickpeas or quinoa as well.