Tzatziki Chicken Salad (Printer-friendly)

Tender rotisserie chicken meets creamy tzatziki sauce with crisp vegetables for a light Mediterranean meal.

# What You'll 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 lemon juice, freshly squeezed
05 - 1 clove garlic, minced

→ Vegetables

06 - 1 medium cucumber, grated
07 - 1/2 small red onion, diced
08 - Salt to taste
09 - 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 - 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.
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 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.
05 - Serve chilled over a bed of spinach or mixed greens, or enjoy as is.

# Expert Hints:

01 -
  • It comes together in the time it takes to listen to three songs, no stove required.
  • The homemade tzatziki tastes like vacation in a bowl, bright and tangy and impossibly creamy.
  • You can eat it straight from the bowl, pile it on greens, or stuff it into pita without changing a thing.
  • Leftovers actually get better as the flavors soak in overnight.
02 -
  • Squeezing the cucumber dry is the single most important step, skip it and you'll end up with tzatziki soup instead of a creamy sauce.
  • If your rotisserie chicken is still warm, let it cool before mixing or the yogurt will separate and turn runny.
  • Taste the tzatziki before you add it to the chicken, it's much easier to adjust seasoning in the sauce than in the whole salad.
03 -
  • Chill your serving bowl in the fridge before plating, it keeps the salad cold and refreshing longer on a hot day.
  • Add a drizzle of good olive oil and a sprinkle of za'atar or sumac on top just before serving for a restaurant-worthy finish.
  • If you like heat, stir in a pinch of red pepper flakes or a diced jalapeño to the tzatziki.
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