Save to Pinterest My neighbor handed me a container of this salad over the fence one afternoon, and I ate it standing in the kitchen with a fork straight from the fridge. The creamy tzatziki clung to every shred of chicken, cool and tangy, with bursts of cucumber and dill in every bite. I texted her for the recipe before I even finished it. Now it's my go-to whenever the weather turns warm or I need something that feels indulgent but won't weigh me down.
I brought this to a potluck once, served in a big glass bowl over greens, and three people asked if I'd catered it. One friend scooped it into pita pockets for her kids the next day and said they devoured it without complaint. There's something about the brightness of lemon and dill that makes even picky eaters curious. I've made it for summer picnics, lazy weeknight dinners, and meal prep Sundays, and it never disappoints.
Ingredients
- Shredded rotisserie chicken: The ultimate shortcut, already seasoned and tender, it saves you from poaching or grilling and keeps the recipe fast.
- Plain Greek yogurt: Full-fat creates the creamiest tzatziki with a silky texture that coats every bite, though low-fat works if you prefer.
- Fresh dill: This herb is the soul of tzatziki, bright and grassy, never skip it or the sauce will taste flat.
- Lemon juice: Freshly squeezed cuts through the richness and wakes up all the other flavors with its acidity.
- Garlic: One clove is enough to add a subtle punch without overpowering the delicate cucumber and yogurt.
- Cucumber: Grating it fine and squeezing out the moisture is crucial or your tzatziki will turn watery and thin.
- Red onion: Diced small, it adds a gentle sharpness and a pop of color that balances the creamy elements.
- Cherry tomatoes: Optional but highly recommended, they burst with sweetness and juice that brightens each forkful.
- Feta cheese: Crumbled on top, it brings salty tang and a crumbly texture that pairs perfectly with the smooth sauce.
- Olives: Kalamata or green, sliced thin, they add briny depth and a Mediterranean vibe.
- Avocado: Creamy and mild, it makes the salad more substantial and adds healthy fats.
- Spinach or mixed greens: A fresh bed of greens turns this into a complete meal and adds a crisp contrast.
Instructions
- Prepare the Cucumber:
- Grate the cucumber on the large holes of a box grater, then gather it in a clean kitchen towel and twist hard to wring out as much liquid as possible. This step keeps your tzatziki thick and prevents a watery mess.
- Make the Tzatziki Sauce:
- In a medium bowl, stir together the squeezed cucumber, Greek yogurt, chopped dill, lemon juice, minced garlic, and a generous pinch of salt and pepper until smooth and fragrant. Taste and adjust the seasoning, adding more lemon or salt if it needs brightness.
- Assemble the Salad:
- Add the shredded chicken to a large bowl, then pour the tzatziki over it and fold gently with a spoon until every piece is coated. Stir in the diced red onion and any optional add-ons like tomatoes, feta, olives, or avocado, mixing just until combined.
- Chill:
- Cover the bowl tightly with plastic wrap or transfer everything to an airtight container, then refrigerate for at least 30 minutes. This resting time lets the flavors marry and the salad tastes noticeably better cold.
- Serve:
- Scoop the chilled salad onto a bed of fresh spinach or mixed greens, or serve it straight from the bowl. It also works beautifully stuffed into pita pockets or wrapped in crisp lettuce leaves.
Save to Pinterest I started packing this salad in mason jars for work lunches, layering greens on the bottom and the chicken mixture on top so nothing got soggy. My coworker saw me eating it one day and said it looked like something from a fancy meal prep service. It became our running joke that I was secretly ordering gourmet lunches, but really I was just making this recipe every Sunday and living off it all week.
How to Store and Reheat
This salad keeps beautifully in an airtight container in the fridge for up to three days, and honestly, it tastes even better on day two once everything has melded together. I don't recommend freezing it because the yogurt and cucumber will separate and turn watery when thawed. Serve it cold straight from the fridge, no reheating needed, which makes it perfect for grab-and-go meals or quick dinners.
Variations and Substitutions
If you can't find rotisserie chicken, poach or grill chicken breasts and shred them once cooled, though it adds about 20 minutes to your prep time. Swap the dill for fresh mint or use both together for a more complex herbal note that feels even more Mediterranean. For a dairy-free version, use coconut yogurt and skip the feta, though the flavor will be milder and slightly sweeter. Add cooked quinoa or chickpeas to make it heartier and stretch it to more servings.
Serving Suggestions
I love piling this salad into warm pita pockets with extra greens and a drizzle of olive oil for a handheld lunch that feels like a restaurant wrap. It also works beautifully as a topping for baked sweet potatoes or stuffed into hollowed-out tomatoes for a light appetizer. Serve it alongside grilled vegetables, hummus, and flatbread for a full Mediterranean spread that impresses without much effort.
- Stuff it into pita bread with extra cucumbers and tomatoes for a refreshing sandwich.
- Serve over crispy romaine lettuce cups for a low-carb, crunchy option.
- Pair it with warm naan or flatbread and a side of roasted red peppers for a complete meal.
Save to Pinterest This salad has become my answer to the question of what to make when I want something that feels special but doesn't require turning on the stove. It's bright, satisfying, and always makes me feel like I'm taking care of myself, even on the busiest days.
Recipe FAQs
- → Can I use grilled chicken instead of rotisserie?
Absolutely. Grilled, baked, or poached chicken breasts work wonderfully. Simply cook, cool, and shred before mixing with the tzatziki sauce.
- → How long does this salad keep in the refrigerator?
Store in an airtight container and it stays fresh for 2-3 days. The vegetables may release some moisture, so give it a quick stir before serving leftovers.
- → Is this salad keto-friendly?
Yes, it's naturally low in carbohydrates with only 8g per serving. The high protein content from chicken and Greek yogurt makes it perfect for keto or low-carb diets.
- → Can I make the tzatziki sauce ahead of time?
Definitely. The sauce actually tastes better after resting for a few hours or overnight. Prepare it separately and store in the refrigerator until ready to assemble.
- → What can I substitute for Greek yogurt?
Sour cream works well, though it's tangier. For a dairy-free option, coconut yogurt or cashew cream can provide similar creaminess while maintaining the Mediterranean profile.
- → Do I have to squeeze the excess moisture from the cucumber?
Yes, this step is crucial. Removing the water prevents the sauce from becoming watery and ensures the dressing stays thick and creamy rather than thin and diluted.