Tzatziki Chicken Salad (Print Version)

Shredded chicken tossed with creamy tzatziki, crisp vegetables, and Mediterranean flavors for a satisfying light 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

# Directions:

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 combined.
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 any 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 Tips:

01 -
  • It comes together in minutes using rotisserie chicken, so you can have lunch ready faster than delivery.
  • The homemade tzatziki tastes like something you'd order at a cafe but costs a fraction of the price.
  • It's endlessly adaptable, you can toss in whatever vegetables or toppings you have on hand.
  • Leftovers actually get better after a day in the fridge as the flavors deepen and meld.
02 -
  • If you skip squeezing the cucumber, the tzatziki will be soupy and slide right off the chicken instead of clinging to it.
  • Letting the salad chill for at least 30 minutes is not optional, the flavors need time to blend or it will taste like separate ingredients thrown together.
  • Use full-fat Greek yogurt for the best texture, low-fat works but it can taste a bit thin and less luxurious.
03 -
  • Marinate the shredded chicken in a splash of lemon juice and olive oil for 10 minutes before mixing, it adds an extra layer of flavor that makes the dish taste more intentional.
  • Use a box grater for the cucumber instead of a food processor, it gives you the perfect texture without turning it into mush.
  • Make a double batch of the tzatziki and keep it in the fridge, it's incredible as a dip for vegetables, a sauce for grilled meats, or a spread for sandwiches.
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