Save One Sunday afternoon, I had half a rotisserie chicken in the fridge and zero patience for complicated cooking. I remembered a Greek yogurt container lurking in the back, some cucumber that needed using, and suddenly tzatziki chicken salad was born in my kitchen. It wasn't planned, but sometimes the best meals come from that kind of necessity. The cool, tangy sauce clinging to warm shredded chicken felt like summer even though it was barely spring outside.
I brought this to a potluck once, worried it was too simple compared to the casseroles and layered dishes everyone else made. But by the end of the night, my bowl was scraped clean and three people asked for the recipe. One friend said it reminded her of vacation in Crete. I didn't have the heart to tell her I'd just been cleaning out my crisper drawer.
Ingredients
- Shredded rotisserie chicken: This is your shortcut to sanity, already seasoned and juicy, saving you from poaching or roasting anything yourself.
- Plain Greek yogurt: Go for full-fat if you want that creamy, almost indulgent texture that clings to the chicken instead of sliding off.
- Fresh dill: Dried dill will not give you the same bright, grassy punch, so please use the fresh stuff and chop it finely.
- Lemon juice: Freshly squeezed makes all the difference, cutting through the richness and waking up every other flavor in the bowl.
- Garlic: One clove is enough to add sharpness without overpowering, but mince it finely so no one bites into a chunk.
- Cucumber: Grating it releases moisture, so you must squeeze it dry or your tzatziki will turn into soup.
- Red onion: Adds a little bite and color, but if raw onion is too harsh for you, soak the diced pieces in cold water for five minutes first.
- Cherry tomatoes: They add bursts of sweetness and juice, making each bite feel a little more complete.
- Feta cheese: Crumbled feta brings salty, tangy pockets that contrast beautifully with the cool yogurt.
- Olives: Kalamata or green both work, just slice them thin so their briny punch distributes evenly.
- Avocado: Creamy and mild, it balances the acidity and makes the salad feel more filling.
- Spinach or mixed greens: A bed of greens turns this into a proper meal and adds a little crunch underneath.
Instructions
- Prep 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 you can. If you skip this, your tzatziki will be watery and sad.
- 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 the lemon or salt until it makes your mouth wake up a little.
- Combine with Chicken:
- Put the shredded chicken in a large bowl and pour the tzatziki over it, folding 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, being careful not to mash the avocado into paste.
- Let It Chill:
- Cover the bowl 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 chicken soak up all that garlicky, herby goodness.
- Serve It Up:
- Spoon the chilled salad over a bed of fresh spinach or mixed greens, or just eat it straight from the bowl if no one is watching. It also works beautifully stuffed into pita pockets or rolled in lettuce leaves.
Save I remember serving this to my neighbor who claimed she hated yogurt-based dressings. She took one polite bite, then another, then asked if she could take the rest of the container home. Sometimes a dish changes someone's mind not because it is fancy, but because it is honest and bright and makes you feel good after eating it.
Making It Your Own
You can swap the dill for fresh mint, or use both if you are feeling bold and want a more complex herbal note. A drizzle of olive oil on top before serving adds richness and makes it look more elegant if you are trying to impress someone. If you want extra crunch, toss in some diced bell pepper or thinly sliced radishes.
Storing and Serving Tips
This salad keeps in the fridge for two to three days in an airtight container, and honestly it tastes even better on day two when everything has had time to mingle. Serve it cold over greens, stuff it into a pita, or wrap it in large lettuce leaves for a low-carb option. Just give it a quick stir before serving, as the yogurt may settle a bit.
What to Pair It With
This salad is light enough that you can serve it alongside warm flatbread, pita chips, or even a simple rice pilaf without feeling weighed down. A chilled white wine or sparkling water with lemon makes it feel like a proper lunch. If you want to make it a bigger spread, add hummus, roasted red peppers, or a simple cucumber and tomato salad on the side.
- Warm pita or naan for scooping.
- A side of hummus or baba ganoush for extra Mediterranean flair.
- Iced herbal tea or lemon water to keep the meal feeling fresh and light.
Save This is the kind of recipe you will make on repeat once you realize how little effort it takes and how much flavor you get in return. Keep the ingredients on hand and you will always have a quick, satisfying meal ready to go.
Recipe FAQ
- → Can I make this ahead of time?
Yes, this actually improves after chilling. The flavors meld beautifully in the refrigerator for 2-3 days, 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 any cooked chicken breasts or thighs, shredded or diced. You can also poach raw chicken specifically for this dish, or even use leftover turkey from a roast.
- → Is the cucumber preparation important?
Absolutely. Squeezing excess moisture from the grated cucumber prevents the tzatziki from becoming watery and keeps the coating creamy and thick rather than diluted.
- → Can I use dried dill instead of fresh?
Fresh dill provides the best bright flavor, but you can substitute 2 teaspoons of dried dill. The flavor profile will be slightly more muted but still delicious.
- → What's the best way to serve this?
Serve over a bed of spinach or mixed greens for a complete meal, stuff into pita pockets for a portable lunch, or scoop with cucumber rounds and bell pepper strips for a low-carb option.
- → Can I make this dairy-free?
Substitute coconut yogurt or a dairy-free Greek-style yogurt alternative for the tzatziki. The texture and tanginess will be slightly different but still satisfying.