Tzatziki Chicken Salad

My neighbor dropped off a rotisserie chicken one Tuesday evening with a sheepish grin, explaining she'd bought two by mistake. Rather than waste it, I raided my fridge and discovered Greek yogurt, fresh dill, and half a cucumber hiding in the crisper drawer. Twenty minutes later, I'd created something that tasted like a Mediterranean escape without ever leaving my kitchen. That one happy accident has become my go-to lunch when I need something that feels both indulgent and light.

I brought this to a potluck one June afternoon when the garden was at full capacity and everyone was tired of heavy barbecue sides. Someone asked for the recipe before they'd even finished their first bite, and by the end of the afternoon, three people had texted asking if I could make it again. That's when I realized this wasn't just a salad—it was a conversation starter, something that made people pause and actually taste what they were eating.

Ingredients

• Shredded rotisserie chicken: Buy it still warm if you can, and yes, removing the skin matters—it keeps the salad from feeling heavy and lets the tzatziki shine through.
• Full-fat Greek yogurt: Don't reach for the low-fat version here; the creaminess is what makes this sing, and honestly, the extra fat keeps you satisfied longer.
• Fresh dill: Dried dill will betray you in this recipe—the bright, almost sweet flavor of fresh dill is non-negotiable.
• Lemon juice: Freshly squeezed tastes dramatically different from the bottled stuff; squeeze it right before you mix and your taste buds will thank you.
• Cucumber: Grating it and squeezing out the moisture is the secret step that prevents your salad from becoming watery and sad by dinner time.
• Red onion: It adds a gentle bite without overpowering everything; the small amount ensures you taste the other flavors too.
• Optional additions: Cherry tomatoes, feta, olives, and avocado are there when you want richness, but the salad is honestly perfect without them on a busy weeknight.

Instructions

Prepare your cucumber:

Grate it on the largest holes of your box grater, then gather it in a clean kitchen towel and squeeze firmly—you'll be amazed how much liquid comes out. This single step is what keeps your salad crisp for days instead of turning into mush.

Build the tzatziki:

Combine that squeezed cucumber with Greek yogurt, dill, lemon juice, and minced garlic in a bowl, stirring until it comes together in a smooth, herbaceous sauce. Taste it before adding salt and pepper; you want it to taste slightly brighter than you think it should.

Bring chicken and sauce together:

Place your shredded chicken in a larger bowl and pour the tzatziki over it, then gently fold everything together like you're handling something delicate. The goal is to coat every piece without breaking down the chicken into tiny shreds.

Add the finishing touches:

Stir in the diced red onion and any optional vegetables you're using, keeping your hand gentle. If you're adding avocado, do that just before serving so it doesn't brown.

Let it chill:

Cover it and refrigerate for at least thirty minutes—this gives the flavors time to meld and the salad time to become something more interesting than the sum of its parts. You can make it in the morning and it'll be even better by lunch.

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My daughter surprised me by asking to make this together one rainy Saturday, and watching her carefully squeeze the cucumber and sniff the fresh dill made me realize food is really about the moments we create while making it. We stood at the counter talking about everything and nothing, and when we finally tasted it, it was delicious partly because we'd made it side by side.

Make It Your Own

The beauty of this salad is how it adapts to whatever you have on hand or whatever you're craving that day. Some weeks I add tons of feta and olives for a Mediterranean feast; other weeks I strip it back to just chicken, sauce, and greens when I'm feeling minimal. I've even swapped mint for dill when fresh mint was what I had, and it transforms into something equally delicious but completely different—minty and bright instead of herbaceous and grassy.

Storage and Make-Ahead Magic

This is genuinely one of the best salads for meal prep because the flavors actually improve as they sit in the fridge, the way the tzatziki sauce coats the chicken becoming richer and more cohesive. Keep it in an airtight container and it'll stay fresh and delicious for three days, which means you can make it Sunday and have lunch sorted through Wednesday. Just hold off on adding avocado if you're planning to store it—add that fresh right before you eat.

Serving Suggestions and Simple Variations

I serve this over mixed greens on days when I want something light, but it's equally wonderful stuffed into pita pockets or spooned into lettuce cups if you're going grain-free. Sometimes I'll serve it with a wedge of lemon and a side of crunchy vegetables, turning it into more of a grazing board than a traditional plated salad. The salad is so adaptable that it works for casual lunches, fancy dinners where you want something refreshing, or even as a protein-packed appetizer if you pile it on cucumber slices instead of serving it in a bowl.

• For pita pockets: Warm your pitas gently and stuff generously, letting any extra sauce drip into the bread where it becomes even more delicious.
• For a grain bowl: Layer it over quinoa or rice if you want something more substantial that still feels fresh and summery.
• For meal prep: Keep the sauce separate from the chicken if you're storing it for more than a day, then combine when you're ready to eat.

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This salad has become my answer to the question of what to bring when I want to contribute something that feels special without spending all day in the kitchen. It reminds me that sometimes the best meals are the simplest ones, built from a few quality ingredients and the genuine pleasure of eating something that tastes like sunshine.

Recipe FAQs

→ Can I use leftover cooked chicken instead of rotisserie?

Absolutely. Any cooked chicken works well—grilled, baked, or poached breasts or thighs. Simply shred or dice into bite-sized pieces before tossing with the tzatziki sauce.

→ How long should I chill the salad before serving?

Refrigerate for at least 30 minutes to allow the flavors to meld. The salad tastes even better after a few hours, and it stays fresh for 2-3 days stored in an airtight container.

→ What can I substitute for Greek yogurt?

Sour cream or plain yogurt offer similar tang and creaminess. For a dairy-free option, try coconut yogurt or a cashew-based alternative, though the texture will vary slightly.

→ Is this salad good for meal prep?

Yes, it's ideal for meal prep. The flavors actually improve after a day in the refrigerator. Portion into containers and add delicate toppings like avocado just before serving to prevent browning.

→ Can I make the tzatziki sauce ahead of time?

Certainly. Prepare the sauce up to 3 days in advance and store it separately. Toss with the chicken and vegetables when ready to eat for the freshest texture.

→ What vegetables pair well with this salad?

Cherry tomatoes, bell peppers, shredded carrots, or thinly sliced radishes add crunch and color. Serve over spinach, arugula, or romaine for a bed of greens.