Tzatziki Chicken Salad Mediterranean Style

I was standing in front of the open fridge on a sticky August afternoon, staring at leftover rotisserie chicken and wondering what to do with it that didn't involve turning on the oven. My neighbor had just dropped off a bag of cucumbers from her garden, and I had a tub of Greek yogurt about to expire. That's when it hit me: tzatziki wasn't just for dipping pita. I shredded that chicken, whipped up a quick sauce, and what came together in under twenty minutes became my most-requested summer dish.

The first time I brought this to a potluck, I worried it was too simple. Everyone else had casseroles and layered desserts, and here I was with cold chicken salad in a glass bowl. But it was gone in ten minutes, and three people asked for the recipe before I'd even gotten a plate of my own food. One friend told me she'd been making the same boring chicken salad for years and this felt like permission to try something different.

Ingredients

• Shredded rotisserie chicken: The ultimate shortcut that doesn't taste like one, just make sure to pull off the skin and use the moist meat from the breast and thighs.
• Plain Greek yogurt: Go for full-fat if you can, it makes the sauce thick and tangy without any weird watery separation.
• Fresh dill: This is what makes it smell like a real tzatziki and not just ranch dressing, don't skip it or use dried.
• Lemon juice: Freshly squeezed is brighter and less harsh than the bottled stuff, and one lemon is usually enough.
• Garlic: Just one clove minced fine so it blends in, too much and it'll overpower everything.
• Cucumber: Grate it and squeeze out the water or your salad will turn into soup, I learned this the hard way.
• Red onion: Adds a little sharpness and crunch, dice it small so it doesn't take over.
• Cherry tomatoes: These add pops of sweetness and color, especially if your cucumbers are on the bland side.
• Feta cheese: Crumbled feta brings salty richness and makes it feel more like a real Greek meal.
• Olives: Kalamata or green both work, just slice them thin so every bite gets a little briny hit.
• Avocado: Creamy and mild, it balances the tang of the yogurt if you want something a little more filling.
• Spinach or mixed greens: Serving it over greens turns it into an actual salad instead of just a bowl of dressed chicken.

Instructions

Prep the cucumber:

Grate the cucumber on the large holes of a box grater, then grab a clean kitchen towel and twist it over the sink to wring out as much water as you can. This step matters more than you'd think.

Mix the tzatziki:

In a medium bowl, stir together the grated cucumber, Greek yogurt, chopped dill, lemon juice, minced garlic, and a good pinch of salt and pepper. Taste it and adjust, it should be tangy and herbaceous.

Combine with chicken:

Put the shredded chicken in a large bowl and pour the tzatziki over it, then fold everything together gently with a spoon until every piece is coated. Stir in the diced red onion and any of the optional add-ons you're using, like tomatoes, feta, olives, or avocado.

Let it chill:

Cover the bowl with plastic wrap or move everything into an airtight container and stick it in the fridge for at least thirty minutes. The flavors need time to settle into each other.

Serve cold:

Scoop the salad over a bed of fresh spinach or mixed greens, or just eat it straight from the bowl with a fork. It's good both ways.

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There's a moment when you pull this out of the fridge after it's been sitting, and you can smell the dill and lemon before you even open the container. My husband used to ignore salads completely, but now he asks if there's any of this left whenever he opens the fridge after work. It's not fancy, but it feels like care, like something you'd make for someone you want to feed well.

Storing and Making Ahead

This salad keeps beautifully in an airtight container in the fridge for two to three days, and honestly it tastes even better on day two. If you're adding avocado, I'd recommend stirring that in right before you serve it so it doesn't brown. You can make the tzatziki sauce a day ahead and keep it separate from the chicken, then mix everything together the morning you plan to eat it.

Serving Suggestions

I love this over greens, but it's just as good stuffed into a pita pocket with extra cucumbers and tomatoes. Sometimes I'll scoop it onto crackers for a quick snack, or roll it up in a big lettuce leaf if I'm trying to keep things light. One time I served it at a picnic with pita chips on the side and people treated it like a dip, which actually worked perfectly.

Swaps and Variations

If you're not into dill, fresh mint works beautifully and gives it a completely different vibe. You could also use leftover grilled chicken instead of rotisserie, just shred it while it's still warm. For a dairy-free version, try using a thick coconut yogurt, though the flavor will be a little sweeter and less tangy.

• Add a handful of chopped fresh parsley along with the dill for more herby brightness.
• Toss in some diced bell pepper or shredded carrots if you want extra crunch and color.
• Drizzle a little olive oil over the top before serving to make it feel more luxurious.

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This is the kind of recipe that makes weeknight dinners feel easy and lunches feel less like an afterthought. I hope it becomes one of those things you make without thinking, the way I do now every time cucumbers show up in my kitchen.

Recipe FAQs

→ Can I make this ahead of time?

Absolutely. This dish actually improves after refrigerating for a few hours or overnight. The tzatziki sauce penetrates the chicken more deeply, and flavors meld beautifully. Store in an airtight container for 2-3 days.

→ What's the best way to remove moisture from cucumber?

After grating, place the cucumber in a clean kitchen towel or layers of paper towels. Squeeze firmly until most liquid is extracted. This prevents your tzatziki from becoming watery and keeps the texture creamy and thick.

→ Can I use chicken breast instead of rotisserie?

Yes. Poach, bake, or grill chicken breasts until cooked through, then shred. For extra moisture, season lightly with salt and lemon while cooking. Rotisserie simply adds convenience and built-in seasoning.

→ What vegetables work well in this dish?

Beyond the standard cucumber and red onion, try diced bell peppers, shredded carrots, or thinly sliced radishes for crunch. Cherry tomatoes add sweetness while avocado contributes richness. Olives and feta provide salty, tangy notes.

→ Is there a dairy-free alternative for the tzatziki?

For a dairy-free version, use coconut yogurt or a plant-based Greek-style yogurt alternative. The texture will be slightly different but still satisfying. You may need to adjust lemon and salt to taste since dairy-free yogurts vary in flavor.

→ How can I serve this beyond a simple salad?

Scoop into warmed pita pockets, wrap in lavash bread, or serve as a dip with crackers and vegetable sticks. It also works beautifully as a filling for lettuce wraps or atop a grain bowl with quinoa and roasted vegetables.