Tzatziki Chicken Salad Mediterranean Style (Printable)

Shredded chicken meets creamy tzatziki with crisp vegetables for a satisfying Mediterranean-inspired dish.

# What You 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 - 0.5 small red onion, diced
08 - Salt, to taste
09 - Pepper, to taste

→ Optional Add-Ons

10 - 1 cup cherry tomatoes, halved
11 - 0.33 cup feta cheese, crumbled
12 - 0.25 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 blended.
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 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 Hints:

01 -
  • It uses up rotisserie chicken in a way that feels fresh and intentional, not like leftovers at all.
  • The yogurt-based dressing is lighter than mayo but still creamy and satisfying.
  • You can throw it together in minutes and it actually tastes better after it sits in the fridge for a bit.
  • It works as a main dish, a sandwich filling, or something to scoop with crackers when friends drop by unexpectedly.
02 -
  • If you don't squeeze the cucumber dry, the whole salad will get watery and sad within an hour.
  • Let the salad sit in the fridge before serving, it really does taste better once everything has mingled.
  • Taste the tzatziki before you add it to the chicken, you might want more lemon or salt depending on your yogurt brand.
03 -
  • Use the meat from both the breast and thighs of the rotisserie chicken for the best mix of flavor and moisture.
  • If your yogurt is on the thin side, drain it in a cheesecloth-lined strainer for twenty minutes before making the sauce.
  • Don't overdress the salad, you can always add more tzatziki but you can't take it back once it's soupy.
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