Tzatziki Chicken Salad

I threw this together on a Tuesday night when the fridge was nearly empty except for a rotisserie chicken I'd picked up two days earlier. The yogurt was about to expire, the cucumber was starting to soften, and I had half a lemon rolling around in the crisper. What started as a desperate clean-out-the-fridge moment turned into something I now crave weekly. The cool creaminess against the bright lemon and garlic woke up my tired taste buds in a way I didn't expect from leftovers.

My neighbor spotted me eating this on the back porch one summer evening and asked if I was having dessert because I looked too happy. I handed her a fork and watched her face change after the first bite, that little spark of surprise when something simple tastes this good. She texted me the next morning asking for the recipe, then admitted she'd already made it for breakfast. Now we both keep rotisserie chickens on standby.

Ingredients

• Shredded rotisserie chicken: The MVP here, already seasoned and juicy, saving you from turning on the oven.
• Plain Greek yogurt: Go full-fat if you can, it makes the tzatziki creamy enough to coat without sliding off.
• Fresh dill: Dried dill just sits there sadly, fresh dill makes the whole bowl smell like a garden.
• Lemon juice: Freshly squeezed is worth the extra 60 seconds, bottled stuff tastes flat and tired.
• Garlic: One clove is perfect, two if you don't have plans tomorrow.
• Cucumber: Grate it and squeeze out the water or your salad will turn into soup.
• Red onion: Adds a little sharpness that cuts through all that creamy coolness.
• Cherry tomatoes: Sweet little bursts that break up the richness.
• Feta cheese: Salty, crumbly, and it makes everything feel more special.
• Olives: Kalamata are my go-to, briny and bold without taking over.
• Avocado: Creamy on creamy sounds like overkill but somehow it works.

Instructions

Prep the cucumber:

Grate it on the big holes of a box grater, then grab a clean kitchen towel and wring it out like you're mad at it. If you skip this, you'll end up with a watery mess instead of a salad.

Mix the tzatziki:

Combine the wrung-out cucumber, yogurt, dill, lemon juice, garlic, salt, and pepper in a medium bowl and stir until it looks like thick, herby clouds. Taste it and add more lemon or salt if it needs a little wake-up call.

Combine everything:

Toss the shredded chicken into a large bowl, pour the tzatziki over it, and fold gently until every piece is coated. Stir in the red onion and whatever add-ons you're using, keeping it light so the chicken stays tender.

Let it chill:

Cover the bowl and slide it into the fridge for at least 30 minutes. This is when the garlic softens, the flavors marry, and patience pays off.

Serve it cold:

Pile it over greens, stuff it in a pita, or just eat it straight from the bowl with a fork. No judgment here.

Save

This salad showed up at a potluck last spring and disappeared before the pasta salads even got touched. Someone's boyfriend scraped the bowl clean with a piece of pita and announced he was breaking up with mayo-based salads forever. I watched three people take photos of the empty bowl so they'd remember to ask me for the recipe, which felt ridiculously good for something I'd thrown together in 15 minutes.

Storing and Making Ahead

This keeps beautifully in an airtight container for up to three days, getting more flavorful as it sits. I actually prefer it on day two when the garlic has calmed down and everything tastes like it was always meant to be together. If you're making it ahead for a gathering, hold off on adding the avocado and tomatoes until just before serving so they don't get mushy. The core chicken and tzatziki mixture can chill for up to four days if you want to prep it early in the week.

Serving Suggestions

I love piling this into warm pita pockets with extra cucumbers and a handful of arugula for crunch. It also makes an excellent filling for lettuce wraps if you're keeping things low-carb, or you can serve it over rice or quinoa if you need something more filling. My favorite way is still over a big pile of baby spinach with a drizzle of olive oil and a sprinkle of za'atar, eaten outside with a cold drink while pretending I have my life together.

Swaps and Variations

You can swap the dill for fresh mint or use half of each for a different herby vibe. If you don't have rotisserie chicken, poach a couple of chicken breasts in simmering water for 15 minutes, let them cool, then shred. For a dairy-free version, use a thick coconut yogurt and skip the feta, though I'll warn you it won't taste quite the same.

• Try adding chopped fresh parsley or cilantro for extra brightness.
• Toss in some toasted pine nuts or slivered almonds for crunch.
• A pinch of smoked paprika or cumin can add a warm, unexpected depth.

Save

This is the kind of recipe that makes you feel like a capable human even on your messiest days. Keep the ingredients on hand and you'll never be more than 15 minutes away from something that tastes like you actually tried.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this dish actually benefits from being made ahead. Prepare it up to 24 hours in advance and store covered in the refrigerator. The flavors will meld beautifully as it chills.

→ What can I substitute for Greek yogurt?

You can use sour cream for a tangier flavor, or regular plain yogurt strained through cheesecloth to thicken it. For a dairy-free version, try coconut yogurt or cashew-based yogurt.

→ How do I prevent the salad from becoming watery?

The key is removing excess moisture from the grated cucumber. Squeeze it thoroughly in a clean kitchen towel or several layers of paper towels until no more liquid comes out.

→ Can I use cooked chicken breast instead of rotisserie chicken?

Absolutely. Poach, grill, or bake chicken breasts until fully cooked, then shred or dice them. Season with salt, pepper, and a drizzle of olive oil for extra flavor.

→ What are the best greens to serve this with?

Fresh spinach, arugula, mixed spring greens, or romaine lettuce all work wonderfully. Choose greens with a mild flavor that won't overpower the tzatziki and herbs.

→ How long will leftovers stay fresh?

Store leftovers in an airtight container in the refrigerator for 2-3 days. The flavors continue to develop, though the vegetables may soften slightly over time.