Tzatziki Chicken Salad (Printer-Friendly)

Shredded chicken with creamy tzatziki, cucumber, and fresh dill. A bright 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 - 1/2 small red onion, diced
08 - Salt to taste
09 - Pepper to taste

→ Optional Add-Ons

10 - 1 cup cherry tomatoes, halved
11 - 1/3 cup crumbled feta cheese
12 - 1/4 cup sliced Kalamata or green olives
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 Suggestions:

01 -
  • It comes together in the time it takes to listen to three songs, no stove required.
  • The tzatziki clings to every shred of chicken so you get flavor in every single bite.
  • It tastes even better the next day after the garlic mellows and everything gets cozy in the fridge.
  • You can eat it cold straight from the bowl or pile it into pita bread without any extra work.
02 -
  • Do not skip squeezing the cucumber, I learned this the hard way and ended up with chicken soup instead of salad.
  • Let it chill for the full 30 minutes or the raw onion will punch you in the face.
  • Taste the tzatziki before mixing it in, you want it bold enough to stand up to the chicken.
03 -
  • Use the darkest meat from the rotisserie chicken for more flavor, the breast alone can taste a little boring.
  • If your yogurt is too thin, strain it through cheesecloth for 20 minutes to thicken it up.
  • Add a tiny drizzle of olive oil to the finished salad for richness and sheen.
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