Tzatziki Chicken Mediterranean Salad

I was standing in front of the open fridge on a Wednesday night, staring at leftover rotisserie chicken and half a container of Greek yogurt, when the idea hit me. My neighbor had just returned from Greece and wouldn't stop talking about the tzatziki she'd had in Athens. I grabbed a cucumber, some dill from the windowsill, and decided to wing it. What came together in less than twenty minutes became my go-to meal for weeks.

The first time I brought this to a potluck, my friend Sarah ate two bowls and asked if I'd catered it. I laughed because I'd literally thrown it together that morning while my coffee was brewing. She now requests it every summer for her backyard gatherings. There's something about the coolness of the yogurt and the crunch of fresh cucumber that makes people think you've been working all day, when really you've just been smart about shortcuts.

Ingredients

• Shredded rotisserie chicken: This is your time-saver and flavor base; the seasoning from a good rotisserie bird adds depth you don't have to work for, just pull off the skin and shred with two forks.
• Plain Greek yogurt: Full-fat is the move here because it clings to the chicken without getting watery, and it has that tangy richness that makes tzatziki actually taste like tzatziki.
• Fresh dill: Dried dill won't cut it; fresh brings a bright, grassy note that wakes up every bite, and a little goes a long way so don't overdo it.
• Lemon juice: Freshly squeezed is non-negotiable because bottled lemon juice has a weird metallic aftertaste that messes with the whole vibe.
• Garlic: One clove minced fine distributes just enough bite without overpowering, but if you're a garlic lover, add a second clove and don't apologize.
• Cucumber: Grating it instead of dicing releases moisture and flavor; just make sure you squeeze it dry or your salad will turn into soup.
• Red onion: The sharpness mellows as it sits in the yogurt, adding a slight sweetness and crunch that balances the creaminess.
• Cherry tomatoes: They add pops of sweetness and color, plus they don't water down the salad like larger tomatoes can.
• Feta cheese: Crumbled feta brings salty, tangy little bursts that make every forkful more interesting.
• Olives: Kalamata or green both work; they add brininess and a meaty texture that makes the salad feel more substantial.
• Avocado: Creamy, mild, and it turns this from a salad into a full meal without feeling heavy.

Instructions

Prep the Cucumber:

Grate the cucumber on the large holes of a box grater, then grab a clean kitchen towel and twist that cucumber like you're wringing out a wet rag. You'll be shocked how much water comes out, and this step is what keeps your tzatziki thick and creamy instead of runny.

Mix the Tzatziki:

In a medium bowl, stir together the squeezed 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, herby, and just garlicky enough to make you happy.

Combine with Chicken:

Toss your shredded chicken into a large bowl, pour the tzatziki over it, and fold gently with a spoon until every piece is coated. Add the diced red onion and any extras like tomatoes, feta, olives, or avocado, then fold again just until mixed.

Let It Chill:

Cover the bowl and slide it into the fridge for at least 30 minutes. This rest time lets the onion mellow, the flavors marry, and the whole thing taste like it's been planned for hours.

Serve It Up:

Scoop the salad onto a bed of fresh spinach or mixed greens, or just eat it straight from the bowl if no one's watching. It's also excellent stuffed into a pita or wrapped in crisp lettuce leaves.

Pin it

One Sunday afternoon, I packed this salad into a container and took it to the park with a blanket and a book. I ended up sharing it with a couple sitting nearby who'd forgotten to bring lunch, and we spent an hour talking about travel and food. They told me it reminded them of a little taverna in Crete. I didn't have the heart to tell them it came together in my tiny apartment kitchen with a rotisserie chicken from the grocery store.

Make It Your Own

You can swap the dill for fresh mint, or use both if you're feeling adventurous and want a more herbaceous punch. I've also stirred in a handful of chopped fresh parsley when I didn't have enough dill, and it worked beautifully. If you like heat, a pinch of red pepper flakes or a few diced pepperoncini will give it a gentle kick. Some people add a drizzle of olive oil on top just before serving, which makes it feel a little more luxurious and adds a fruity richness.

Storage and Leftovers

This salad keeps well in an airtight container in the fridge for two to three days, though the cucumbers may release a bit more moisture over time. If that happens, just give it a stir and maybe drain off a little liquid before serving. I actually prefer it on day two when everything has had time to meld. It's perfect for meal prep because you can portion it out into containers and grab one for lunch all week, and it never gets boring because you can change up the toppings each day.

Serving Suggestions

I love piling this into warm pita pockets with extra greens and a drizzle of olive oil, or spooning it into butter lettuce cups for a low-carb option that still feels indulgent. It's also fantastic on top of a grain bowl with quinoa or farro, or served alongside roasted vegetables for a light but complete dinner.

• Try it as a dip with pita chips, cucumber slices, or bell pepper strips for an easy appetizer.
• Layer it in a wrap with hummus, shredded carrots, and sprouts for a packed lunch that won't get soggy.
• Serve it at a barbecue as a cool, creamy contrast to grilled meats and smoky flavors.

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This salad has become my answer to the question, what's for dinner when it's too hot to cook. It's bright, it's easy, and it makes you feel like you've got your life together even when you absolutely don't.

Recipe FAQ

→ Can I use leftover cooked chicken instead of rotisserie?

Yes, any cooked chicken works well. Grilled, baked, or poached chicken breasts can be shredded and used in place of rotisserie chicken.

→ How do I prevent the cucumber from making the salad watery?

Grate the cucumber and squeeze out excess moisture using a clean kitchen towel or paper towels before mixing it into the tzatziki sauce.

→ Can I make this ahead of time?

Absolutely. This salad actually improves after chilling for a few hours or overnight as the flavors meld together. Store in an airtight container for up to 3 days.

→ What can I substitute for Greek yogurt?

Sour cream or plain yogurt can work, though Greek yogurt provides the best creamy texture and tangy flavor. For dairy-free options, try coconut yogurt blended with lemon.

→ Is this served warm or cold?

This is designed to be served chilled. The cool tzatziki sauce and crisp vegetables make it perfect for warm weather days or light lunches.

→ Can I add other vegetables to this salad?

Bell peppers, shredded carrots, chopped parsley, or thinly sliced radishes all work wonderfully. Adjust based on what's fresh and available.