Save I was standing in front of the fridge one Thursday evening, staring at a half-eaten rotisserie chicken and wondering what to do with it that didn't involve reheating dry leftovers. A jar of Greek yogurt sat next to a lonely cucumber, and suddenly it clicked: tzatziki. I shredded the chicken, whipped up the sauce, and within minutes had something so bright and satisfying I forgot I was eating leftovers at all. That happy accident became my go-to whenever I need something fast, fresh, and filling without turning on the stove.
I brought this to a potluck once, worried it looked too simple next to casseroles and pasta bakes. By the end of the night, my bowl was scraped clean and three people had texted asking for the recipe. One friend told me she'd been making the same boring chicken salad for years and this felt like a revelation. It reminded me that sometimes the dishes that feel effortless to us are exactly what someone else needs.
Ingredients
- Shredded rotisserie chicken: The ultimate shortcut that still delivers tender, flavorful protein without any cooking required.
- Plain Greek yogurt: Full-fat makes the tzatziki luxuriously creamy and tangy, though low-fat works if you prefer it lighter.
- Fresh dill: This herb is the heart of tzatziki and brings that unmistakable Mediterranean brightness you can't fake with dried.
- Lemon juice: Freshly squeezed is key here, it wakes up every other flavor and keeps the salad from tasting flat.
- Garlic: One clove minced fine is plenty, any more and it can overpower the delicate balance.
- Cucumber: Grating it releases moisture, so be sure to squeeze it dry or your tzatziki will turn watery.
- Red onion: A little sharpness and crunch that mellows beautifully as the salad chills.
- Cherry tomatoes: Optional but highly recommended for bursts of sweetness and color.
- Feta cheese: Crumbled feta adds salty richness and makes the whole thing feel more indulgent.
- Olives: Kalamata or green, sliced thin, they bring briny depth that balances the creamy yogurt.
- Avocado: Diced avocado makes it even more satisfying and adds a buttery texture.
- Spinach or mixed greens: A bed of greens turns this into a proper meal and adds freshness to every forkful.
Instructions
- Prep the Cucumber:
- Grate the cucumber using a box grater, then bundle it in a clean kitchen towel and twist hard to wring out as much liquid as you can. This step keeps your tzatziki thick and creamy instead of soupy.
- Mix the Tzatziki:
- In a medium bowl, stir together the squeezed cucumber, Greek yogurt, chopped dill, lemon juice, minced garlic, salt, and pepper until everything is evenly combined. Taste it and adjust the seasoning if needed.
- Combine with Chicken:
- Add the shredded chicken to a large bowl, pour the tzatziki over it, and gently fold everything together so each piece is coated. Toss in the diced red onion and any extras like tomatoes, feta, olives, or avocado, mixing just until distributed.
- Let It Chill:
- Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least thirty minutes. This rest time lets the flavors meld and the onion soften a bit.
- Serve It Up:
- Spoon the chilled salad over a bed of spinach or mixed greens, or enjoy it straight from the bowl. It also works wonderfully tucked into pita pockets or lettuce wraps.
Save My neighbor once told me she made this for her kids who claimed they hated yogurt-based anything. They devoured it without asking what was in it, and she called it a small parenting victory. Hearing that made me realize this salad has a way of sneaking past people's preconceptions and just tasting good, no explanations needed.
Making It Your Own
You can swap the dill for fresh mint or use both together for a different herby vibe. I've also added chopped walnuts for crunch, swapped red onion for green onions when that's all I had, and even stirred in a pinch of smoked paprika once when I wanted a little warmth. The base is forgiving enough that you can riff on it and still end up with something delicious.
Storage and Meal Prep
This salad keeps beautifully in the fridge for two to three days, making it perfect for meal prep or easy lunches. Store it in an airtight container and give it a quick stir before serving since the yogurt can settle a bit. If you're adding avocado, toss it in fresh each day so it doesn't brown and turn mushy.
Serving Suggestions
I love piling this into whole wheat pita pockets with extra greens and a drizzle of olive oil. It's also fantastic as a topping for baked sweet potatoes, scooped up with crackers, or rolled into a wrap with hummus. Sometimes I just eat it straight from the bowl with a fork while standing at the counter, and honestly, that's when it tastes best.
- Serve it over crisp romaine or butter lettuce for a classic salad presentation.
- Stuff it into hollowed-out tomatoes or bell peppers for a fun twist.
- Pair it with warm flatbread or naan and a side of roasted vegetables for a complete Mediterranean-style meal.
Save This salad proves that leftovers don't have to feel like leftovers at all. Keep a rotisserie chicken and some Greek yogurt on hand, and you'll always be fifteen minutes away from something bright, satisfying, and worth looking forward to.
Recipe FAQs
- → Can I use leftover cooked chicken instead of rotisserie chicken?
Yes, any cooked chicken works perfectly. Shred it into bite-sized pieces and follow the same assembly instructions for equally delicious results.
- → How do I prevent the tzatziki from becoming watery?
The key is thoroughly squeezing out excess moisture from the grated cucumber using a clean kitchen towel or cheesecloth before mixing it with the yogurt.
- → Can I make this salad ahead of time?
Absolutely. This salad actually improves after chilling for 30 minutes to several hours as the flavors meld together. Store in an airtight container for up to 2-3 days.
- → What can I substitute for Greek yogurt?
You can use sour cream for a richer version, or dairy-free yogurt alternatives like coconut or almond-based yogurt for a non-dairy option.
- → How should I serve this salad?
Enjoy it over fresh greens, stuffed in pita pockets, wrapped in lettuce leaves, or served alongside whole grain crackers for a complete Mediterranean-style meal.
- → Can I customize the herbs used?
Yes, fresh mint makes an excellent substitute for dill, or combine both herbs for a more complex flavor profile. Parsley also works well in this salad.