Tzatziki Chicken Salad (Printable)

Shredded chicken with creamy tzatziki, fresh vegetables, and Mediterranean-inspired flavors.

# 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 fresh lemon juice
05 - 1 clove garlic, minced

→ Vegetables

06 - 1 medium cucumber, grated
07 - 1/2 small red onion, diced
08 - Salt to taste
09 - Black pepper to taste

→ Optional Add-Ons

10 - 1 cup cherry tomatoes, halved
11 - 1/3 cup feta cheese, crumbled
12 - 1/4 cup Kalamata or green olives, sliced
13 - 1 small avocado, diced
14 - 2 cups spinach or mixed greens for serving

# How To Make It:

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 about fifteen minutes and tastes like you spent an hour on it.
  • The creamy tzatziki clings to every bite of chicken without feeling heavy or mayo-laden.
  • You can toss in whatever vegetables or toppings you have on hand and it still works beautifully.
  • It stays good in the fridge for days, which means easy lunches all week long.
02 -
  • If you skip squeezing the cucumber, the whole salad will end up watery and the tzatziki won't cling to the chicken properly.
  • Chilling for at least thirty minutes is not optional, the flavors really do need that time to come together and taste right.
  • Use full-fat Greek yogurt if you can, low-fat versions can taste chalky and don't coat the chicken as well.
03 -
  • Marinate your rotisserie chicken briefly in lemon juice and olive oil before shredding for an extra layer of flavor.
  • If you have time, let the tzatziki sit in the fridge for an hour before mixing it with the chicken so the garlic mellows and the dill really blooms.
  • Always taste and adjust the salt and lemon at the end, every batch of yogurt and chicken is slightly different and needs a little tweaking.
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