Pin it I threw this together on a sweltering July afternoon when the thought of turning on the oven made me want to cry. I had a rotisserie chicken from the grocery store, half a cucumber wilting in the crisper, and a tub of Greek yogurt that needed using. What started as desperation cooking turned into something I now crave weekly. The cool, creamy tzatziki clinging to tender chicken, the crunch of cucumber, the tang of lemon—it was exactly what my heat-dazed brain needed, and I've been hooked ever since.
I made this for a potluck picnic last summer and watched it disappear faster than anything else on the table. My friend Sarah, who usually turns her nose up at mayo-free salads, went back for thirds and texted me the next day asking for the recipe. There's something about the brightness of the lemon and dill that feels both light and satisfying, like you're eating something virtuous that also happens to taste indulgent.
Ingredients
- Shredded rotisserie chicken: This is your shortcut to sanity—already cooked, juicy, and flavorful, it cuts prep time down to nothing and tastes better than anything I'd poach myself on a weeknight.
- Plain Greek yogurt: Go full-fat here if you can; it makes the tzatziki thick and luscious instead of watery, and the tang is what ties the whole salad together.
- Fresh dill: Dried dill won't cut it—fresh brings that bright, grassy flavor that makes tzatziki taste authentic and alive.
- Lemon juice: Freshly squeezed is non-negotiable; bottled lemon juice tastes flat and chemical next to the real thing.
- Garlic: One clove is plenty—too much and it overpowers the delicate cucumber and yogurt, but just enough gives a gentle kick.
- Cucumber: Grating it releases moisture and makes it blend seamlessly into the sauce; just be sure to squeeze it dry or your tzatziki will be soup.
- Red onion: A little sharpness and color; if raw onion is too harsh for you, soak the diced pieces in cold water for five minutes first.
- Cherry tomatoes: They add pops of sweetness and color, and their juiciness contrasts beautifully with the creamy yogurt.
- Feta cheese: Salty, tangy, crumbly—it's the flavor boost that makes this feel like a real Mediterranean feast.
- Olives: Kalamata are my favorite for their rich, fruity brine, but any olive you love will work.
- Avocado: Creamy and mild, it adds richness without weighing things down.
- Spinach or mixed greens: A bed of greens turns this into a full meal and adds even more freshness and crunch.
Instructions
- Prepare the Cucumber:
- Grate the cucumber using the large holes of a box grater, then gather it in a clean kitchen towel and twist hard to wring out as much liquid as possible. This step is crucial—skip it and your tzatziki will be watery and sad.
- Make the Tzatziki Sauce:
- In a medium bowl, stir together the squeezed cucumber, Greek yogurt, chopped dill, lemon juice, minced garlic, and a generous pinch of salt and pepper. Taste it and adjust—you want bright, tangy, and just garlicky enough to notice.
- Assemble the Salad:
- Put the shredded chicken in a large bowl and pour the tzatziki over it, folding gently with a spoon so every piece gets coated. Stir in the red onion, then fold in any optional add-ons like tomatoes, feta, olives, or avocado without mashing everything into mush.
- Chill:
- Cover the bowl tightly and refrigerate for at least 30 minutes. This resting time lets the flavors meld and the chicken soak up all that herby, tangy goodness.
- Serve:
- Spoon the chilled salad over a bed of fresh greens or eat it straight from the bowl. Either way, it's going to be delicious.
Pin it This salad has become my go-to whenever I need to feed myself something nourishing without a lot of fuss. I've eaten it straight from the container standing at the counter, packed it into pita pockets for lunch, and served it on fancy platters for guests. No matter the occasion, it always feels like a little act of kindness to myself—fresh, bright, and satisfying in a way that makes me feel good hours later.
Storing and Meal Prep
This salad keeps beautifully in an airtight container in the fridge for up to three days, though the avocado will brown if you add it ahead of time. I like to prep the chicken and tzatziki base on Sunday and stir in the vegetables and toppings fresh each day. The flavors actually deepen overnight, so day-two leftovers often taste even better than the original batch.
Serving Suggestions
I love this salad over a pile of peppery arugula or tucked into warm pita bread with extra cucumber slices. It's also fantastic rolled up in a whole wheat tortilla, spooned into lettuce cups for a low-carb option, or served alongside grilled vegetables and hummus for a mezze-style spread. However you serve it, it feels light but never leaves you hungry an hour later.
Flavor Variations
Sometimes I swap the dill for fresh mint, which gives the tzatziki a cooler, sweeter vibe that's just as addictive. A drizzle of olive oil and a sprinkle of za'atar on top turns it into something that tastes like it came from a Mediterranean cafe. If you like heat, a pinch of crushed red pepper or a few diced pepperoncini will wake up your taste buds without overwhelming the freshness.
- Try adding chickpeas or white beans for extra protein and texture.
- A handful of toasted pine nuts or slivered almonds adds a lovely nutty crunch.
- For a sweeter note, toss in some golden raisins or dried cranberries.
Pin it This is the kind of recipe that saves you on busy weeks and impresses guests on lazy weekends. Keep the ingredients on hand and you'll always have something fresh, satisfying, and full of life waiting in your fridge.
Recipe FAQs
- → Can I use freshly cooked chicken instead of rotisserie?
Absolutely! You can poach, grill, or bake chicken breasts until fully cooked, then shred them once cooled. Season with salt, pepper, and a drizzle of olive oil for best flavor.
- → How do I prevent the salad from becoming watery?
The key is squeezing out as much moisture as possible from the grated cucumber using a clean kitchen towel or paper towels. This keeps the tzatziki thick and creamy.
- → What can I substitute for Greek yogurt?
You can use sour cream for a similar tanginess, or try a dairy-free yogurt alternative made from coconut or almond milk if you need a non-dairy option.
- → Can this be made ahead of time?
Yes! This salad actually tastes better after chilling for a few hours as the flavors develop. Store in an airtight container in the refrigerator for up to 2-3 days.
- → What are the best ways to serve this dish?
Serve it over fresh spinach or mixed greens, stuff it into pita pockets, wrap it in lettuce leaves, or enjoy it on its own as a protein-rich bowl. It's also delicious with crackers or flatbread.
- → Is this salad suitable for meal prep?
Perfect for meal prep! Portion into individual containers and keep refrigerated. The flavors improve over time, making it an ideal make-ahead lunch option for busy weekdays.