Tzatziki Chicken Salad (Printable Version)

Shredded chicken with creamy tzatziki, cucumber, and Mediterranean flavors. Light, refreshing, and ready fast.

# Ingredient List:

→ 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 feta cheese, crumbled
12 - 1/4 cup Kalamata or green olives, sliced
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 to prevent watery sauce.
02 - In a medium bowl, combine the grated cucumber, Greek yogurt, dill, lemon juice, minced garlic, salt, and pepper. Mix thoroughly until well incorporated.
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 any 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 Tips:

01 -
  • It comes together in minutes with no cooking required, perfect for those days when the kitchen feels like a sauna.
  • The homemade tzatziki is so much better than store-bought and tastes like a mini vacation to the Greek islands.
  • It's endlessly adaptable—toss in whatever crunchy vegetables or briny olives you have on hand and it still works beautifully.
02 -
  • Squeeze that cucumber like your life depends on it—the first time I made this I skipped that step and ended up with a puddle instead of a salad.
  • Letting it chill in the fridge isn't optional; the flavors need time to marry, and serving it cold makes all the difference on a hot day.
03 -
  • Use the thickest Greek yogurt you can find—it makes the sauce cling to the chicken instead of sliding off.
  • If you have time, let the minced garlic sit in the lemon juice for a few minutes before mixing; it mellows the sharpness and blooms the flavor beautifully.
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