Tzatziki Chicken Salad Mediterranean

My neighbor showed up one afternoon with a container of this salad, insisting I try it before she left for vacation. I ate it standing at the counter, and by the time she returned three days later, I'd already made it twice. The cool tzatziki clings to every shred of chicken, and the crunch of cucumber against the creamy yogurt feels like summer in a bowl. It's one of those recipes that sounds too simple to be exciting, but then you taste it and understand why she couldn't stop talking about it.

I started bringing this to potlucks after a friend with dietary restrictions told me how hard it was to find something filling that wasn't pasta or bread-heavy. She went back for seconds, then asked for the recipe before we even cleared the table. Now it's my go-to whenever I need something that feels special but doesn't require me to turn on the stove.

Ingredients

• Shredded rotisserie chicken: The ultimate shortcut that doesn't taste like one, just pull off the skin and shred it with your hands or two forks.
• Plain Greek yogurt: Full-fat makes this creamy and luxurious, but low-fat works if you want to lighten it up without losing too much richness.
• Fresh dill: This herb is the soul of tzatziki, bringing that unmistakable Mediterranean brightness that dried dill just can't match.
• Lemon juice: Freshly squeezed is worth the effort, it cuts through the yogurt and wakes up every other flavor.
• Garlic: One clove is plenty, minced fine so it distributes evenly without overpowering.
• Cucumber: Grate it and squeeze out the water, or your salad will turn into soup by the time you serve it.
• Red onion: Diced small for little bursts of sharpness that balance the creamy tzatziki.
• Cherry tomatoes: They add pops of sweetness and color, plus a juicy contrast to the yogurt.
• Feta cheese: Crumbled feta brings salty, tangy richness that makes every bite more interesting.
• Olives: Kalamata or green, sliced thin, they add a briny depth that ties the whole dish together.
• Avocado: Creamy and mild, it mellows out the sharper flavors and makes the salad more filling.
• Spinach or mixed greens: A fresh bed of greens turns this into a full meal and adds a little earthiness.

Instructions

Prep the Cucumber:

Grate the cucumber on 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 keeps your tzatziki thick and prevents a watery mess later.

Mix the Tzatziki:

In a medium bowl, stir together the squeezed cucumber, Greek yogurt, chopped dill, lemon juice, minced garlic, salt, and pepper until smooth and evenly combined. Taste it and adjust the lemon or salt if needed.

Coat the Chicken:

Add the shredded chicken to a large bowl, pour the tzatziki over it, and fold gently with a spatula until every piece is coated. Stir in the diced red onion and any optional add-ons like tomatoes, feta, olives, or avocado.

Let It Chill:

Cover the bowl with plastic wrap or transfer everything to an airtight container, then refrigerate for at least 30 minutes. This resting time lets the flavors marry and the chicken absorb the sauce.

Serve It Up:

Spoon the salad over a bed of spinach or mixed greens, or serve it straight from the bowl. It's just as good tucked into pita pockets or lettuce wraps if you want to change things up.

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One evening I served this to my in-laws, who are notoriously picky about anything they consider health food. My father-in-law finished his plate, looked up, and asked if there was more in the kitchen. That moment felt like a quiet victory, proof that fresh and light doesn't have to mean bland or boring.

Making It Your Own

This salad is forgiving and adaptable, so don't be afraid to swap herbs or add whatever vegetables you have on hand. I've used fresh mint instead of dill when my garden was overflowing, and the cooler, sweeter flavor was just as delicious. If you like heat, a pinch of red pepper flakes or a drizzle of hot sauce stirred into the tzatziki will give it a subtle kick. You can also swap the chicken for grilled shrimp or even chickpeas if you want a vegetarian version that still feels hearty.

Storing and Serving Tips

This salad keeps beautifully in the fridge for two to three days, tightly covered, and the flavors only get better as they sit. I like to portion it into individual containers for easy grab-and-go lunches throughout the week. If you're serving it at a gathering, keep it chilled until the last minute and set out pita bread, crackers, or lettuce cups so guests can build their own bites. The avocado can brown if added too early, so dice and fold it in just before serving if you're making it ahead.

What to Serve Alongside

This salad is light enough to stand alone, but it pairs beautifully with warm pita, toasted flatbread, or a handful of pita chips for scooping. A simple cucumber and tomato side salad with olive oil and oregano echoes the Mediterranean flavors without overwhelming the plate. If you want something heartier, serve it alongside roasted vegetables or a lemony rice pilaf.

• Warm pita or naan bread, lightly toasted and torn into pieces.
• A crisp white wine or sparkling water with lemon keeps the meal feeling bright.
• Fresh fruit like watermelon or grapes makes a refreshing, no-fuss dessert.

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This salad has become my answer to the question of what to make when it's too hot to cook but you still want something satisfying. It's proof that the best recipes are often the ones you stumble into by accident and then can't imagine your kitchen without.

Frequently Asked Questions

→ Can I use fresh chicken instead of rotisserie?

Yes, you can cook and shred fresh chicken breasts or thighs. Season lightly with salt and pepper, then shred once cooled through. This adds about 20-25 minutes of cooking time.

→ How long does this keep in the refrigerator?

Store in an airtight container for 2-3 days. The flavors actually improve after chilling. Avoid adding fresh tomatoes or avocado until serving to prevent sogginess.

→ What can I substitute for Greek yogurt?

Sour cream or plain labneh work well. For a dairy-free option, use coconut yogurt or cashew cream, though the texture will be slightly different.

→ Do I really need to squeeze the cucumber?

Absolutely. Removing excess moisture prevents your bowl from becoming watery. Use a clean kitchen towel or paper towels to press firmly until no more liquid releases.

→ Can I make this ahead for meal prep?

Perfect for meal prep. Assemble everything except delicate additions like avocado. Store in individual containers and add fresh garnishes just before eating.