Pin it It was a sweltering Tuesday afternoon when I stood in front of my open fridge, staring at a container of rotisserie chicken I'd bought two days earlier. I wasn't in the mood for anything heavy, but I also wasn't interested in yet another boring chicken wrap. That's when I remembered the tub of Greek yogurt sitting next to the chicken, and the half cucumber rolling around in the crisper drawer. Within twenty minutes, I had something that tasted like summer vacation on the Greek islands, even though I was standing barefoot in my tiny apartment kitchen.
I brought this to a potluck once, served in a big glass bowl over a mountain of greens, and three people asked for the recipe before we even finished eating. One friend admitted she'd been eating sad desk salads for months and this was the first time lunch felt like an event. I watched her go back for seconds, then thirds, scooping it onto pita chips she found in the host's pantry. That's when I realized this wasn't just a recipe, it was permission to make lunch exciting again.
Ingredients
- Shredded rotisserie chicken: The shortcut that makes this recipe possible on a weeknight, already seasoned and juicy so you skip an entire step.
- Plain Greek yogurt: Go for full-fat if you can, it makes the tzatziki silky and rich instead of watery and sad.
- Fresh dill: This is the herb that makes it smell like a Mediterranean market, bright and grassy in a way dried dill just can't match.
- Lemon juice: Freshly squeezed is the rule here, bottled lemon juice tastes like regret and plastic.
- Garlic: One clove is plenty, but make sure you mince it fine so no one gets a surprise garlic punch.
- Cucumber: Grating it instead of chopping gives you more surface area for flavor and a better texture in the sauce.
- Red onion: Diced small, it adds a sharp bite that balances all the creamy coolness.
- Cherry tomatoes: Optional but recommended, they burst with sweetness and add pops of color.
- Feta cheese: Crumbled over the top, it brings salty little nuggets of joy to every forkful.
- Olives: Kalamata or green, sliced thin, they add brininess that makes the whole bowl taste more complex.
- Avocado: Creamy, buttery, and it turns this into a meal that feels like self-care.
- Spinach or mixed greens: The base that makes it look like you tried, even if you assembled everything in fifteen minutes.
Instructions
- Prep the Cucumber:
- Grate the cucumber using the large holes of a box grater, then grab a clean kitchen towel and squeeze the shreds over the sink like you're wringing out a wet swimsuit. You'll be shocked how much water comes out, and skipping this step will leave you with a watery, sad tzatziki.
- Mix the Tzatziki:
- In a medium bowl, stir together the squeezed cucumber, Greek yogurt, chopped dill, lemon juice, minced garlic, and a few good pinches of salt and pepper. Taste it and adjust, it should be tangy, garlicky, and herbaceous all at once.
- Toss the Salad:
- Put your shredded chicken in a large bowl and pour the tzatziki over it, then fold gently with a spoon until every piece is coated in that creamy, dreamy sauce. Stir in the diced red onion and whatever optional add-ons you're using, folding carefully so the avocado doesn't turn to mush.
- Let It Chill:
- Cover the bowl and slide it into the fridge for at least thirty minutes. This is when the magic happens, the flavors meld and deepen, and the whole thing tastes like it took way more effort than it did.
- Serve It Up:
- Scoop the salad over a bed of fresh greens, or just eat it straight from the bowl with a fork while standing at the counter. No judgment here.
Pin it The first time I made this for myself after a long day, I sat on my back porch with the bowl in my lap and realized I hadn't thought about work, emails, or my to-do list for twenty whole minutes. It was just me, the cool creamy chicken, the crunch of cucumber, and the sound of birds in the trees. That's when I understood that sometimes the best recipes aren't the ones that impress guests, they're the ones that give you a moment of peace in the middle of chaos.
Make It Your Own
This salad is endlessly adaptable, which is why it's stayed in my rotation for years. Swap the dill for fresh mint if you want a cooler, more refreshing vibe, or use both and feel like a fancy Mediterranean restaurant. If you're out of rotisserie chicken, leftover grilled chicken works beautifully, and I've even used canned tuna in a pinch when the fridge was bare. You can serve it in pita pockets for a handheld lunch, pile it into lettuce cups for a low-carb option, or spread it on crackers for an impromptu appetizer when friends show up unannounced.
Storage and Leftovers
One of the best things about this salad is how well it keeps. Store it in an airtight container in the fridge and it'll last two to three days, though in my house it rarely makes it past day two. The flavors actually improve overnight as everything marinates together, so making it ahead for meal prep is not only possible but encouraged. Just wait to add the avocado until you're ready to eat, otherwise it'll turn brown and mushy.
Serving Suggestions
I love this salad because it works for so many occasions. Serve it at a summer barbecue alongside grilled vegetables, pack it for a picnic in individual containers, or make it the star of a light dinner when it's too hot to turn on the stove. It pairs beautifully with warm pita bread, a simple tomato and cucumber salad, or even a handful of pita chips for scooping.
- Top with extra feta and a drizzle of olive oil for a restaurant-style presentation.
- Add a sprinkle of za'atar or sumac for a Middle Eastern twist.
- Serve with lemon wedges on the side so everyone can adjust the brightness to their taste.
Pin it This is the kind of recipe that sneaks into your weekly routine without you realizing it, suddenly it's Thursday and you're craving that cool, creamy, garlicky bite again. Make it once, and I promise you'll find yourself buying rotisserie chicken just so you have an excuse to make it again.
Recipe FAQs
- → How long does tzatziki chicken salad keep?
This dish stays fresh in the refrigerator for 2-3 days when stored in an airtight container. The flavors actually develop and improve after chilling overnight.
- → Can I make this with fresh chicken instead of rotisserie?
Absolutely. Poach, grill, or bake chicken breasts until cooked through, then shred. Season lightly with salt and pepper before combining with the tzatziki sauce.
- → What vegetables work best in this salad?
Red onion and cucumber are classic, but cherry tomatoes, diced avocado, and bell peppers all complement the creamy tzatziki beautifully. Stick to crisp, fresh vegetables that won't get soggy.
- → Is it necessary to squeeze the cucumber?
Yes. Removing excess moisture from grated cucumber prevents the tzatziki from becoming watery. Wrap in a clean kitchen towel and squeeze firmly to extract as much liquid as possible.
- → Can I substitute the Greek yogurt?
Sour cream works for a tangier finish, or use plain yogurt strained through cheesecloth for thicker consistency. Greek yogurt's protein content makes it the ideal choice for creaminess without being heavy.
- → What sides pair well with this dish?
Serve over mixed greens or spinach for a lighter meal. Warm pita bread, roasted potatoes, or quinoa also make excellent accompaniments. The salad works beautifully in lettuce wraps for a low-carb option.