Pin It My neighbor showed up one Saturday with a container of this salad and a knowing smile. She'd made too much, she said, but I suspect she just wanted to share something that had become her weekly ritual. One bite and I understood why she kept making it. The cool tang of the tzatziki against the tender chicken, the crunch of cucumber, the way everything tasted both indulgent and clean at once made me rethink what a salad could be.
I started making this on Sunday afternoons when I needed something ready for the week ahead. The kitchen would smell like fresh dill and lemon, and I'd sneak bites while portioning it into containers. My partner would wander in, drawn by the scent, and we'd end up eating half of it right there before it ever made it to the fridge. It became less about meal prep and more about those unplanned moments standing at the counter together.
Ingredients
- Shredded rotisserie chicken: The hero here, already cooked and juicy, saving you time while giving you perfectly seasoned meat that soaks up the tzatziki beautifully.
- Plain Greek yogurt: Go full-fat if you can, the creaminess makes all the difference and keeps the sauce from feeling thin or watery.
- Fresh dill: This is not the place for dried herbs, fresh dill brings a bright, grassy note that defines the whole dish.
- Lemon juice: Freshly squeezed is essential, it cuts through the richness and wakes up every other flavor.
- Garlic: Just one clove, minced fine, adds a gentle bite without overpowering the cool yogurt.
- Cucumber: Grated and squeezed dry, it adds crunch and freshness while keeping the tzatziki from turning soupy.
- Red onion: Diced small, it gives a sharp contrast that mellows as the salad chills.
- Cherry tomatoes: Sweet little bursts of juice that make every bite feel more complete.
- Feta cheese: Crumbled generously, it adds salty richness and a creamy texture.
- Olives: Kalamata or green, sliced thin, they bring a briny depth that ties everything to the Mediterranean.
- Avocado: Diced just before serving, it adds buttery smoothness and makes the salad more filling.
- Spinach or mixed greens: A fresh bed to serve it on, though honestly it's just as good eaten straight from the bowl.
Instructions
- Prep the cucumber:
- Grate the cucumber using the large holes of a box grater, then grab a clean kitchen towel and twist it around the shreds, squeezing hard until barely any moisture drips out. This step keeps your tzatziki thick and creamy instead of watery.
- Mix the tzatziki:
- In a medium bowl, stir together the squeezed cucumber, Greek yogurt, chopped dill, lemon juice, minced garlic, and a good pinch of salt and pepper. Taste it and adjust, this is your chance to make it exactly how you like it.
- Coat the chicken:
- Put the shredded chicken in a large bowl and pour the tzatziki over it, then fold gently with a spoon until every piece is coated. Add the diced red onion and any extras like tomatoes, feta, olives, or avocado, folding just enough to combine without mashing anything.
- Let it chill:
- Cover the bowl with plastic wrap or move everything to an airtight container, then refrigerate for at least 30 minutes. The flavors deepen and marry as it sits, turning good into great.
- Serve it up:
- Spoon the chilled salad over a bed of fresh greens or just eat it as is with a fork. It's perfect cold, straight from the fridge on a warm afternoon.
Pin It One evening I packed this into pita pockets for a picnic at the park. We sat on a blanket as the sun dropped low, and the salad stayed cool and refreshing even after an hour in the basket. My friend asked for the recipe between bites, and I realized this dish had quietly become something I was proud to share. It wasn't fancy, but it was reliably delicious, and that felt like its own kind of magic.
Storing and Making Ahead
This salad keeps beautifully in an airtight container in the fridge for up to three days. The yogurt base stays thick and the flavors only get better as they mingle. I've learned to make a double batch on Sunday and portion it out for quick lunches through Wednesday. Just hold off on adding avocado or greens until you're ready to eat, those are best fresh.
Swaps and Variations
You can swap the dill for fresh mint or use half of each for a brighter, slightly sweeter profile. Low-fat Greek yogurt works if you want to lighten it up, though the full-fat version gives you that luxurious creaminess. I've also used leftover grilled chicken thighs instead of rotisserie, and the slight char added a smoky note that was incredible. If you're dairy-free, coconut yogurt can stand in, though the flavor shifts toward tropical and you'll want to add extra lemon to balance it.
Serving Suggestions
I love this salad over crisp romaine or butter lettuce, but it's equally good stuffed into warm pita bread or rolled up in a soft tortilla. Sometimes I'll scoop it onto cucumber slices for a low-carb snack that feels fancy. It also works as a dip with pita chips or raw vegetables if you're serving it at a gathering.
- Serve it in lettuce wraps for a crunchy, handheld version.
- Pair it with a simple tomato and olive tapenade on the side.
- Top with a drizzle of good olive oil and a sprinkle of za'atar for extra flair.
Pin It This salad has become one of those recipes I turn to when I want something nourishing without much fuss. It reminds me that the best meals don't always need a stove.
Recipe FAQs
- → Can I use freshly cooked chicken instead of rotisserie?
Absolutely. You can use any cooked chicken - grilled, baked, or poached breasts work wonderfully. Simply shred or dice the meat before tossing with the tzatziki sauce.
- → How long should I chill the salad before serving?
Refrigerate for at least 30 minutes to allow the flavors to meld. This brief chilling time lets the tzatziki penetrate the chicken and vegetables, resulting in a more cohesive and flavorful dish.
- → What can I substitute for Greek yogurt?
Sour cream or plain labneh work as alternatives. For a dairy-free option, try coconut yogurt or a cashew cream base, though the texture and tanginess will vary slightly from traditional tzatziki.
- → Is it necessary to squeeze moisture from the cucumber?
Yes. Removing excess water prevents the tzatziki from becoming too thin. Simply wrap the grated cucumber in a clean kitchen towel and squeeze firmly before adding it to the yogurt mixture.
- → How long do leftovers keep in the refrigerator?
Stored properly in an airtight container, leftovers remain fresh for 2-3 days. The flavors often improve after a day, making this an excellent option for meal prep or quick weekday lunches.