Tzatziki Chicken Salad (Printable Version)

Shredded chicken with creamy tzatziki, cucumber, and Mediterranean flavors. Perfect for a light, satisfying meal.

# What You'll Need:

→ 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 - Black 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

# How To Make It:

01 - Grate the cucumber and squeeze out excess moisture using a clean kitchen towel or paper towels to prevent a 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 and develop.
05 - Serve chilled over a bed of spinach or mixed greens, or enjoy as is.

# Expert Advice:

01 -
  • It comes together in the time it takes to grate a cucumber and shred some chicken, no stove required.
  • The tzatziki tastes like you went to a Greek deli but you made it in your own mixing bowl with five ingredients.
  • It gets better as it sits, so making it ahead actually improves the flavor instead of ruining it.
  • You can eat it cold straight from the fridge on the hottest days when turning on the oven feels impossible.
02 -
  • If you skip squeezing the cucumber, the tzatziki will turn runny and water down the whole salad by the time you serve it.
  • Let the salad chill for the full 30 minutes because the garlic mellows and the dill flavor spreads into every bite as it rests.
  • Add the avocado right before serving or it will turn brown and mushy sitting in the acidic yogurt.
03 -
  • Use full-fat Greek yogurt for the creamiest tzatziki, low-fat versions can taste chalky and thin.
  • Mince the garlic as fine as possible or use a microplane so you do not bite into big sharp chunks.
  • Taste the tzatziki before mixing it with the chicken and adjust the lemon, salt, or dill to your preference while you still can.
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