Tzatziki Chicken Salad Mediterranean Style

I grabbed a rotisserie chicken on my way home one Wednesday, too tired to think about dinner but craving something that felt both healthy and indulgent. The cucumber in my crisper drawer was getting soft, and I remembered my neighbor once mentioning how she made her chicken salad with tzatziki instead of mayo. I grated that cucumber, squeezed it dry, and stirred together the yogurt sauce while the kitchen filled with the sharp, clean smell of lemon and dill. That first bite was cool, tangy, and so bright it woke me right up.

I brought this to a potluck once, nervously setting it down next to casseroles and pasta bakes. People kept coming back with empty bowls, asking if there was more, and one friend texted me later that night asking for the recipe. It became my go-to whenever I needed something that looked effortless but tasted like I actually tried. Now I make a double batch every time because I know it will disappear fast.

Ingredients

• Shredded rotisserie chicken: This is your shortcut to sanity, already tender and seasoned so you can skip the stove entirely.
• Plain Greek yogurt: Go for full-fat if you want that thick, luxurious creaminess that makes the tzatziki cling to everything.
• Fresh dill: The herb that makes tzatziki taste like itself, bright and grassy with a slight anise sweetness.
• Lemon juice: Freshly squeezed is non-negotiable here, it cuts through the richness and wakes up every other flavor.
• Garlic: Just one clove minced fine, enough to add bite without overpowering the cool yogurt.
• Cucumber: Grate it and squeeze out the water or your salad will turn into soup by tomorrow.
• Red onion: Diced small for a sharp, crunchy contrast that mellows as it sits in the fridge.
• Cherry tomatoes: They add pops of sweetness and color, plus a little juice that mixes into the sauce.
• Feta cheese: Crumbled and salty, it makes every bite feel more indulgent and Mediterranean.
• Olives: Kalamata or green, sliced thin for briny bursts that balance the tangy yogurt.
• Avocado: Creamy and mild, it turns this into a more filling meal without weighing you down.
• Spinach or mixed greens: A simple bed that makes the salad feel like a real composed dish instead of just leftovers in a bowl.

Instructions

Prep the cucumber:

Grate it on the large holes of a box grater, then gather it in a clean kitchen towel and twist hard until the liquid stops dripping. This step keeps your tzatziki thick and your salad from getting watery.

Mix the tzatziki:

In a medium bowl, stir together the squeezed cucumber, Greek yogurt, dill, lemon juice, minced garlic, and a good pinch of salt and pepper. Taste it and adjust, it should be tangy, creamy, and balanced.

Combine with chicken:

Put the shredded chicken in a large bowl and pour the tzatziki over it, folding gently with a spoon until every piece is coated. Add the diced red onion and any optional ingredients you are using, folding again to distribute everything evenly.

Chill it down:

Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes. This resting time lets the flavors meld and the onion soften just a bit.

Serve it up:

Scoop the chilled salad onto a bed of greens or serve it straight from the bowl. It is just as good stuffed into a pita or wrapped in crisp lettuce leaves.

Save

One summer evening, I made this and ate it outside on the back steps while the sun went down. The cool, tangy bite of the tzatziki and the crunch of cucumber felt like exactly what my body needed after a hot day. It was just me, a fork, and a bowl, but it felt like a small celebration of doing something kind for myself.

How to Store and Reheat

This salad keeps beautifully in an airtight container in the fridge for two to three days, though the cucumbers and tomatoes may release a bit more liquid over time. I actually prefer it the next day when the flavors have deepened and the onion has mellowed. There is no need to reheat, this is meant to be eaten cold, straight from the fridge, which makes it perfect for quick lunches or late-night snacking.

Swaps and Substitutions

If you do not have dill, fresh mint works beautifully and gives the salad a slightly sweeter, more aromatic flavor. You can use low-fat Greek yogurt to lighten things up, though the texture will be a bit thinner and less luxurious. For a dairy-free version, try coconut yogurt with a squeeze of extra lemon, though the taste will shift toward tropical rather than Mediterranean.

Serving Suggestions

I love piling this into warm pita pockets with extra greens and a drizzle of olive oil, or scooping it onto crackers for an easy appetizer. It also makes a killer filling for lettuce wraps, especially sturdy romaine or butter lettuce leaves. Sometimes I serve it alongside roasted vegetables or a simple grain like couscous to make it feel like a full Mediterranean feast without any extra effort.

• Serve it in hollowed-out tomatoes for a fun, colorful presentation at a picnic.
• Pair it with warm flatbread and a side of hummus for a mezze-style spread.
• Top it with a handful of toasted pine nuts or sunflower seeds for extra crunch and richness.

Save

This salad has become one of those recipes I turn to when I want something that feels like a hug but does not require much from me. It is proof that a few good ingredients and a little time in the fridge can turn into something you will crave all week long.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this actually tastes better after chilling for 30 minutes to let flavors meld. Leftovers keep well in an airtight container for 2-3 days in the refrigerator.

→ What can I substitute for rotisserie chicken?

You can use poached, baked, or grilled chicken breasts. Simply cook and shred about 2 cups of chicken before tossing with the tzatziki sauce.

→ How do I prevent the sauce from becoming watery?

Always squeeze excess moisture from the grated cucumber using a clean kitchen towel or paper towels before adding it to the yogurt mixture.

→ Can I use low-fat yogurt?

Yes, low-fat Greek yogurt works well for a lighter version. However, full-fat yogurt provides a richer, creamier texture that coats the chicken more effectively.

→ What other herbs can I use?

Fresh mint makes an excellent substitute or addition to dill. You can also use a combination of both herbs for a more complex Mediterranean flavor profile.

→ Is this gluten-free?

Yes, all the traditional ingredients are naturally gluten-free. Always check labels on store-bought rotisserie chicken and packaged items to confirm no gluten-containing additives.