Tzatziki Chicken Salad Mediterranean Style (Printable)

Refreshing shredded chicken with creamy tzatziki, crisp vegetables, and Mediterranean flavors

# 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 - 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.
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 optional ingredients including 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 a standalone composition.

# Expert Tips:

01 -
  • It tastes like a vacation in a bowl without any plane tickets or complicated cooking involved.
  • The creamy tzatziki clings to every shred of chicken and makes even leftovers feel like a treat.
  • You can toss it together in the time it takes to change out of work clothes and still feel like you cooked something real.
02 -
  • If you skip squeezing the cucumber, the salad will be soupy and sad by the next day.
  • Letting it chill for at least half an hour is not optional, the flavors need time to marry and mellow.
  • Use rotisserie chicken that is still warm or at least room temperature so it absorbs the tzatziki better.
03 -
  • Taste your tzatziki before mixing it with the chicken and adjust the lemon, salt, or garlic to your liking.
  • If your rotisserie chicken is dry, toss it with a tablespoon of olive oil and a squeeze of lemon before adding the sauce.
  • Make the tzatziki a few hours ahead or even the night before, it only gets better as it sits.
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