Tzatziki Chicken Mediterranean Salad

There was a Tuesday afternoon when I had leftover rotisserie chicken sitting in the fridge and zero energy to cook anything complicated. I pulled out the yogurt, a cucumber, and some dill, thinking Id wing something vaguely Greek. What came together in under twenty minutes turned into a dish I now crave on repeat. The creamy tang of homemade tzatziki clinging to tender chicken, the crunch of fresh vegetables, and that cool, herbaceous brightness made me forget I was eating leftovers. Its the kind of meal that feels indulgent but takes almost no effort.

I made this for a small backyard gathering last summer, and people kept asking if Id ordered it from a restaurant. The feta and olives made it feel fancy, but I was secretly relieved no one realized how simple it actually was. One friend scooped hers into a pita and declared it the best lunch shed had in weeks. I watched the bowl empty faster than any pasta salad Id ever brought to a potluck. That was the moment I knew this recipe was a keeper.

Ingredients

• Shredded rotisserie chicken: The ultimate shortcut that saves time without sacrificing flavor, just make sure its skinless so the salad stays light and the tzatziki can really coat every piece.
• Plain Greek yogurt: Full-fat is the way to go here because it creates a silky, luxurious tzatziki that doesnt turn watery, plus it clings to the chicken beautifully.
• Fresh dill: This herb is non-negotiable for authentic tzatziki flavor, its bright and grassy and smells like summer in the best way.
• Lemon juice: Freshly squeezed is a must because bottled lemon juice tastes flat and sad, and you want that zesty pop that wakes everything up.
• Garlic: One clove is plenty when its minced fine, too much and itll overpower the delicate cucumber and yogurt.
• Cucumber: Grating it releases moisture and texture, but you absolutely have to squeeze it dry or your tzatziki will turn into soup.
• Red onion: Diced small for a bit of sharpness that balances the creamy yogurt, and it adds a pop of color too.
• Cherry tomatoes: Optional but highly recommended, they burst with sweetness and juice that contrasts perfectly with the tangy sauce.
• Feta cheese: Crumbled feta adds salty, briny pockets of flavor that make every bite feel more indulgent.
• Olives: Kalamata or green, sliced thin, they bring a Mediterranean punch that ties the whole dish together.
• Avocado: Creamy, rich, and optional, but it turns this salad into something almost decadent.
• Spinach or mixed greens: Serving it over greens makes it feel like a proper meal and adds a fresh, crisp base.

Instructions

Prep the Cucumber:

Grate the cucumber on the largest holes of your box grater, then grab a clean kitchen towel and wring out every drop of moisture you can. This step is crucial because a watery tzatziki is a sad tzatziki.

Whip Up the Tzatziki:

In a medium bowl, stir together the squeezed cucumber, Greek yogurt, chopped dill, lemon juice, minced garlic, salt, and pepper until its smooth and fragrant. Taste it and adjust the seasoning, you want it tangy, garlicky, and herbaceous.

Toss It All Together:

Put the shredded chicken in a large bowl and pour the tzatziki over it, folding gently so every piece gets coated. Add the red onion and any optional ingredients like tomatoes, feta, olives, or avocado, then mix carefully so nothing gets mushy.

Let It Chill:

Cover the bowl and refrigerate for at least thirty minutes, this resting time lets the flavors meld and the chicken soak up all that creamy, herby goodness. If you can wait longer, even better.

Serve It Up:

Spoon the salad over a bed of spinach or mixed greens, or just eat it straight from the bowl if youre impatient like me. It also works beautifully tucked into pita pockets or lettuce wraps.

Save

One evening I served this to my mom, who usually turns her nose up at anything cold for dinner. She finished her bowl, looked at me, and asked if there was more in the fridge. That quiet moment of her going back for seconds told me everything. Food doesnt have to be hot or complicated to feel like comfort.

Make It Your Own

Ive swapped the dill for fresh mint when I wanted a brighter, slightly sweeter flavor, and Ive even used half dill and half mint for something in between. If youre out of rotisserie chicken, leftover grilled chicken or poached chicken breasts work just as well, you can even use canned chicken in a pinch. The beauty of this salad is that it bends to whatever you have on hand without losing its soul.

Storing and Meal Prep

This salad keeps beautifully in an airtight container for two to three days, and honestly, it tastes even better on day two when the flavors have had time to marry. I like to prep a big batch on Sunday and portion it into individual containers with a handful of greens on the side, then I have grab-and-go lunches that feel fresh and satisfying. Just hold off on adding the avocado until youre ready to eat, or it will turn brown and mushy.

Serving Suggestions

Ive served this salad so many ways and it never disappoints. Pile it onto warm pita bread with extra cucumbers and tomatoes for a quick sandwich, or scoop it into crisp romaine leaves for a low-carb lunch. It also makes a fantastic topping for grain bowls, especially over quinoa or farro with a drizzle of olive oil.

• Stuff it into whole wheat pitas with shredded lettuce and a squeeze of lemon.
• Serve it alongside roasted vegetables and hummus for a Mediterranean mezze spread.
• Use it as a topping for baked sweet potatoes for a surprising but delicious combination.

Save

This salad has become my answer to those days when I want something nourishing without the fuss. It reminds me that the best meals often come from the simplest ingredients, a little yogurt, some herbs, and the willingness to trust your instincts in the kitchen.

Recipe FAQs

→ Can I use leftover cooked chicken instead of rotisserie?

Absolutely. Any cooked chicken works well—grilled, baked, or poached breasts or thighs can be shredded and used in place of rotisserie chicken.

→ How do I prevent the cucumber from making the sauce watery?

Grate the cucumber and squeeze out excess moisture using a clean kitchen towel or paper towels before mixing it into the yogurt. This step keeps the tzatziki thick and creamy.

→ How long does this keep in the refrigerator?

Store in an airtight container for up to three days. The flavors continue to develop over time, though the vegetables may soften slightly.

→ Can I make this dairy-free?

Substitute the Greek yogurt with a dairy-free alternative like coconut yogurt or cashew cream, though the texture and tanginess will vary slightly.

→ What can I serve alongside this dish?

Pair with warm pita bread, roasted vegetables, or a side of quinoa. It also works beautifully stuffed into lettuce wraps for a low-carb option.