Tzatziki Chicken Salad Mediterranean

I started making this salad on Sunday afternoons when I had leftover rotisserie chicken and no energy for complicated meals. The cucumber would sit on my cutting board, already sweating from the warmth of the kitchen, and I'd squeeze handfuls of it over the sink, always amazed at how much water comes out. That first bite—cool, tangy, with just enough garlic to wake you up—made me realize that sometimes the best recipes are the ones that don't ask much of you but give everything back.

I brought this to a potluck once, served in a big glass bowl over dark greens, and watched three people go back for seconds before the main course was even served. One friend asked if I'd catered it. I didn't have the heart to tell her it took less time than brewing coffee. There's something about the bright lemon and fresh dill that makes people think you've been cooking all day, when really you've just been smart about shortcuts.

Ingredients

• Shredded rotisserie chicken: The ultimate weeknight hero, already cooked and full of flavor, just pull off the skin and shred it with your hands or two forks.
• Plain Greek yogurt: Go full-fat if you can, it creates a creamier tzatziki that clings to every piece of chicken without feeling heavy.
• Fresh dill: This is non-negotiable for authentic tzatziki flavor, dried dill just won't give you that bright, grassy punch.
• Lemon juice: Freshly squeezed is key, bottled lemon juice tastes flat and won't brighten the yogurt the same way.
• Garlic: One clove is plenty, but if you love garlic like I do, add a little extra and let it mellow in the yogurt.
• Cucumber: Grating it fine and squeezing out the water prevents a watery salad, this step matters more than you think.
• Red onion: Adds a sharp bite that balances the creamy yogurt, dice it small so it distributes evenly.
• Cherry tomatoes: Optional but recommended, they add pops of sweetness and color that make the salad look as good as it tastes.
• Feta cheese: Crumbled feta brings salty, tangy richness, and it's a classic pairing with tzatziki flavors.
• Olives: Kalamata or green, sliced thin, they add briny depth and make the salad feel more substantial.
• Avocado: Creamy and mild, it mellows the tanginess and adds healthy fats that keep you full longer.
• Spinach or mixed greens: Serving the salad over greens turns it into a proper meal and adds a fresh, crisp base.

Instructions

Prepare the Cucumber:

Grate the cucumber on the large holes of a box grater, then gather it in a clean kitchen towel and twist hard over the sink. You'll be shocked at how much liquid drains out, and this step is what keeps your salad from turning into soup.

Make the Tzatziki Sauce:

In a medium bowl, stir together the squeezed cucumber, Greek yogurt, chopped dill, lemon juice, minced garlic, and a generous pinch of salt and pepper. Taste it and adjust, it should be tangy, garlicky, and just a little salty.

Assemble the Salad:

Add the shredded chicken to a large bowl, pour the tzatziki over it, and fold gently with a spoon until every piece is coated. Toss in the diced red onion and any optional ingredients you're using, like tomatoes, feta, olives, or avocado, and mix until everything is just combined.

Chill:

Cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 30 minutes. This resting time lets the flavors meld and the chicken soak up all that tangy, herby goodness.

Serve:

Serve the salad chilled, either on its own or over a bed of fresh spinach or mixed greens. It's also fantastic stuffed into pita pockets or wrapped in crisp lettuce leaves.

Save

The first time I served this at a family dinner, my aunt asked for the recipe before she'd even finished her plate. She told me later she'd been making it every week, swapping in leftover grilled chicken and adding whatever vegetables were in her fridge. That's when I realized this salad wasn't just easy, it was a template for using what you have and making it feel special.

Storing and Meal Prep

This salad keeps beautifully in the fridge for 2 to 3 days, and honestly, it tastes even better the next day once the flavors have had time to settle. Store it in an airtight container and give it a quick stir before serving, as the yogurt may separate slightly. If you're meal prepping, I recommend keeping the greens separate and adding them fresh when you're ready to eat, so they don't wilt. You can also prep the tzatziki sauce and shredded chicken separately, then combine them the night before you plan to serve it.

Serving Suggestions

I love serving this salad over a big pile of baby spinach or arugula, but it's just as good stuffed into warm pita bread with extra cucumbers and tomatoes. Sometimes I'll scoop it onto cucumber slices for a low-carb snack, or pile it onto crackers for an easy appetizer. If you're feeding a crowd, set out the salad with a bowl of greens, pita, and toppings like extra feta and olives, and let people build their own plates. It turns a simple dish into something interactive and fun.

Variations and Swaps

If you don't have rotisserie chicken, leftover grilled chicken or even canned chicken works in a pinch, just make sure it's well-drained. You can swap the dill for fresh mint, or use half of each for a different herbal note that's equally bright. For a dairy-free version, try using a thick coconut yogurt, though the flavor will be slightly sweeter and less tangy.

• Add chopped fresh parsley or cilantro for extra color and a different flavor angle.
• Toss in cooked quinoa or chickpeas to make the salad more filling and turn it into a grain bowl.
• Drizzle a little extra virgin olive oil over the top just before serving for richness and shine.

Save

This salad has become my go-to when I want something that feels light but doesn't leave me hungry an hour later. It's proof that you don't need a long ingredient list or hours in the kitchen to make something people remember.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this actually tastes better after chilling for a few hours or overnight. The flavors meld together beautifully. Store in an airtight container and it will keep well for 2-3 days in the refrigerator.

→ What type of chicken works best?

Rotisserie chicken is ideal for convenience and flavor, but you can use any cooked chicken breast or thighs. Grilled, poached, or baked chicken all work wonderfully with the tzatziki sauce.

→ Can I use store-bought tzatziki?

While homemade tzatziki takes just minutes and tastes fresher, you can substitute store-bought tzatziki sauce. Look for one with real cucumber and Greek yogurt for the best flavor and texture.

→ Is this dish gluten-free?

Yes, this Mediterranean bowl is naturally gluten-free. Just be sure to serve it over greens or enjoy it on its own rather than in pita bread if you need to avoid gluten completely.

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

Grate the cucumber, then squeeze out the excess moisture using a clean kitchen towel or paper towels before adding it to the yogurt mixture. This step is crucial for achieving that thick, creamy consistency.

→ What other toppings can I add?

Sliced bell peppers, roasted red peppers, fresh mint leaves, pine nuts, or grilled eggplant all complement the Mediterranean flavors. You can also add a drizzle of olive oil or extra lemon juice before serving.