Tzatziki Chicken Salad Mediterranean (Print Version)

Tender chicken meets cool tzatziki in this vibrant Mediterranean bowl with crisp vegetables and savory toppings.

# 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 - 2 cups spinach or mixed greens for serving

# How-To:

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 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.
05 - Serve chilled over a bed of spinach or mixed greens, or enjoy as is.

# Expert Advice:

01 -
  • It comes together in minutes but tastes like you spent an hour fussing over it.
  • The tzatziki doubles as both dressing and flavor bomb, so there's no need for extra sauces.
  • It's endlessly flexible, you can toss in whatever vegetables or toppings you have on hand.
  • Leftovers actually get better after a day in the fridge as the flavors deepen and marry.
02 -
  • If you skip squeezing the cucumber, the salad will be watery and the tzatziki won't cling to the chicken properly.
  • Let the salad chill for at least 30 minutes, the flavors really do need time to come together and taste balanced.
  • Taste the tzatziki before mixing it with the chicken, it's easier to adjust seasoning at that stage than after everything is combined.
03 -
  • Use a garlic press instead of mincing by hand, it breaks down the garlic more finely and distributes the flavor evenly through the yogurt.
  • If your yogurt is too thick, thin it with a teaspoon of water or lemon juice so it coats the chicken without clumping.
  • Chill your serving bowl in the fridge before plating, it keeps the salad cool and refreshing, especially on warm days.
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