Tzatziki Chicken Salad Mediterranean Style

I was standing in my kitchen on a sweltering July afternoon, staring at a rotisserie chicken I'd grabbed on autopilot, when I realized I had zero interest in turning on the oven. The cucumber sitting on the counter caught my eye, and suddenly I remembered a tzatziki I'd had at a Greek festival years ago—cool, garlicky, impossibly refreshing. What if I just tossed shredded chicken with that same sauce and called it lunch? That improvised bowl turned into this salad, and it's been my warm-weather savior ever since.

The first time I brought this to a potluck, my friend Anna accused me of ordering it from a deli. She couldn't believe something this vibrant and flavorful came from a regular weeknight kitchen. I watched her go back for seconds, then thirds, and by the end of the evening she'd texted me for the recipe twice. It's become my go-to whenever I need to feed people something that tastes thoughtful but doesn't require me to stress.

Ingredients

• Shredded rotisserie chicken: This is your shortcut to weeknight sanity, already juicy and seasoned, just pull off the skin and shred it with your hands or two forks.
• Plain Greek yogurt: Go for full-fat if you want that luscious, creamy coating that doesn't separate or turn watery after chilling.
• Fresh dill: The herb that makes tzatziki taste like tzatziki, bright and grassy with a slight anise note that wakes up the whole bowl.
• Lemon juice: Freshly squeezed is non-negotiable here, it brings acidity and brightness that bottled juice just can't match.
• Garlic: One clove is plenty, minced fine so it distributes evenly without overpowering the creamy yogurt.
• Cucumber: Grate it and squeeze out the moisture or your salad will turn into soup, I learned this the messy way.
• Red onion: Diced small for a sharp, crunchy contrast that mellows as it sits in the sauce.
• Salt and pepper: Taste as you go, the chicken and feta both add saltiness so start light.
• Cherry tomatoes: They add juicy pops of sweetness and make the bowl look like summer.
• Feta cheese: Crumbled, salty, tangy, it turns this from a chicken salad into something you'd order at a cafe.
• Olives: Kalamata or green, sliced thin, they bring brine and depth.
• Avocado: Creamy and mild, it balances the tang and adds richness without any dairy.
• Spinach or mixed greens: A bed of greens makes it feel like a real meal, plus you get bonus vegetables.

Instructions

Prep the Cucumber:

Grate the cucumber using the large holes of a box grater, then grab a clean kitchen towel and wring out as much liquid as you can. This step matters more than you think, watery tzatziki is a sad tzatziki.

Mix the Tzatziki:

In a medium bowl, stir together the squeezed cucumber, Greek yogurt, chopped dill, lemon juice, minced garlic, salt, and pepper until it's smooth and fragrant. Taste it now and adjust the lemon or salt if needed.

Combine Everything:

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 red onion and any optional add-ons like tomatoes, feta, olives, or avocado, then mix just until combined.

Let It Rest:

Cover the bowl and slide it into the fridge for at least 30 minutes. This gives the flavors time to mingle and the chicken time to soak up all that creamy, garlicky goodness.

Plate and Enjoy:

Serve the chilled salad over a handful of spinach or mixed greens, or just eat it straight from the bowl with a fork. No judgment here.

Save

One evening I packed this salad into a container and ate it on my back porch while the sun went down, and I realized it tasted exactly like the kind of meal I used to dream about during long workdays. It wasn't fancy, but it was exactly what I wanted, cool and satisfying and full of flavor. That's when I knew this recipe wasn't just convenient, it was something I genuinely loved.

Make It Your Own

I've swapped the dill for fresh mint when I'm out, and it gives the whole thing a brighter, almost mojito-like vibe that's especially good in the summer. You can also add both herbs if you're feeling adventurous, the combination is surprisingly lovely. If you want more crunch, toss in diced bell pepper or radishes, and if you want it richer, drizzle a little olive oil over the top before serving.

Storing and Serving

This salad keeps beautifully in an airtight container for two to three days, and honestly it tastes even better the next day after everything has had time to marinate. I like to portion it out into individual containers for easy grab-and-go lunches. Serve it over greens, stuff it into a pita pocket, or wrap it in crisp lettuce leaves for a low-carb option that still feels indulgent.

A Few Last Thoughts

If you have a little extra time, marinate the shredded chicken in lemon juice and olive oil for 10 minutes before mixing it with the tzatziki, it adds another layer of brightness. For a lighter version, use low-fat Greek yogurt, though I'll always vote for the full-fat stuff when I want maximum creaminess. And if you're serving this to guests, set out bowls of extra toppings so everyone can customize their own plate.

• Chill the salad for the full 30 minutes, it really does taste better cold.
• Taste the tzatziki before mixing it in and adjust the garlic or lemon to your preference.
• Don't overdress the greens, the salad itself is creamy enough to carry the whole dish.

Save

This salad has earned a permanent spot in my summer rotation, and I hope it does the same for you. It's proof that the best meals don't always require a stove.

Recipe Questions & Answers

→ Can I use fresh chicken instead of rotisserie?

Absolutely. Grill, bake, or poach boneless chicken breasts until fully cooked, then shred once cooled. The shredded texture works perfectly with the creamy tzatziki coating.

→ How long should I drain the cucumber?

Spend about 5-10 minutes squeezing the grated cucumber in a clean kitchen towel or pressing through a fine-mesh sieve. Removing excess moisture prevents the tzatziki from becoming watery.

→ What herbs work best in tzatziki?

Fresh dill is traditional, but mint adds a lovely brightness. Many cooks combine both herbs for a more complex flavor profile that complements the garlic and lemon.

→ Can I make this ahead of time?

Yes, this bowl actually improves after chilling. The flavors meld beautifully over 1-2 days in the refrigerator. Add fresh toppings like avocado just before serving for the best texture.

→ Is full-fat Greek yogurt necessary?

Full-fat yogurt creates the richest, creamiest texture, but low-fat versions work if you prefer a lighter bowl. The sauce will still be flavorful thanks to the dill, garlic, and lemon.

→ What are good serving suggestions?

Serve over mixed greens or spinach for extra freshness, scoop into pita pockets, or wrap in large lettuce leaves for a low-carb option. The mixture also works well as a dip with vegetables or pita chips.