Tzatziki Chicken Salad Mediterranean Style

The smell of dill and lemon hit me the moment I pulled the rotisserie chicken from the bag, and I knew exactly what I wanted to make. I had about twenty minutes before everyone arrived, a bowl of Greek yogurt in the fridge, and a cucumber that desperately needed using. What started as a scramble turned into one of those accidental wins that you end up making on repeat. The cool, creamy tzatziki coating the warm shredded chicken created this contrast I never knew I needed.

I made this for a potluck once, served it in lettuce cups, and watched three people ask for the recipe before they even finished eating. My friend Sarah, who claims she hates yogurt-based dressings, went back for seconds. There is something about the brightness of the lemon and the punch of garlic that makes this feel indulgent without the guilt. It became my go-to whenever I need to feed a crowd without turning on the stove.

Ingredients

• Shredded rotisserie chicken: The ultimate shortcut that does not sacrifice flavor, just make sure to remove the skin for a cleaner bite and easier mixing.
• Plain Greek yogurt: Full-fat is the way to go here for that rich, velvety texture that coats every piece of chicken without getting watery.
• Fresh dill: This herb is the soul of tzatziki, bringing that unmistakable Mediterranean brightness you cannot fake with dried.
• Lemon juice: Always use freshly squeezed, the bottled stuff tastes flat and will not give you that lively zing.
• Garlic: One clove is perfect, but if you love garlic like I do, sneak in a bit more and do not tell anyone.
• Cucumber: Grating it releases moisture and sweetness, but you must squeeze it dry or your salad will turn into soup.
• Red onion: Adds a sharp, crisp bite that balances the creaminess, dice it small so it does not overpower.
• Cherry tomatoes: They burst with juice and color, making every forkful feel a little more special.
• Feta cheese: Salty, tangy, crumbly, it is the classic Mediterranean touch that ties everything together.
• Olives: Whether you go for Kalamata or green, their briny punch cuts through the richness beautifully.
• Avocado: Creamy and mild, it adds a silky richness without competing with the tzatziki.

Instructions

Prep the cucumber:

Grate the cucumber using the large holes of a box grater, then grab a clean kitchen towel and twist it over the sink until no more liquid drips out. This step is non-negotiable if you want a thick, creamy sauce instead of a watery mess.

Mix the tzatziki:

In a medium bowl, stir together the squeezed cucumber, Greek yogurt, chopped dill, lemon juice, minced garlic, salt, and pepper until everything is evenly distributed and smells amazing. Taste it now and adjust the seasoning, this is your chance to make it perfect.

Combine with chicken:

Add the shredded chicken to a large bowl, pour the tzatziki over top, and fold gently with a spoon until every piece is coated in that creamy, herby goodness. Toss in the diced red onion and any of your favorite add-ons like tomatoes, feta, olives, or avocado, mixing just enough to combine without mashing anything.

Let it chill:

Cover the bowl tightly and slide it into the fridge for at least 30 minutes so the flavors can mingle and deepen. If you are impatient like me, 15 minutes will do, but the wait really is worth it.

Serve it up:

Spoon the chilled salad over a bed of fresh spinach or mixed greens, or just eat it straight from the bowl with a fork. Either way, it is going to disappear fast.

Save

One summer evening, I packed this salad into mason jars and brought it to the park for an impromptu picnic with my sister. We sat on a blanket under the trees, scooping it out with crackers and laughing about nothing in particular. That night, it stopped being just a recipe and became one of those food memories that feels like a snapshot of a really good day.

Make It Your Own

The beauty of this salad is how forgiving it is. Swap the dill for fresh mint if that is what you have, or use both for an even brighter flavor. Add a handful of toasted pine nuts for crunch, or toss in some chopped artichoke hearts if you are feeling fancy. I have made this with leftover grilled chicken, with canned tuna, even with chickpeas for a vegetarian version, and it worked every single time.

Storing and Serving Ideas

This salad keeps beautifully in the fridge for up to three days, which makes it perfect for meal prep or quick lunches. I like to portion it into individual containers so I can grab one on my way out the door. Serve it in pita pockets for a handheld meal, pile it onto crackers for a snack, or wrap it in big lettuce leaves for a low-carb option. It is one of those recipes that adapts to however you want to eat it.

What to Pair It With

This salad shines on its own, but if you want to round out the meal, try serving it alongside warm pita bread, a simple tabbouleh, or roasted vegetables. A chilled glass of white wine or sparkling water with lemon makes it feel like a proper Mediterranean feast. I have also served it as a side at barbecues, where it balances out all the heavy grilled meats perfectly.

• Toast some pita wedges with olive oil and za'atar for dipping.
• Add a side of hummus and fresh veggies for a full mezze spread.
• Keep a batch of this in the fridge and you will always have a fast, satisfying meal ready to go.

Save

This is the kind of recipe that makes you feel like a capable cook even on your most chaotic days. Keep the ingredients on hand, and you will never be more than fifteen minutes away from something fresh, satisfying, and seriously delicious.

Recipe Questions

→ Can I use fresh chicken instead of rotisserie?

Yes, you can use freshly cooked chicken breasts or thighs. Simply cook, cool, and shred the meat before combining with the tzatziki sauce. Poaching or grilling works well for this preparation.

→ How long does this keep in the refrigerator?

Properly stored in an airtight container, this salad stays fresh for 2-3 days. The vegetables may release some moisture over time, but the flavors continue to develop beautifully.

→ What can I substitute for Greek yogurt?

Sour cream or plain yogurt can work, though Greek yogurt provides the best creaminess and protein. For a dairy-free option, try a cashew or coconut-based yogurt alternative.

→ Is it necessary to squeeze the cucumber?

Yes, removing excess moisture from the grated cucumber prevents the tzatziki sauce from becoming watery. Use a clean kitchen towel or paper towels to firmly press out the liquid before mixing.

→ Can I make this ahead for meal prep?

Absolutely. This dish is excellent for meal prep and actually tastes better after the flavors have time to meld. Store in individual airtight containers for easy grab-and-go lunches throughout the week.