Tzatziki Chicken Salad (Printable Version)

Refreshing shredded chicken with creamy tzatziki, crisp vegetables, and Mediterranean flavors.

# List of Ingredients:

→ 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 fresh lemon juice
05 - 1 clove garlic, minced

→ Vegetables

06 - 1 medium cucumber, grated
07 - 0.5 small red onion, diced
08 - Salt to taste
09 - Pepper to taste

→ Optional Add-Ons

10 - 1 cup cherry tomatoes, halved
11 - 0.33 cup crumbled feta cheese
12 - 0.25 cup sliced Kalamata or green olives
13 - 1 small avocado, diced
14 - Spinach or mixed greens for serving

# How-To Steps:

01 - Grate the cucumber and squeeze out excess moisture using a clean kitchen towel or paper towels to prevent a watery salad.
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 Suggestions:

01 -
  • It transforms boring leftover chicken into something that feels restaurant-worthy without any actual cooking.
  • The tzatziki clings to every shred of chicken and keeps it from drying out, which means no sad, flavorless bites.
  • You can throw it into pita bread, pile it on greens, or eat it straight from the bowl without judgment.
  • It gets better after sitting in the fridge, so making it ahead actually improves the flavor instead of ruining it.
02 -
  • Skipping the step where you squeeze the cucumber dry will ruin the texture and leave you with a runny, sad mess instead of a creamy salad.
  • Full-fat Greek yogurt makes a noticeable difference in richness compared to low-fat, which can taste chalky and watery once mixed.
  • If you add avocado, do it right before serving because it browns quickly and turns mushy if it sits too long in the fridge.
03 -
  • Mincing the garlic as finely as possible prevents anyone from biting into a sharp, overpowering chunk that ruins an otherwise balanced bite.
  • Letting the salad chill for at least thirty minutes isn't optional if you want the flavors to actually blend instead of tasting like separate ingredients thrown together.
  • If your Greek yogurt seems too thick, thin it with a teaspoon of water or extra lemon juice so it coats the chicken more evenly without clumping.
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