Pin it My neighbor showed up at my door one July afternoon with a container of this salad, still cold from her fridge. She'd made too much for her book club and thought I might want some. One bite and I was texting her for the recipe before I even finished the bowl. The cool cucumber, the tang of lemon, the way the yogurt clung to every shred of chicken—it tasted like something you'd pay too much for at a cafe, but she'd thrown it together in minutes. I've been making my own version ever since, tweaking it every time.
I brought this to a potluck once, thinking it might get lost among the casseroles and pasta bakes. Instead, three people asked for the recipe before we even cleared the table. One of them, a guy who claimed he didn't like yogurt, went back for seconds. I realized then that this salad has a way of converting people—it's light but filling, creamy without being heavy, and just interesting enough to feel special without scaring off anyone's kids.
Ingredients
- Shredded rotisserie chicken: This is your shortcut to sanity—use the breast meat for the cleanest flavor, and don't worry if it's a little dry because the tzatziki will fix that.
- Plain Greek yogurt: Go full-fat if you can; the richness makes the sauce cling and coat instead of sliding off, and it tastes less sour than the low-fat versions.
- Fresh dill: The herb that makes tzatziki taste like tzatziki—dried dill will work in a pinch, but fresh has that bright, almost grassy note that wakes everything up.
- Lemon juice: Freshly squeezed is non-negotiable here; bottled lemon juice has a flatness that won't give you the same zing.
- Garlic: One clove is enough to add backbone without making you avoid close conversation, but if you love garlic, go ahead and add a second.
- Cucumber: The watery kind works best because you're going to squeeze it out anyway, and it adds coolness and crunch without taking over.
- Red onion: A little sharpness to balance the cream—if raw onion makes you wince, soak the diced pieces in cold water for five minutes first.
- Cherry tomatoes: They add pops of sweetness and color, and they don't make the salad soggy the way larger tomatoes can.
- Feta cheese: Salty, crumbly, tangy—it turns this from a chicken salad into something that feels like a real meal.
- Olives: Kalamata are my go-to, but green olives work too if you like a brighter, less fruity bite.
- Avocado: Creamy and mild, it mellows out the tang and makes every bite feel a little more indulgent.
- Spinach or mixed greens: Serving it over greens turns this into a proper salad situation, but it's just as good eaten straight from the bowl with a fork.
Instructions
- Prep the cucumber:
- Grate the cucumber using the large holes on a box grater, then grab a clean kitchen towel or a fistful of paper towels and squeeze out as much liquid as you can. If you skip this step, your tzatziki will be watery and sad, and nobody wants that.
- Mix the tzatziki:
- In a medium bowl, stir together the squeezed cucumber, Greek yogurt, chopped dill, lemon juice, minced garlic, and a good pinch of salt and pepper. Taste it—if it needs more lemon or salt, add it now before you mix it with the chicken.
- Combine with chicken:
- Put the shredded chicken in a large bowl and pour the tzatziki over it, then fold everything together gently so every piece gets coated. Toss in the red onion and any of the optional add-ons you're using, mixing just until combined.
- Chill it down:
- Cover the bowl with plastic wrap or move everything to an airtight container, then let it sit in the fridge for at least thirty minutes. The flavors will meld, the onion will mellow, and everything will taste more like itself.
- Serve cold:
- Scoop it over a bed of greens, pile it into pita pockets, or just eat it with a spoon standing at the counter. It's ready when you are.
Pin it I made this the day after a long week when I didn't want to think or chop or stand over a stove. My kid ate two bowls without complaining, my spouse declared it better than takeout, and I had lunch sorted for the next three days. It's the kind of recipe that feels like a small win, like you've managed to pull off something impressive without actually breaking a sweat.
How to Store and Reheat
This salad keeps beautifully in an airtight container in the fridge for two to three days. The tzatziki might thin out slightly as it sits, but a quick stir brings it back together. I don't recommend freezing it—the yogurt and cucumber don't handle the thaw well, and you'll end up with a texture that's more sad than satisfying. If you're meal prepping, keep the greens separate and add them just before serving so they don't wilt.
Swaps and Substitutions
If you don't have rotisserie chicken, leftover grilled chicken or even canned chicken will work in a pinch. Swap the dill for fresh mint if that's what you have, or use both for an herby punch that feels a little more unexpected. Low-fat Greek yogurt is fine if you're watching calories, though the full-fat version makes the sauce creamier and richer. You can skip the feta to keep it dairy-lighter, or use a vegan yogurt and skip the cheese entirely if you're avoiding dairy altogether.
Serving Suggestions
This salad shines over a bed of crisp greens, but it's equally good stuffed into a warm pita with extra cucumbers and tomatoes. I've served it at picnics, packed it for beach lunches, and eaten it straight from the container while standing at the kitchen counter. It's the kind of dish that adapts to wherever you are and whatever you need.
- Serve it in lettuce wraps for a low-carb, hand-held option that feels a little fancy.
- Pair it with warm flatbread or naan and a side of hummus for a full Mediterranean spread.
- Top it with a drizzle of olive oil and a sprinkle of za'atar if you want to dress it up without much effort.
Pin it This is the salad I turn to when I want something that tastes like I tried without actually trying, something cooling and satisfying that makes me feel like I've got my act together. I hope it does the same for you.
Recipe Questions & Answers
- → How long should I chill the salad before serving?
Refrigerate for at least 30 minutes to allow the tzatziki flavors to meld with the chicken. The dish tastes even better after a few hours in the refrigerator.
- → Can I use fresh chicken instead of rotisserie?
Absolutely. Poach, grill, or bake chicken breasts until cooked through, then shred. You'll need about 2 cups of meat for this dish.
- → What's the best way to remove excess moisture from cucumber?
After grating, wrap the cucumber in a clean kitchen towel or several layers of paper towels and squeeze firmly. This prevents your tzatziki from becoming watery.
- → How long do leftovers stay fresh?
Store in an airtight container in the refrigerator for 2-3 days. The flavors continue to develop, making it an excellent meal prep option.
- → Can I make this dairy-free?
Substitute coconut yogurt or a dairy-free Greek-style yogurt alternative. The texture will remain creamy while accommodating dietary restrictions.
- → What other herbs work in the tzatziki?
Fresh mint creates a more traditional Greek flavor, while a blend of dill and mint offers complex herbal notes. Parsley also works well as a milder alternative.