Tzatziki Chicken Mediterranean Salad (Printable version)

Shredded chicken tossed with creamy tzatziki sauce and crisp Mediterranean vegetables

# 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 fresh lemon juice
05 - 1 clove garlic, minced

→ Vegetables

06 - 1 medium cucumber, grated
07 - 1/2 small red onion, diced
08 - Salt to taste
09 - Black pepper to taste

→ Optional Add-Ons

10 - 1 cup cherry tomatoes, halved
11 - 1/3 cup crumbled feta cheese
12 - 1/4 cup sliced Kalamata or green olives
13 - 1 small avocado, diced
14 - 2 cups fresh spinach or mixed greens

# Directions:

01 - Grate the cucumber and squeeze out excess moisture using a clean kitchen towel or paper towels to prevent a watery sauce.
02 - In a medium bowl, combine the grated cucumber, Greek yogurt, fresh dill, lemon juice, minced garlic, salt, and pepper. Mix thoroughly until well combined and creamy.
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 cheese, 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 and develop.
05 - Serve the chilled salad over a bed of fresh spinach or mixed greens, or enjoy as a standalone preparation.

# Expert Tips:

01 -
  • It comes together in about fifteen minutes if you grab a rotisserie chicken on the way home.
  • The tzatziki does double duty as both dressing and flavor bomb, so you're not juggling a dozen different components.
  • It tastes better the next day, which means less work and more reward when you pack it for lunch.
  • You can fold in whatever vegetables are starting to wilt in your crisper drawer and it still turns out great.
02 -
  • Squeeze that cucumber hard—I learned this after making a batch that was more soup than salad, and now I twist that towel like I'm wringing out a mop.
  • Let it chill for the full thirty minutes even if you're starving, because the difference between room temperature and cold is the difference between good and great.
  • Taste the tzatziki before you add it to the chicken, because once it's mixed in, adjusting the seasoning gets tricky.
03 -
  • If your rotisserie chicken is heavily seasoned, rinse it lightly under cold water and pat it dry before shredding to avoid overpowering the tzatziki.
  • Make a double batch of the tzatziki and keep it on hand—it's incredible as a dip for vegetables, a sauce for grilled meat, or a spread for sandwiches.
  • Add the avocado just before serving if you're making this ahead, because it browns quickly and loses its creamy appeal.
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