Tzatziki Chicken Salad Mediterranean

I threw this together on a Wednesday after yoga class, still sweaty and starving, and it became the thing I crave most when the weather turns warm. The cool tang of the tzatziki against the tender chicken felt like exactly what my body needed. I've made it dozens of times since, tweaking the herbs and vegetables based on what's wilting in the crisper drawer. It's become my answer to those evenings when cooking feels impossible but cereal isn't going to cut it. There's something about the brightness of lemon and dill that wakes up your taste buds without demanding much from you in return.

I brought this to a potluck once, worried it was too simple compared to the casseroles and layered dips. By the end of the night, three people had texted asking for the recipe, and my neighbor admitted she'd gone back for thirds. It's the kind of dish that doesn't look like it's trying too hard but somehow impresses anyway. I've watched picky eaters devour it and seen it turn skeptics of Greek yogurt into believers. It proved to me that the best recipes aren't always the ones that take all day.

Ingredients

• Shredded rotisserie chicken: This is your shortcut to sanity, already seasoned and tender, saving you from turning on the oven when it's too hot to think.
• Plain Greek yogurt: Go full-fat here, the creaminess makes all the difference and keeps the sauce from feeling thin or watery.
• Fresh dill: Dried dill won't give you that bright, grassy pop, so spring for the fresh stuff even if it means a quick store run.
• Lemon juice: Freshly squeezed is worth the extra 30 seconds, it brings a brightness bottled juice just can't touch.
• Garlic: One clove is enough to add depth without turning your breath into a weapon, mince it finely so no one bites into a chunk.
• Cucumber: Grating it releases moisture and helps it meld into the tzatziki, just remember to squeeze it dry or your salad will turn into soup.
• Red onion: The sharpness mellows beautifully when mixed with the yogurt, but if raw onion isn't your thing, soak the diced pieces in cold water for five minutes first.
• Cherry tomatoes: These add bursts of sweetness and color, plus they don't water down the salad like larger tomatoes can.
• Feta cheese: Crumbled feta brings salty, tangy pockets of richness that make every bite feel a little more special.
• Kalamata olives: Their briny intensity cuts through the creaminess and gives the whole dish a more authentic Mediterranean vibe.
• Avocado: Creamy and mild, it balances the tang and makes the salad feel more substantial without weighing you down.

Instructions

Prep the Cucumber:

Grate the cucumber using the large holes of a box grater, then gather it in a clean kitchen towel and twist hard to wring out as much liquid as possible. This step prevents a watery tzatziki that'll dilute all your flavors.

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 until it's smooth and fragrant. Taste it and adjust the lemon or salt if it needs more punch.

Combine with Chicken:

Toss the shredded chicken into a large bowl, then pour the tzatziki over top and fold gently with a spoon until every piece is coated in that cool, creamy sauce. Add the diced red onion and any optional ingredients like tomatoes, feta, olives, or avocado, mixing just enough to distribute everything evenly.

Let It Chill:

Cover the bowl with plastic wrap or move everything into an airtight container, then refrigerate for at least 30 minutes. This resting time lets the flavors marry and the chicken soak up all that garlicky, herby goodness.

Plate and Enjoy:

Serve the chilled salad over a bed of fresh spinach or mixed greens, or skip the greens entirely and eat it straight from the bowl with a fork. It's also fantastic tucked into a warm pita or wrapped in crisp lettuce leaves.

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One summer evening, I packed this into a container and took it to the park with a blanket and a book. Sitting under a tree, eating straight from the bowl while the sun set, I realized food doesn't have to be fancy to feel like a treat. It was just me, the salad, and the quiet, and it was perfect. That's when I understood this recipe wasn't just about feeding myself, it was about giving myself permission to enjoy something simple and good.

Make It Your Own

Swap the dill for fresh mint if you want a brighter, slightly sweeter flavor, or use both if you're feeling adventurous. I've also stirred in a handful of chopped parsley when I've run out of dill and it still tasted wonderful. If you like heat, a pinch of red pepper flakes or a drizzle of hot sauce mixed into the tzatziki will wake everything up. You can even marinate the chicken in lemon juice and olive oil for ten minutes before shredding it if you want an extra layer of flavor.

Storage and Leftovers

This salad keeps beautifully in an airtight container in the fridge for two to three days, though the avocado may brown a bit if you add it right away. I usually mix in the avocado just before serving to keep it looking fresh. The flavors deepen overnight, so day-two lunches are often even better than the original. If it seems a little thick after chilling, stir in a teaspoon of lemon juice or water to loosen it up.

Serving Suggestions

I love spooning this into warm pita pockets with extra cucumbers and tomatoes for a handheld meal that feels like a casual street-food lunch. It's also incredible wrapped in butter lettuce leaves for a low-carb option that's still satisfying and fresh. Sometimes I'll serve it alongside roasted vegetables or a simple grain like quinoa to make it a more filling dinner.

• Stuff it into hollowed-out tomatoes for a fun presentation at a picnic or barbecue.
• Serve it over crispy pita chips for a deconstructed Mediterranean nachos vibe.
• Pair it with a cold glass of white wine or sparkling water with lemon for an easy summer evening.

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This salad has become my go-to answer when I want something nourishing that doesn't require me to be a hero in the kitchen. It's proof that a handful of good ingredients and a little bit of care can turn into something you'll crave on repeat.

Recipe FAQs

→ How long should I chill the salad before serving?

Refrigerate for at least 30 minutes to allow the flavors to meld together. The salad actually tastes better after chilling, and leftovers keep well for 2-3 days in an airtight container.

→ Can I use freshly cooked chicken instead of rotisserie?

Absolutely. Poached, grilled, or baked chicken breasts work perfectly. Just shred the meat once cooled and proceed with the instructions. You'll need about 2 cups of shredded chicken.

→ What's the best way to remove excess moisture from cucumber?

Grate the cucumber, then wrap it in a clean kitchen towel or several layers of paper towels. Squeeze firmly to extract the liquid—this prevents your tzatziki from becoming watery.

→ Can I make this dairy-free?

Substitute the Greek yogurt with a dairy-free alternative like coconut yogurt or a plant-based Greek-style yogurt. The texture will be slightly different but still delicious.

→ What other herbs can I use besides dill?

Fresh mint works beautifully as a substitute or addition to dill. You can also use parsley, basil, or a combination of Mediterranean herbs for a different flavor profile.