Tzatziki Chicken Mediterranean Salad

My neighbor dropped off a rotisserie chicken one Thursday evening with that apologetic smile people give when they've overestimated dinner plans. I had a container of Greek yogurt and half a cucumber wilting in the crisper, and suddenly I wasn't thinking about waste anymore—I was thinking about lunch. That evening I mixed up something creamy and bright, tasting as I went, and by the next day I understood why this salad had become her go-to whenever she needed something that felt both effortless and intentional.

I brought this to a casual work lunch once, and watching people go back for seconds while barely pausing their conversation told me everything. Someone asked if it was complicated, and I remember laughing because the secret is that it isn't—it just tastes like it is.

Ingredients

• Shredded rotisserie chicken (2 cups, skinless): This is your time-saver and flavor foundation, already seasoned and tender without any effort on your part.
• Plain Greek yogurt (1 cup, full-fat): Full-fat is non-negotiable here—it creates that luxurious creamy base that low-fat versions just can't deliver, and the tanginess keeps everything bright.
• Fresh dill (2 tablespoons, chopped): This herb is what makes tzatziki taste like itself; dried dill will make you regret the substitution, so use fresh if you possibly can.
• Fresh lemon juice (2 tablespoons): Squeeze it yourself—bottled lemon juice tastes metallic by comparison and will flatten the whole dish.
• Garlic (1 clove, minced): One clove is enough to whisper garlic flavor without drowning everything else out.
• Cucumber (1 medium, grated): Grating creates surface area that releases moisture and allows the tzatziki to be creamy rather than watery—this step matters more than you'd think.
• Red onion (1/2 small, diced): Raw onion adds a sharp bite that keeps the salad from feeling one-note.
• Salt and pepper: Add gradually while tasting, since the chicken and yogurt already carry some seasoning.
• Cherry tomatoes (1 cup, halved): These burst with brightness and add color, but they're optional if you're keeping things minimal.
• Feta cheese (1/3 cup, crumbled): Salty and slightly tangy, it echoes the yogurt without making things heavy.
• Olives (1/4 cup, sliced): Kalamata or green—either way, they add a briny, umami depth.
• Avocado (1 small, diced): Adds creaminess and richness without dairy, but add it just before serving so it doesn't brown.
• Spinach or mixed greens: A bed of greens turns this into a true salad, though it's equally good served on its own.

Instructions

Dry out the cucumber first:

Grate your cucumber on the box grater's large holes, then gather it in a clean kitchen towel and squeeze firmly—this removes the watery excess that would otherwise dilute your tzatziki. You'll be surprised how much liquid comes out, and that's exactly what you want.

Build the tzatziki:

In a medium bowl, combine the wrung-out cucumber, Greek yogurt, dill, fresh lemon juice, minced garlic, salt, and pepper, stirring until everything is evenly distributed. Taste as you go and adjust seasoning—this is your flavor moment.

Combine chicken and sauce:

Put the shredded chicken into a large bowl and pour the tzatziki sauce over it, then gently fold everything together using a spatula or wooden spoon. You're looking for even coating without aggressive stirring that might shred things further.

Add your vegetables:

Fold in the diced red onion and any optional ingredients like cherry tomatoes, feta, olives, or avocado, moving gently so things stay intact. If you're using avocado, save it for just before serving so it doesn't oxidize.

Let it chill:

Cover the bowl or transfer to an airtight container and refrigerate for at least 30 minutes—the time allows flavors to get acquainted and makes every bite taste more cohesive. This is also where leftovers become better than the original.

Serve with intention:

Either spoon over a bed of fresh spinach or mixed greens, or eat it straight from the bowl if you're eating alone and nobody's watching. Both ways are absolutely valid.

Save

My coworker's kid ate this for three days straight without complaint, which felt like a small miracle. That moment changed how I thought about this recipe—it wasn't just lunch for adults anymore, it was the kind of food that works for everyone and somehow feels a little special.

Why This Salad Feels Like Summer

There's something about tzatziki that tastes cool and refreshing even when you're eating it on a regular Tuesday in winter. The lemon and dill combination hits that Mediterranean note that makes your palate feel lighter, and the creamy base keeps it from feeling thin or salad-like in the negative sense. Every ingredient serves a purpose—nothing's just taking up space—and that intentionality is what elevates this from quick lunch to something you actually crave.

The Beauty of Leftovers

I learned early on that this salad improves over two to three days as the flavors have time to integrate and mellow together. Day-one is fresh and bright, but day-three is when the tzatziki has truly embraced the chicken and everything tastes like it was meant to be together. Keep it in an airtight container and it stays excellent through lunch hour; the dressing protects the chicken from drying out, which is a huge advantage over traditional salads.

Ways to Make This Completely Your Own

The genius of this recipe is how it adapts to whatever you have on hand or whatever you're craving. You could swap mint for dill, add crispy chickpeas for texture, use Persian cucumbers instead of regular ones, or layer it into lettuce wraps instead of serving it on greens. Some days I add a splash of olive oil for extra richness, other days I keep it as is and it's perfect—the recipe holds strong no matter what you do to it.

• Mint works beautifully alongside or instead of dill if you want a different herbal direction.
• Leftover rotisserie chicken from dinner means this salad practically makes itself the next day.
• Serve it in pita pockets for something handheld, or over warm rice if you want it to feel more substantial.

Save

This salad became the thing I make when I want to feel like I'm taking care of myself without any drama. It sits in the fridge waiting for you, tastes better each time you reach for it, and somehow feels luxurious even though it cost almost nothing and took barely any time.

Recipe FAQs

→ How long should I chill the salad before serving?

Refrigerate for at least 30 minutes to allow the tzatziki sauce to meld with the chicken and vegetables. The flavors continue developing over time, making it excellent for meal prep.

→ Can I use raw chicken instead of rotisserie?

Absolutely. Grill, bake, or poach chicken breasts until fully cooked, then shred. You'll need about 2 cups of shredded meat from approximately 1 pound of raw chicken.

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

Grate the cucumber, then wrap it in a clean kitchen towel or layer of paper towels. Squeeze firmly until most liquid is extracted. This prevents your tzatziki from becoming watery.

→ How long do leftovers keep in the refrigerator?

Store in an airtight container for 2-3 days. The vegetables may soften slightly, but the flavors will continue to develop. Avoid adding avocado until ready to eat if planning to store leftovers.

→ Can I make this dairy-free?

Substitute Greek yogurt with a dairy-free alternative like coconut yogurt or cashew cream. The texture and flavor will differ slightly, but it remains delicious and satisfying.

→ What other herbs work in the tzatziki sauce?

Fresh dill is traditional, but mint creates a lovely variation. You can also combine both herbs or add parsley for additional freshness. Adjust quantities based on your taste preferences.