Tzatziki Chicken Mediterranean Salad (Printable)

Creamy tzatziki-coated chicken with fresh Mediterranean vegetables and tangy feta.

# Ingredient List:

→ 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 lemon juice, freshly squeezed
05 - 1 clove garlic, minced

→ Vegetables

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

→ Optional Add-Ons

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

# How to Make:

01 - Grate the cucumber and squeeze out excess moisture using a clean kitchen towel or paper towels.
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 Tips:

01 -
  • It comes together in 15 minutes but tastes like you spent way more time thinking about lunch.
  • The tzatziki gets better as it sits, so leftovers are honestly better than day-one.
  • You can throw together whatever vegetables you have and it somehow always works out.
02 -
  • Squeezing the cucumber is the move that separates creamy tzatziki from watery regret—don't skip this step even though it feels unnecessary.
  • Adding avocado at the last moment prevents that sad brown oxidation that ruins otherwise perfect leftovers.
  • Full-fat Greek yogurt makes an enormous difference; low-fat versions create something thin and sad that barely tastes like anything.
03 -
  • Marinate your rotisserie chicken briefly in lemon juice and olive oil before shredding if you want an extra flavor dimension that tastes intentional.
  • Make the tzatziki base the night before and let it sit in the fridge—the flavors deepen and the dill infuses everything overnight.
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