Tzatziki Chicken Mediterranean Salad

A friend brought this to a potluck last summer, and I watched everyone go back for seconds before I even got my first bite. The bowl was nearly empty when I finally tried it, but that one spoonful convinced me to ask for the recipe on the spot. She laughed and told me it wasn't anything fancy, just rotisserie chicken and tzatziki with whatever vegetables she had in the fridge. I made it the very next day and understood why it disappeared so fast. Sometimes the simplest combinations are the ones that stick with you longest.

I started making this on Sundays to pack for lunch throughout the week, and it became my secret weapon for busy afternoons. My coworkers would lean over and ask what smelled so fresh and garlicky, and I'd just smile and say it was leftovers. One of them finally cornered me by the microwave and demanded the recipe after watching me eat it three days in a row. Now we both bring it to work, and sometimes we trade variations depending on what we threw in that week.

Ingredients

• Shredded rotisserie chicken: Using store-bought saves you from poaching or roasting, and the seasoning on the skin adds a subtle depth even after you discard it.
• Plain Greek yogurt: Full-fat makes the tzatziki rich and velvety, but low-fat works if you prefer something lighter without losing too much creaminess.
• Fresh dill: This herb is what makes tzatziki taste authentic, bright, and unmistakably Greek, so don't skip it or substitute dried.
• Lemon juice: Freshly squeezed is worth the extra minute because bottled juice tastes flat and won't brighten the yogurt the same way.
• Garlic: One clove gives just enough bite without overpowering the delicate cucumber and dill.
• Cucumber: Grating it releases moisture and helps it blend seamlessly into the sauce, but you must squeeze it dry or the salad will turn watery.
• Red onion: A small amount adds sharpness and crunch, and dicing it fine keeps it from dominating each bite.
• Salt and pepper: Season gradually and taste as you go, because the chicken and feta will add their own saltiness.
• Cherry tomatoes: These add pops of sweetness and color, and halving them lets their juice mingle with the tzatziki.
• Feta cheese: Crumbled feta brings tangy creaminess and a salty punch that balances the cool yogurt perfectly.
• Olives: Kalamata or green olives introduce a briny depth that makes every forkful more interesting.
• Avocado: Diced avocado makes the salad feel more substantial and adds a buttery texture that contrasts beautifully with the crisp vegetables.
• Spinach or mixed greens: Serving the salad over greens turns it into a proper meal and adds a fresh, leafy crunch.

Instructions

Prepare the Cucumber:

Grate the cucumber on the large holes of a box grater, then gather it in a clean kitchen towel and twist hard to wring out every bit of moisture. This step prevents the tzatziki from turning soupy and keeps the salad fresh and thick.

Make the Tzatziki Sauce:

Stir together the squeezed cucumber, Greek yogurt, dill, lemon juice, minced garlic, salt, and pepper in a medium bowl until everything is evenly combined and the sauce looks pale green and creamy. Taste it now and adjust the salt or lemon if needed.

Assemble the Salad:

Add the shredded chicken to a large bowl, then pour the tzatziki over it and fold gently with a spoon until every piece is coated. Toss in the red onion, cherry tomatoes, feta, olives, and avocado, stirring just enough to distribute them without mashing the avocado.

Chill:

Cover the bowl tightly with plastic wrap or transfer everything to an airtight container, then refrigerate for at least 30 minutes. This resting time lets the flavors marry and the chicken soak up the garlicky yogurt.

Serve:

Scoop the chilled salad onto a bed of fresh spinach or mixed greens, or serve it straight from the bowl. It's just as good tucked into pita pockets or rolled up in lettuce leaves.

Save

The first time I brought this to a family barbecue, my uncle took one look at the bowl and asked if it was supposed to be a side dish. I told him to try it first, and he ended up eating two full plates while standing by the table. By the end of the afternoon, he was asking me to write down the recipe on a napkin because he wanted to make it for his book club. That's when I realized this salad could win over even the skeptics who think chicken salad should only come with mayo.

Choosing Your Chicken

Rotisserie chicken is the fastest route to this salad, but if you have leftover grilled or poached chicken in the fridge, shred that instead. I've made it with thighs when I wanted extra richness and with breasts when I was keeping things lean, and both worked beautifully. Just make sure the chicken is completely cooled before you toss it with the tzatziki, or the heat will thin out the yogurt and make everything runny. If you're cooking chicken from scratch, season it simply with salt, pepper, and a drizzle of olive oil so it doesn't compete with the bright tzatziki flavors.

Storing and Serving

This salad keeps for two to three days in an airtight container, and honestly, it tastes even better on day two once the garlic and dill have had time to settle into the chicken. I like to pack it in individual containers for grab-and-go lunches, and it's perfect for meal prep because it doesn't get soggy or lose its freshness. If you're serving it at a party, set it out in a shallow bowl over a bed of greens so people can scoop it easily, and keep any extra chilled until you need to refill. You can also stuff it into pita pockets, roll it in flatbreads, or pile it onto crackers for a quick appetizer.

Ways to Make It Your Own

I've swapped fresh mint for half the dill when I wanted a cooler, sweeter flavor, and I've added chopped sun-dried tomatoes when I craved something more intense. A handful of toasted pine nuts or slivered almonds adds crunch, and a drizzle of good olive oil right before serving makes it feel a little more elegant. Sometimes I'll toss in chopped bell peppers or shredded carrots if I'm cleaning out the crisper drawer, and it always works.

• Try adding a pinch of smoked paprika or cumin to the tzatziki for a warmer, earthier flavor.
• Use a mix of fresh herbs like parsley, mint, and dill to give the sauce more complexity.
• Serve it warm by gently heating the chicken before tossing it with the cold tzatziki for a contrast in temperatures.

Save

Every time I make this, I'm reminded that the best recipes are the ones you can throw together without thinking too hard and still end up with something that feels special. It's become my go-to when I want something fresh, satisfying, and just a little bit impressive without any fuss.

Recipe FAQ

→ Can I use leftover cooked chicken instead of rotisserie?

Absolutely. Any cooked chicken breasts, thighs, or poached chicken work beautifully. Just shred or chop into bite-sized pieces before tossing with the tzatziki sauce.

→ How long should I chill before serving?

Thirty minutes minimum allows flavors to meld. For even better results, refrigerate 1-2 hours. The tzatziki will thicken slightly and penetrate the chicken more deeply.

→ Can I make this dairy-free?

Substitute plain coconut yogurt or cashew cream for the Greek yogurt. Skip the feta. The texture will differ slightly but still coat the chicken beautifully.

→ What's the best way to grate cucumber?

Use a box grater or food processor with the grating attachment. The crucial step is squeezing out excess moisture with a clean kitchen towel—this prevents watery tzatziki.

→ How many days will leftovers keep?

Store in an airtight container in the refrigerator for 2-3 days. The vegetables may soften slightly, but flavors will continue to develop. Add fresh greens just before serving.

→ Can I freeze this?

Freezing isn't recommended. The yogurt-based tzatziki can separate and become grainy when thawed. Best enjoyed fresh or refrigerated.