Tzatziki Chicken Mediterranean Salad (Printer-Friendly)

Shredded chicken meets creamy homemade tzatziki with fresh vegetables for a bright Mediterranean-inspired meal.

# What You 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 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 Kalamata or green olives, sliced
13 - 1 small avocado, diced
14 - Spinach or mixed greens for serving

# How-To Steps:

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 blended.
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.

# Helpful Hints:

01 -
  • It comes together in minutes but tastes like you spent the afternoon in the kitchen.
  • The creamy tzatziki clings to every shred of chicken without feeling heavy or rich.
  • You can make it your own by tossing in whatever fresh vegetables or herbs you have on hand.
  • It holds up beautifully in the fridge, so leftovers actually taste better the next day.
02 -
  • If you don't squeeze the cucumber dry, the tzatziki will release water as it sits and turn the whole salad into a puddle.
  • Add the avocado just before serving if you're storing leftovers, because it browns quickly and loses its fresh color overnight.
  • Taste the tzatziki before mixing it with the chicken so you can fix the seasoning while it's still easy to adjust.
03 -
  • Make the tzatziki the night before and let it sit in the fridge so the garlic mellows and the flavors deepen overnight.
  • Use a salad spinner to dry your greens completely before serving, because any water left on the leaves will dilute the creamy dressing.
  • If you want extra tang, stir in a spoonful of white wine vinegar or red wine vinegar along with the lemon juice.
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