TZATZIKI CHICKEN SALAD

A personal recipe by Isabella that combines the cool creaminess of tzatziki with tender chicken for a refreshing meal that’s ready in minutes. This has become my absolute go-to lunch for busy weekdays!

WHY I LOVE THIS RECIPE

I discovered this tzatziki chicken salad recipe during a sweltering summer when I was craving something light yet satisfying. The combination of cool cucumber, tangy yogurt, and aromatic herbs alongside protein-packed chicken creates a perfectly balanced meal that doesn’t weigh you down. It’s become my favorite way to transform leftover rotisserie chicken into something extraordinary that feels like a mini-vacation to the Greek islands!

The best part? You can prepare it in just 15 minutes, and it actually tastes even better the next day after the flavors have had time to meld together. Whether you’re meal prepping for the week ahead or looking for a quick dinner solution, this versatile dish never disappoints.

INGREDIENTS

For the perfect tzatziki chicken salad that serves four, you’ll need:

• 3 cups shredded rotisserie chicken (I prefer a mix of white and dark meat for the best flavor)
• 1 medium English cucumber, grated and drained
• 1½ cups Greek yogurt (full-fat creates the creamiest texture, but 2% works well too)
• ¼ cup fresh dill, finely chopped (don’t skimp on this—it’s what gives the dish its distinctive taste!)
• 2 tablespoons fresh lemon juice, plus extra wedges for serving
• 3 cloves garlic, minced or pressed
• 1 teaspoon sea salt (or to taste)
• ½ teaspoon freshly ground black pepper
• ⅓ cup red onion, finely diced
• Optional garnishes: extra dill sprigs, lemon zest, crumbled feta cheese, kalamata olives

INSTRUCTIONS

1. Prepare the cucumber: Grate the cucumber using the large holes of a box grater. Place the grated cucumber in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much moisture as possible. This crucial step prevents your tzatziki from becoming watery and diluted.
2. Create the tzatziki base: In a large mixing bowl, combine the drained cucumber, Greek yogurt, chopped dill, lemon juice, minced garlic, salt, and pepper. Stir thoroughly until all ingredients are well incorporated and the mixture is smooth and creamy. Taste and adjust seasonings if needed—sometimes I add a pinch more salt or an extra squeeze of lemon depending on the yogurt’s tanginess.
3. Prepare the chicken: If using a store-bought rotisserie chicken, remove the skin and carefully shred the meat into bite-sized pieces, discarding any bones. For the most tender result, I like to pull the meat apart with two forks rather than chopping it.
4. Combine and marry the flavors: Add the shredded chicken and diced red onion to the tzatziki mixture. Fold everything together gently until the chicken is evenly coated with the sauce. The red onion adds a pleasant crunch and color contrast that makes the dish even more appealing.
5. Chill and serve: For the best flavor, refrigerate the tzatziki chicken salad for at least 30 minutes before serving, though it’s perfectly delicious right away if you’re short on time. This brief resting period allows the chicken to absorb some of the tzatziki flavors.
6. Presentation options: Serve this versatile salad on warm pita bread for a handheld meal, nestled in lettuce cups for a low-carb option, alongside crispy pita chips for scooping, or simply piled high on a bed of mixed greens drizzled with olive oil.

CHEF’S TIPS

• For meal prep success: Store the tzatziki chicken salad in an airtight container in the refrigerator for up to 3 days. The flavors actually intensify overnight, making this perfect for make-ahead lunches.
• Cucumber technique: For extra insurance against watery tzatziki, after grating the cucumber, sprinkle it with a pinch of salt and let it sit for 5 minutes before squeezing. This helps draw out even more moisture.
• Yogurt selection: The thickness of Greek yogurt brands varies considerably. If your tzatziki seems too thick after mixing, thin it with a tablespoon of olive oil or a splash of lemon juice until you reach your desired consistency.
• Herb variations: While dill is traditional, don’t be afraid to experiment with fresh mint or parsley if that’s what you have on hand. Each herb creates a distinctly different but equally delicious flavor profile.
• Serving suggestion: For a complete Mediterranean feast, serve this alongside hummus, tabbouleh, and warm flatbread.

NOTES

• Make it your own: This recipe is incredibly versatile! Add chopped bell peppers, grated carrots, or halved cherry tomatoes for extra color and nutrients.
• Protein alternatives: No rotisserie chicken? This works beautifully with grilled chicken breast, leftover turkey, or even canned tuna for a quick pantry meal.
• Dairy-free adaptation: You can substitute the Greek yogurt with a dairy-free alternative like coconut yogurt for a different but equally delicious flavor profile.
• Heat option: If you enjoy a bit of spice, add a pinch of red pepper flakes or a finely diced jalapeño to give this cool salad a surprising kick.
• Texture enhancement: For added crunch, consider mixing in some toasted pine nuts or chopped walnuts just before serving.
• Time-saving hack: If you’re truly in a rush, you can use store-bought tzatziki sauce as your base—just add a bit more fresh dill and lemon juice to brighten the flavors.

NUTRITIONAL INFORMATION

Per Serving (approximate):

• Calories: 275
• Protein: 32g
• Carbohydrates: 8g
• Fat: 12g
• Fiber: 1g
• Sodium: 420mg

Enjoy this refreshing tzatziki chicken salad as a satisfying meal that’s both nourishing and delicious. It’s become a family favorite in our house, and I hope you love it just as much!

TZATZIKI CHICKEN SALAD

Print Recipe

Indulge in the delightful flavors of tzatziki chicken salad with this easy-to-follow recipe. Bursting with freshness and tanginess, this dish is perfect for a quick lunch or a light dinner.

• Author: Laura
• Total Time: 15 minutes
• Yield: 4 servings

Ingredients

Shredded rotisserie chicken

Cucumber

Greek yogurt

Fresh dill

Lemon juice

Garlic

Salt

Pepper

Red onion

Instructions

1. Prepare the tzatziki sauce by combining grated cucumber, Greek yogurt, dill, lemon juice, garlic, salt, and pepper.
2. Shred the rotisserie chicken into bite-sized pieces and mix with the tzatziki sauce.
3. Add diced red onion to the chicken mixture.
4. Serve on pita bread, crackers, or over a bed of lettuce.

Notes

Squeeze excess moisture from the cucumber to prevent the sauce from becoming watery.

Refrigerate any leftovers for later enjoyment.