Tzatziki Chicken Salad (Printable version)

Shredded chicken tossed with creamy tzatziki, cucumber, dill, and Mediterranean vegetables for a refreshing meal.

# What You’ll 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 fresh lemon juice
05 - 1 clove garlic, minced

→ Vegetables

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

# Directions:

01 - Grate the cucumber using a box grater or food processor. Squeeze out excess moisture thoroughly using a clean kitchen towel or paper towels to prevent a watery sauce.
02 - In a medium mixing bowl, combine the grated cucumber, Greek yogurt, fresh dill, lemon juice, minced garlic, salt, and black pepper. Mix thoroughly until well blended and creamy.
03 - Place the shredded chicken in a large mixing bowl. Pour the tzatziki sauce over the chicken and gently fold until evenly coated. Add the diced red onion and any desired optional ingredients including cherry tomatoes, feta cheese, olives, and avocado. Gently combine all components.
04 - Cover the salad with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to allow flavors to fully meld and develop.
05 - Present the chilled salad over a bed of fresh spinach or mixed greens, or serve as a standalone dish according to preference.

# Expert Advice:

01 -
  • It tastes better cold the next day, which means less work when youre actually hungry.
  • You can eat it a dozen ways: on greens, in pita, with crackers, or straight from the bowl standing at the counter.
  • The tzatziki does all the flavor work so you dont need a separate dressing or marinade.
  • Its filling enough to be dinner but light enough that you wont feel heavy an hour later.
02 -
  • If you skip squeezing the cucumber, your tzatziki will be runny and the whole salad will turn soupy after an hour in the fridge.
  • Add avocado only right before serving because it turns brown and mushy if it sits in the yogurt overnight.
  • Taste the tzatziki before mixing it with the chicken so you can fix the seasoning while its still easy to adjust.
03 -
  • Use full-fat Greek yogurt, it stays creamy and doesn't separate or get watery like the low-fat versions do after a day in the fridge.
  • Let the salad chill for at least thirty minutes before serving, the flavors really do come together and taste more balanced after resting.
  • If you want more garlic flavor, grate the clove on a microplane instead of mincing it so it distributes evenly without any harsh chunks.
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