Save Last summer, I kept a big bowl of this salad in the fridge and found myself reaching for it at odd hours, standing barefoot in the kitchen with a fork. It started as a way to use up a rotissie chicken I'd grabbed on autopilot at the store, but the cool, tangy bite of tzatziki mixed with tender chicken became my favorite kind of meal: the kind you eat straight from the container without bothering with a plate. There's something about the crunch of cucumber against the creamy yogurt that feels like relief on a warm afternoon. I've made it a dozen times since, tweaking the herbs and tossing in whatever vegetables looked good that week.
I brought this to a potluck once, nervous it was too simple, and watched three people go back for seconds before I'd even gotten a plate myself. One friend asked if I'd used some fancy yogurt brand, and I had to laugh because it was just the tub from the back of my fridge and a handful of dill I'd been meaning to use. That night I learned that freshness doesn't need to be complicated. The lemon juice brightened everything, and the red onion added just enough sharpness to keep it interesting.
Ingredients
- Shredded rotisserie chicken: The shortcut that makes this recipe doable on a weeknight, already juicy and seasoned so you can skip the stove entirely.
- Plain Greek yogurt: Full-fat gives you the richest, creamiest base, but I've used low-fat in a pinch and it still works beautifully.
- Fresh dill: This is where the brightness lives, and I've found that chopping it finely releases more of that grassy, aromatic flavor into every bite.
- Lemon juice: Freshly squeezed makes all the difference, cutting through the richness and waking up the garlic and yogurt.
- Garlic: One clove minced fine disappears into the sauce but leaves a gentle warmth that builds as the salad chills.
- Cucumber: Grate it and squeeze out the water, or you'll end up with a puddle at the bottom of your bowl instead of a salad.
- Red onion: Diced small, it adds a pop of color and a sharp bite that mellows as it sits in the yogurt.
- Cherry tomatoes: I halve them so their juice mingles with the tzatziki, adding little bursts of sweetness.
- Feta cheese: Crumbled over the top, it brings salty richness and makes the whole thing feel more like a meal.
- Olives: Kalamata or green, sliced thin, they add briny depth that plays perfectly with the lemon and dill.
- Avocado: Diced just before serving so it stays green and creamy, a soft contrast to the crisp vegetables.
- Spinach or mixed greens: I like serving this over a bed of greens, but sometimes I skip them and eat it straight with a spoon.
Instructions
- Prep 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 as much liquid as you can. You'll be surprised how much water comes out, and this step keeps your tzatziki thick and creamy instead of watery.
- Mix the Tzatziki:
- In a medium bowl, stir together the squeezed cucumber, Greek yogurt, chopped dill, lemon juice, minced garlic, and a generous pinch of salt and pepper. Taste it and adjust, because this sauce is doing all the heavy lifting.
- Combine Everything:
- Put the shredded chicken in a large bowl and pour the tzatziki over it, folding gently with a spoon until every piece is coated. Stir in the red onion and any optional add-ons like tomatoes, feta, olives, or avocado, mixing just enough to distribute them evenly.
- Let It Rest:
- Cover the bowl tightly and slide it into the fridge for at least 30 minutes. The flavors deepen as they sit, and the yogurt soaks into the chicken in the best way.
- Serve Cold:
- Spoon the chilled salad over fresh greens, tuck it into a pita, or just eat it straight from the bowl. It's one of those dishes that tastes even better the next day.
Save One night I made this for myself after a long day and ate it on the couch, the bowl balanced on my knees, half-watching something I can't even remember now. What I do remember is how good it felt to eat something light and satisfying without any fuss, something that tasted like I'd put in effort even though I hadn't. It became my go-to for nights when I needed dinner to feel easy and kind. That's when I realized some recipes earn their place not by being fancy, but by being exactly what you need when you need it.
Make It Your Own
If you don't have dill, fresh mint works beautifully and gives the salad a slightly sweeter, more aromatic flavor. I've also used a mix of both when I had them on hand, and the combination felt bright and unexpected. You can swap the rotisserie chicken for leftover grilled chicken, poached chicken breasts, or even canned tuna if you want to stretch your pantry. For a vegetarian version, try swapping the chicken for chickpeas, which soak up the tzatziki and add a satisfying texture.
Serving Suggestions
This salad shines when served over a pile of fresh spinach or mixed greens, but I've also stuffed it into warm pita pockets with extra cucumber and tomato for a handheld lunch. Lettuce wraps work too, especially butter lettuce, which cradles the salad without falling apart. If you're feeding a crowd, set out bowls of the salad alongside pita chips, olives, hummus, and roasted vegetables for a build-your-own Mediterranean spread. It's also great alongside grilled lamb, roasted chicken thighs, or a simple grain like couscous or quinoa.
Storage and Leftovers
This salad keeps beautifully in an airtight container in the fridge for up to three days, and honestly, it tastes even better on day two when the flavors have had time to settle in. If you're adding avocado, I recommend stirring it in just before serving so it doesn't brown. The yogurt-based dressing stays creamy and doesn't separate the way some dressings do, so you can pack it for lunch without worrying about it getting watery.
- Store in a tightly sealed container to keep the salad fresh and prevent it from picking up other fridge odors.
- If making ahead, wait to add delicate ingredients like avocado or greens until you're ready to serve.
- Give it a quick stir before eating, as the yogurt may settle slightly after sitting.
Save This salad has earned its spot in my regular rotation, not because it's fancy or impressive, but because it's reliable, delicious, and ready when I am. I hope it becomes that kind of recipe for you too.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this dish actually benefits from chilling. The flavors meld beautifully, and it stays fresh in the refrigerator for 2-3 days when stored in an airtight container.
- → What can I substitute for rotisserie chicken?
You can use poached, baked, or grilled chicken breasts. Simply cook and shred the meat before tossing with the tzatziki sauce.
- → How do I prevent the cucumber from making the sauce watery?
Grate the cucumber, then squeeze out excess moisture using a clean kitchen towel or paper towels before mixing it into the yogurt. This step is crucial for a thick, creamy sauce.
- → Can I use low-fat yogurt?
Yes, low-fat Greek yogurt works well. However, full-fat yogurt provides a richer, creamier texture that better coats the chicken.
- → What herbs work best in this dish?
Fresh dill is traditional, but you can substitute fresh mint or use both herbs together. Start with 2 tablespoons total and adjust to taste.
- → Is this gluten-free?
Yes, this dish is naturally gluten-free. Just ensure any rotisserie chicken you purchase hasn't been seasoned with gluten-containing ingredients.