Save My neighbor knocked on the door one sweltering July afternoon holding a bowl covered with a checkered cloth. She'd made too much of her chicken salad, she said, and thought I might want some. One bite and I was standing in her kitchen an hour later, pen in hand, while she laughed and admitted the secret was tzatziki instead of mayo. I've been making it ever since, and now I'm the one showing up at doors with extra.
I brought this to a potluck once without mentioning it was healthy, and three people asked for the recipe before we even cleared the table. Someone thought I'd used sour cream. Another person swore there was mayo in it. When I told them it was just yogurt and cucumber, they looked at me like I'd pulled off a magic trick.
Ingredients
- Shredded rotisserie chicken: The ultimate shortcut that doesn't taste like one, just pull off the skin and shred it with your fingers or two forks.
- Plain Greek yogurt: Go full fat here because it makes the sauce thick and creamy without any weird tang, low fat works but it can get a little watery.
- Fresh dill: This is what makes it smell like a Greek island, dried dill is fine in a pinch but fresh is worth the extra dollar.
- Lemon juice: Freshly squeezed is the only way, bottled lemon juice has that flat processed taste that dulls everything.
- Garlic: One clove is plenty unless you're like me and add two because garlic makes everything better.
- Cucumber: Grate it and squeeze out the water or your salad will turn into soup, I learned this the hard way.
- Red onion: Adds a little sharpness and crunch, if raw onion isn't your thing soak the diced pieces in cold water for five minutes first.
- Cherry tomatoes: They add pops of sweetness and color, plus they don't get mushy like big tomatoes do.
- Feta cheese: Salty, creamy, crumbly, it turns this from a salad into something you actually crave.
- Olives: Kalamata or green both work, I usually buy the pitted kind because I'm lazy and don't want to deal with seeds.
- Avocado: Optional but highly recommended, it adds richness and makes the whole thing feel more like a meal.
Instructions
- Prep the Cucumber:
- Grate the cucumber on the large holes of a box grater, then grab a clean kitchen towel and twist it over the sink like you're wringing out a wet rag. You'll be shocked how much liquid comes out, and this step is what keeps your tzatziki thick and spreadable instead of runny.
- Mix the Tzatziki:
- Dump the squeezed cucumber into a medium bowl with the yogurt, dill, lemon juice, garlic, salt, and pepper. Stir it all together until it looks creamy and flecked with green, taste it and adjust the lemon or salt if needed.
- Combine with Chicken:
- Put your shredded chicken in a large bowl and pour the tzatziki over the top, then fold it gently with a spoon so every piece gets coated. Toss in the red onion and whatever add ons you're using, tomatoes, feta, olives, avocado, and fold again until everything is friends.
- Let It Chill:
- Cover the bowl with plastic wrap or move everything into a container with a lid, then stick it in the fridge for at least 30 minutes. This is when the flavors really start talking to each other and the whole thing becomes more than the sum of its parts.
- Serve It Up:
- Scoop the chilled salad onto a bed of spinach or greens, or just eat it straight from the bowl with a fork. It's also fantastic stuffed into a pita or rolled up in a lettuce leaf if you're feeling fancy.
Save I made this the night before a long road trip and packed it in a cooler with ice packs. We ate it in a rest stop parking lot with plastic forks, sitting on the tailgate, and it tasted better than any drive thru ever could. My husband still brings it up every time we pass that exit.
Make Ahead and Storage
This salad actually improves after a night in the fridge because the herbs bloom and the garlic mellows out. I usually make a double batch on Sunday and eat it all week for lunch, straight from the container while standing at the counter. It keeps for two to three days in an airtight container, though the avocado will brown if you add it too early, so I toss that in fresh each day.
Serving Suggestions
I love this piled on top of mixed greens with a drizzle of olive oil, but it's just as good scooped into a warm pita pocket or wrapped in big crunchy lettuce leaves. Sometimes I'll serve it alongside roasted vegetables or a simple grain like quinoa to make it more of a bowl situation. On really hot days I'll eat it straight from the fridge with a handful of crackers and call it dinner.
Swaps and Variations
If you don't have dill, fresh mint works beautifully and gives it a completely different but equally fresh vibe. You can swap the chicken for shredded turkey, canned tuna, or even chickpeas if you want to keep it vegetarian. Sometimes I'll add a handful of chopped fresh parsley or a pinch of cumin to change things up when I'm bored.
- Use rotisserie turkey instead of chicken for a post holiday leftover hack.
- Stir in a spoonful of tahini for a creamier, nuttier twist.
- Add diced bell pepper or shredded carrot for extra crunch and color.
Save This is the kind of recipe that makes you look like you tried harder than you did. Keep a rotisserie chicken in your back pocket plan and you'll never be more than 15 minutes away from something that feels like a real meal.
Recipe FAQs
- → Can I make this ahead of time?
Absolutely. This tastes even better after chilling for a few hours or overnight. The tzatziki sauce penetrates the chicken more deeply, enhancing the Mediterranean flavors throughout.
- → What's the best way to shred rotisserie chicken?
Use two forks to pull the meat apart into bite-sized pieces, or simply use your hands to shred it. Removing the skin first keeps the dish lighter and lets the tzatziki shine.
- → How do I prevent the cucumber from making the sauce watery?
After grating the cucumber, squeeze it thoroughly in a clean kitchen towel or paper towels. This removes excess moisture so your tzatziki stays thick and creamy.
- → Can I use chicken breast instead of rotisserie?
Yes. Poach, grill, or bake chicken breasts until cooked through, then shred or dice into pieces. The homemade tzatziki will add plenty of moisture and flavor.
- → How long do leftovers last in the refrigerator?
Store in an airtight container for 2-3 days. The flavors continue developing over time, though the vegetables may soften slightly. Add fresh toppings just before serving.
- → What can I serve with this besides greens?
Try scooping it into pita pockets, wrapping it in lettuce cups, or serving alongside warm pita bread and hummus for a complete Mediterranean spread.