Tzatziki Chicken Mediterranean Salad (Print Version)

Tender chicken tossed with creamy tzatziki sauce, crisp vegetables, and Mediterranean-inspired flavors for a satisfying 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 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 Make:

01 - Grate the cucumber and squeeze out excess moisture using a clean kitchen towel or paper towels to prevent a watery sauce.
02 - In a medium bowl, combine the grated cucumber, Greek yogurt, dill, lemon juice, minced garlic, salt, and pepper. Mix thoroughly until fully incorporated.
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 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.

# Expert Advice:

01 -
  • It tastes bright and summery even in the dead of winter when you need something that doesn't feel heavy.
  • You can throw it together in minutes if you grab a rotisserie chicken on the way home.
  • The yogurt base feels indulgent but keeps things surprisingly light and protein packed.
  • Leftovers actually get better after a day in the fridge as everything melds together.
02 -
  • Don't skip squeezing the cucumber or you'll end up with a watery mess that slides off your greens and pools at the bottom of the bowl.
  • Let the salad chill for the full 30 minutes even if you're starving, the cold rest time transforms it from good to actually memorable.
  • If your rotisserie chicken is heavily seasoned, rinse it lightly under cold water and pat dry to avoid clashing flavors with the tzatziki.
03 -
  • Taste your yogurt before you start because some brands are tangier than others, if it's too sour add an extra squeeze of lemon and a pinch of sugar to balance it out.
  • If you have time, let the tzatziki sit by itself for 10 minutes before mixing it with the chicken so the garlic has a chance to mellow and spread its flavor.
  • Always add the avocado last and only to the portion you're eating right away, it keeps the rest of the salad fresh and prevents browning.
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