Save to Pinterest My neighbor showed up at my door one Saturday with a container of this salad, still cold from her fridge. She'd made too much for a potluck and didn't want it to go to waste. I ate it standing at the counter with a fork, straight from the container, and by the time I looked up, half of it was gone. The creamy tzatziki clung to every shred of chicken, and the cucumber added this perfect crunch that made it feel light but filling. I texted her an hour later asking for the recipe, and she just laughed and said it was barely a recipe at all.
I brought this to a picnic last summer, packed in a cooler with ice packs, and watched people come back for seconds even after the burgers came off the grill. Someone asked if I'd ordered it from a restaurant. Another person wanted to know if I'd taken a cooking class. I just shrugged and said I threw it together that morning, which was true. It became my go-to contribution for any gathering where I wanted to look like I had my life together without actually having to prove it.
Ingredients
- Shredded rotisserie chicken: This is your shortcut to flavor and tenderness without turning on the oven, just pull off the skin and shred it with your hands or two forks.
- Plain Greek yogurt: Full-fat makes the tzatziki creamy and rich, but low-fat works if you want to lighten it up without losing too much body.
- Fresh dill: This herb is what makes tzatziki taste like tzatziki, so don't skip it or swap it for dried, the flavor just won't be the same.
- Lemon juice: Freshly squeezed is brighter and less harsh than bottled, and you only need one lemon to get what you need.
- Garlic: One clove is plenty, any more and it starts to overpower the delicate cucumber and dill balance.
- Cucumber: Grating it instead of dicing gives you more surface area for the yogurt to cling to, but you must squeeze out the water or your salad will get soupy.
- Red onion: It adds a sharp bite that cuts through the creaminess, and dicing it small keeps it from taking over.
- Cherry tomatoes: These add little bursts of sweetness and color, and halving them keeps them from rolling off your fork.
- Feta cheese: Crumbled feta brings salty, tangy pockets of flavor that pair perfectly with the cool tzatziki.
- Olives: Kalamata or green both work, and slicing them thin distributes their briny punch throughout the salad.
- Avocado: Dice it right before serving so it doesn't brown, and it adds a buttery richness that balances the acidity.
- Spinach or mixed greens: Serving it over greens turns this into a full meal and adds a fresh, leafy crunch.
Instructions
- Prep the Cucumber:
- Grate the cucumber on the large holes of a box grater, then grab a clean kitchen towel or a few paper towels and squeeze out as much liquid as you can. You'll be surprised how much water comes out, and skipping this step will leave you with a watery mess instead of a creamy salad.
- Mix the Tzatziki:
- In a medium bowl, stir together the grated cucumber, Greek yogurt, chopped dill, lemon juice, minced garlic, and a good pinch of salt and pepper. Taste it and adjust the seasoning, it should be tangy, garlicky, and fresh all at once.
- Toss with Chicken:
- Put the shredded chicken in a large bowl and pour the tzatziki over it, then fold everything together gently with a spoon or your hands until every piece is coated. Stir in the diced red onion and any of the optional add-ons you're using, like tomatoes, feta, olives, or avocado, and mix just enough to distribute them evenly.
- Chill It:
- Cover the bowl with plastic wrap or transfer everything to an airtight container, then refrigerate for at least 30 minutes. This resting time lets the flavors marry and the chicken soak up all that tangy, herby goodness.
- Serve Cold:
- Spoon the chilled salad over a bed of spinach or mixed greens, or just eat it straight from the bowl. It's also excellent tucked into pita pockets or wrapped in big lettuce leaves if you want to make it feel like a sandwich.
Save to Pinterest 
Save to Pinterest I made this on a Wednesday night when I had no energy left and just needed something that felt like a win. I ate it in front of the TV with a big fork, and halfway through I realized I was smiling. Sometimes the easiest recipes end up being the ones you come back to over and over, not because they're fancy, but because they make you feel good without asking much in return.
How to Store and Reheat
This salad keeps beautifully in the fridge for 2 to 3 days in an airtight container, and honestly, it tastes even better the next day once everything has mingled. Don't freeze it, the yogurt and cucumber will break down and turn watery when thawed. If you're planning to make it ahead, hold off on adding the avocado until just before serving so it doesn't brown and get mushy. You can eat it cold straight from the fridge, which is my favorite way, or let it sit on the counter for 10 minutes to take the chill off if you prefer.
Swaps and Substitutions
If you don't have dill, fresh mint works beautifully and gives the tzatziki a slightly sweeter, more aromatic flavor, or use both if you're feeling adventurous. You can swap the rotisserie chicken for leftover grilled chicken, poached chicken breasts, or even canned tuna if you want to switch up the protein. For a dairy-free version, use a thick coconut yogurt in place of Greek yogurt, though the flavor will be a bit different. If you're not a fan of red onion, try thinly sliced green onions or shallots for a milder bite.
Serving Suggestions
This salad is incredibly versatile and works just as well as a main dish as it does tucked into pita pockets or lettuce wraps for a handheld lunch. Serve it over a big pile of mixed greens or spinach with a drizzle of olive oil and a squeeze of lemon for a full meal. It also pairs wonderfully with warm flatbread, pita chips, or even crackers if you want to turn it into a dip-style appetizer.
- Stuff it into a whole wheat pita with extra cucumber and tomato for a portable lunch.
- Serve it alongside roasted vegetables or a simple grain like quinoa or couscous.
- Top it with a handful of toasted pine nuts or slivered almonds for added crunch and richness.
Save to Pinterest 
Save to Pinterest This is the kind of recipe you'll make on a whim and then find yourself craving a week later. It's proof that simple ingredients and a little bit of time can turn into something you'll want to eat again and again.
Recipe FAQs
- → Can I use leftover cooked chicken instead of rotisserie?
Absolutely. Any cooked chicken breast, thighs, or poached chicken works perfectly. Simply shred or chop into bite-sized pieces before tossing with the tzatziki sauce.
- → How long should I drain the cucumber?
Squeeze the grated cucumber through a clean kitchen towel or cheesecloth until no more liquid releases. This crucial step prevents your tzatziki from becoming watery and keeps the salad texture creamy and thick.
- → Can I make this ahead for meal prep?
This dish excels for meal prep and actually tastes better after chilling. Store in airtight containers for up to 3 days. The flavors continue developing, making leftovers even more delicious the next day.
- → What vegetables work well in this salad?
Beyond the classic cucumber and red onion, try adding bell peppers, shredded carrots, chopped parsley, or thinly sliced radishes. The crisp vegetables balance the rich, creamy tzatziki coating beautifully.
- → Is there a dairy-free alternative for the tzatziki?
Substitute full-fat coconut yogurt or cashew cream for the Greek yogurt. While the flavor profile shifts slightly, these alternatives still provide the creamy texture needed to coat the chicken properly.
- → Can I serve this warm?
While chilled is traditional, you can serve it immediately after assembly. The contrast of warm chicken against cool tzatziki creates an appealing temperature variation. However, the 30-minute chilling period significantly enhances flavor integration.