Tzatziki Chicken Mediterranean Salad (Printable)

Shredded chicken tossed with creamy tzatziki, crisp vegetables, and Mediterranean toppings

# 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 crumbled feta cheese
12 - 1/4 cup sliced Kalamata or green olives
13 - 1 small avocado, diced
14 - 2 cups fresh spinach or mixed greens for serving

# Steps:

01 - Grate the cucumber using a box grater or food processor. Squeeze out excess moisture by wrapping the grated cucumber in a clean kitchen towel or paper towels and pressing firmly.
02 - In a medium mixing bowl, combine the grated cucumber, Greek yogurt, fresh dill, lemon juice, minced garlic, salt, and pepper. Mix thoroughly until well combined and creamy.
03 - Transfer the shredded chicken to 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 such as cherry tomatoes, feta cheese, 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 the flavors to fully meld together.
05 - Remove from refrigeration and serve chilled over a bed of fresh spinach or mixed greens, or enjoy as is.

# Expert Tips:

01 -
  • It tastes like you spent an hour in the kitchen, but it comes together in the time it takes to listen to three songs.
  • The tzatziki doubles as both dressing and flavor base, so you skip the bottled stuff entirely.
  • You can eat it cold straight from the fridge, which makes it perfect for those nights when turning on the stove feels like too much.
  • Leftovers somehow taste even better the next day once everything has mingled in the fridge overnight.
02 -
  • Squeeze the cucumber dry or your tzatziki will turn into soup, I learned this the hard way when I skipped it once and ended up with a puddle at the bottom of the bowl.
  • Let the salad chill for the full 30 minutes, it tastes okay right away but truly comes alive after the flavors have had time to settle in together.
  • If your rotisserie chicken is heavily seasoned, rinse it lightly under cold water and pat it dry before shredding to avoid overpowering the fresh tzatziki.
03 -
  • Use full-fat Greek yogurt for the creamiest, richest tzatziki, but if you only have low-fat on hand, it will still work just fine.
  • Taste the tzatziki before mixing it with the chicken and adjust the garlic, lemon, or salt to your liking, it's easier to fix the flavor now than after everything is combined.
  • If you're serving this at a party, set out the salad in a big bowl with greens, pita, and toppings on the side so people can build their own plates.
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