Pin it I was standing in front of my open fridge on a Wednesday night, staring at half a rotisserie chicken and wondering what to do with it that didn't involve reheating dry leftovers. That's when I remembered the cucumber and yogurt sitting right there on the shelf. Within twenty minutes, I had turned those odds and ends into something so refreshing I actually looked forward to lunch the next day. Sometimes the best recipes aren't planned at all.
The first time I brought this to a potluck, someone asked if I'd ordered it from a Mediterranean restaurant. I laughed because I'd literally thrown it together that morning while my coffee was brewing. It's become my go-to whenever I need to look like I have my life together but really just want something cold, crunchy, and satisfying without turning on the stove.
Ingredients
- Shredded rotisserie chicken: The MVP of weeknight cooking, already seasoned and juicy, saving you from poaching or roasting anything yourself.
- Plain Greek yogurt: Go full-fat if you can, the creaminess makes the tzatziki cling and coat instead of running thin and watery.
- Fresh dill: This is what makes it smell like a proper tzatziki and not just garlic yogurt, don't skip it or substitute dried.
- Lemon juice: Freshly squeezed is noticeably brighter than bottled, it wakes up the whole bowl.
- Garlic: One clove is plenty, any more and it'll overpower the delicate cucumber and dill balance.
- Cucumber: Grate it and squeeze out the water or your salad will turn into soup by tomorrow.
- Red onion: Adds a sharp bite that cuts through the creamy yogurt, dice it small so it distributes evenly.
- Cherry tomatoes: They add little bursts of sweetness and color, plus they don't water down the salad like big tomatoes can.
- Feta cheese: Crumbled feta brings salty, tangy pockets that make every bite a little different.
- Olives: Kalamata or green both work, they add brininess and a Mediterranean punch.
- Avocado: Creamy and mild, it balances the tang and makes the salad more filling.
- Spinach or mixed greens: A fresh bed to serve it on, or just toss it all together if you're eating it straight.
Instructions
- Prepare the Cucumber:
- Grate the cucumber on the large holes of a box grater, then grab a clean kitchen towel and wring it out like you're wringing out a wet swimsuit. You'll be shocked how much liquid comes out, and this step is what keeps your salad from turning into a puddle.
- Make the Tzatziki Sauce:
- In a medium bowl, stir together the squeezed cucumber, Greek yogurt, chopped dill, lemon juice, minced garlic, and a good pinch of salt and pepper. Taste it and adjust, it should be tangy, garlicky, and just a little herbaceous.
- Assemble the Salad:
- Toss the shredded chicken into a large bowl, pour the tzatziki over it, and fold gently until every piece is coated. Stir in the diced red onion and whatever add-ons you're using, tomatoes, feta, olives, avocado, being careful not to mash the avocado if you're adding it.
- Chill:
- Cover the bowl and stick it in the fridge for at least thirty minutes. This is when the flavors really marry and the chicken soaks up all that creamy, tangy goodness.
- Serve:
- Spoon it over a bed of spinach or greens, or just eat it cold straight from the container. It's equally good both ways.
Pin it I'll never forget the afternoon I packed this into a jar and took it to the park for a picnic. My friend took one bite and said it tasted like summer in Greece, even though neither of us had ever been. That's the thing about food, it can take you somewhere even when you're just sitting on a blanket under a tree.
Storing and Make-Ahead Tips
This salad keeps beautifully in an airtight container for two to three days, and honestly it tastes even better on day two when everything has mingled. If you're adding avocado, I'd recommend stirring that in just before serving so it doesn't brown. You can make the tzatziki sauce a day ahead and store it separately, then toss it with the chicken and veggies when you're ready to eat.
Serving Suggestions
I've served this over greens, stuffed into warm pita pockets, wrapped in big crunchy lettuce leaves, and even piled onto crackers as an appetizer. It's one of those recipes that adapts to whatever situation you're in, fancy lunch or quick dinner standing at the counter. My favorite way is still over arugula with a drizzle of olive oil and a sprinkle of flaky salt.
Customizing Your Salad
You can swap the dill for fresh mint or use both if you want a brighter, more complex herb flavor. If you like heat, add a pinch of red pepper flakes or a finely diced jalapeño. For a heartier version, toss in some cooked quinoa or chickpeas.
- Try adding thinly sliced radishes for extra crunch and a peppery bite.
- A handful of toasted pine nuts or slivered almonds adds richness and texture.
- If you're out of rotisserie chicken, leftover grilled chicken or even canned tuna works in a pinch.
Pin it This salad has saved me on more rushed weeknights than I can count, and it's never let me down. I hope it becomes one of those recipes you reach for when you want something that feels light but leaves you satisfied.
Recipe FAQs
- → How long should I chill the salad before serving?
Refrigerate for at least 30 minutes to allow the tzatziki flavors to penetrate the chicken. This resting period lets the garlic, dill, and lemon juice meld beautifully with the creamy yogurt coating.
- → Can I make this ahead for meal prep?
Absolutely. This dish keeps well for 2-3 days in an airtight container. The flavors actually develop and intensify overnight, making it an excellent option for make-ahead lunches throughout the week.
- → What's the best way to remove excess moisture from cucumber?
Grate the cucumber, then wrap it in a clean kitchen towel or several layers of paper towels. Squeeze firmly until most liquid is extracted—this prevents your tzatziki from becoming watery and ensures a thick, creamy consistency.
- → Can I use chicken breast instead of rotisserie?
Certainly. Poach, grill, or bake seasoned chicken breasts until cooked through, then shred or cube. The key is having tender, moist meat that will absorb the tzatziki dressing effectively.
- → What other vegetables work well in this salad?
Bell peppers, shredded carrots, radishes, or thinly sliced radishes add wonderful crunch and color. For more substantial variations, try adding chickpeas or quinoa to transform it into a heartier bowl.
- → Is there a dairy-free alternative for the tzatziki?
You can substitute plain coconut yogurt or cashew cream for the Greek yogurt. The texture will be slightly different, but these alternatives still provide a creamy base that carries the dill, garlic, and lemon flavors beautifully.