Tzatziki Chicken Mediterranean Salad (Print version)

Tender shredded chicken tossed with creamy tzatziki, crisp vegetables, and Mediterranean flavors for a light yet 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

# Directions:

01 - Grate the cucumber and squeeze out excess moisture using a clean kitchen towel or paper towels to prevent a watery salad.
02 - In a medium bowl, combine the grated cucumber, Greek yogurt, dill, lemon juice, minced garlic, salt, and pepper. Mix thoroughly until well incorporated and smooth.
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 any 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 and develop.
05 - Serve chilled over a bed of spinach or mixed greens, or enjoy as is.

# Expert Tips:

01 -
  • It transforms leftover chicken into something that tastes intentional and exciting, not like you're making do.
  • The creamy tzatziki clings to every shred of chicken, giving you that perfect tangy bite in every forkful.
  • You can prep it in the time it takes to scroll through your phone, and it actually gets better as it sits.
  • It works just as well stuffed into pita as it does eaten straight from the bowl over greens.
02 -
  • If you don't squeeze the cucumber dry, the salad will weep liquid and turn runny by the next day, trust me on this one.
  • Chilling it isn't optional, the flavors are flat and one-note when it's freshly mixed, but after thirty minutes in the fridge everything comes together.
  • Use full-fat yogurt unless you want a thinner, less luxurious sauce, low-fat works but it just doesn't coat the same way.
03 -
  • Mince your garlic as finely as possible or use a microplane, big chunks of raw garlic can be harsh and overpowering.
  • If your yogurt seems too thick, thin it with a teaspoon of water or extra lemon juice to help it coat the chicken more easily.
  • Always taste before you chill, cold mutes flavors so you want it to be slightly over-seasoned when warm.
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