On busy weekdays when I crave something fresh but still comforting, this TZATZIKI CHICKEN SALAD is my go-to lunch hero. It has the creamy tang of Greek yogurt, cool cucumber, and plenty of tender rotisserie chicken, so it feels like a little Mediterranean getaway tucked into your lunch box. The flavors are bright, the texture is satisfying, and it fits right in with my favorite lunch salad recipes to work because it holds up beautifully in the fridge.

Instead of a heavy mayo base, this salad leans on a simple homemade tzatziki-style dressing, which keeps things lighter while still feeling indulgent. You get that classic combo of garlic, lemon, and dill wrapped around juicy chicken and crunchy veggies, making it perfect if you love salads with chicken but want something a bit different from the usual deli salads. Whether you spoon it into pita, pile it over greens, or serve it as a Mediterranean side dish at a summer gathering, this recipe slides easily into your rotation of chicken and salad recipes and healthy recipes with rotisserie chicken.

Why You’ll Love This Tzatziki Chicken Salad For Lunch And Summer

This bowl checks nearly every box for easy chicken summer recipes: minimal cooking, lots of fresh flavor, and a short ingredient list you probably recognize. Using rotisserie chicken keeps prep time low, but you still get that homemade feel thanks to the from-scratch tzatziki. The creamy dressing clings to every shred of chicken, while grated cucumber and red onion add crunch and a little bite.

It also plays well with others. You can tuck scoops into pita for a Greek-inspired handheld, serve it over pasta for a Greek chicken tzatziki pasta salad twist, or simply pair it with crisp lettuce and warm flatbread as a simple Mediterranean side dish. I love making a batch on Sunday and portioning it into containers, because by Monday and Tuesday it tastes even better as the flavors meld together.

Ingredients For Easy Rotisserie Tzatziki Chicken Salad

Here’s what you’ll need to pull this tzatziki chicken salad together without much effort. Feel free to swap a few things based on what you already have in your fridge.

3 cups shredded rotisserie chicken, skin removed
1 medium cucumber, grated and well drained
1 cup plain Greek yogurt, full fat for extra creaminess
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill, plus more for garnish
1 tablespoon chopped fresh parsley (optional)
1 clove garlic, minced
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 teaspoon salt, more to taste
1/4 small red onion, finely diced
1/2 cup halved cherry tomatoes (optional but lovely for color)
1/3 cup crumbled feta cheese (optional for a deli salads vibe)
2 cups baby spinach or mixed greens for serving

How To Make This Mediterranean Lunch Salad With Chicken

Start by prepping the cucumber, because that step makes a big difference to the final texture. Grate it on the large holes of a box grater, then scoop it into a clean kitchen towel or several layers of paper towel and squeeze firmly over the sink until most of the liquid is out. This prevents the tzatziki dressing from turning watery and keeps your chicken salad thick and scoopable.

In a medium bowl, whisk together the Greek yogurt, olive oil, lemon juice, dill, parsley if using, garlic, oregano, pepper, and salt. The mixture should be creamy and fragrant with a hint of lemon. Stir in the grated cucumber until it disappears into the sauce, then taste and adjust seasoning. You want the tzatziki to taste slightly bold at this stage, because it will mellow out once it coats all the chicken.

Grab a large mixing bowl and add the shredded rotisserie chicken, breaking up any big clumps with your fingers. Sprinkle in the finely diced red onion and cherry tomatoes, if you’re using them. Pour the tzatziki dressing over the top and gently fold everything together until the chicken is well coated but not mashed. If it looks a bit thick, you can loosen it with an extra splash of olive oil or lemon juice.

Once everything is combined, fold in the crumbled feta if you like that deli-style touch. Taste again for salt, then cover the bowl and chill the salad for at least 20 to 30 minutes. This resting time lets the flavors come together and makes the salad taste even more like something you would grab from a good Mediterranean deli counter. When you’re ready to eat, serve generous scoops over a bed of greens, with pita, crackers, or simple Mediterranean side dishes like olives and sliced cucumbers.

Pro Tips For The Best Tzatziki Chicken Salad

Drain the cucumber really well so the salad stays creamy instead of watery.
Use full-fat Greek yogurt for a richer texture that clings to the chicken.
Season in layers, tasting the dressing before and after adding the chicken.
Chill before serving to let the garlic, lemon, and dill settle into the meat.
Shred the chicken into small bite-size pieces for easier eating in wraps and pitas.

Tasty Variations And Serving Ideas

Once you’ve made the base recipe, it’s easy to turn this tzatziki chicken salad into different chicken and salad recipes for the week. For a Greek chicken tzatziki pasta salad, fold in cooled cooked short pasta and a bit of extra yogurt and olive oil until everything is lightly coated. If you want more crunch, add diced bell pepper or sliced celery.

Make it spicy by adding a pinch of red pepper flakes or a spoonful of chopped pepperoncini.
Turn it into wraps with tortillas, extra greens, and sliced cucumber for simple lunch salad recipes to work.
Serve in lettuce cups for a lighter take on traditional deli salads.
Add chickpeas for extra protein and a heartier Mediterranean side dish.

Troubleshooting And Ingredient Swaps

If Your Salad Is Too Watery

If the mixture looks loose, stir in a spoonful or two of extra Greek yogurt and a small handful of shredded chicken to thicken it back up. Next time, squeeze the cucumber a bit more firmly before adding it to the dressing.

If The Flavor Tastes Flat

A small pinch of salt and another squeeze of lemon juice usually wakes everything up. You can also add a drizzle of olive oil and a bit more fresh dill to push the Mediterranean flavors forward.

Easy Ingredient Substitutions

Use leftover baked or grilled chicken instead of rotisserie if that’s what you have.
Swap Greek yogurt for half yogurt and half light mayo if you prefer a softer, deli-style texture.
Try English cucumber for thinner skin and fewer seeds, or peel and seed regular cucumber.
Skip the feta or use a little crumbled goat cheese if you like a tangier bite.

Storage And Serving Suggestions

Store leftover tzatziki chicken salad in an airtight container in the fridge for up to 3 days, giving it a quick stir before serving. I like to pack it separately from greens so the leaves stay crisp, especially when I’m planning salads with chicken for work lunches.

For serving, scoop it over mixed greens, tuck it into pita pockets, or spoon it alongside simple Mediterranean side dishes like roasted potatoes, marinated olives, or sliced tomatoes and cucumbers. It also makes a great addition to a summer spread with other chicken summer recipes, fresh fruit, and crusty bread.

Frequently Asked Questions

Can I make tzatziki chicken salad ahead of time?

Yes, it actually tastes better after resting. Make it up to a day in advance and store it chilled, then give it a stir and add a fresh squeeze of lemon before serving.

Is this tzatziki chicken salad gluten free?

The salad itself is naturally gluten free as long as all ingredients are certified gluten free. Just pair it with gluten free bread, crackers, or lettuce cups if needed.

Can I use low-fat yogurt?

You can use low-fat Greek yogurt if you prefer, but the salad will be slightly less rich. A drizzle of olive oil helps bring back some of that creamy mouthfeel.

What if I don’t like raw onion?

You can leave the onion out, or soak the diced onion in cold water for 5 to 10 minutes, then drain before adding to soften the sharpness.

How can I turn this into a full meal for dinner?

Serve generous scoops over a big bed of greens with warm pita, or pair the tzatziki chicken salad with cooked pasta, roasted vegetables, and a simple green salad for a complete Mediterranean-inspired dinner plate.