Tzatziki Chicken Salad
A fresh and creamy tzatziki chicken salad made with shredded rotisserie chicken, Greek yogurt, cucumber, and herbs for an easy Mediterranean-inspired lunch or light dinner.
Equipment
- Mixing bowl
- Box grater
- Cutting board
- Chef's knife
- Measuring cups and spoons
Ingredients
- 3 cups shredded rotisserie chicken, skin removed
- 1 medium cucumber, grated and well drained
- 1 cup plain Greek yogurt, full fat
- 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
- 0.25 teaspoon dried oregano
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon salt more to taste
- 0.25 small red onion, finely diced
- 0.5 cup cherry tomatoes, halved optional
- 0.33 cup crumbled feta cheese optional
- 2 cups baby spinach or mixed greens for serving
Instructions
- Prepare the cucumber by grating it on the large holes of a box grater, then squeezing it very firmly in a clean towel to remove as much liquid as possible so the salad stays creamy.
- In a medium bowl, whisk together the Greek yogurt, olive oil, lemon juice, dill, parsley, garlic, oregano, pepper, and salt until smooth and well combined.
- Stir the well-drained grated cucumber into the yogurt mixture to create a thick tzatziki-style dressing, then taste and adjust the seasoning if needed.
- Place the shredded rotisserie chicken into a large mixing bowl, breaking up any large clumps with your fingers so it is evenly sized.
- Add the red onion and cherry tomatoes to the chicken, then pour the tzatziki dressing over the top and gently fold everything together until the chicken is well coated.
- Fold in the crumbled feta if using, taste for seasoning, and add a pinch more salt or lemon juice to brighten the flavors if desired.
- Cover the bowl and chill the tzatziki chicken salad for at least 20 to 30 minutes so the flavors can meld and the texture can set.
- Serve scoops of the salad over baby spinach or mixed greens, or tuck it into pita or wraps, garnishing with extra dill and lemon wedges if you like.
Notes
- For the best texture, always squeeze the grated cucumber very well before adding it to the dressing.
- Use full-fat Greek yogurt for a richer, creamier salad that clings nicely to the chicken.
- You can prepare the salad a day ahead; stir and taste before serving, adding a splash of lemon juice if needed.
- Skip the feta for a lighter version, or add extra for a deli-style flavor.
- Serve with pita, crackers, or over greens to turn it into a complete meal.