Save I was standing in my kitchen on a sweltering July afternoon, staring into the fridge and craving something cool but filling. That's when I spotted the rotisserie chicken I'd picked up the day before and a tub of Greek yogurt pushed to the back. Within twenty minutes, I had this salad chilling in a bowl, and by dinnertime, my family was fighting over the last scoop. It's become my go-to whenever the heat makes turning on the stove feel impossible.
The first time I brought this to a potluck, I wasn't sure how it would go over since it wasn't a traditional pasta salad or anything expected. By the end of the night, three people had asked for the recipe, and one friend texted me the next morning saying she'd already made it for lunch. There's something about the bright lemon and dill that just wakes people up, especially when they're used to heavier, mayo-based salads.
Ingredients
- Shredded rotisserie chicken: Using store-bought saves you so much time, and the seasoning on most rotisserie birds adds a subtle depth you don't get from plain poached chicken.
- Plain Greek yogurt: Full-fat is key here for that thick, creamy tzatziki texture, low-fat versions can turn watery and lack richness.
- Fresh dill: Dried dill just doesn't cut it in tzatziki, the fresh herb brings a grassy, bright flavor that defines the whole dish.
- Lemon juice: Freshly squeezed makes all the difference, it's sharper and more vibrant than bottled, and you need that zing to balance the yogurt.
- Garlic: One clove is enough to add punch without overpowering, but if you love garlic like I do, feel free to sneak in a bit more.
- Cucumber: Grating it and squeezing out the moisture is non-negotiable, otherwise your tzatziki turns into a watery mess.
- Red onion: The sharpness mellows beautifully when mixed with the yogurt, adding just the right bite.
- Cherry tomatoes: These add bursts of sweetness and color, plus they hold their shape better than larger tomatoes.
- Feta cheese: Crumbled feta brings salty, tangy little pockets of flavor that complement the creamy tzatziki perfectly.
- Olives: Kalamata or green both work, they add a briny punch that ties the whole Mediterranean vibe together.
- Avocado: Creamy and mild, it balances the acidity and adds healthy fats that make the salad more satisfying.
- Spinach or mixed greens: Serving it over greens turns this into a proper meal and adds a fresh, leafy crunch.
Instructions
- Prepare the Cucumber:
- Grate the cucumber using a box grater, then gather it in a clean kitchen towel and twist hard to squeeze out as much liquid as possible. This step keeps your tzatziki thick and prevents it from turning into soup.
- 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 the seasoning, it should be tangy, herbaceous, and just garlicky enough to make you smile.
- Assemble the Salad:
- Toss the shredded chicken into a large bowl, then pour the tzatziki over it and fold gently with a spatula until every piece is coated. Stir in the diced red onion and any optional add-ons like tomatoes, feta, olives, or avocado, mixing just enough to distribute everything evenly.
- Chill:
- Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container, then refrigerate for at least thirty minutes. This resting time lets the flavors marry and the chicken soak up all that creamy, lemony goodness.
- Serve:
- Scoop the chilled salad over a bed of fresh spinach or mixed greens, or just eat it straight from the bowl if you're like me and can't wait. It's also fantastic stuffed into pita pockets or wrapped in crisp lettuce leaves.
Save One evening, I made this salad for a friend who'd just moved into a new apartment and was too exhausted to cook. I packed it in a glass container with some pita bread on the side, and she texted me later that night saying it was the first meal that made her new place feel like home. Sometimes food does more than feed you, it reminds you that someone cares.
Storing and Making Ahead
This salad keeps beautifully in the fridge for two to three days, which makes it perfect for meal prep or packing lunches. I like to store it in individual containers so I can just grab one on busy mornings. Just know that the cucumber will release a tiny bit more moisture over time, so give it a quick stir before serving. If you're making it ahead for a party, I recommend keeping the avocado separate and adding it right before serving so it doesn't brown.
Swapping and Customizing
You can easily swap the dill for fresh mint or use a mix of both if you want a slightly sweeter, more aromatic twist. I've also made this with leftover grilled chicken thighs, which adds a subtle smokiness that's really nice. If you're not a fan of red onion, try thinly sliced scallions or shallots for a milder bite. For a dairy-free version, use a thick coconut yogurt, though the flavor will shift slightly.
Serving Suggestions
Beyond serving this over greens, I love piling it into warm pita pockets with extra cucumber and tomato for a handheld lunch. It also works beautifully as a topping for baked sweet potatoes or alongside roasted vegetables for a light dinner. If you're feeding a crowd, set out the salad with pita chips, lettuce cups, and all the toppings so people can build their own plates.
- Serve it in butter lettuce cups for a low-carb, crunchy vessel that holds up well.
- Pair it with crispy roasted chickpeas on the side for added texture and protein.
- Drizzle a little extra lemon juice and olive oil over the top just before serving for a fresh, bright finish.
Save This salad has earned a permanent spot in my summer rotation, and I think it'll do the same for you once you taste how fresh and satisfying it is. Make it once, and you'll find yourself craving it every time the weather warms up.
Recipe FAQs
- → Can I use grilled chicken instead of rotisserie?
Absolutely. Grilled chicken breast works beautifully—simply season with olive oil, lemon, and herbs before grilling, then shred or cube into bite-sized pieces. The tzatziki will complement any preparation method.
- → How long should I chill before serving?
Thirty minutes minimum allows the flavors to develop fully, but this salad tastes even better after a few hours. You can prepare it up to 24 hours in advance, though the vegetables will soften slightly over time.
- → Can I make the tzatziki sauce ahead?
Yes. The tzatziki actually improves after resting in the refrigerator for at least an hour. Store it separately from the chicken and vegetables if preparing more than a few hours ahead, then toss everything together before serving.
- → What can I serve alongside this salad?
Warm pita bread, roasted potatoes, or quinoa make excellent sides. For a complete Mediterranean spread, add hummus, stuffed grape leaves, and a simple green salad dressed with olive oil and lemon.
- → How do I store leftovers?
Keep in an airtight container in the refrigerator for 2-3 days. The cucumber may release some moisture over time—simply give everything a quick stir before serving. The flavors continue to develop, making leftovers even more delicious.