Tzatziki Chicken Mediterranean Salad (Printable)

Tender chicken with creamy tzatziki, crisp vegetables, and Mediterranean flavors for a refreshing 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

# How To Make It:

01 - Grate the cucumber and squeeze out excess moisture using a clean kitchen towel or paper towels to prevent a watery sauce.
02 - In a medium bowl, combine the grated cucumber, Greek yogurt, dill, lemon juice, minced garlic, salt, and pepper. Mix thoroughly until well incorporated.
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 Advice:

01 -
  • It comes together in about fifteen minutes of actual work, then the fridge does the rest while you relax.
  • The homemade tzatziki tastes a thousand times better than anything from a jar and uses ingredients you probably already have.
  • It's endlessly adaptable, you can toss in whatever vegetables or toppings you have on hand and it still turns out delicious.
  • Leftovers actually get better the next day as the flavors keep mingling in the container.
02 -
  • If you skip squeezing the cucumber, your tzatziki will be watery and the whole salad will lose its creamy texture, so don't rush this step.
  • Let the salad chill for the full thirty minutes, serving it too soon means the flavors haven't blended and it tastes flat and one-dimensional.
  • Taste your tzatziki before mixing it with the chicken, it's much easier to adjust the seasoning at that stage than after everything is combined.
03 -
  • Use a box grater instead of a food processor for the cucumber, it gives you more control and prevents over-shredding.
  • Let the tzatziki sit in the fridge for ten minutes before mixing it with the chicken, this helps the garlic mellow and the flavors deepen.
  • If your rotisserie chicken is dry, toss it with a tablespoon of olive oil and a squeeze of lemon before adding the tzatziki to revive it.
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