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Tzatziki Chicken Salad

A quick and healthy salad blending Greek flavors with rotisserie chicken, fresh vegetables, and a homemade tzatziki sauce, perfect for busy nights or lunch.
Print Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings: 4 servings
Course: Dinner, Salad
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Tzatziki Sauce
  • 1 cup plain Greek yogurt full-fat for creaminess, or 2% if preferred
  • 1/2 large cucumber, peeled and finely grated or 1 small English cucumber, finely diced
  • 1-2 cloves garlic, minced start with 1, add more if you love garlic
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried
  • Salt and freshly ground black pepper to taste
For the Salad
  • 3 cups cooked chicken, shredded or chopped rotisserie works great
  • 4 cups mixed greens (baby spinach, arugula, or a spring mix)
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/2 cup cucumber, diced (optional for extra crunch)
  • 1/3 cup crumbled feta cheese
  • 1/4 cup kalamata olives, pitted and halved (optional)
  • 2 tablespoons olive oil (for a looser dressing)
  • Fresh lemon wedges for serving

Method
 

Preparation
  1. Grate the cucumber into a bowl and sprinkle with a pinch of salt. Let sit for 5–10 minutes, then squeeze out excess moisture with a clean towel or cheesecloth.
  2. In a medium bowl, stir together the Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, and chopped dill. Season with salt and pepper to taste. Cover and chill.
  3. If using leftover chicken, shred or chop it. If you like a slightly warm salad, gently reheat the chicken in a skillet with a teaspoon of olive oil for 2–3 minutes.
Assembly
  1. Toss the mixed greens, cherry tomatoes, red onion, diced cucumber (if using), and olives in a large bowl.
  2. Add the chicken to the greens, then spoon about half the tzatziki sauce over everything and toss lightly. Adjust seasoning with salt, pepper, or lemon.
  3. Sprinkle crumbled feta on top and serve with lemon wedges. Offer extra tzatziki on the side.

Notes

For a pita sandwich, stuff into warm pita pockets with extra tzatziki and crisp romaine. Tzatziki gets better after an hour or two in the fridge. Variations include using grilled shrimp, chickpeas, or toasted pine nuts for added crunch.