Save I used to think salads were just sad desk lunches until a friend brought this to a summer potluck. The chicken was cold and creamy, the cucumbers practically crunched, and the whole thing tasted like vacation in a bowl. I went home that night and made it twice in one week. Now it's my go-to whenever I need something that feels indulgent but won't weigh me down.
The first time I served this to my sister, she was skeptical about cold chicken salad. But after one bite, she asked for the recipe and started texting me photos of her own versions with different herbs and toppings. It became our thing to swap ideas every few weeks. That's when I realized this recipe isn't just flexible, it invites you to play with it.
Ingredients
- Shredded rotisserie chicken: The shortcut that makes this recipe weeknight friendly, and the seasoning from the store adds unexpected depth.
- Plain Greek yogurt: Full fat is the secret to a tzatziki that clings to every shred of chicken without feeling heavy or watery.
- Fresh dill: Bright and grassy, it wakes up the whole bowl, though mint works beautifully if that's what you have.
- Lemon juice: Freshly squeezed cuts through the richness and makes every bite feel clean and lively.
- Garlic: One clove is enough to give backbone without overpowering the cool cucumber and yogurt.
- Cucumber: Grating it releases moisture, so squeeze it well or your salad will turn into soup.
- Red onion: Adds a sharp little bite that balances the creaminess, but you can soak it in cold water first if you want it milder.
- Cherry tomatoes: Sweet little pops of color and juice that make every forkful different.
- Feta cheese: Salty, crumbly, and the perfect contrast to cool tzatziki.
- Olives: Kalamata or green, they bring brininess that ties the whole Mediterranean vibe together.
- Avocado: Creamy and mild, it rounds out the sharper flavors without stealing the show.
Instructions
- Prep the Cucumber:
- Grate it on the large holes of a box grater, then grab a clean kitchen towel and wring out as much liquid as you can. This step matters more than you think.
- Mix the Tzatziki:
- Combine the squeezed cucumber, Greek yogurt, dill, lemon juice, garlic, salt, and pepper in a medium bowl. Stir until it looks creamy and smells like a Greek island.
- Toss the Salad:
- Add shredded chicken to a large bowl, pour the tzatziki over it, and fold gently so every piece gets coated. Stir in red onion and any extras like tomatoes, feta, olives, or avocado.
- Let It Rest:
- Cover and refrigerate for at least thirty minutes. The flavors deepen and the chicken soaks up all that garlicky, lemony goodness.
- Serve Cold:
- Pile it onto greens, stuff it into pita, or just eat it straight from the bowl with a fork.
Save One evening I packed this for a picnic and forgot to bring serving spoons. We ended up eating it with our hands, rolled into lettuce leaves, laughing as the tzatziki dripped everywhere. It tasted better that way somehow, messy and casual and exactly what summer should be. Now I serve it in lettuce cups on purpose.
How to Store and Serve Leftovers
This salad keeps beautifully in an airtight container for two to three days, and honestly tastes even better the next day once everything has mingled. I like to keep the greens separate if I'm meal prepping, so they stay crisp and don't wilt. You can also scoop it into pita pockets, spread it on toast, or roll it into wraps for lunch on the go.
Swaps and Variations
If dill isn't your thing, try fresh mint or a mix of both for a brighter, sweeter note. You can swap rotisserie chicken for leftover grilled chicken, poached chicken breast, or even canned tuna if you're out of poultry. For a dairy free version, use coconut yogurt and skip the feta, though the flavor will shift toward tropical instead of tangy.
Make It a Meal
I love this salad on its own, but it also plays well with others. Serve it alongside warm pita and hummus, toss it over orzo or quinoa for more substance, or pair it with roasted vegetables and a glass of cold white wine. It's the kind of dish that adapts to whatever your table needs.
- Add chickpeas or white beans for extra plant based protein and fiber.
- Drizzle with olive oil and a pinch of sumac right before serving for a restaurant style finish.
- Double the tzatziki and use the extra as a dip for vegetables or pita chips.
Save This salad has earned a permanent spot in my weekly rotation, not because it's fancy, but because it never gets old. Every time I make it, I find a new reason to love it.
Recipe FAQs
- → Can I use leftover cooked chicken instead of rotisserie?
Absolutely. Any cooked, shredded chicken breast or thighs work beautifully. Just ensure the meat is fully cooked before tossing with the tzatziki sauce.
- → How long should I drain the cucumber?
Squeeze the grated cucumber for 1-2 minutes to remove excess moisture. This prevents the tzatziki from becoming watery and keeps the flavors concentrated.
- → Can I make this ahead of time?
Yes, this actually tastes better after chilling. The flavors meld beautifully in the refrigerator. Store in an airtight container for up to 3 days, adding fresh toppings like avocado just before serving.
- → What can I substitute for Greek yogurt?
Sour cream or plain labneh work well. For a dairy-free option, try coconut yogurt or a cashew-based alternative, though the texture will differ slightly.
- → Is this suitable for meal prep?
Perfect for meal prep. Portion into individual containers and keep refrigerated. The chicken stays moist in the creamy sauce, and the vegetables maintain their crunch for several days.