Tzatziki Chicken Salad Recipe is a must-try dish!
This Tzatziki Chicken Salad is cool, creamy, and loaded with Mediterranean flavor. Shredded rotisserie chicken is tossed in a refreshing homemade tzatziki sauce made with Greek yogurt, cucumbers, lemon, garlic, and dill. It’s light, protein-packed, and perfect for wraps, sandwiches, or eating straight from the bowl!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad, Lunch, Dinner
- Method: No-cook
- Cuisine: Mediterranean
Ingredients
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1 medium cucumber, finely grated
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¾ cup plain Greek yogurt (unsweetened)
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2 tablespoons fresh dill, chopped (or ⅔ teaspoon dried dill)
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1 tablespoon lemon juice (or red wine vinegar)
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1 clove garlic, minced
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½ teaspoon salt
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¼ teaspoon black pepper
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1 cooked rotisserie chicken, shredded (or 16 oz cooked/canned chicken)
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½ red onion, diced
Instructions
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Prepare the cucumber
Wrap the grated cucumber in a clean towel and squeeze out the excess moisture. -
Mix the tzatziki sauce
In a large mixing bowl, combine Greek yogurt, dill, lemon juice, minced garlic, salt, pepper, and the squeezed cucumber. Stir until well blended. -
Add the chicken and onion
Shred the rotisserie chicken and add it to the bowl along with the diced red onion. Mix until everything is evenly coated with the sauce. -
Serve
Serve immediately in pita bread, on toast, with crackers, over a salad, or wrapped in lettuce leaves. -
Store
Keep leftovers in an airtight container in the fridge for up to 5 days. Do not leave out for more than 2 hours.
Notes
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For extra flavor, let the salad chill for 30 minutes before serving.
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Use a food processor to finely grate cucumber and chop herbs quickly.
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This salad is naturally gluten-free and low carb.
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Great for meal prep—portion it into containers for grab-and-go lunches.
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Add chopped cherry tomatoes or olives for extra Mediterranean flair.