Pin It I discovered this salad during a sweltering July when my air conditioner broke and cooking anything hot felt impossible. The local grocery store had rotisserie chickens on sale, and somewhere between the third sweat-soaked afternoon, this cool creamy creation emerged as a survival strategy. Something about the crisp cucumber against tender chicken just clicked, and now it is my go-to whenever the thermometer climbs above eighty degrees.
Last summer, I brought this to a potluck and watched three different people ask for the recipe. What struck me was how everyone assumed it must be complicated, the combination tastes so bright and restaurant-worthy. My friend Sarah actually laughed when I told her the secret was just good yogurt and a lot of dill.
Ingredients
- Rotisserie chicken: The shortcut that makes this recipe possible, look for one that is freshly warm and seasonings you enjoy
- Plain Greek yogurt: Full-fat creates the luxurious texture that transforms this from ordinary to exceptional, low-fat works but will feel less satisfying
- Cucumber: English varieties work beautifully since they have fewer seeds and thinner skin
- Fresh dill: The herb that makes everything taste Mediterranean, dried dill is an acceptable substitute but use half the amount
- Garlic: One clove provides gentle warmth, two if you really love garlic and do not have a meeting later
- Lemon juice: Freshly squeezed is non-negotiable here, the bottled stuff lacks that bright acid punch
- Red onion: Adds just enough bite to cut through the creaminess
- Cherry tomatoes: These little jewels burst with sweetness and add gorgeous color contrast
- Feta cheese: The salty tang that pulls all the Mediterranean flavors together
- Kalamata olives: Optional but recommended for that authentic Greek flavor profile
- Avocado: Surprisingly good here, adding richness that makes the salad feel more substantial
Instructions
- Prep the cucumber:
- Grate the entire cucumber on the large holes of a box grater, then gather it in a clean kitchen towel and squeeze until you have wrung out all the excess liquid. This step is crucial and prevents your salad from becoming watery later.
- Make the tzatziki base:
- In a medium bowl, combine the yogurt, grated cucumber, dill, lemon juice, garlic, salt, and pepper. Stir everything together until well incorporated and let it sit while you prep the remaining ingredients.
- Combine everything:
- Place the shredded chicken in a large bowl, pour the tzatziki sauce over the top, and gently fold until every piece of chicken is coated. Add the onion, tomatoes, feta, olives, and avocado if using, then fold again just until distributed.
- Chill the salad:
- Cover the bowl and refrigerate for at least 30 minutes, though an hour is even better for allowing the flavors to develop and meld together properly.
- Serve it up:
- Spoon the salad over a bed of fresh spinach or mixed greens, or enjoy it straight from the bowl as a high-protein meal on its own.
Pin It This has become my default contribution to summer gatherings because it travels so well and never seems to suffer from sitting out at room temperature. There is something satisfying about watching friends go back for seconds when they were initially skeptical about a cold chicken salad.
Make It Your Own
Sometimes I swap in fresh mint for half the dill, which gives the salad an entirely different personality while staying just as delicious. During tomato season, I have been known to double the cherry tomatoes because nothing beats that sweet burst of flavor.
Serving Ideas
While this is fantastic on its own, I have tucked it into pita pockets for a portable lunch and wrapped it in large lettuce leaves for a low-carb version. My husband even spreads it on toasted bread for an open-faced sandwich that he swears is better than anything from a cafe.
Storage and Meal Prep
This salad keeps beautifully in the refrigerator for three to four days, which is rare for dishes containing avocado. If you plan to store it, consider adding the avocado right before serving rather than mixing it in initially.
- Store in an airtight container to prevent the salad from absorbing other fridge flavors
- Give it a quick stir before serving leftovers as the dressing sometimes settles
- If it seems dry after a day or two, stir in a tablespoon of plain yogurt to refresh it
Pin It Even now, when the weather cools down, I find myself craving this simple combination of creamy, crisp, and tangy flavors that somehow taste like sunshine regardless of the season.
Recipe FAQs
- → How do I prevent my tzatziki sauce from becoming watery?
Grate the cucumber and squeeze out excess moisture using a clean kitchen towel or paper towels before mixing it with the Greek yogurt. This step ensures your sauce stays thick and creamy rather than thin and runny.
- → Can I use freshly cooked chicken instead of rotisserie?
Absolutely. Poach, bake, or grill chicken breasts until cooked through, then shred and let cool completely before tossing with the tzatziki sauce. Rotisserie simply adds convenience and built-in seasoning.
- → What other herbs work well in this dish?
Fresh mint creates a classic Greek flavor profile, especially when combined with dill. Flat-leaf parsley, basil, or chives also complement the creamy yogurt sauce and Mediterranean vegetables beautifully.
- → How long should I chill before serving?
Refrigerate for at least 30 minutes to allow the flavors to meld. The dish tastes even better after a few hours, and leftovers develop more depth overnight. Serve cold for the most refreshing experience.
- → What can I serve alongside this?
Pair with warm pita bread, roasted vegetables like zucchini and bell peppers, or a simple quinoa tabbouleh. For a lighter meal, serve over mixed greens or scoop into lettuce cups.