Description
A refreshing and easy-to-make Tzatziki Chicken Salad featuring shredded rotisserie chicken tossed in a creamy Greek yogurt and cucumber sauce, flavored with fresh dill, lemon juice, and garlic. Perfect for a light lunch or a tasty filling for pita bread, crackers, or salad beds.
Ingredients
Salad Base
- 1 medium cucumber (finely grated)
- 3/4 cup plain Greek yogurt
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon juice
- 1 clove garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Chicken and Add-ins
- 1 cooked rotisserie chicken (shredded)
- 1/2 red onion (diced)
Instructions
- Prepare the cucumber: Wrap the grated cucumber in a paper towel or tea towel and gently squeeze to remove as much excess moisture as possible. This step is key to keeping your salad from becoming watery.
- Make the tzatziki sauce: In a bowl, combine the drained grated cucumber with the Greek yogurt, chopped fresh dill, lemon juice, minced garlic, salt, and pepper. Stir well until all ingredients are evenly mixed to create the creamy sauce base.
- Mix chicken and onions: Shred the cooked rotisserie chicken into small, bite-sized pieces. Add the shredded chicken and diced red onion to the bowl with the tzatziki sauce. Toss everything together until the chicken is well coated with the flavorful sauce.
- Serve and enjoy: Serve the Tzatziki Chicken Salad on pita bread with fresh tomato slices and additional red onion, or enjoy it on crackers, with pita chips, or over a bed of lettuce. Refrigerate any leftovers in an airtight container and consume within 3 days for best freshness.
Notes
- Make sure to squeeze the grated cucumber thoroughly to prevent the salad from becoming too watery.
- Rotisserie chicken is a convenient time-saver but you can also use cooked and shredded chicken breast.
- This salad can be served chilled and tastes best after letting it sit for at least 15 minutes to allow flavors to meld.
- For a low sodium option, reduce or omit added salt as desired.
- Try adding chopped fresh mint for an extra layer of flavor.
- Store leftovers in the refrigerator and consume within 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (shredding chicken and assembling)
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
