Tzatziki Chicken Salad (Printable Version)

Shredded chicken with creamy tzatziki, cucumber, and Mediterranean ingredients. Light and satisfying.

# What You’ll Need:

→ Chicken & Dairy

01 - 2 cups shredded rotisserie chicken, skinless
02 - 1 cup plain Greek yogurt, full-fat
03 - 2 tablespoons fresh dill, chopped
04 - 2 tablespoons fresh lemon juice
05 - 1 clove garlic, minced

→ Vegetables

06 - 1 medium cucumber, grated
07 - 1/2 small red onion, diced
08 - Salt to taste
09 - Pepper to taste

→ Optional Add-Ons

10 - 1 cup cherry tomatoes, halved
11 - 1/3 cup feta cheese, crumbled
12 - 1/4 cup Kalamata or green olives, sliced
13 - 1 small avocado, diced
14 - 2 cups spinach or mixed greens for serving

# Step-by-Step Guide:

01 - Grate the cucumber using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel or paper towels to prevent a watery salad.
02 - In a medium mixing bowl, combine the grated cucumber, Greek yogurt, dill, lemon juice, minced garlic, salt, and pepper. Mix thoroughly until well combined and creamy.
03 - In a large mixing bowl, add the shredded chicken. Pour the tzatziki sauce over the chicken and gently fold until evenly coated. Add diced red onion and any optional ingredients such as cherry tomatoes, feta cheese, olives, or avocado. Mix gently to combine all components.
04 - Cover the salad with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld and develop.
05 - Serve the chilled salad over a bed of spinach or mixed greens, or enjoy it as is. Alternatively, serve in pita pockets or lettuce wraps for a different presentation.

# Additional Tips::

01 -
  • It comes together in 15 minutes flat, which means you can have lunch ready before you've even finished your coffee.
  • The creamy tzatziki keeps everything moist and flavorful, so there's no dry chicken situation happening.
  • It tastes even better the next day when all those Mediterranean flavors have time to get cozy with each other.
02 -
  • Squeezing the moisture out of that grated cucumber is non-negotiable, because forgetting this step is how you end up with a watery sauce that disappoints everyone involved.
  • Don't skip the chilling time, as those 30 minutes are what transform individual flavors into something that tastes intentional and considered.
03 -
  • If you have time, marinate your chicken briefly in lemon juice and a little olive oil before shredding it, which adds another layer of brightness that makes people ask what your secret ingredient is.
  • Mince your garlic very fine or use a microplane so you get the flavor without biting into harsh chunks that surprise you mid-salad.
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