Save One scorching July afternoon, my neighbor Maria dropped by with a container of the most incredible creamy chicken salad I had ever tasted. She laughed when I asked for the recipe, saying it was just her quick fix for hot days when turning on the oven felt like a punishment. That bowl disappeared between us in minutes on her back porch, and I have been making my own version ever since.
Last summer, I brought this salad to a potluck and watched three different people ask for the recipe within the first ten minutes. Something about the fresh dill and tangy cucumber makes people instantly comfortable, like they have been eating this their whole lives even if it is their first bite.
Ingredients
- 2 cups shredded rotisserie chicken: Using a store-bought rotisserie chicken saves so much time, and the skin has already been seasoned which adds another layer of flavor to the salad
- 1 cup plain Greek yogurt: Full-fat Greek yogurt creates that luxurious creamy texture, and I have learned the hard way that low-fat versions can make the dressing taste oddly thin
- 2 tablespoons fresh dill: Fresh dill is non-negotiable here, as dried dill lacks that bright spring-like flavor that makes tzatziki sing
- 2 tablespoons lemon juice: Freshly squeezed lemon juice adds the perfect acid balance, cutting through the rich yogurt and complementing the chicken
- 1 clove garlic: One clove is plenty since the garlic will mellow slightly as the salad chills, but you can add more if you love a punchy kick
- 1 medium cucumber: English or Persian cucumbers work beautifully since they have thinner skins and fewer seeds, meaning less prep work for you
- 1/2 small red onion: The red onion adds a beautiful color contrast and a mild bite that plays so nicely with the cool elements
- Salt and pepper: Don't be shy with the seasoning since the yogurt needs enough salt to bring out its natural tanginess
- 1 cup cherry tomatoes: These little gems burst with sweetness when you bite into them, creating these bright pops of flavor throughout the salad
- 1/3 cup feta cheese: The salty creaminess of feta against the cool tzatziki is a combination that just makes sense
- 1/4 cup olives: Kalamata olives add that briny Mediterranean note, though green olives work if you prefer something milder
- 1 small avocado: Avocado adds buttery richness that makes this feel like a complete meal rather than just a light salad
Instructions
- Prep the cucumber:
- Grate the cucumber using the large holes of your box grater, then wrap it in a clean kitchen towel and squeeze firmly until most of the liquid is removed. This step is crucial because excess water will make your dressing watery instead of creamy.
- Whisk the tzatziki:
- In a medium bowl, combine the Greek yogurt, grated cucumber, chopped dill, lemon juice, minced garlic, salt, and pepper. Stir until everything is evenly distributed and the mixture has a consistent pale green color.
- Combine the salad:
- Place the shredded chicken in a large mixing bowl and pour the tzatziki sauce over it. Use a spatula to fold the chicken gently until every piece is coated, then add the red onion, cherry tomatoes, feta, olives, and diced avocado.
- Chill for the best flavor:
- Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes. This resting period lets the garlic mellow and allows all the Mediterranean flavors to really get to know each other.
- Serve it up:
- Spoon the chilled salad over a bed of fresh spinach or mixed greens for extra crunch, or simply enjoy it straight from the bowl with a fork.
Save My sister-in-law texted me the next day after I served this at a family gathering, admitting she ate the leftovers straight from the container while standing in her kitchen at midnight. That is when I knew this recipe had become part of our regular rotation.
Make It Your Own
The beauty of this salad is how it adapts to whatever you have on hand or what your family prefers. I have swapped in fresh mint when dill was not available, and while the flavor shifts, the result is still incredibly refreshing.
Serving Ideas
Beyond serving it over greens, this chicken salad works beautifully stuffed into pita pockets or wrapped in large lettuce cups for a lighter take. Sometimes I even toast some good bread and pile the salad on top for an open-faced sandwich situation.
Storage And Meal Prep
This salad keeps beautifully for two to three days in the refrigerator, which makes it perfect for weekday lunches. The only thing to note is that the tomatoes will soften over time, so if you plan on storing leftovers, you might want to add those fresh before serving.
- The avocado will brown slightly after a day, so consider adding it right before you plan to eat
- Leftovers actually taste more flavorful as the garlic and dill have more time to mingle
- This recipe doubles easily for meal prep or larger gatherings
Save Hope this bright salad brings some cool freshness to your table, no matter how hot the weather gets outside.
Recipe Questions & Answers
- → Can I make the tzatziki ahead of time?
Yes, the homemade tzatziki sauce can be prepared up to a day in advance and stored in an airtight container in the refrigerator. This allows the flavors to deepen even further before mixing with the chicken.
- → What kind of chicken is best for this?
Shredded rotisserie chicken is highly recommended for its convenience and tender texture. You can also use leftover cooked chicken breast or thighs; simply shred them after cooking.
- → How long do leftovers keep?
Leftovers will keep well in an airtight container in the refrigerator for 2-3 days. Ensure it's kept chilled to maintain its freshness and flavor.
- → Can I use a different type of yogurt?
Plain Greek yogurt is ideal for its thickness and tangy flavor, which are crucial for the creamy texture of the tzatziki. Full-fat yogurt enhances creaminess, but low-fat can be used for a lighter option. Avoid sweetened or flavored yogurts.
- → What are some serving suggestions?
This dish is wonderfully versatile! Serve it chilled over a bed of fresh spinach or mixed greens, in pita pockets, as lettuce wraps, or as a flavorful sandwich filling. It also pairs well with crusty bread or crackers.
- → Are there any substitutions for dill?
While dill is a traditional herb for tzatziki, you can substitute fresh mint for a different, refreshing herb profile, or even use a combination of both dill and mint to add complexity to the flavor.