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If you're after something tangy and fresh, this tzatziki chicken salad is your answer. It turns leftover rotisserie chicken into something you'll crave all summer. The creamy Greek yogurt, crisp cucumber, and herby dill come together to make a meal that's both light and super satisfying—perfect for weekday lunches or backyard dinners.
I put this meal together for a picnic last month. Even my fussiest eater went in for seconds. Letting it chill overnight somehow makes it even tastier the next day.
Vibrant Ingredients
- Red onion: brings a pop of sweetness and spice—chop it up small so it blends in
- Pepper: gives the salad a little sharpness—freshly cracked is best
- Salt: brings out all the flavors—try flaky sea salt if you have it
- Garlic: tosses in a warm, punchy kick—mince it as fine as you can
- Lemon juice: brightens it all up—a squeeze of fresh lemon works wonders
- Fresh dill: adds a fresh, herby lift—just use the fronds for the best smell
- Greek yogurt: rich and creamy but never heavy—full fat gets you the dreamiest salad
- Cucumber: for crunch and freshness—peel and seed it if you want it less watery
- Shredded rotisserie chicken: for easy, rich flavor—look for moist chicken with crispy skin
Simple Instructions
- Let It Chill:
- Stick your bowl in the fridge for ten minutes to let everything mingle and taste even better. Serve it stuffed in pita, on crunchy lettuce, or with your favorite crackers.
- Add the Red Onion:
- Chop your onion as tiny as you can and fold it gently in. That bit of crunch and zip really perks up the creamy mix.
- Mix the Chicken In:
- Once your sauce is done, toss in the shredded chicken. Make sure it's all coated—nothing left dry.
- Shred Your Chicken:
- Grab two forks or your hands and tear the rotisserie chicken into pieces the size of a bite. Small so every mouthful gets flavor.
- Whip Up the Tzatziki:
- In a big bowl, toss together grated cucumber, Greek yogurt, dill, lemon juice, garlic, salt, and pepper. Stir well. Don't forget to squeeze every bit of water out of the cucumber with a clean towel—that keeps the sauce nice and thick.
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The bite I always look forward to is the first one with a scatter of fresh dill on top. It takes me back to summers in my grandma's garden, picking cucumbers and herbs straight from the dirt. It's like eating sunshine.
Easy Storage
Keep any extra salad sealed up in the fridge for no longer than two days. If you're planning ahead, keep the sauce and chicken apart until just before eating for the crispiest bite. Cucumbers give off water as they sit, so just pat the salad dry if that happens.
Swap These In
No chicken? Leftover turkey or some grilled shrimp work great. Out of dill? Try parsley or fresh mint. If Greek yogurt isn't your thing, use skyr or any super thick plain yogurt for a new spin.
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Serving Ideas
Stuff it in a warm pita or scoop on cold romaine leaves. Add juicy tomato or extra cucumber for more crunch. Got a picnic coming? Grab some thick-cut potato chips on the side and you're set.
A Little Background
Traditional Greek tzatziki blends yogurt, cucumber, and fresh herbs into a cooling dip. Here, it turns into a smooth dressing for chicken. The flavors are Mediterranean. So it's both comforting and a little bit different.
Frequently Asked Questions About Recipes
- → Which protein tastes great with this?
Rotisserie chicken is super easy and tender, but you could use grilled or baked chicken breast for something lighter.
- → How do I stop the sauce from getting runny?
Make sure to really wring out your grated cucumber before tossing it with the yogurt. That way the dressing stays thick and creamy.
- → Can I swap out Greek yogurt?
Yep, full-fat plain yogurt or a plant-based version both work, so you'll still get that creamy, tangy vibe.
- → What should I serve on the side?
Try piling it on crisp lettuce, tucking it in warm pita, or baking up some veggies for a tasty, Mediterranean-style plate.
- → Got tips for saving leftovers?
Pop it in a sealed container and keep in the fridge for around three days. It’ll stay tasty and keep that nice texture too.
- → Is it OK to make this earlier?
You bet, mixing it up a few hours in advance gives the flavors time to blend together. Give it a stir right before you eat.