Pin It Last summer my friend Elena dropped by with a rotisserie chicken and armfuls of fresh herbs from her garden. She chopped and mixed while we caught up about everything and nothing at once. The combination of cool creamy yogurt with tender chicken hit differently in the July heat. We ate it right out of the bowl standing in her kitchen.
I started making this weekly after realizing how much my youngest daughter looks forward to finding it in her lunchbox. She calls it the special white chicken salad and asks if were having the good salad before she even walks through the door. Something about the cool crisp cucumber alongside the creamy dressing makes everything feel lighter.
Ingredients
- Rotisserie chicken: Using a store-bought rotisserie chicken cuts your prep time in half and adds that slow-cooked flavor you cannot rush at home
- Plain Greek yogurt: Full-fat Greek yogurt gives you that luxuriously thick texture without being heavy
- English cucumber: English or Persian cucumbers have thinner skin and fewer seeds so no need to peel them first
- Fresh dill: Dill and cucumber are best friends that bring bright grassy notes to cut through the richness
- Lemon juice: Fresh lemon juice wakes up all the other ingredients and keeps the yogurt sauce bright
- Red onion: A little red onion adds sharp bite and beautiful color contrast against the white chicken
Instructions
- Prep your cucumber:
- Grate the cucumber on the large holes of your box grater then wrap it in a clean kitchen towel and squeeze hard to remove excess water. This step is what keeps your tzatziki from turning watery.
- Whisk the sauce:
- Stir together the Greek yogurt grated cucumber chopped dill lemon juice minced garlic salt and pepper in a medium bowl. Let it sit while you shred the chicken so the flavors start mingling.
- Combine everything:
- Place your shredded chicken in a large bowl and pour the tzatziki sauce over the top. Add the diced red onion and toss gently until every piece of chicken is coated.
- Let it rest:
- Cover the bowl and refrigerate for at least 30 minutes or up to overnight. This salad needs that chill time for the yogurt to really absorb into the chicken.
Pin It My mother-in-law requested this for her birthday lunch instead of a cake. She said it reminded her of the summers she spent visiting her aunt in Thessaloniki where they ate variations of this salad almost daily. Watching her close her eyes and take that first bite told me everything I needed to know about getting the recipe right.
Making It Your Own
Sometimes I swap in fresh mint or basil depending what looks good at the farmers market. A handful of chopped parsley adds nice color too. The beauty of this salad is how forgiving it is with herb substitutions.
Serving Suggestions
We love scooping this onto warm pita bread or wrapping it in large butter lettuce leaves for a lighter option. It also works beautifully stuffed into hollowed-out cherry tomatoes for appetizers. My husband eats his straight up with a fork.
Make-Ahead Magic
This recipe was practically designed for meal prep Sundays. The texture holds up beautifully for days unlike mayonnaise-based salads that can turn sad and watery. Pack it in individual containers for grab-and-go lunches all week.
- Store the salad in glass containers to avoid absorbing any plastic odors
- Add fresh herbs right before serving if you want to perk up day-old leftovers
- Keep a lemon wedge on the side to brighten flavors after refrigeration
Pin It Hope this becomes your go-to for lazy summer dinners and impromptu picnics.
Recipe Questions & Answers
- → Can I use freshly cooked chicken instead of rotisserie?
Absolutely! Any tender, shredded cooked chicken will work beautifully. You can poach, bake, or grill chicken breasts or thighs, then shred them once cooled. Ensure it's well-seasoned to complement the vibrant tzatziki.
- → How long will this creation keep in the refrigerator?
When stored in an airtight container, it will remain fresh and delicious for 2-3 days. The flavors often deepen and meld even more after a day or so.
- → Are there any substitutions for dill?
Yes, fresh mint makes an excellent alternative or can be used alongside dill for a different aromatic profile. Parsley is another good option if you prefer a milder herb flavor.
- → What's the best way to serve this creation?
It's wonderfully versatile! Serve it chilled over a bed of fresh spinach or mixed greens, tuck it into warm pita pockets, or use large lettuce leaves for a low-carb wrap. It's also delicious simply enjoyed straight from the bowl.
- → Can I make this lighter?
Certainly. Opt for low-fat Greek yogurt in your tzatziki for a reduced calorie and fat content. You can also minimize high-fat add-ons like avocado and feta, or choose lean protein cuts.
- → Why is squeezing the cucumber important?
Squeezing the grated cucumber removes excess water. This prevents the tzatziki from becoming watery, ensuring a creamy, rich texture and a more concentrated flavor.