Description
Tzatziki chicken salad is the perfect make-ahead cold lunch recipe. Shredded rotisserie chicken is tossed with a tangy tzatziki-style sauce made with cucumber, dill, garlic, lemon juice, and Greek yogurt for a fresh and flavorful meal.
Ingredients
- 1 medium cucumber, finely grated
- ¾ cup plain Greek yogurt
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cooked rotisserie chicken, shredded
- ½ red onion, diced
Instructions
- Wrap the grated cucumber in a paper towel or clean tea towel and gently squeeze out the excess moisture.
- In a large bowl, combine the grated cucumber, Greek yogurt, dill, lemon juice, garlic, salt, and pepper. Stir until well mixed.
- Shred the 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 evenly coated.
- Serve on pita bread with sliced tomato and red onion, with crackers or pita chips, or over a bed of lettuce.
- Refrigerate any leftovers in a tightly sealed container.
Notes
- Storage: Store chicken salad in an airtight container in the refrigerator for 3–5 days. Discard if left at room temperature for more than 2 hours.
- Chicken substitute: You can use 16 ounces of seasoned cooked shredded chicken or canned chicken instead of rotisserie chicken.
- Dill substitute: 2 tablespoons fresh dill can be replaced with â…” teaspoon dried dill, though fresh dill gives the best flavor.
- Prep Time: 15 minutes
- Category: Lunch, Salad
- Method: No Cook
- Cuisine: Mediterranean