Save Last summer, my neighbor Lena taught me how to make proper tzatziki in her tiny kitchen, where bunches of dried herbs hung from the ceiling and she insisted on everything being done by hand. She showed me that squeezing the cucumber until your hands ache is what makes the difference between watery sauce and something velvety and incredible. When I started folding that same sauce into shredded chicken for lunch one day, I realized this combination was exactly what summer meals should be: cool, bright, and somehow satisfying without weighing you down. Now it's my go-to when I want something that feels special but comes together in minutes.
I made a huge bowl of this for a potluck last July when my apartment had no air conditioning, and I watched it disappear even as people fanned themselves and complained about the heat. Something about cold, creamy, cucumber-fresh food just works when the world feels like it's melting. My friend Sarah, who claims to hate yogurt in savory dishes, went back for thirds and then texted me the next day asking exactly what I put in it because she couldn't stop thinking about it.
Ingredients
- 2 cups shredded rotisserie chicken: Using a store-bought rotisserie chicken saves so much time and the seasoning on the meat adds another layer of flavor
- 1 cup plain Greek yogurt: Full-fat Greek yogurt makes the sauce luxuriously thick and creamy, but you can use low-fat if you prefer
- 2 tablespoons fresh dill: Fresh dill is non-negotiable here and if you can only find dried, use much less and add it early so the flavor blooms
- 2 tablespoons lemon juice: Freshly squeezed lemon cuts through the rich yogurt and brightens the whole dish
- 1 clove garlic: One clove is perfect but mince it finely so no one gets an overwhelming raw garlic bite
- 1 medium cucumber: English or Persian cucumbers work best since they have thinner skin and fewer seeds
- 1/2 small red onion: The onion adds a sharp bite that balances the creaminess
- Salt and pepper: Season generously because the sauce needs proper seasoning to shine
Instructions
- Squeeze the cucumber dry:
- Grate the cucumber using a box grater, then wrap it in a clean kitchen towel and squeeze until you've wrung out almost all the liquid. This step is crucial and skipping it is why so many homemade tzatziki turns out watery.
- Make the sauce:
- In a medium bowl, combine the grated cucumber, Greek yogurt, chopped dill, lemon juice, minced garlic, salt, and pepper. Mix everything thoroughly and taste it, adjusting the seasoning until it tastes exactly right to you.
- Combine the chicken:
- In a large mixing bowl, add the shredded chicken and pour the tzatziki sauce over it. Gently fold until every piece of chicken is coated in that creamy sauce.
- Add the crunch:
- Fold in the diced red onion and any optional ingredients you're using, like cherry tomatoes, crumbled feta, sliced olives, or diced avocado. Mix gently so you don't break down the texture of the add-ins.
- Let it rest:
- Cover the salad and refrigerate for at least 30 minutes, though honestly, it's even better after a few hours when all those flavors have had time to get acquainted.
Save My sister called me from the grocery store parking lot last month, completely frazzled after her first week back at work, and I talked her through making this salad while she stood between her car and the cart. She texted me a photo later of her family around the table, everyone quietly eating, and just said 'this saved dinner tonight.' Sometimes the best recipes aren't the fancy ones but the ones that show up for you when you're too tired to think.
Making It Your Own
While the classic combination is pretty perfect, I've found that swapping in fresh mint for half the dill creates a completely different vibe that's just as delicious. Sometimes I add a handful of chopped parsley when I want it to look even greener and fresher. The beauty of this salad is that it welcomes whatever herbs you have in abundance.
Serving Suggestions
This works beautifully stuffed inside pita pockets for lunch the next day, or scooped onto lettuce cups if you're watching your carbs. I've also served it alongside roasted potatoes for a more substantial dinner that still feels light. The tzatziki is versatile enough that you could easily use any leftovers as a dip for vegetables.
Storage And Meal Prep
This salad keeps beautifully in the refrigerator for two to three days, which is reason enough to make a double batch on Sunday. The flavors actually deepen and meld over time, so day-two leftovers might be even better than when you first made it. I like to store the add-ins separately if I know it will be sitting for more than a day, but honestly, it holds up remarkably well even with everything mixed together.
- Use a container with a tight seal to prevent the tzatziki from absorbing other fridge flavors
- If the sauce seems thick after chilling, stir in a teaspoon of water or lemon juice before serving
- The avocado is best added right before eating since it can brown slightly
Save Hope this recipe finds its way into your regular rotation, just like it did into mine. There's something deeply satisfying about a dish that's this delicious and this easy all at once.
Recipe Questions
- → How long does this keep in the refrigerator?
When stored in an airtight container, leftovers typically stay fresh in the refrigerator for 2-3 days. Ensure it's kept well-chilled for best quality.
- → Can I use different herbs instead of dill?
Absolutely! While dill offers a classic flavor, fresh mint or a combination of mint and dill can be a delightful substitute. Adjust to your preferred taste profile.
- → What are some serving suggestions beyond a salad?
Beyond serving it over greens, this creamy preparation is excellent in pita pockets, lettuce wraps, or as a light spread on crackers or cucumber slices. It also makes a fantastic sandwich filling.
- → How can I make this dish lighter?
For a lighter option, you can use low-fat or fat-free Greek yogurt in the tzatziki. You can also reduce the amount of optional add-ons like feta or avocado, if desired.
- → Is it important to squeeze moisture from the cucumber?
Yes, squeezing excess moisture from the grated cucumber is a crucial step. It prevents the tzatziki from becoming watery and ensures a thick, creamy consistency for your dressing.
- → Can I prepare this ahead of time?
Yes, you can prepare the tzatziki sauce a day in advance and store it separately. When ready to serve, combine with the chicken and other ingredients. Chilling for at least 30 minutes after assembly helps flavors meld.