Simple Tzatziki Rotisserie Chicken Salad
A comforting and quick chicken salad that brings together the brightness of tzatziki, shredded rotisserie chicken, and fresh vegetables for a delightful meal.
Ingredients
Main Ingredients
- 3 cups Rotisserie chicken, shredded Tender and already seasoned; use dark and white meat for best texture.
- 1 cup Greek yogurt Adds tang and creamy body while keeping it a healthy option.
- 1 small Cucumber, grated and squeezed dry Provides cooling crunch.
- 1 clove Garlic, minced Wakes up the yogurt with savory depth.
- 2 tablespoons Fresh dill, chopped The herb that makes tzatziki sing; sub with mint for a different bright note.
- 1 lemon Lemon zest and juice Zesty brightness that lifts every forkful.
- 1 tablespoon Extra virgin olive oil Adds silkiness and mouthfeel.
- 2 tablespoons Red onion, finely diced For a little bite; swap with scallions if preferred.
- Salt and freshly ground black pepper, to taste
- Optional: capers or chopped kalamata olives, feta For an indulgent twist.
Instructions
Preparation
- Remove skin from the rotisserie chicken if preferred, then shred about 3 cups of chicken into bite-sized pieces.
- In a medium bowl, whisk together the Greek yogurt, minced garlic, lemon zest and juice, olive oil, and a pinch of salt and pepper until bright and garlicky.
- Fold in the grated cucumber, chopped dill, and diced red onion. Squeeze the cucumber well to avoid a watery tzatziki.
- Add the shredded chicken to the tzatziki and gently toss until everything is evenly coated. Adjust seasoning if necessary.
- Let the salad chill in the fridge for 10-15 minutes to meld flavors, or serve immediately.
Notes
For a vegan option, use dairy-free yogurt and substitute chicken with shredded rotisserie-style tofu or chickpeas. Store in an airtight container in the refrigerator for up to 3 days. Best eaten within 48 hours.