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This tangy, creamy chicken salad with fresh flavors brightens up the middle of my day. I stash it in the fridge for grab-and-go lunches—it's like taking a quick trip to the Mediterranean while juggling work or errands.
I first whipped up a batch one Sunday thinking I'd meal prep for the whole week, but my family finished every bit before Wednesday—so now I always make double
Must-Have Ingredients
- Red onion: gives zip and crunch—pick firm ones with a deep color
- Rotisserie chicken: makes everything super easy and savory; shred it while still slightly warm for the best texture
- Salt and pepper: rounds out the taste; freshly ground and a dash of sea salt will make it pop
- Garlic: adds kick—use fresh, and chop it up tiny so it blends in everywhere
- Lemon juice: lifts everything with a fresh tang; squeeze it right before you use it
- Fresh dill: brings a pop of green and herbal lift; sprigs should be bright and perky
- Plain Greek yogurt: gives richness and protein; full fat is dreamiest, but use whatever you like
- Cucumber: grate it for crisp bites and juicy texture; firm with no soft spots is what you want
Easy How-To
- Chill and Serve:
- Pop the finished salad in the fridge for at least fifteen minutes so those flavors bounce around and blend. Eat it tucked in pita, on crisp salad greens, or scoop up with crackers.
- Mix Everything Up:
- Dump in your shredded chicken and diced onion with the tzatziki mix—give it all a big toss so every little bit gets coated and colorful.
- Shred the Chicken:
- Take the skin and bones off the rotisserie chicken, then tear the meat into bite-sized bits so every piece gets a splash of sauce.
- Stir Up the Sauce:
- In your big bowl, blend together the grated cucumber, yogurt, dill, fresh lemon juice, garlic, salt, and pepper until it’s smooth and speckled with green.
- Handle the Cucumber:
- Wrap up the grated cucumber in a towel and squeeze out all the liquid over the sink. You want it as dry as you can get it so the creamy dressing doesn't turn runny.
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Fresh dill is my absolute favorite here—it makes a world of difference. If all you've got is dried, use a little less. My cousin always asks for this one at family reunions after she tasted it at a picnic, and now it's her go-to too
Storing It Right
Stash the chicken salad tightly covered in your fridge and it'll keep up to five days. If you're meal planning, pop a paper towel on top to soak up some extra liquid before you close it up so it stays crisp. Any that's been hanging out on the counter for over two hours needs to get tossed, just to be safe
Swap Options
No rotisserie chicken? Leftover shredded chicken breast or canned chicken totally works. Dried dill is fine—just use less. Want more green? Toss in parsley or mint. Plant-based yogurt makes it dairy free with zero fuss
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How to Serve
Pack it in pita along with crunchy lettuce and juicy tomatoes for a tasty lunch. Scoop it up with seeded crackers or throw it over a green salad for a meal that’ll keep you going. Want to keep carbs low? Pile it in lettuce cups
Background Bite
Tzatziki, just like you’d get in Greece, brings the cool, creamy, bright flavor that Mediterranean food is all about. Chicken mixed with yogurt and herbs is kind of like a handheld riff on Greek souvlaki or those awesome mezze plates. Tzatziki is usually for dipping, but tossing it in chicken salad is a pretty genius shortcut to that same flavor vibe
FAQs About the Recipe
- → Can I use a different cut of chicken?
Yep! Go with any cooked chicken you have—thighs, breasts, or even canned work once you’ve shredded it up.
- → How do I prevent the salad from getting watery?
Make sure to really squeeze all the juice out of the cucumbers before you mix them in. That keeps it from getting soggy and thin.
- → Are there alternatives to Greek yogurt?
You can swap in any plain yogurt, including dairy-free kinds. The texture won’t be quite the same but it'll still taste good.
- → What can I serve this with?
It’s tasty on a bed of greens, stuffed in pita, layered in sandwiches, or just scooped up with crackers or chips.
- → How long does it stay fresh?
If you keep it covered in your fridge, it stays good for about 3–5 days.
- → Can I use dried dill if fresh is unavailable?
Go for dried dill if that's all you have, just use a third of the amount since dried herbs are pretty strong.