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You know those recipes that feel like cheating a little bit because they’re way too good for how easy they are? Yeah. This is one of those.
It started with me standing at the fridge in gym shorts, trying to figure out what to do with leftover chicken that wasn’t another boring sandwich or sad salad. I had Greek yogurt, half a cucumber (you know, the one that always rolls to the back), and a handful of herbs from my poor little garden that’s still hanging on for dear life.
I tossed everything together in a bowl with a squeeze of lemon and a whisper of garlic, and—bam. It tasted like a picnic in Santorini. Cool, creamy, lemony, and just a little smug because I didn’t have to cook a darn thing.
Reasons to Fall Hard for This Recipe
If you’re on the fence, let me just say:
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No mayo. Zero. Nada. But still creamy.
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It’s healthy-ish without tasting like “diet food.”
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Fresh herbs make it feel fancy (even if you’re in pajamas).
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You can slap it on just about anything—bread, crackers, greens, your fingers.
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Great for meal prep, and somehow better on Day 2.
Here’s What You’ll Need:
Let’s keep it real—you’ve probably got most of this already.
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3 cups cooked chicken, shredded (leftover rotisserie is your BFF)
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½ cup red onion, thinly sliced
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1 English cucumber, shredded
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1 cup plain Greek yogurt (the thicker, the better)
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3 tbsp fresh dill, chopped
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1 tbsp fresh mint, chopped
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1½ tbsp lemon juice (fresh is best, bottled if it’s all you’ve got)
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1 tbsp olive oil
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1 garlic clove, minced (go easy, this isn’t garlic bread)
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Salt + pepper, to taste (I like 1 tsp salt, ½ tsp pepper)
Heads up: You have to squeeze the shredded cucumber. Trust me. If you skip that part, you’ll end up with tzatziki soup. Grab a clean dish towel, give it a good wring, and marvel at how much water comes out. Weirdly satisfying.
Okay, Now Let’s Throw It Together
1. Make the tzatziki base
Grab a big bowl. Toss in your yogurt, squeezed cucumber, lemon juice, dill, mint, garlic, olive oil, salt, and pepper. Stir it up until it looks like creamy herb heaven.
2. Add the chicken + red onion
Fold in the shredded chicken and onions until everything’s coated in that cool, tangy dressing. Take a taste. Adjust if you need more salt, lemon, or dill. I almost always do.
3. Chill it (the salad and yourself)
Stick it in the fridge for at least 30 minutes if you can stand to wait. This is the kind of dish that gets better after a little nap.
Serving Ideas: aka “How I Ate This All Week”
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Tucked inside a warm pita with sliced tomatoes
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On top of baby greens with a little drizzle of olive oil
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With buttery crackers during a Netflix binge
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Scooped up with mini bell peppers for a snacky lunch
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Rolled into a wrap with spinach and hummus
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Sneaked straight from the fridge with a fork at 11pm
No rules here. Just vibes.
Fun Twists if You’re Feeling Fancy
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Add feta for a salty little punch
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Throw in sliced olives for that briny kick
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Swap mint for basil or parsley if that’s what you’ve got
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Stir in a bit of chopped sun-dried tomato
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Want a little heat? Add a pinch of red pepper flakes
How to Store It (if there’s anything left)
Keep it in a sealed container in the fridge and it’ll stay good for about 3–4 days. Like I said, it actually gets better the next day, which makes it perfect for making ahead. Just give it a little stir before you serve, because Greek yogurt can separate a smidge. Totally normal.
That’s All, Folks
This one’s easy, breezy, and a total fridge hero. Whether you’re feeding a crowd or just yourself (with the fridge door still open), it’s the kind of salad that feels like you tried—even when you absolutely didn’t.
Try it, love it, tweak it—and if you’ve got your own favorite way to eat it, tell me. I wanna know. Recipes are meant to be shared, and hey, if you end up putting it on a bagel or scooping it with potato chips, you’ve got a kindred spirit right here.
Until next time,
stay cool and eat something delicious.
Tzatziki Chicken Salad
Ingredients
- 3 cups cooked and shredded chicken
- 0.5 cup thinly sliced red onion
- 1 whole english cucumber, shredded
- 1 cup plain greek yogurt
- 3 tablespoons fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- 1.5 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
- Squeeze shredded cucumber using a paper towel or clean kitchen towel to remove excess water.
- In a large bowl, mix yogurt, drained cucumber, dill, mint, lemon juice, olive oil, garlic, salt, and pepper until smooth.
- Add shredded chicken and red onion to the bowl. Stir to coat evenly.
- Refrigerate for 30 minutes before serving. Serve on sandwiches, pita, crackers, or a bed of greens.
Notes