Bright, refreshing chicken salad with tender rotisserie chicken, creamy tzatziki, crisp vegetables, and Mediterranean flavors.
# What You'll Need:
→ Chicken & Dairy
01 - 2 cups shredded rotisserie chicken, skinless
02 - 1 cup plain Greek yogurt, full-fat
03 - 2 tablespoons fresh dill, chopped
04 - 2 tablespoons fresh lemon juice
05 - 1 clove garlic, minced
→ Vegetables
06 - 1 medium cucumber, grated
07 - 1/2 small red onion, diced
08 - Salt to taste
09 - Freshly ground black pepper to taste
→ Optional Add-Ons
10 - 1 cup cherry tomatoes, halved
11 - 1/3 cup feta cheese, crumbled
12 - 1/4 cup Kalamata olives, sliced
13 - 1 small avocado, diced
14 - Spinach or mixed greens for serving
# Method:
01 - Grate the cucumber using a box grater. Wrap the grated cucumber in a clean kitchen towel or paper towels and squeeze firmly to remove excess moisture. This step prevents the tzatziki from becoming watery.
02 - In a medium bowl, combine the prepared grated cucumber, Greek yogurt, chopped fresh dill, lemon juice, minced garlic, salt, and pepper. Whisk until thoroughly incorporated and smooth. Taste and adjust seasoning as needed.
03 - Place the shredded rotisserie chicken in a large mixing bowl. Pour the prepared tzatziki sauce over the chicken. Using a spatula, gently fold the chicken until evenly coated with the sauce. Add the diced red onion and any desired optional ingredients such as cherry tomatoes, crumbled feta, sliced olives, or diced avocado. Mix gently to combine without shredding the chicken further.
04 - Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together. The salad can be chilled for up to 2-3 days before serving.
05 - Serve the chilled salad over a bed of fresh spinach or mixed greens. Alternatively, enjoy on its own as a protein-rich main course. For a different presentation, serve in pita pockets or lettuce wraps.
