When Tzatziki Chicken Salad Becomes Your Go-To

Alright, so let me set the scene: summer picnic, sun beating down, my aunt unwrapping a mysterious salad (not the usual, for once), and the scent of dill and garlic just sort of… well, wafted over everything. That was my first brush with tzatziki chicken salad. Got a bit carried away, overfilled the pita — ended up with a lap full of cucumber sauce. Totally worth it.

Ever since, this has kinda become my midweek, not-enough-time-to-cook savior meal. It’s so forgiving that even my habit of eyeballing measurements hasn’t once ruined it. Actually, sometimes it comes out better when I use the last of the random yogurt tub

Anyway, if you’re after something fresh, zesty, and basically a Greek hug in a bowl, this tzatziki chicken salad is probably going to win you over. I mean, unless you hate cucumber — in which case, try coleslaw? (kidding, kind of!)

Why You’ll Love This Salad (Honestly, I Do)

I make this when I’ve got leftover roast chicken staring at me from the fridge — or, confession, when the rotisserie bird at the shop tempts me because, wow, it saves SO much faff. My family goes wild for this; the kids pile it in wraps, my partner eats it straight form the mixing bowl. No kidding, last week I tried making it without garlic because I’d run out, and, well, never again. Lesson learned: garlic is non-negotiable, for us anyway.

It’s light but filling (how does it pull this off?), budget-ish, and if you’re dealing with sweltering weather or a lazy mood, it suits both just fine.

Gathering Ingredients (And My Subtraction Struggles)

2 cups cooked chicken, shredded or diced (leftovers work, or poach a couple breasts—sometimes I use rotisserie chicken to be honest)
1 cup Greek yogurt (full fat is creamier, but my mum used to use low-fat; I can never tell much difference)
1/2 large cucumber, grated (English cucumber’s nice, but plain old salad ones totally work. If you forget to de-seed, just blot them extra well)
2 cloves garlic, minced (more if you’re feeling brave, less if you have meetings soon)
1–2 tablespoons fresh dill, chopped (dried is okay in a pinch, but it’s just not the same — trust me, I’ve tried after midnight emergencies)
2 tablespoons lemon juice (bottled is fine but real lemons make me feel fancy)
1 tablespoon olive oil (sometimes I skip this… probably shouldn’t, but it’s habit)
Salt and pepper (to taste, and I mean it — some days I go heavy, some days, oops, too late!)
Handful chopped fresh mint (optional; I skip this when my plant mysteriously dies again)

How I Throw This Together (With Occasional Chaos)

Drain that cucumber! Seriously, squeeze it like it owes you money. Water-logged salad is… not good. I use a tea towel, but clean hands or a sieve are fine. Don’t worry if it looks like mush; it always does here.
Mix your tzatziki base: Grab a big bowl (last time, the mug wasn’t big enough). Plonk in the yogurt, garlic, lemon juice, olive oil, salt, pepper, dill, and if you’ve remembered it, the mint. Stir until it looks creamy and smells properly garlicky. This is usually where I sneak a taste just to check everything’s happy.
Add chicken and cucumber: Fold in the chicken and squeezed cucumber. I go gently at first — I once shredded it all to bits out of impatience. No one liked that version.
Chill: Pop it in the fridge for at least 30 mins. Ok, sometimes I just eat it straight away, but honestly it tastes better if it sits for a little.
Check seasoning one last time (or not, if you’re starving). Add more salt, or maybe a squirt of lemon, whatever you feel is missing.

And that’s it — salad sorted with minimal fuss.

Stuff I’ve Learned (The Hard-ish Way)

Letting the salad sit for an hour genuinely amps up the flavor (but I’m rarely this patient, let’s be real)
If you’re using up leftover grilled chicken and it’s a bit dry, add an extra spoonful of yogurt—it works wonders
One time I tried to use flavored yogurt (don’t ask why), and the result resembled a dessert sauce disaster
Fresh herbs are untouchable, but a generous shake of dried stuff can save the day if your fridge looks sad and empty

Spin-Offs & Odd Experiments

I pulled off a version with chopped celery and a sprinkle of feta—downright magical. Tried with turkey after Christmas once; still good, just slightly less Greek and more… I dunno, Boxing Day. I attempted to swap in mayo instead of yogurt on a whim, and, well, that one never made it to the table. (Learned my lesson.)

Do You Need Fancy Gadgets? Not Really

A box grater is nice for cucumber, but I’ve stabbed a fork in and just scraped along before. Big bowl, sturdy spoon—sorted. If you’re really in a bind, shredding chicken with your fingers works fine. My cousin swears by a salad spinner for the cucumber, but I say just squish it in a cloth.

How Long Does It Keep? (Ha)

Officially, cover and pop it in the fridge—it’ll keep for, I don’t know, two days maybe. But honestly, in my house it never lasts more than a day; someone nicks a bite every time they pass the fridge. If the sauce looks thin after a night, just stir it and it’s good as new.

How We Eat It (You Do You)

Pile it inside pita bread, stuff it in lunch wraps, or heap it on crispy lettuce leaves if you’re pretending to be healthy. We’ve even spooned it over boiled potatoes. One uncle dunks tortilla chips — not remotely authentic, but snacky and fun!

Pro Tips (I’ve Messed These Up So You Don’t Have To)

Don’t rush squeezing the cucumber — once I left it watery and the salad turned into soup
Add the garlic last if you’re not sure; it can get pretty strong by the next day (had a spicy surprise once)
If you’re doubling the recipe for a crowd, taste as you go. I once threw in double garlic and no one could talk to me for a week!

FAQ (From Actual Friends and That One Neighbor)

Can I use leftover roast chicken?
Absolutely, that’s what I almost always do! Even some slightly dry chicken works, just add more yogurt, like I said above.

Do I have to peel the cucumber?
Nope, but the skin can be bitter sometimes, so I usually do if it looks gnarly or waxy.

Can this be made dairy-free?
Yep, coconut yogurt or oat yogurt works – it’ll be a bit different (and slightly sweeter) but I’ve tried it in a pinch. Use whatever makes your stomach happy, honestly.

What about meal prep?
Honestly, it’s great for work lunches, but I find it’s best eaten within a day or two. Don’t store it with bread or lettuce or it’ll go soggy; keep them separate.

Do you recommend a particular Greek yogurt?
I’m not brand loyal — Chobani or Fage works, but store brands are usually grand. This guide from Serious Eats helped me once when choosing between yogurts. If you’re curious about the difference between Greek and plain: here’s a neat explainer.

Anyway, if you make this, let me know how yours turns out. (And if you drop salad on your lap, solidarity from my younger self.)

Tzatziki Chicken Salad Recipe