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Turn leftover rotisserie chicken into a punchy, cool chicken salad you’ll end up craving all season. Rich Greek yogurt, snappy cucumbers, and fresh dill make every bite creamy but super bright—just right whether you’re packing lunch or hanging out on the patio.
I threw this together for a last-minute picnic last month, and even my fussy eater went back for seconds. It’s actually even tastier if you let it chill in the fridge overnight.
Tasty Ingredients
- Red onion: gives a sweet zing; chop tiny to avoid overdoing it
- Pepper: just a touch for some heat—go for fresh-cracked if possible
- Salt: wakes up the whole dish; flaky sea salt brings extra pop
- Garlic: packs warmth and a sharp edge; mince well so it doesn’t take over
- Lemon juice: adds zip and cuts through the rich stuff; fresh always wins
- Fresh dill: throws in a bunch of herby spring feel—stick with just the feathery bits
- Greek yogurt: makes things creamy, not heavy; full fat is best if you can swing it
- Cucumber: major crunch and freshness; take out seeds and peel for less water if you like
- Rotisserie chicken, shredded: all the deep flavor without the work—get one that’s juicy with crisp skin
Easy Steps
- Pop it in the fridge:
- Stash your finished chicken salad in the fridge for at least ten minutes. That gives all the flavors time to mingle. Load it into pitas, lay it over lettuce, or scoop with crackers when you’re ready.
- Mix in the red onion:
- Chop your red onion as tiny as you can manage, and gently fold it into your mix. Onions give crunch and pep without making the salad too strong.
- Bring the salad together:
- Drop the shredded chicken right into your grazy sauce. Stir until every piece is cozied up in creamy dressing.
- Shred your chicken:
- Pull apart your rotisserie chicken with two forks or your hands. Smaller bites mean every bit grabs more sauce.
- Whip up the tzatziki sauce:
- Mix Greek yogurt, grated cucumber, torn dill, fresh lemon, finely chopped garlic, some salt and pepper in a big bowl. Squeeze the cucumber dry in a towel first so your sauce stays thick.
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The part I love most? That first taste, with dill sprinkled heavy on top. I always think of summers spending time in grandma’s garden grabbing cucumbers and fresh herbs. It’s like eating something right out of sunny days.
How to Keep It Fresh
Tuck leftovers into a tight-sealing container and they’ll last two days in the fridge. If you’re planning ahead, hold off on mixing the chicken and sauce until just before serving—that way it stays at its best. Sometimes cucumber leaks water, so blot the salad if needed.
Swap Ideas
If you’re out of chicken, try leftover turkey or even add in grilled shrimp. No dill? Fresh parsley or mint are both yummy. Want to use a different yogurt? Try skyr or any thick, plain kind for a little change-up.
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Ways to Serve
Stuff this into a warm pita or plop it over crunchy romaine. Add extra cucumber and tomato for bonus crunch. If you’re heading out, pack it with chunky potato chips for a picnic treat.
A Little Background
Tzatziki started out in Greek cooking—it’s a cool blend of yogurt, cucumbers, and herbs served as a dip or sauce. Here, it becomes a velvety dressing for chicken. The whole dish is all about those sunny Mediterranean vibes that are both cozy and exciting.
Recipe FAQs
- → Which protein makes this best?
Just grab some rotisserie chicken and shred it, it's super easy and soft. If you want lighter, you could bake or grill chicken breast too.
- → How do I stop the sauce from getting thin?
Really squeeze that grated cucumber well before you mix it in. That way, your yogurt won't turn runny and stays creamy.
- → Can I swap Greek yogurt for something else?
Full-fat, plain yogurt works fine, or use a dairy-free version if you like. You'll still get that creamy, tangy bite.
- → What goes well with this?
It's awesome on cold crunchy lettuce, next to toasty pita, or even with some roasted veggies for a chill Mediterranean vibe.
- → How long does it keep in the fridge?
Toss it in a sealed container and it'll stay tasty in your fridge for about three days before the texture changes.
- → Can I prep this in advance?
Yep, just mix it up and chill it a few hours early. Stir it right before you eat to freshen it back up.