This tzatziki chicken salad combines shredded rotisserie chicken with a creamy Greek yogurt and dill dressing, brightened with fresh cucumber and lemon. It's a no-cook Mediterranean lunch that comes together in minutes and works perfectly in lettuce cups or over greens.
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In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped dill, and lemon juice.
Season with salt and pepper to taste and mix until all the dressing ingredients are well combined.
Add the shredded rotisserie chicken, diced red onion, and diced jalapeño to the bowl.
Stir everything together until the chicken and vegetables are fully coated in the tzatziki dressing.
Serve immediately, for example in butter lettuce cups.
Store in an airtight container for up to 3 days; keep dressing and chicken separate from lettuce cups until serving to prevent sogginess.
Yes. Mix the dressing and prepare vegetables separately, then toss with chicken just before serving to keep lettuce cups crisp.
Full-fat Greek yogurt delivers the creamiest texture, but non-fat or 2% work; the dressing will be slightly less rich.
Serve over mixed greens, in pita bread, on crackers, or as a grain bowl topping with rice or quinoa.
Add more lemon juice for tang, extra garlic for punch, or more dill for herbaceousness. Taste and balance as you go.
No — it relies on Greek yogurt for creaminess. For vegan, substitute coconut yogurt or cashew cream and use plant-based chicken.
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