Tzatziki Chicken Salad with Rotisserie Chicken
You’ll be making this Greek yogurt chicken salad recipe on repeat! It’s light yet hearty enough to stand on its own—perfect as a side dish, a satisfying lunch, or tucked into a sandwich or wrap.
Servings: 4
Calories: 401kcal
Ingredients
- 1 rotisserie chicken cold
- 4 green onions thinly sliced
- ½ cup celery diced
Tzatziki Sauce
- 2 cups cucumber grated
- 1 ½ cup Greek yogurt
- 2 Tablespoons olive oil
- 4 Tablespoons fresh dill chopped
- 1 Tablespoon lemon juice
- 2 cloves garlic minced
- ½ teaspoon kosher salt
Instructions
- Remove the cold rotisserie chicken meat from the bones, discard the skin, and chop the meat into bite-sized pieces.
- In a large bowl, combine the chicken, onions, celery, and tzatziki. Stir to combine.
Tzatziki Sauce
- Place the grated cucumber in a clean kitchen towel. Gently twist to squeeze excess moisture from the cucumber. Transfer to a bowl.
- Add greek yogurt, olive oil, herbs, lemon juice, garlic, and salt. Adjust seasoning if needed.
Notes
- You can substitute up to half the dill with fresh mint or leave out the herbs altogether. I don't recommend using just fresh mint.
Storing Leftovers
- Store leftover chicken salad in an airtight container in the refrigerator and use within 4 days.
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