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When I want a fast, bright-tasting lunch that's packed with protein, this zesty chicken with creamy tzatziki is my top choice. It's speedy, calls for juicy rotisserie chicken and that punchy yogurt sauce. Honestly, it tastes like eating out in the sunshine but only takes a few minutes to put together.
When I first tossed this together, I figured it was nothing fancy, but after one bite, my whole family insisted I make it again. Now, as soon as the weather heats up, they start requesting it every single week.
Fresh Ingredients List
- Red onion: gives a little crunch, nice color, and a gentle sharpness — pick one that's firm with good color inside
- Rotisserie chicken: super easy and speedy, but make sure it's still moist, not dried out
- Ground black pepper: wakes up the dish with spice — grinding it fresh gives the best flavor
- Salt: helps everything pop — fine sea salt is my pick if you have it
- Garlic: chop up those cloves for a strong punch, just pick ones without green shoots
- Lemon juice: freshly squeezed adds brightness — skip the bottled stuff for best taste
- Fresh dill: keeps things herby — look for bright green leaves and swap in dried only if you need (just use less!)
- Plain Greek yogurt: gives that creamy goodness with a protein boost, go for full fat if you want it rich
- Cucumber: grate it up for a cool crunch, and use the ones with smooth, clean skin
Easy Step Guide
- Serve and Chill:
- Spooning it into bowls or piling it on greens? Both work. Add pita or crunchy crackers. Leftovers? Keep them in a container in the fridge, sealed up tight.
- Toss to Coat:
- Stir everything together so your chicken is wrapped in loads of creamy sauce. Taste it — maybe you want more salt or lemon. Chill a few minutes if you want the flavors to settle in.
- Add Chicken and Onion:
- Rip up your rotisserie chicken so it's easy to eat — toss the skin if you're skipping extra fat. Mix with diced red onion and dump in the bowl with your sauce.
- Throw Together the Tzatziki:
- In a big bowl, mix your squeezed cucumber, Greek yogurt, snipped dill, lemon juice, minced garlic, plus salt and pepper. Stir until it’s blended and smooth.
- Deal with Cucumber:
- Squeeze the grated cucumber inside a towel over the sink — you want to get out as much water as possible so your salad isn't watery at the end.
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Fresh dill is always my pick — it brings me back to sunny backyard lunch days with the cousins. We’d drag a giant bowl outside and laugh over seconds. It’s pure comfort and somehow still feels super fresh.
Smart Storage Ideas
Pop your salad into a container with a good lid and keep it in the fridge. You’re good for up to five days. If you spot any liquid collecting on top, just mix it up again and it'll be good as new. Try not to let your salad sit out for more than two hours so it stays safe and yummy.
Easy Swaps
Want it leaner? Swap in cooked chicken breast, or go for canned chicken if you're out of time. Out of fresh dill? Dried works, just sprinkle in less because it’s stronger. Simple adjusts still taste great!
Serving Ideas
Stuff it in pita pockets with some crisp lettuce and slices of tomato for a classic twist, or spoon it up with crackers for quick snacking. Lean dinner? Pile it on greens with an extra splash of lemon. If you have cherry tomatoes or cucumber, toss those on the side too.
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All About Tzatziki
Tzatziki’s a classic Greek yogurt dip, usually dished up with grilled meats or for scooping with bread. Here, it goes all in with chicken for a super portable, herby, bright meal. Whenever I make it, I get hit with seaside and sunny day feels — plus you get the fresh herb thing in every bite.
Recipe FAQs
- → How do I stop the cucumber from making the salad too wet?
Once you grate the cucumber, just grab a kitchen towel and squeeze out all the extra juice before you mix things together. That way, your dressing stays thick and not watery.
- → Can I use a different kind of chicken than rotisserie?
Sure thing. Swap in 450 grams of cooked, shredded chicken breast or canned chicken—use what’s handy or what you like.
- → How should I eat this chicken salad?
Chill it first, then tuck it into pita pockets, eat it over a green salad, or scoop it up with your favorite crackers.
- → How long will this stay good in the fridge?
This will stay fresh for five days max if you keep it sealed in the fridge. Don’t let it sit out for more than a couple hours at room temp.
- → Do I really have to use fresh dill?
Fresh dill is super tasty, but if you need to, sub in about 0.67 teaspoon of dried dill instead of 2 tablespoons of fresh.