Lately, I’ve been buying a rotisserie chicken on the weekend. I’ll cut off a breast for us to eat for dinner that night (usually on top of a salad or whatever leftovers are in the fridge), and then I pick the rest of the meat off to be used for the following week. I buy my rotisserie chickens from Costco, and usually get 2lbs of meat off the chicken (not including the chicken used for the first meal). So, what have I been doing with this chicken? Chicken salad. Lots of chicken salad.
This week, I made Chicken Tzatziki Salad. Oh boy, was it good! The lemon and yogurt combo makes it so fresh, and a bit tangy, while the cucumber adds just the right amount of crunch. The first night, we ate this along side some leftover pasta salad I had made for a friend’s BBQ (above), and the second night, we ate chicken salad salads (below).
This recipe is super easy, and is actually better if you make it ahead of time and let it sit in the fridge for a few hours (to days) before eating. (Read: great for an easy weeknight meal!)
The original recipe is from Cooking Light, and I haven’t made too many changes here. Now that summer is almost here, there are so many parties and celebrations happening. This chicken salad would be great to bring to a party or for a picnic lunch or dinner. Since there are so few ingredients, this recipe can easily be doubled (or tripled, quadrupled…) if you’re feeding a larger crowd.
This recipe calls for seeded and diced cucumber; if you’re not sure how to do this, check this post for a reminder! And of course, you don’t have to use rotisserie chicken for this, just make sure you give this enough time in the fridge to cool down if you’re using just-cooked chicken.
Chicken Tzatziki Salad
Prep time: 15 min
Cook time: n/a
- 1 lb chicken, cooked & diced
- 2/3 C plain yogurt (I prefer greek yogurt, but any will do)
- 1 cucumber, seeded and diced
- 2t dried dill
- juice from 1 lemon
- Combine all ingredients in a bowl, let sit in refrigerator for 2+ hours before serving
Question: Do you ever buy a rotisserie chicken? Which do you like better, white or dark meat?