This chicken tzatziki salad is packed with juicy rotisserie chicken, tender pearl couscous, and crisp veggies, all tossed in a homemade tzatziki salad dressing with dill, garlic, and cucumber. It’s fresh, creamy, and the perfect cold salad for hot days. Bonus: It comes together in minutes making it perfect for a no fuss meal prep!

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Why you'll love this recipe
No-heat meal prep. This chicken tzatziki salad requires no reheating like my Air Fryer Gnocchi Mediterranean Vegetable Salad, making it perfect for warm days when you don't have a microwave.
Leftover chicken friendly. I used a rotisserie chicken, but you could use any Leftover Chicken like a Chicken Macaroni Salad.
Mediterranean flavours. The combination of homemade tzatziki and pearl couscous brings a light yet flavourful Mediterranean-inspired meal like my Mediterranean Chicken Kabobs or a Turkey Couscous Salad if you like couscous.
Chicken Salad Ingredients

Rotisserie Chicken. A convenient protein option for when you're after a no-fuss Meal Prep. Swap with Homemade Roast Chicken or leftover chicken from other recipes if preferred.
Pearl Couscous. A chewy, hearty base that absorbs the Mediterranean flavours. It does involve a little bit of cooking to rehydrate, but if you didn't want to turn the stove on, you could use wholegrain couscous.
Cherry Tomatoes. I used a combination of colours for variety of flavour, but you can use whatever type of tomato you choose.
Red Onion. Brings a sharp bite and contrast to the salad—soak in water beforehand for a milder taste or substitute with shallots.
Tzatziki Salad Dressing Ingredients

Greek Yogurt. The creamy, tangy base of the tzatziki dressing, adding protein and richness—swap for a dairy-free alternative if needed, however it may change the overall texture and taste of the dressing.
Garlic. I suggest freshly minced garlic for the best flavour.
Dill. A classic Mediterranean herb that gives the tzatziki sauce its signature freshness—substitute with mint for a twist.
Lemon Juice. Adds acidity and brightness to balance the creamy dressing. I suggest using fresh for the best flavour.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations
How to make chicken tzatziki salad
Step 1: Bring a pot of salted water to a boil. Add the pearl couscous and cook according to package instructions until tender (normally a 3:1 ratio of water with couscous and approx. 10 minutes). Drain, rinse under cold water to stop cooking, and set aside to cool. This helps prevent clumping and keeps the texture light for the cold salad.
Step 2: In a mixing bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, and fresh lemon juice. Stir well to combine. Taste and adjust seasoning with salt and pepper as needed. For a thinner consistency, add a splash of water or olive oil. Let it sit in the fridge while assembling the salad to allow the flavours to meld.
Prepare for immediate consumption: In a large serving bowl, add the mixed leaves as the base. Layer in the cooled pearl couscous, shredded chicken, tomatoes, cucumber, and red onion before finishing with the tzatziki dressing and feta (optional).
Prepare for meal prep: Add dressing to the bottom of a mason jar or narrow containers. Then add chicken and couscous, followed by the cherry tomatoes, cucumber, onion and leaves. This ensures the leaves won't get soggy before eating. Tip upside down on a plate to serve.
Top Tip
Chill Before Serving. If time allows, let the assembled salad sit in the fridge for 15–30 minutes before serving. This enhances the Mediterranean flavours and allows the tzatziki dressing to soak into the ingredients.
Cool the Couscous Properly. After cooking, rinse the pearl couscous under cold water to stop the cooking process and prevent it from sticking together. Let it fully cool before adding to the salad to maintain the best texture.
Substitutions and variations
Prefer a different protein? Try it with Leftover Turkey, Leftover Pork, or even Leftover Ham for something slightly different.
Vegetarian. Substitute chicken with crumbled tofu or chickpeas.
Dairy Free. Swap the Greek yoghurt for a lactose-free Greek-style yoghurt, or a coconut-based yoghurt.
Meal prepping salad

Meal prepping chicken tzatziki salad is a great way to have a no-heat meal prep ready to go for busy days. With Mediterranean flavours, fresh veggies, and protein-packed chicken, it stays fresh and satisfying throughout the week.
Storing
Keep the salad in an airtight container in the fridge for up to 3-4 days. Store the homemade tzatziki salad dressing separately to the rest of the salad and add just before serving to prevent the mixed leaves from wilting. This can be in a separate container or in a Silicone Cupcake Mould so it can be in the same container.
You could also layer a jar or container as I have done in the photo, keeping the salad dressing as far away from the greens as possible so they don't go soggy.
Freezing
I wouldn't recommend because of the water content in the tzatziki dressing which will become watery when thawed.
You can freeze cooked pearl couscous and chicken, and then assemble the salad and sauce when ready.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Absolutely! Homemade tzatziki salad dressing is fresher and more flavourful, but store-bought works if you're short on time.
Yes! Heat the chicken and couscous separately, then toss everything together while warm for a comforting, hearty salad option.
The best way to prepare cucumber for tzatziki is to grate it finely, then squeeze out excess moisture using a clean kitchen towel or paper towels. This prevents the tzatziki salad dressing from becoming too watery. If you prefer more texture, you can finely dice the cucumber instead. For extra flavour, leave the skin on or peel it for a smoother consistency.
Recipe

Chicken Tzatziki Salad with Couscous
Ingredients
Chicken Salad
- 4 cups (~500g/1.1lbs) rotisserie chicken shredded
- 1 cup (~180g/6oz) pearl couscous make 3 cups cooked
- 4 cups (120g/4.2oz) mixed leaves
- 2 cups (300g/10.6oz) cherry tomatoes halved
- 1 (~250g/9oz) cucumber sliced
- 1 (~150g/5oz) red onion thinly sliced
Tzatziki Sauce
- 2 cups (480g/1lbs) Greek yoghurt subs Note 1
- 1 (~250g/9oz) cucumber diced or shredded
- 2 garlic cloves minced, see Note 2
- 2 tablespoon dill chopped
- 1 lemon juice fresh preferred
Instructions
- Bring a pot of salted water to a boil. Add 1 cup (~180g/6oz) pearl couscous and cook per package instructions until tender (typically a 3:1 water-to-couscous ratio, about 10 minutes). Drain, rinse under cold water to stop cooking, and let cool to prevent clumping.
- In a bowl, mix 2 cups (480g/1lbs) Greek yoghurt, 1 (~250g/9oz) cucumber, 2 garlic cloves (minced), 2 tablespoon dill (chopped), and 1 lemon juice. Stir until combined, seasoning with salt and pepper. Adjust consistency with a splash of water or olive oil if needed. Refrigerate while assembling the salad to enhance the flavors.
- For immediate serving: In a large bowl, layer 4 cups (120g/4.2oz) mixed leaves, cooled couscous, 4 cups (~500g/1.1lbs) rotisserie chicken (shredded), halved 2 cups (300g/10.6oz) cherry tomatoes, 1 (~250g/9oz) cucumber (sliced) and 1 (~150g/5oz) red onion (sliced). Top with tzatziki dressing and optional feta.
- For meal prep: Add dressing to the bottom of a mason jar or container, followed by chicken, couscous, tomatoes, cucumber, onion, and leaves. This keeps the greens fresh—flip onto a plate before serving.
athletelunchbox
This recipe only took me 15 minutes to make, but was enjoyed by myself and my partner all week long. The homemade Tzatziki is able to be customised to your preferences, plus the rotisserie chicken just makes it a no-brainer recipe. If you enjoyed it, I would love for you to leave a comment and let me know!