In a large mixing bowl, add the shredded chicken and pour in the creamy tzatziki sauce. Use a spatula to gently fold the ingredients together for about 2 minutes.

Finely chop the cucumber and fresh dill, squeezing the cucumber to remove excess water. Add these to the chicken mixture along with the fresh lemon juice and mix everything together for about 2-3 minutes.

If desired, mix in the optional toppings like crumbled feta cheese, sliced olives, or diced avocado. Gently stir them into the salad.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes, up to 24 hours if possible.

Serve the salad onto a bed of crisp greens, in a pita, or a tortilla.