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Greek chicken gyro salad 1

Greek Chicken Gyro Salad

This Greek chicken gyro salad brings the vibrant tastes of the Mediterranean right to your kitchen with minimal effort. Combining succulent, herb-marinated chicken with crisp vegetables and tangy tzatziki, this salad transforms a traditional street food favorite into a nutritious, deconstructed bowl that's perfect for busy weekdays or impressive weekend entertaining.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Course Main Course, Salad
Cuisine Greek, Mediterranean
Servings 4 servings
Calories 425 kcal

Equipment

  • Grill Pan or Skillet
  • Mixing Bowls
  • Cutting Board
  • Kitchen Towel

Ingredients
  

For the chicken marinade

  • 1.5 pounds boneless, skinless chicken breasts
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the salad

  • 6 cups romaine lettuce chopped
  • 1 English cucumber diced
  • 2 cups cherry tomatoes halved
  • 1 red onion thinly sliced
  • 1 cup kalamata olives pitted
  • 3/4 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped

For the tzatziki sauce

  • 1 cup Greek yogurt
  • 1/2 cucumber grated and drained
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic minced
  • 2 tablespoons fresh dill chopped
  • 1/2 teaspoon salt

Instructions
 

  • In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper. Whisk until well combined. Add chicken breasts to the marinade, ensuring they're completely coated. Cover and refrigerate for at least 30 minutes, though overnight marination will develop a deeper flavor profile.
  • Grate half a cucumber and place it in a clean kitchen towel. Squeeze out excess moisture. In a medium bowl, combine Greek yogurt, drained cucumber, lemon juice, olive oil, minced garlic, dill, and salt. Stir well, then refrigerate while preparing other components to allow flavors to meld.
  • Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade (discard used marinade) and cook for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing against the grain into thin strips.
  • In a large salad bowl or on individual plates, create a bed of chopped romaine lettuce. Arrange the diced cucumber, halved cherry tomatoes, sliced red onion, and kalamata olives on top. Place the sliced chicken in the center of the salad. Sprinkle with crumbled feta cheese and fresh parsley.
  • Drizzle tzatziki sauce over the salad or serve on the side for dipping. For an authentic Greek restaurant presentation, serve with lemon wedges on the side for an extra citrus boost just before eating.

Notes

For meal prep, store prepared components separately in airtight containers for maximum freshness - this extends viable storage by up to 3 days compared to pre-mixed salads.
Chicken thighs can replace breasts for juicier meat.
For a vegetarian version, substitute chicken with 2 cups of roasted chickpeas or grilled halloumi.
To make keto-friendly, replace tomatoes with bell peppers and add avocado for healthy fats while keeping carbs low.

Nutrition

Calories: 425kcalCarbohydrates: 12gProtein: 38gFat: 25gSaturated Fat: 7gCholesterol: 105mgSodium: 890mgPotassium: 820mgFiber: 4gSugar: 5gVitamin A: 85IUVitamin C: 65mgCalcium: 25mgIron: 15mg
Keyword Greek Salad, Chicken Gyro, Healthy Salad, Mediterranean Diet, Low Carb
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