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Greek Chicken Gyro Salad

by Greg Perez • featured in Healthy Chicken Salads 4 Ways

Ingredients

for 1 serving

Tzatziki Dressing

  • ⅔ cup
    plain nonfat greek yogurt (165 g)
  • 2 tablespoons
    cucumber, grated, excess water squeezed out
  • 1 tablespoon
    lemon juice
  • 1 tablespoon
    olive oil
  • 1 clove garlic, minced
  • ½ teaspoon
    salt

Crispy Pita Chips

  • 1 small whole wheat pita, cut into wedges

Gyro-Style Chicken

  • 1 lemon, juiced
  • 1 tablespoon
    olive oil, + 1 teaspoon, divided
  • 1 tablespoon
    fresh oregano, chopped
  • 1 lemon, zested
  • 1 clove garlic, minced
  • ½ teaspoon
    salt
  • ¼ teaspoon
    ground black pepper
  • 1 boneless, skinless chicken breast, cubed
  • 2 cups
    baby spinach (80 g)
  • ½ cup
    cherry tomato, halved (100 g)
  • ½ red onion, thinly sliced
  • ½ cucumber, thinly sliced

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Preparation

Under 30 min

  1. Preheat oven to 375˚F (190˚C).
  2. In a bowl, add the Greek yogurt, cucumber, lemon juice, olive oil, garlic, and salt, and stir to combine.
  3. Place pita wedges on a baking sheet and bake until crisp, about 8 minutes.
  4. In a bowl, add the lemon juice, 1 tablespoon olive oil, oregano, lemon zest, garlic, salt, black pepper, and chicken, and toss to coat.
  5. Heat remaining olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned, about 5 minutes.
  6. Add the spinach, cherry tomatoes, red onion, cucumber, chicken, and pita chips together in a large bowl and drizzle with tzatziki dressing.
  7. Enjoy!
 

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