Chicken Gyro Salad

Name: Chicken Gyro Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/2 lb. boneless skinless chicken breasts or tenders; 1 tbsp olive oil; 2 tbsp fresh lemon juice; 1/2 tbsp red wine vinegar; 1 clove garlic (minced); 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp. paprika; 1/4 tsp. garlic powder; 1/4 tsp. onion powder; 4 oz. greens (rinsed); cherry tomatoes (halved); sliced cucumber; thinly sliced red onion; marinated olives; crispy chickpeas; hummus; tzatziki; feta; pita wedges

Andrea
Published on January 21, 2021 / Last updated on February 17, 2023

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This chicken gyro salad is loaded with all of the classic fixings and topped with a marinated Greek chicken. It’s a healthy, fresh choice for lunch or dinner!

Greek food tends to be fairly light, refreshing, and it has a really unique flavor. If you enjoy the flavors in this salad, you’ll want to try Grilled Chicken Pitas and Greek Meatballs!

A Healthy Power Meal

If there’s one meal I struggle with, it’s lunch. It’s such a busy time of the day for us. I don’t always have time to throw together something super healthy. Sometimes crackers, cheese and fruit are all I manage to eat. I’m sure I’m not alone.

This year I’ve made it a goal to be more conscious of what I’m eating for lunch, and maybe, just maybe that will help prevent those mid-afternoon snack attacks. Lately, salads have been one of my fave lunches.

This chicken gyro salad is fresh, healthy and full of vibrant flavors. It’s a filling power meal for one or a lighter lunch or dinner for two. It’s easy to throw together and keeps me fueled until dinner time. You can easily customize it to suit your tastes, just don’t skip out on the marinated chicken-it’s everything!!

How to Make It

CHICKEN. I start with the chicken. I usually prep the marinade the night before and then let it rest in the refrigerator until the following morning.

Sometimes when I’m in a rush, I’ll let it sit while the oven heats up, about 15 minutes or so. FYI: it still turns out juicy and flavorful. While the chicken is baking, I chop up the cucumber, tomatoes and onion.

ASSEMBLE. After washing, cutting, and prepping all the ingredients, you simply throw it all together. Start with the greens and layer on the remaining ingredients. You can customize your toppings according to your liking, but we always include:

cherry tomatoes – halved
cucumber
red onion
marinated olives
chickpeas
hummus
feta
homemade tzatziki
homemade hummus (I’ve also used the store-bought stuff too. Anything to simplify things, right?!)

After the chicken has cooled for 10 minutes, I’ll slice it up and add it to the salad. You want to make sure you give it time to rest so that it stays nice and juicy and absorbs all of that flavor and to prevent your greens from wilting.

Making Ahead + Storing

To save yourself some time, you can marinate and cook the chicken AHEAD OF TIME. Let it cool and dice before combining with the rest of the ingredients. You can also rinse and chop the greens ahead of time.

Keep any leftovers STORED in the fridge. You should try to only put dressing on bowls of salad that you’re currently serving, that way when you’re storing leftover salad it doesn’t wilt super quick.