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!
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
- red onion
- marinated olives
- 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.
For more delicious salad recipes, try:
- Sesame Coleslaw Salad
- Grilled Panzanella Salad
- Sweet Kale Superfood Salad
- Broccoli Salad with Lemon Yogurt Poppy Seed Dressing
- Honey Mustard Chicken Salad
- Quinoa Salad
Chicken Gyro Salad Recipe
For the chicken:
- 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
For the salad:
- 4 oz. greens - rinsed
- cherry tomatoes - halved
- sliced cucumber
- thinly sliced red onion
- marinated olives
- crispy chickpeas
- pita wedges
- Preheat oven to 425 degrees. Line a baking sheet with a silicone baking mat or parchment paper, set aside.
- In a medium bowl or ziploc bag, combine the olive oil, lemon juice, vinegar, minced garlic, oregano, salt, pepper, paprika, garlic and onion powder. Add chicken and mix until combined. Marinate for 15 minutes (or as long as 24 hours).
- Place on prepared baking sheet. Bake for 15-20 minutes or until an internal temperature of 160 degrees. Remove and tent with foil for 10 minutes before cutting.
- Meanwhile, prepare remaining ingredients for salad. Serve in one medium size bowl or divide between two salad bowls or plates.
- Top with warm chicken and serve.