Chicken Gyro Salad

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!

Gyro salad with chicken, tomato, cucumber, green olives, chickpeas, onions, and more.

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!!

Seasoned chicken for gyro salad recipe

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. 

Dressing for greek gyro salad

 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.

Chicken gyro salad in a large bowl

For more delicious salad recipes, try:

Chicken Gyro Salad |

Chicken Gyro Salad Recipe

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!
5 from 6 votes
Pin Rate
Course: Salads & Sides
Cuisine: Mediterranean
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 2 servings
Calories: 214kcal
Print 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
  • hummus
  • tzatziki
  • feta
  • 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.


Calories: 214kcal | Carbohydrates: 5g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 730mg | Potassium: 517mg | Fiber: 1g | Sugar: 1g | Vitamin A: 982IU | Vitamin C: 21mg | Calcium: 21mg | Iron: 1mg

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About the Author


Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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