Greek Chicken Gyro Salad with Tzatziki

• 1 lb boneless, skinless chicken breasts
• 1/2 cup plain Greek yogurt
• 1/2 cup cucumber, grated
• 2 cloves garlic, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 cups mixed greens
• 1 cucumber, sliced
• 1 pint cherry tomatoes, halved
• 1 red onion, thinly sliced
• 1 tbsp olive oil
• 1 tsp paprika
• Juice of 1 lemon

Steps

1. 1 In a small bowl, mix Greek yogurt, grated cucumber, garlic, dill, parsley, lemon juice, salt, and pepper for the tzatziki. Refrigerate.
2. 2 Slice chicken breasts into thin strips. Toss with olive oil, paprika, and lemon juice.
3. 3 Heat a grill or skillet over medium-high heat. Cook chicken until browned and cooked through, about 5-7 minutes.
4. 4 Assemble salad by layering mixed greens, sliced cucumber, cherry tomatoes, and red onion in bowls.
5. 5 Top with grilled chicken and a generous dollop of tzatziki.
6. 6 Serve immediately and enjoy!

Equipment

• Grill or skillet
• Mixing bowls

Variations

• Substitute chicken with chickpeas for a vegetarian option.
• Add feta cheese for extra flavor.

Substitutions

• Use full-fat yogurt for creamier tzatziki.
• Substitute fresh herbs with dried if necessary.

Pairings

• Warm pita bread
• Greek olives
• Red wine vinaigrette

Nutrition

Tips

• For a quicker option, use store-bought rotisserie chicken.
• Add pita chips for extra crunch.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Keep dressing separate to maintain crispness.

Freezing: Not recommended to freeze due to the freshness of the vegetables and the texture of the tzatziki.

Serving Suggestions

• Serve with warm pita bread.
• Pair with a refreshing Greek salad on the side.

FAQ