Chicken Gyro Salad with Tzatziki Sauce

Rather than making traditional chicken gyros I deconstructed things by adding veggies and turned gyros into a salad.

Healthy, easy, ready in 20 minutes, and packed with so much flavor.

Chicken Gyro Salad with Tzatziki Sauce - Chicken gyros transformed into a HEALTHY salad with an EASY homemade tzatziki sauce that's loaded with tangy dill FLAVOR!! Ready in 20 minutes!!

Chunks of boneless skinless chicken breasts are quickly sautéed with olive oil, red wine vinegar, lemon juice, and oregano.

The chicken is moist, juicy, and has the classic gyro flavor you’re looking for.

MY OTHER RECIPES

Chicken Gyro Salad with Tzatziki Sauce - Chicken gyros transformed into a HEALTHY salad with an EASY homemade tzatziki sauce that's loaded with tangy dill FLAVOR!! Ready in 20 minutes!!

It’s added over a bed of lettuce, tomatoes, cucumbers, red onions, pita chips, feta, and topped with tangy, dill-infused tzatziki sauce that coats everything with its lovely cooling creaminess.

I’ve made a tzatziki sauce of sorts in the past and the basic flavors include Greek yogurt, cucumber, lemon juice, white vinegar, garlic, and dill.

Chicken Gyro Salad with Tzatziki Sauce - Chicken gyros transformed into a HEALTHY salad with an EASY homemade tzatziki sauce that's loaded with tangy dill FLAVOR!! Ready in 20 minutes!!

It’s has such a well-rounded balance of flavors and if you don’t need it all for this salad, it’s wonderful as a veggie dip or just dip some pita chips in it. No shame.

Chicken Gyro Salad with Tzatziki Sauce - Chicken gyros transformed into a HEALTHY salad with an EASY homemade tzatziki sauce that's loaded with tangy dill FLAVOR!! Ready in 20 minutes!!

Chicken Gyro Salad with Tzatziki Sauce

Rather than traditional chicken gyros I deconstructed things by adding veggies and turned gyros into a salad. Healthy, easy, ready in 20 minutes, and packed with so much flavor. Chicken is quickly sautéed with olive oil, red wine vinegar, lemon juice, and oregano. It’s moist, juicy, and has the classic gyro flavor you’re looking for. It’s added over a bed of lettuce, tomatoes, cucumbers, red onions, pita chips and topped with tangy, dill-infused tzatziki sauce that coats everything with cooling creaminess and the flavors include Greek yogurt, cucumber, lemon juice, white vinegar, garlic, and dill.

Ingredients:

Chicken

  • 2 tablespoons olive oil
  • 1 to 1.25 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 to 3 teaspoons dried oregano
  • 1 teaspoon Kosher salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice

Salad

  • 6 cups lettuce (Romaine or Iceberg recommended)
  • 1 cup tomatoes, diced or halved if using cherry/grape tomatoes
  • 1 cup English cucumber, diced small
  • 1 cup crushed pita chips
  • 1 cup diced or crumbled feta cheese
  • 1/2 cup red onions, diced small

Tzatziki Sauce

  • 8 ounces plain Greek yogurt (must be Greek yogurt, I used 0% fat)
  • about 1/2 English cucumber, finely grated (about 2/3 to 3/4 cup grated cucumber; use coarsest blade of a box grater)
  • 1 clove garlic, finely minced or pressed
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 2 teaspoons dried dill weed
  • 3/4 teaspoon Kosher salt, or to taste
  • 3/4 teaspoon freshly ground black pepper, or to taste
  • pinch sugar, optional and to taste

Directions:

  1. Chicken – To a large skillet, add the oil, chicken, evenly sprinkle with oregano, salt, pepper, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. When chicken is about 90% cooked through, reduce the heat to medium-low, add the red wine vinegar, lemon juice (use caution because it will bubble up), and allow chicken to simmer another 1 to 2 minutes, or until done. Cooking time will vary based on thickness of chicken breasts and sizes of pieces; set pan aside off the heat while you assemble the salad.
  2. Salad – To a large bowl, add the lettuce, tomatoes, cucumber, pita chips, onions, chicken and any cooking juices (loaded with flavor) from the pan; set aside.
  3. Tzatziki Sauce – To a medium bowl, add all ingredients, whisk to combine, taste, and check for flavor balance. Add additional salt, pepper, lemon juice, pinch sugar, etc. if necessary, to taste. Evenly drizzle sauce over the salad, to taste. Salad is best fresh. Extra sauce will keep airtight in the fridge for up to 3 days, noting it may thin out as time passes and the cucumbers release their juices.
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21 comments on “Chicken Gyro Salad with Tzatziki Sauce”

  1. That look so incredible Averie! Love this flavor combo!

  2. This salad looks incredible (the chicken looks perfect)!!   I love meals like this!! Pinned!

  3. I could eat tzatziki sauce of everything! This salad needs to happen in my kitchen!

  4. I made something similar but added spiced chickpeas and used mayo in the dressing for dairy free. It was so perfect.

  5. I remember you saying you had another greek recipe coming and I love your salads so I have to make this!! Jon will love it too–I can’t keep feta very long once he sees it.

    • Oh good to know you guys are feta fans! And yes this is the other Greek recipe I had in mind. I went on a Greek kick in real life but spaced them out a little bit on the blog :)

    • This is another fantastic salad Averie!! I haven’t made tzatziki sauce in a long time so I  made a big batch to use as a veggie dip this week (it’s sooo good)!I’ve made your other Greek salad a couple of times and this one will be repeated as well. Hope you’re having a nice Mother’s Day!

      • You’ve been right along on my Greek kick with me it sounds like based on this one and the other Greek salad! Glad you loved this one and that you now have a big batch of tzatziki for the week for veggie dipping. Yum!

  6. This looks like such a refreshing salad!

  7. hey girl- this looks amazing!

  8. I just made this and it turned out delicious! The one change I made is I wrung out the shredded cucumber by wrapping it in a clean dish cloth and squeezing over the sink. That way, the sauce won’t get too runny as leftovers. It did make the sauce un-drizzleable, though. Still delicious! A slam dunk recipe!

    • Good thought to wring the cucumbers so that the extra sauce wasn’t runny although in the beginning it was a little thick it sounds like but glad you loved the recipe and that it was a slam dunk for you!

  9. Had to come back and comment since I made this over the weekend. I have made SO MANY versions of chicken shwarma and tzatziki and most are very good. But, I really needed a “go-to_ tzatziki sauce and have finally found it! Some recipes have too much lemon, added olive oil and not enough dill and garlic but yours is just how I like it…and my whole family loved it. Like Sarah above, I always wring out my cucumber as we like a thick dressing and it was perfect! Also, I wanted to make everything ahead so i combined the chicken cubes with all of the ingredients, like a marinade, then tossed the whole thing in a hot pan to saute when we were ready for dinner. Thank you Averie!

    • I’m glad to hear my tzatziki sauce is the winner for you and your family and it’s your new go-to! Wringing out for a thicker dressing is a good idea and glad you could make-ahead!

  10. Had this for dinner last night. I made my own pita chips to go with it, rather than buying them. (Brush olive oil on pitas, dust with salt/seasoning if preferred, slice, bake in 400-degree oven for 10 minutes.) My husband told me about halfway through the meal he’d had doubts about this salad, but that he loved it and I could make it again anytime. :) Score! It was delicious!

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