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.
Chunks of boneless skinless chicken breasts are quickly sautéed with olive oil, red wine vinegar, lemon juice, and oregano.MY OTHER RECIPES
The chicken is 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, 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.
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
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.
- 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
- 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
- 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
- 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.
- 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.
- 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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