Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 292.4
  • Total Fat: 14.3 g
  • Cholesterol: 37.3 mg
  • Sodium: 695.4 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 5.2 g
  • Protein: 21.1 g

View full nutritional breakdown of Chicken Gyro Salad calories by ingredient
Report Inappropriate Recipe

Chicken Gyro Salad

Submitted by: JULWHEELER
Chicken Gyro Salad

Introduction

Add a little zest to your brunch with this tasty Gyro salad. Low on fat of packed with flavor. Add a little zest to your brunch with this tasty Gyro salad. Low on fat of packed with flavor.
Number of Servings: 4

Ingredients

    Seasoning Mixture Ingredients:
    Onion powder, 1 tbsp
    Garlic (Minced) 1 tbsp
    Fresh Oregano, 1 tbsp
    Fresh Rosemary 1 tbsp
    Ground Cumin 1 tsp
    Marjoram, dried, 1 tsp
    Thyme, fresh 1 tsp
    Paprika, 1 tsp
    Pepper, black, 1 tsp
    Salt, 1 dash

    Limes, 2 fruit (2" dia)
    Extra Virgin Olive Oil, 1 tbsp

    Chobani 0% Plain Greek Yogurt 1.5 cups
    Cucumber (with peel), 1 cucumber (8-1/4")

    2 Heads of Romaine Lettuce
    Sliced Red Bell Pepper, Raw-1 large
    Kalamata, Greek Olives, pitted, 1/2 cup
    Sliced Red Onions, raw, 1/2 medium
    Feta Cheese, 1/2 cup, crumbled
    Cherry Tomatoes, Fresh, 20
    2 lbs Sliced Chicken Breast, no skin

Tips

Serve with a side of toasted Pita Triangles.


SparkPeople Sponsored Video


Directions

Add seasoning mixture ingredients and stir to combine. Combine 1/2 seasoning mixture with the Juice of 2 limes and olive oil. Marinate chicken with marinade for 30 minutes or longer in a Ziplock. Heat indoor grill pan or outdoor grill over high heat. Remove chicken from marinade and discard marinade. Grill chicken on one side until golden brown, about 3 to 4 minutes. Turn chicken over and cook to medium-rare, about 3 to 4 minutes more. Let stand for 5 minutes then slice thinly against the grain. In separate bowl combine other 1/2 of seasoning mixture with Greek Yogurt and 1/4 Cucumber Shredded. Set Aside. In salad bowl toss lettuce, chopped cucumber, red peppers, olives, onion, tomatoes and feta. Divide salad evenly among plates, top with chicken. Drizzle with dressing. Serve with a side of toasted Pita Triangles.

Serving Size: 1/4 of Salad and 1/4 chicken

Number of Servings: 4

Recipe submitted by SparkPeople user JULWHEELER.






Great Stories from around the Web


Rate This Recipe