Chicken Gyro Salad

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Chicken Gyro Salad

This Chicken Gyro Salad features tender, juicy chicken marinated in a creamy yogurt-based mixture, packed with warm Mediterranean spices. It’s perfect served over crisp lettuce or wrapped in warm pita bread, with fresh vegetables and optional tzatziki for a refreshing and satisfying meal.

Ingredients

For the Chicken Marinade

  • ½ cup whole milk Greek yogurt
  • 4 cloves garlic, grated or minced
  • 1 lemon, zested and juiced
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • ½ teaspoon sweet paprika
  • ½ teaspoon turmeric
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cinnamon
  • ¼ to 1 teaspoon red pepper flakes (adjust to taste)
  • 6 medium boneless skinless chicken thighs (or 3 boneless skinless chicken breasts, halved lengthwise)

For Serving

  • 3 cups shredded iceberg lettuce
  • ½ cup red onion, thinly sliced
  • 1 beefsteak tomato, sliced
  • 4 large pita flatbreads (optional)
  • Tzatziki sauce (optional)

Instructions

1. Prepare the Marinade

In a large bowl, combine the Greek yogurt, garlic, lemon zest and juice, kosher salt, cumin, onion powder, paprika, turmeric, black pepper, cinnamon, and red pepper flakes. Add the chicken and coat it thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight. Do not marinate longer than 36 hours.

2. Cook the Chicken

Air Fryer Method:

  • Preheat the air fryer to 400°F (200°C).
  • Arrange the chicken thighs in a single layer (cook in batches if necessary).
  • Air fry for 20 to 24 minutes, flipping halfway through, until fully cooked.

Skillet or Grill Method:

  • Heat a skillet or grill pan over medium-high heat and lightly spray with oil.
  • Cook the chicken for 15 to 20 minutes, turning halfway, until golden and cooked through.

3. Slice and Serve

  • Transfer the cooked chicken to a cutting board and slice into strips.
  • Serve over a bed of shredded lettuce, with sliced tomatoes and onions.
  • Optionally, serve with pita flatbreads and a generous spoonful of tzatziki sauce.

Variations

  • Yogurt Options: Substitute with nonfat, reduced-fat, or dairy-free Greek yogurt.
  • Lettuce: Use romaine or little gem lettuce instead of iceberg.
  • Onions: Replace red onion with shallots or pickled onions.
  • Tomatoes: Substitute with cherry or grape tomatoes for a sweeter bite.

Storage

  • Refrigerator: Store cooked chicken in an airtight container for up to 4 days.
  • Freezer: Freeze for up to 3 months.
  • Reheating: Thaw overnight in the refrigerator, then reheat in the microwave or air fryer. The chicken is also delicious served cold over salads.

Nutrition (Per Serving)

  • Calories: 365 kcal
  • Protein: 54 g
  • Carbohydrates: 8 g
  • Fat: 12 g
  • Saturated Fat: 3.5 g
  • Cholesterol: 244 mg
  • Sodium: 540.5 mg
  • Fiber: 2 g
  • Sugar: 3 g

This Chicken Gyro Salad is perfect for meal prep, easy weeknight dinners, or healthy lunches. The yogurt marinade keeps the chicken juicy and flavorful, while the fresh vegetables and optional tzatziki create a balanced, satisfying dish.

 

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