Chicken recipes

Chicken Gyro Salad

Indulge in a chicken gyro while not totally pampering — our homemade dish version boosts the health advantages of this summer favorite with associate degree array of contemporary vegetables and cuts down on fat.

Chicken Gyro Salad

Chicken Gyro Salad


1 tsp. grated lemon peel
1/4 c. fresh lemon juice
1/4 c. extra-virgin olive oil
clove garlic
2 tsp. honey
1/2 tsp. dried oregano
tsp. salt
tsp. black pepper
1 1/2 lb. skinless, boneless chicken breast halves
medium yellow or orange peppers
1/4 tsp. salt
1/4 tsp. pepper
4 c. chopped romaine lettuce
large tomatoes
seedless cucumber
c. chopped, pitted green olives
1/4 c. red onion
1/2 c. crushed pita chips
1/4 c. crumbled feta cheese



  1. Prepare grill for covered direct grilling on medium.
  2. From lemon, grate peel and squeeze the juice into a large bowl. Whisk in oil, garlic, honey, and oregano. Transfer 3 tablespoons dressing to large resealable bag along with chicken and 1/8 teaspoon each salt and black pepper. Marinate, refrigerated, 15 minutes or up to 1 hour.
  3. Meanwhile, grill peppers 10 minutes or until tender, turning over once. Transfer to cutting board.
  4. Grill chicken 12 to 14 minutes or until cooked through (165 degrees F), turning over once. Transfer to board with peppers; let stand 5 minutes. Thinly slice chicken; chop peppers.
  5. Into bowl with dressing, stir 1/4 teaspoon each salt and black pepper, chopped peppers, lettuce, tomatoes, cucumber, olives, and onion. Transfer to serving bowl; top with chicken, pita chips, and feta.

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