Name: Chicken Gyro Salad with Tzatziki Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 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 (0% fat recommended); About 1/2 English cucumber, finely grated (about 2/3 to 3/4 cup grated cucumber); 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)

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Introduction

This Chicken Gyro Salad with Tzatziki Sauce combines the flavors of tender, oregano-seasoned chicken with fresh veggies and crispy pita chips. Topped with a creamy homemade tzatziki, it makes for a refreshing and satisfying meal perfect for lunch or dinner.

A white bowl filled with a colorful layered salad sits on a white marbled surface. The bottom layer is made of fresh green lettuce, followed by a generous layer of cubed, cooked chicken seasoned with herbs that give it small green flecks. On one side, there are bright red chopped tomatoes, while on the opposite side, small cucumber pieces add a light green contrast. A spoon rests on the bowl, holding a scoop of creamy white tzatziki sauce with bits of green herbs, adding texture and color variety to the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 or 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, 0% fat works well)
About 1/2 English cucumber, finely grated (about 2/3 to 3/4 cup; 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)

Instructions

Step 1: In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and evenly sprinkle with dried oregano, salt, and pepper.
Step 2: Cook the chicken for about 5 minutes, flipping occasionally to brown all sides evenly.
Step 3: When the chicken is about 90% cooked, reduce the heat to medium-low. Add the red wine vinegar and lemon juice carefully, as it may bubble up. Let the chicken simmer for another 1 to 2 minutes until fully cooked.
Step 4: Remove the skillet from heat and set aside the chicken along with any cooking juices.
Step 5: In a large bowl, combine the lettuce, tomatoes, diced cucumber, crushed pita chips, red onions, chicken, and the reserved cooking juices. Toss gently to mix.
Step 6: To prepare the tzatziki sauce, whisk together the Greek yogurt, finely grated cucumber, minced garlic, lemon juice, white wine vinegar, dried dill, salt, pepper, and a pinch of sugar if using. Taste and adjust seasoning as needed.
Step 7: Drizzle the tzatziki evenly over the salad just before serving for the freshest flavor.

Tips & Variations

Use Romaine lettuce for a crisp texture or Iceberg for a milder flavor and crunch.
For extra authenticity, try adding a handful of chopped fresh mint or parsley to the salad.
Substitute pita chips with toasted pita bread pieces or crunchy croutons if preferred.
If you like it spicy, add a pinch of cayenne pepper or some sliced olives to the salad.
Make the tzatziki sauce a day ahead to allow flavors to meld, but add fresh cucumber just before serving for best texture.

Storage

Store leftover salad and tzatziki sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken slightly before adding to fresh salad greens if desired. Avoid mixing the pita chips in advance to keep them crunchy.

How to Serve

A white bowl filled with a fresh salad is placed on a white marbled surface. The bottom layer is bright green lettuce leaves covering the bowl. On the left side, there is a mix of chopped red tomatoes and small white cheese cubes. Next to the tomatoes, there are small slices of green cucumber. The top layer on the right side shows medium-sized chunks of cooked chicken with green herbs visible on the surface, giving a seasoned look. A spoon with white yogurt sauce is resting on the edge of the bowl, close to the cucumbers. The image captures the details and colors vividly, showing a fresh and healthy dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness and flavor. Adjust cooking time as needed since thighs may take slightly longer to cook through.

What if I don’t have Greek yogurt for the tzatziki?

Greek yogurt is best for the thick texture needed, but you can strain regular plain yogurt through a cheesecloth for a few hours to remove excess whey and thicken it before using.