Greek food and especially gyros are one of my favorite kind of meals, but since I’m not much of a fan of lamb, it’s my marinated Greek chicken and chickpeas that adds the protein to this easy Greek gyro style salad with a yogurt tzatziki sauce perfect for a meal prep lunch or dinner.
Chicken Gyro Salad
This Greek gyro chicken salad is one of those types of salads that makes a statement, declaring that Mediterranean dishes are just as good in a bowl as they are stuffed in a pita or grilled on a skewer.
On busy weeknights, it makes for a super fast dinner. It’s ready to roll for everyone at to eat together, or parceled out as your peeps filter in for meal time.
Grilled Greek Chicken Marinade Recipe
How to Plan Ahead and Meal Prep This Salad
A little chopping and a can opener for the chickpeas swill get you pointed in the veggie department of salad making mode.
In fact, the only ingredient that takes much effort is my recipe for the Best Greek Marinated Chicken that’s lemony, garlicky and oregano flavored. And even better than that is it’s super simple to make. And yes, it is the best.
I typically prepare a few portions of the chicken once a week so I have it on hand. You can grill it, bake it, or pan fry it. I usually grill it for a little extra flavor then slice it up so it’s easy to access, and stick it in the fridge for eating.
Greek Chicken Gyro Salad
I use my Greek Marinated Chicken Breast to maximize my favorite Mediterranean flavors, but you can always use shredded rotisserie chicken if time is an issue.
6 cups chopped romaine lettuce
1 8- ounce Greek Marinated Chicken Breast , sliced or chopped
1 15- ounce can garbanzo beans , drained
2 cup cherry tomatoes , sliced
1 cup sliced cucumber
1/2 avocado , chopped
1/4 cup sliced kalamata olives
1/4 cup sliced red onion
2 pita bread pockets
Canola oil spray
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 clove garlic , peeled and minced
2 teaspoons oregano
1 teaspoon sugar
1/2 teaspoon each of kosher salt and freshly ground black pepper
Homemade Tzatziki sauce for drizzling
Add the lettuce to a large serving bowl and top with the sliced chicken, garbanzo beans, tomatoes, cucumber, avocado, olives and red onion.
Cut the pita breads into triangles and spray with canola oil. Sprinkle with paprika and toast until golden. Sprinkle with kosher salt.
To make the dressing add the olive oil, red wine vinegar, garlic, oregano, sugar and salt and pepper to a small canning jar. Top with the lid and shake well until blended and emulsified. Season with more sugar and salt and pepper to taste.
Drizzle the dressing over the salad and toss to taste. Drizzle with the tzatziki as desired.