Chicken Gyro Chopped Salad
Updated June 17, 2025
- Total Time
- About 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes, plus at least 30 minutes’ marinating
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons dried oregano
- 1tablespoon ground cumin
- 2teaspoons ground cinnamon
- 2teaspoons dried basil
- 2teaspoons sweet paprika
- ¼teaspoon ground cayenne
- 3tablespoons garlic powder
- Salt and pepper
- ½cup full-fat Greek yogurt
- 7tablespoons olive oil
- ¼cup lemon juice (from about 2 small lemons)
- 1pound boneless, skinless chicken breasts, sliced horizontally in half
- ½cup dill, roughly chopped
- 2tablespoons mayonnaise
- 1large head romaine lettuce, quartered lengthwise and sliced crosswise into ½-inch pieces (about 10 cups)
- 1pint cherry tomatoes, halved
- 1large cucumber, peeled, quartered lengthwise and sliced into ¼-inch pieces
- 1small red onion, thinly sliced
- 1cup slightly crushed pita chips
- 4ounces feta, crumbled, plus more for serving
Nutritional analysis per serving (6 servings)
437 calories; 28 grams fat; 7 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 24 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 26 grams protein; 977 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Marinate the chicken: In a large bowl, whisk together the oregano, cumin, cinnamon, basil, paprika, cayenne, 2 tablespoons of the garlic powder and 1 tablespoon salt with ¼ cup of the yogurt, 1 tablespoon olive oil and 2 tablespoons lemon juice. Add the chicken to the marinade. Massage the chicken in the marinade, coating completely. Set aside to marinate for 30 minutes, or cover and refrigerate for up to 24 hours.
- Step 2
Meanwhile, make the dressing: Whisk together the dill, mayonnaise, ¼ cup olive oil and the remaining 1 tablespoon garlic powder, ¼ cup yogurt and 2 tablespoons lemon juice in a small bowl. Season with salt and pepper, then set aside.
- Step 3
When the chicken is done marinating, drizzle the remaining 2 tablespoons of olive oil on a grill pan or nonstick skillet over medium high heat. Let the excess marinade drip off the chicken and then cook the chicken, a few pieces at a time, for 5 minutes, flip and cook for another 3 minutes. The chicken should be browned on both sides and cooked though. (Because of the dairy in the marinade, expect it to caramelize a bit in the pan. Turn down the heat if it begins to burn.) Set the chicken aside to rest; it will continue to cook off the heat. Repeat with the remaining chicken. When the chicken is cool enough to handle, chop into ½-inch pieces.
- Step 4
Assemble the salad: Make a bed of romaine in a large salad bowl or serving plate, then create rows of tomatoes, cucumber, onion, chicken, pita chips and crumbled feta. Drizzle with about half of the dressing and serve with the remaining dressing and more feta, if desired, on the side.
Private Notes
Comments
This was easy to put together and it was tasty! I ended up using chicken thighs instead of breast. I also baked them so I wouldn't have to worry about burning the marinade (it's a me problem...I don't cook well on a stovetop) and it worked well.
I had this last week in Cape May takeout from George’s, a local Greek restaurant. Kalamata olives rather than pita chips. Delicious.
Delicious! Halved the cinnamon as recommended and marinated chicken overnight. Used regular plain full fat yogurt as that's what I had (vs Greek). Served over power greens and cabbage, added black olives too. Will make again and again. I'm sure the leftovers will be great as a wrap for lunch tomorrow!
I made this for a luncheon today. I doubled the chicken and thought I would double the marinade but there were issues. I did not double the salt or the garlic. Even without doubling the salt I thought the marinade was too salty and elimiI also substituted fresh garlic for powder but reduced the amount and it was very garlicky. Not too garlicky but a definite kick. I also doubled the dressing. I skipped the pita chips, and served with fresh pita. I also added a row of Kalamata olives. For ease I roasted the chicken breasts in the oven ay 450!degrees for about 30 minutes. It was a hit!
Cooked the chicken (breasts the first time and tenders the next) on the barbecue and it was delicious! Only changes: I cut back on the cumin (which I always do because it overpowers other flavors) and used Aleppo pepper instead of cayenne. I might use more yogurt and less oil/mayo in the dressing next time.
I ran into the same problem as others where the marinade was a thick paste and too overwhelming. I should have read the comments here first.. I’ll try again but with half of the dried herbs and seasonings and hopefully it will be better next time.