Dairy-Free Gyro Salad
Indulge in the fresh and flavorful twist of this Dairy-Free Gyro Salad, a perfect option for a light, satisfying, and allergy-friendly meal! Marinated chicken breasts, infused with Mediterranean-inspired spices like oregano, cumin, and coriander, are seared to golden perfection and served over a bed of crisp romaine lettuce. Crunchy cucumber, juicy cherry tomatoes, briny black olives, and zesty red onion bring vibrant textures and flavors, while a creamy dairy-free tzatziki sauce ties everything together. Topped with crunchy pita chips and a sprinkle of fresh parsley, this salad offers all the bold, savory essence of a classic gyro without the dairy, making it ideal for those with dietary restrictions or anyone seeking a wholesome, delicious dinner or lunch in less than 40 minutes.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 pieces garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups romaine lettuce, chopped
- 1 medium cucumber, sliced
- 1 cup cherry tomatoes, halved
- 0.5 medium red onion, thinly sliced
- 0.5 cup black olives, pitted and sliced
- 0.5 cup dairy-free tzatziki sauce
- 1 cup pita chips
- 2 tablespoons fresh parsley, chopped
Instructions
In a small bowl, mix 2 tablespoons of olive oil, lemon juice, minced garlic, oregano, cumin, coriander, salt, and black pepper to create a marinade.
Place the chicken breasts in a shallow dish or a ziplock bag and pour the marinade over the chicken, ensuring it's well coated. Let it marinate for at least 15 minutes.
Heat the remaining 1 tablespoon of olive oil in a pan over medium heat. Add the marinated chicken breasts and cook for about 6-7 minutes on each side or until the chicken is cooked through and has a golden brown color.
Remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips.
In a large salad bowl, assemble the salad by combining the chopped romaine lettuce, sliced cucumber, cherry tomatoes, red onion, and black olives.
Top the salad with the sliced chicken, and drizzle with the dairy-free tzatziki sauce.
Add a handful of pita chips for crunch and garnish with chopped fresh parsley.
Toss the salad gently to combine all ingredients well and serve immediately.
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3683 mg | 160% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 20.2 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2917 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
