Heart-Healthy Gyro Salad
Discover the ultimate fusion of flavor and nutrition with this Heart-Healthy Gyro Salad, a vibrant twist on the classic Mediterranean gyro. This recipe features tender, marinated grilled chicken breast infused with zesty lemon, garlic, and oregano, paired with crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumber, and tangy red onion. Topped with crumbled feta cheese and toasted whole-wheat pita wedges, this salad is elevated by a creamy Greek yogurt and dill dressing that ties it all together. Ready in just 35 minutes, this light yet satisfying dish is rich in protein, brimming with fresh vegetables, and perfect for a wholesome lunch or dinner. Whether you're seeking a low-carb gyro alternative or a heart-healthy meal packed with Mediterranean flavors, this gyro salad is as delicious as it is nutritious.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1 medium cucumber
- 1 cup cherry tomatoes
- 0.5 medium red onion
- 1 large head romaine lettuce
- 0.5 cup feta cheese, crumbled
- 2 slices whole-wheat pita bread
- 0.75 cup plain Greek yogurt
- 1 tablespoon fresh dill, chopped
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
In a small bowl, mix 2 tablespoons of olive oil, 2 tablespoons lemon juice, minced garlic, oregano, salt, and pepper to form a marinade.
Slice the chicken breast into thin strips and place them in a resealable plastic bag. Pour the marinade over the chicken, seal the bag, and refrigerate for at least 30 minutes.
While the chicken is marinating, slice the cucumber into thin rounds, halve the cherry tomatoes, and thinly slice the red onion. Chop the romaine lettuce into bite-sized pieces.
Preheat a non-stick grill pan over medium heat. Grill the chicken strips for about 5-7 minutes on each side or until fully cooked.
In a large salad bowl, combine the romaine lettuce, cucumber, tomatoes, and red onion.
In another small bowl, whisk together the Greek yogurt, remaining 1 tablespoon of lemon juice, and chopped dill to create the dressing.
Toast the whole-wheat pita slices, then cut them into bite-sized wedges.
Add the cooked chicken, crumbled feta cheese, and pita wedges to the salad. Toss gently to combine.
Drizzle the yogurt dressing over the salad and serve immediately.
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 3670 mg | 160% | |
| Total Carbohydrate | 124.2 g | 45% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 26.4 g | ||
| Protein | 200.0 g | 400% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1175 mg | 90% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3672 mg | 78% | |
*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.
