High Protein Gyro Salad
Elevate your salad game with this High Protein Gyro Salad, a Mediterranean-inspired dish that’s bursting with flavor and nutrition. Perfect for lunch or dinner, this vibrant salad features tender, yogurt-marinated grilled chicken infused with garlic, lemon, and oregano for an authentic gyro taste. Complemented by crisp romaine lettuce, juicy cherry tomatoes, refreshing cucumber, and the bold tang of Kalamata olives, each bite is a delightful symphony of textures and tastes. Creamy feta cheese adds a savory finish, while the easy prep and quick cook time make it ideal for busy days. Packed with lean protein and fresh veggies, this recipe is not only healthy but satisfying, perfect for those seeking a balanced yet indulgent meal. Whether you’re a fan of Mediterranean flavors or searching for a high-protein salad recipe, this dish will become a new favorite!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 120 grams Greek yogurt
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 cloves Garlic clove
- 1 teaspoon Dried oregano
- 1 medium Cucumber
- 200 grams Cherry tomatoes
- 1 medium Red onion
- 60 grams Kalamata olives
- 1 head Romaine lettuce
- 100 grams Feta cheese
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by marinating the chicken breasts. In a mixing bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Toss the chicken breasts in this marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes to allow flavors to develop.
While the chicken is marinating, prepare the salad ingredients. Wash and chop the romaine lettuce into bite-sized pieces. Slice the cucumber into half-moons, halve the cherry tomatoes, thinly slice the red onion, and slice the kalamata olives.
Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken breasts. Cook each side for about 7-8 minutes or until the internal temperature reaches 75°C (165°F), indicating they are cooked through.
Remove the chicken from the pan and let it rest for a few minutes before slicing it into strips.
In a large salad bowl, combine the romaine lettuce, cucumber, cherry tomatoes, red onion, and olives. Toss to mix.
Top the salad with the sliced grilled chicken and crumbled feta cheese.
Serve immediately, optionally with additional lemon wedges for extra zing.
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 4952 mg | 215% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 22.7 g | ||
| Protein | 175.6 g | 351% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1036 mg | 80% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3803 mg | 81% | |
*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.
