Low Sodium Gyro Salad
Indulge in the vibrant flavors of the Mediterranean with this **Low Sodium Gyro Salad**, a healthier take on the beloved gyro dish. Tender marinated chicken, seasoned with zesty lemon juice, garlic, and oregano, is pan-seared to perfection and served atop a crisp bed of romaine lettuce, cherry tomatoes, cucumber, and red onion. A sprinkle of low-sodium feta cheese adds a tangy kick, while a homemade, creamy tzatziki dressing made with Greek yogurt, fresh dill, mint, and a hint of red wine vinegar ties it all together. With just 20 minutes of prep and 15 minutes of cooking time, this low sodium, high-flavor salad is perfect for a quick, nutritious lunch or dinner. Delightfully refreshing and heart-healthy, it's a must-try for Mediterranean cuisine lovers seeking a lighter, low-sodium option.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 1 teaspoon Dried oregano
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground black pepper
- 1 head Romaine lettuce
- 1 cup Cherry tomatoes
- 1 large Cucumber
- 0.5 medium Red onion
- 0.5 cup Feta cheese (low sodium)
- 0.75 cup Greek yogurt (plain, low-fat)
- 1 tablespoon Fresh dill
- 1 tablespoon Mint leaves
- 1 tablespoon Red wine vinegar
Instructions
Slice the chicken breast into thin strips, about 1/2 inch wide.
In a bowl, combine olive oil, lemon juice, dried oregano, garlic powder, and ground black pepper.
Add the chicken strips to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 30 minutes.
While the chicken is marinating, prepare the salad ingredients. Chop the romaine lettuce, halve the cherry tomatoes, slice the cucumber into rounds, and thinly slice the red onion.
In a large salad bowl, combine the chopped lettuce, cherry tomatoes, cucumber, red onion, and crumbled low sodium feta cheese.
To make the tzatziki dressing, grate a bit of cucumber (about 1/4 cup) and squeeze out excess moisture. In a small bowl, mix the Greek yogurt, grated cucumber, chopped fresh dill, chopped mint leaves, and red wine vinegar.
Once the chicken has marinated, heat a nonstick skillet over medium-high heat. Add the chicken strips and cook for about 5-7 minutes on each side, or until the chicken is cooked through and golden brown.
Let the chicken rest for a few minutes, then slice into bite-sized pieces.
Top the salad bowl with the cooked chicken slices.
Drizzle the prepared tzatziki dressing over the salad just before serving.
Toss the salad gently to combine all the ingredients with the dressing.
Serve immediately and enjoy your flavorful, low sodium gyro salad.
Nutrition Facts
Calories |
1556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 2350 mg | 102% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 28.2 g | ||
| Protein | 169.8 g | 340% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1146 mg | 88% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3897 mg | 83% | |
*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.
