Paleo Gyro Salad
Elevate your salad game with this vibrant and flavorful Paleo Gyro Salad, a mouthwatering twist on the classic gyro without the pita! Tender, marinated chicken breast seasoned with oregano, cumin, and smoked paprika steals the show, perfectly complementing a fresh medley of mixed greens, cucumbers, cherry tomatoes, red onion, and kalamata olives. Topped with a zesty homemade vinaigrette of red wine vinegar, Dijon mustard, and garlic, this salad is not only paleo-friendly but also bursting with Mediterranean flavors. Quick and easy to prepare in just 35 minutes, it's the perfect healthy meal for any time of year! Whether for lunch or dinner, this gluten-free, dairy-free, and nutrient-packed recipe is sure to satisfy.
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Recipe Information
Ingredients
- 1 pound chicken breast, boneless and skinless
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups mixed salad greens
- 1 medium cucumber, sliced
- 1 cup cherry tomatoes, halved
- 0.5 onion small red onion, thinly sliced
- 0.5 cup kalamata olives, pitted and halved
- 2 tablespoons fresh dill, chopped
- 3 tablespoons extra virgin olive oil (for dressing)
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon garlic powder
- 0.5 teaspoon black pepper (for dressing)
Instructions
Start by marinating the chicken. In a small bowl, mix together 2 tablespoons of olive oil, lemon juice, minced garlic cloves, dried oregano, ground cumin, smoked paprika, salt, and black pepper.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it's well coated. Seal or cover and marinate in the fridge for at least 15 minutes.
While the chicken marinates, prepare the salad base. In a large salad bowl, combine the mixed salad greens, sliced cucumber, cherry tomatoes, sliced red onion, kalamata olives, and fresh dill. Set aside.
Preheat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Once hot, add the marinated chicken breasts to the pan.
Cook the chicken for about 6-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove from the pan and let rest for a few minutes before slicing thinly.
In a small jar or bowl, whisk together 3 tablespoons of extra virgin olive oil, red wine vinegar, Dijon mustard, garlic powder, and black pepper. This will be your salad dressing.
To assemble the salad, lay the sliced chicken on top of the salad greens. Drizzle with the prepared dressing and toss gently to combine.
Serve the Paleo Gyro Salad immediately, garnished with additional fresh dill if desired.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4504 mg | 196% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 12.7 g | ||
| Protein | 151.5 g | 303% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 368 mg | 28% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2953 mg | 63% | |
*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.
