Greek Chicken Gyro Salad
I use my Greek Marinated Chicken Breast to maximize my favorite Mediterranean flavors, but you can always use shredded rotisserie chicken if time is an issue.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
white meat free
gluten free
red meat free
dairy free
pescatarian
- 1/4 cup extra virgin olive oil
- 1 teaspoon sugar
- 1 cup sliced cucumber
- 1/4 cup red wine vinegar
- paprika
- 2 teaspoons oregano
- canola oil spray
- 1/4 cup sliced red onion
- 1/4 cup sliced kalamata olives
- 6 cups chopped romaine lettuce
- 1 clove garlic (peeled and minced)
- 1 8- ounce greek marinated chicken breast (sliced
- 1 15- ounce can garbanzo beans (drained)
- 1 cup cherry tomatoes (sliced)
- 1/2 avocado (chopped)
- 2 pita bread pockets
- 1/2 teaspoon each of kosher salt and freshly ground black pepp
- homemade tzatziki sauce for drizzling
- Carbohydrate 27.2742578274032 g
- Cholesterol 0 mg
- Fat 15.319615010905 g
- Fiber 2.15530003929138 g
- Protein 4.32618 g
- Saturated Fat 2.11838600150577 g
- Serving Size 1 1 salad (121g)
- Sodium 957.567687244322 mg
- Sugar 25.1189577881119 g
- Trans Fat 0.613276000295307 g
- Calories 265 calories
Add the lettuce to a large serving bowl and top with the sliced chicken, garbanzo beans, tomatoes, cucumber, avocado, olives and red onion.Cut the pita breads into triangles and spray with canola oil. Sprinkle with paprika and toast until golden. Sprinkle with kosher salt.To make the dressing add the olive oil, red wine vinegar, garlic, oregano, sugar and salt and pepper to a small canning jar. Top with the lid and shake well until blended and emulsified. Season with more sugar and salt and pepper to taste.Drizzle the dressing over the salad and toss to taste. Drizzle with the tzatziki as desired.
