Salads Greek

Darren’s Gyro Salad with Tzatziki

Souvlaki-spiced chicken, romaine, peppers, onion, feta and crispy pita triangles topped with tzatziki. It delivers the flavours of a gyro while sparing you that final bite where everything falls out the back of the pita and onto your shirt.

Darren’s Gyro Salad with Tzatziki

What It Is

This is a chicken gyro-inspired salad with baked pita croutons, romaine, red pepper, red onion and feta. Tzatziki acts as the dressing, giving the whole thing a cool garlic-yogurt finish.

Origin

Gyros are Greek, while souvlaki and tzatziki are also strongly associated with Greek cuisine. This particular salad-style combination is a modern Dinner by the Minute adaptation and not a traditional named Greek dish.

Fun Fact

The word 'gyro' comes from the Greek word for 'turn' or 'circle,' referring to meat cooked on a rotating vertical spit.

Prep
20 min
Cook
15 min
Temp
400°F (205°C) for pita; stovetop medium heat for c
Total
35 min
Servings
3 large bowls
(or 1, if you don't believe in sharing)
Difficulty
easy
Nut-Free High-Protein
Diet
Nut-Free, High-Protein
Away Mission
115 min walk
(or beam directly past it, if the transporter's working today)
#chicken #feta #greek-inspired #gyro-salad #mediterranean #pita #tzatziki

Ingredients

  • 2 round pita breads
  • 6–8 cups chopped romaine lettuce
  • 2 large chicken breasts
  • 3 tsp Mediterranean seasoning
  • Salt and pepper, to taste
  • 1 red bell pepper, thinly sliced
  • ½ red onion, thinly sliced
  • Crumbled feta cheese
  • Tzatziki dressing, from the sauces section
  • Olive oil, for brushing pita

Steps

  1. Preheat the oven to 400°F (205°C). Brush pita breads lightly with olive oil and cut into triangles.
  2. Arrange pita triangles in a single layer on a lightly greased baking sheet and bake for 5–7 minutes, until lightly browned. Cool.
  3. Season the chicken with Mediterranean seasoning, salt and pepper. Cook in a skillet over medium heat for 4–6 minutes per side, or until safely cooked through. Slice into strips.
  4. Divide the romaine, chicken, red pepper, onion, feta and pita croutons among bowls.
  5. Serve with tzatziki dressing.

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Notes

The printed source has duplicated step numbering and does not include the full tzatziki ingredient list on this page; it directs readers to the sauces section. The method has been cleaned up without inventing missing dressing ingredients.

Nutrition Facts
Per 1 large bowl
Calories 520
Burning this off: about a full driveway of January snow, shovelled with feeling.
% Daily Value*
Fat 11.0 g 15%
Saturated + Trans 3.5 g 18%
Cholesterol 105 mg
Sodium 4500 mg 196%**
Carbohydrate 60.0 g
Fibre 16.0 g 57%
Sugars 12.0 g 12%
Protein 50.0 g
Potassium 1990 mg 42%
Calcium 340 mg 26%
Iron 9.9 mg 55%
*5% or less is a little, 15% or more is a lot. Sodium levels calculated in a country with universal healthcare — and it's free, so don't worry about it too much.
**This dish means well. Some numbers above are having a bit of a moment. Delicious? Absolutely. A daily habit? Let's not. Eat it, enjoy it, then maybe take the stairs.

Substitutions

Use lamb, beef or tofu instead of chicken. Replace pita with gluten-free flatbread if needed. Add cucumber, tomatoes or olives. Use a dairy-free tzatziki-style dressing for a dairy-free version.

Storage

Store chicken, vegetables, feta, pita croutons and tzatziki separately in the refrigerator. Add pita only when serving so it stays crisp.

Freezing

Freeze cooked chicken separately for up to 2–3 months. Do not freeze the assembled salad or tzatziki.