This Gyro Chicken Salad is so fresh and flavorful filled with juicy roasted chicken, sweet grape tomatoes, crisp English cucumber, tangy Kalamata olives, and the best dressing made with Primal Palate gyro spice! We enjoy it over a bed of baby romaine with extra gyro dressing. You probably know by now that I love chicken salads! I have so many to choose from like this Whole30 Chinese Chicken Salad or Apple Walnut Chicken Salad or Bacon Ranch Chicken Salad and more!
Why You’ll Love This Recipe
Meal Prep Friendly: The chicken can be cooked ahead of time, and the salad components hold up well in the fridge, making it ideal for lunches.
Extra Dressing: A cooling, creamy gyro dressing made with fresh dill, lemon, cucumber, and Gyro seasoning.
It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.
Ingredients You Will Need
Chicken breast: is a lean cut of meat from the chicken that can be baked, grilled or poached and is so versatile.
English cucumber: are long and straight with fewer seeds and thinner skin making them perfect for salads.
Red onion: adds a crunchy texture and bold flavor, elevating salads with its zesty kick.
Grape tomatoes: are oblong in shape with a slightly thicker skin, making them a little less juicy and a little less sweet than cherry tomatoes.
Kalamata olives: are a type of Greek olive known for their disctinctive dark purple to black color and almond shape. These olives have a smooth, meaty texture and rich fruity flavor.
Avocado oil mayonnaise: offers a unique creamy texture and a healthier fat profile.
Salt and black pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.
Extra virgin olive oil: the least processed form of olive oil and retains its natural antioxidants and vitamins. I love Garcia de La Cruz.
Gyro Seasoning: is a versatile blend of dried herbs and spices including pink Himalayan salt, oregano, marjoram, thyme, and garlic. I like Primal Palate super gyro seasoning.
Dairy-free yogurt: like cashew yogurt, almond yogurt, or coconut cream yogurt.
Fresh dill: is herby, light and refreshing flavor with a slightly sweet with element of parsley, celery and anise.
Lemon juice: adds a fresh, bright, and tangy element, which can help balance the richness of the other ingredients.
Instructions
Preheat oven to 350˚: and line a rimmed pan with parchment paper.
Drizzle the olive oil: over the chicken and sprinkle 1 tablespoon of the Gyro spice.
Roast for 40 minutes: or until center reaches 165˚ at the thickest part. Remove, allow to cool, and dice the chicken.
Meanwhile in a blender: combine the yogurt, diced cucumber, chopped dill, lemon juice, and gyro seasoning, blending till smooth.
In a large bowl: add the diced chicken, diced cucumbers, quartered tomatoes, halved olives, and diced onion, tossing with a rubber spatula.
In a small bowl: mix 1/4 cup mayonnaise with 1/4 cup of the dressing, salt and pepper, whisking well.
Pour over the salad: and toss to coat. Reserving extra dressing for serving.
Enjoy!
Recipe Tips and Tricks
Cook the chicken ahead: on a meal prep day or when you are making dinner one evening so you have it for when you want to make this Gyro chicken salad.
Avoid Soggy Salad: Dice tomatoes and cucumbers in advance and let them drain, or salt them lightly to release excess water before adding to the bowl especially if you are prepping the salad ahead of time.
Fresh dill: really adds a burst of herby goodness to the salad so I would not skimp on this ingredient.
Recipe Variations
Feta cheese crumbles: make this salad authentic and is a delicious addition if you are not concerned with keeping the recipe Paleo or Whole30 friendly.
Chicken thighs: work well in this recipe in place of the chicken breast.
Storage Tips
You can store this Gyro chicken salad in the fridge for 4 days when placed in an airtight glass container.
FAQ’s About Gyro Chicken Salad
What is the difference between a gyro chicken salad and a traditional gyro?
A traditional gyro is served inside pita bread. A gyro chicken salad replaces the bread with a base of lettuce or other greens, offering a lower-carb, high-protein alternative.
What can I serve with it?
I like to serve it over a bed of mixed greens and drizzle some of the extra dressing over top.
Why can’t I freeze this?
Freezing is generally not recommended because the yogurt-based sauce can become icy or separate.
Gyro Chicken Salad
Ingredients
Method
- Preheat oven to 350˚ and line a rimmed pan with parchment paper.
- Place the chicken on the pan and drizzle with olive oil and sprinkle with 1 tbsp of the Gyro spice.
- Roast for 40 minutes or until the center reaches 165˚ at the thickest part. Remove and allow to cool before dicing the chicken.
- Meanwhile in a blender combine the yogurt, diced cucumber, chopped dill, lemon juice, onion, and gyro seasoning, blending till smooth.
- In a large bowl, add the diced chicken, diced cucumbers, quartered tomatoes, halved olives, and diced onion, tossing with a rubber spatula.
- In a small bowl mix the mayonnaise with 1/4 cup of the dressing, salt and pepper and whisk well.
- Pour the dressing over the salad and toss to coat. Reserve the extra dressing for serving.
- Enjoy!
