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!
