Chicken Gyro Salad with Creamy Tzatziki Dressing


Units Scale
  • Chicken
  • 1 pound boneless (skinless chicken breast)
  • Zest and juice of one lemon
  • 2 garlic cloves (minced)
  • 2 tablespoons olive oil
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dressing
  • 1 seedless cucumber
  • 1 cup plain Greek yogurt
  • 1/31/2 cup milk
  • 1/2 teaspoon dill
  • 1/2 teaspoon white distilled vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt plus additional to taste
  • Pinch of pepper or lemon pepper seasoning (optional)
  • Salad
  • 1 head of romaine lettuce (cleaned and chopped)
  • 1/2 pint grape tomatoes (halved)
  • 1/2 cucumber (peeled and sliced)
  • 1/2 small red onion (sliced)
  • 1 cup crumbled feta cheese


  1. Prepare Chicken
  2. Place chicken in a gallon size resealable bag.
  3. In a small bowl mix together lemon zest and juice, garlic, olive oil, oregano, salt and pepper.
  4. Pour marinade over chicken and marinate for a few hours or overnight.
  5. When ready to cook heat a large grill pan over medium high heat.
  6. Remove chicken from marinade and discard bag.
  7. Add chicken to pan and cook about 8 minutes per side until throughly cooked.
  8. Transfer chicken to a cutting board and slice on a diagonal then set aside.
  9. Prepare Dressing
  10. Peel and shred cucumber using a grater.
  11. Place shredded cucumber in a colander or kitchen towel and press all the juices out.
  12. Place shredded cucumber in a bowl along with yogurt, 1/3 cup milk, dill, vinegar, garlic powder, salt, pepper or lemon pepper seasoning and mix until combined. Add additional milk if desired.
  13. Place dressing in a mason jar. Cover and refrigerate until ready to serve.
  14. Shake dressing well before serving.
  15. Assemble salad
  16. To assemble salad, place chopped lettuce in a large bowl. Top with tomatoes, cucumber, onion and feta and top with sliced chicken.
  17. Drizzle with dressing before serving.


You can save time using a store bought lemon pepper rotisserie chicken.
Make dressing ahead of time. Dressing will last up to a week.
We use Fage Greek yogurt for this recipe.