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Chicken Gyro Salad with Lemon-Herb Tzatziki Dressing

Servings: 4

This light, lemony twist on a traditional Greek gyro is topped with a simple, tangy tzatziki dressing.


  • 1 lemon, zested and juiced
  • 3 Tbs. extra-virgin olive oil
  • 2 large cloves garlic, minced
  • 1 tsp. dried oregano
  • 1/2 tsp. ground cumin
  • 4 boneless, skinless chicken breast halves (about 2 lb. total)
  • Kosher salt and freshly ground black pepper
  • 1 cup plain whole-milk yogurt
  • 1 cucumber, peeled, halved, seeded, and grated
  • 1/2 cup fresh mint, flat-leaf parsley, or dill, or a combination, finely chopped; more for garnish
  • 6 cups chopped romaine lettuce
  • 3 tomatoes, cut into wedges, wedges then halved
  • 3/4 cup crumbled feta

Nutritional Information

  • Calories (kcal) : 490
  • Fat Calories (kcal): 210
  • Fat (g): 24
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 160
  • Sodium (mg): 760
  • Carbohydrates (g): 13
  • Fiber (g): 4
  • Sugar (g): 8
  • Protein (g): 54


  • Position a rack in the center of the oven, and heat the oven to 350°F. In a small bowl, combine the lemon juice with the oil, half of the garlic, the oregano, and cumin in a small bowl. Put the chicken in a 9×13-inch glass baking dish, and season on both sides with 1 tsp. salt and 1/4 tsp. pepper. Pour the lemon juice mixture over the chicken, turning once to coat. Bake until cooked through (it should read 165°F on an instant-read thermometer), about 30 minutes. Cool and slice into 1/2-inch strips.
  • In a medium bowl, combine the lemon zest and remaining garlic with the yogurt, cucumber, mint, and 1/4 tsp. salt. Stir well, and season to taste with salt and pepper. (If using Greek yogurt, thin with 1 Tbs. water for a more spoonable consistency.)
  • Divide the lettuce among 4 serving plates. Top with strips of chicken, the tomato wedges, and feta. Drizzle with some of the dressing, and garnish with more herbs. Serve the remaining dressing on the side.


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