Chicken Gyro Salad
- SERVES
- 4
- SERVING SIZE
- 4-ounce chicken, 2 cups lettuce with veggies, 2 tablespoons dressing
- COOK TIME
- 10 Min
You're going to love this fresh and tasty salad! Our Chicken Gyro Salad features grilled chicken and colorful sweet peppers, along with olives and tomatoes on a bed of romaine lettuce. The creamy cucumber dressing makes it extra-perfect!
What You'll Need
- 1/2 cup buttermilk
- 1/4 cup low-fat sour cream
- 1 tablespoon + 1 teaspoon lemon juice, divided
- 1/2 cup diced cucumbers
- 1 tablespoon chopped fresh dill
- 1 tablespoon canola oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 multi-colored sweet peppers
- 2 boneless, skinless chicken breasts
- 8 cup chopped romaine lettuce
- 1/4 cup cherry tomatoes, halved
- 2 tablespoon diced red onion
- 8 Kalamata olives
What to Do
- To make dressing, In a medium bowl, combine buttermilk, sour cream, 1 tablespoon lemon juice, the cucumbers, and dill; mix well. Refrigerate until ready to serve.
- In a medium bowl, combine oil, oregano, salt, pepper, and 1 teaspoon lemon juice; mix well.
- Coat a grill pan with cooking spray and place over medium-high heat.
- Toss peppers in oil mixture, then place on grill pan. Toss chicken in remaining oil mixture and place on grill pan with peppers. Cook chicken and peppers 4 to 5 minutes per side or until chicken is no longer pink in center and peppers are charred. Slice chicken and set aside.
- Divide lettuce among 4 plates, top evenly with chicken, peppers, tomatoes, onions, and olives. Drizzle salads with 2 tablespoons dressing and serve.