Chicken Gyro Salad With Tzatziki Drizzle

Why You’ll Love This Recipe

• Big gyro flavors, no pita required: oregano-lemon chicken + creamy tzatziki-style drizzle hits all the right notes.
• Fast, filling, and fresh: crisp romaine, juicy tomatoes, crunchy cucumber, and salty feta balance perfectly.
• Great for meal prep: cook the chicken and mix the sauce ahead, then assemble in minutes.
• Easy to customize: swap proteins, add chickpeas, or turn it into a wrap.

Grocery List

• Produce: romaine hearts, cherry tomatoes, English cucumber (or 2 small cucumbers), red onion, lemons, fresh dill (optional but recommended), garlic
• Dairy: plain Greek yogurt, feta cheese
• Meat: boneless, skinless chicken breasts (or thighs)
• Pantry: extra-virgin olive oil, dried oregano, Kalamata olives, kosher salt, black pepper

Full Ingredients

Oregano-Lemon Chicken

• 1 1/4 lb (567 g) boneless, skinless chicken breasts (about 2 large) or boneless thighs
• 3 tbsp (45 ml) extra-virgin olive oil
• 1 lemon, zested (about 1 tsp zest) and juiced (you need 2 tbsp / 30 ml juice for the marinade)
• 2 tsp dried oregano
• 2 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground cumin (optional, adds a subtle gyro-shop vibe)

Creamy Tzatziki-Style Yogurt Drizzle

• 1 cup (240 g) plain Greek yogurt (2% or whole milk recommended)
• 1/2 cup (about 65 g) cucumber, grated on the large holes of a box grater (from about 1/2 medium English cucumber)
• 1 tbsp (15 ml) extra-virgin olive oil
• 1 tbsp (15 ml) fresh lemon juice
• 1 tbsp finely chopped fresh dill (or 1 tsp dried dill)
• 1 small garlic clove, finely grated or minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp (30 ml) cold water, to thin to a drizzle consistency

Salad Base and Toppings

• 8 cups (about 280 g) chopped romaine (about 2 romaine hearts)
• 1 cup (150 g) cherry tomatoes, halved
• 1 cup (150 g) cucumber, diced (use the remaining cucumber)
• 1/3 cup (about 50 g) red onion, thinly sliced
• 1/2 cup (75 g) pitted Kalamata olives, halved
• 1/2 cup (75 g) crumbled feta cheese
• 1 lemon, cut into wedges (for serving)
• 1 tbsp (15 ml) extra-virgin olive oil (optional finishing drizzle)
• Pinch of kosher salt and black pepper (optional, for the salad)

Step-by-Step Instructions

Step 1: Marinate the oregano-lemon chicken

In a medium bowl or zip-top bag, combine 3 tbsp olive oil, 1 tsp lemon zest, 2 tbsp lemon juice, 2 tsp dried oregano, 2 minced garlic cloves, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp cumin (if using).

Add the chicken and turn to coat well. Marinate for 30 minutes at room temperature (or refrigerate up to 8 hours; if refrigerated, let it sit out for 10 minutes before cooking for more even results).

Step 2: Make the tzatziki-style yogurt drizzle

Grate 1/2 cup cucumber, then wrap it in a clean kitchen towel (or paper towels) and squeeze firmly to remove as much water as you can. This keeps the sauce thick and creamy instead of watery.

In a bowl, stir together 1 cup Greek yogurt, the squeezed grated cucumber, 1 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp chopped dill (or 1 tsp dried dill), 1 grated garlic clove, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

Stir in 2 tbsp cold water to make it drizzle-able. Cover and refrigerate while you prep everything else (the flavor improves as it sits).

Step 3: Prep the salad ingredients

Chop the romaine into bite-size pieces (you want sturdy pieces that can hold up to the warm chicken and sauce). Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and halve the olives.

Optional but helpful: if your red onion is very sharp, soak the slices in a bowl of cold water for 10 minutes, then drain well. This keeps the onion flavor crisp and pleasant, not overpowering.

Step 4: Cook the chicken until juicy and browned

Heat a large skillet (cast iron works great) over medium-high heat for 2 minutes. Add a small drizzle of olive oil if your pan is dry (about 1 tsp).

Add the marinated chicken (let excess marinade drip off, but don’t wipe it clean). Cook for 5–6 minutes on the first side without moving it much, until nicely browned. Flip and cook for 5–6 minutes more, or until the thickest part reaches 165°F (74°C) on an instant-read thermometer.

Transfer to a plate and let rest for 5 minutes, then slice thinly across the grain.

Step 5: Assemble the gyro-style salads

Divide the chopped romaine among 4 bowls (or pile everything onto one large platter for a family-style salad).

Top with the tomatoes, diced cucumber, sliced red onion, and Kalamata olives. Add the sliced chicken over the top so it stays the star of the plate.

Step 6: Drizzle, finish, and serve

Drizzle generously with the tzatziki-style yogurt sauce (give it a quick stir first). Sprinkle with 1/2 cup crumbled feta.

Finish each bowl with a squeeze of fresh lemon from the wedges. If you like, add a light final drizzle of 1 tbsp olive oil over the whole salad for a glossy, restaurant-style finish. Serve right away.

Pro Tips

• Squeeze the grated cucumber very dry: this is the difference between a thick, creamy drizzle and a watery one.
• Don’t skip the rest time for the chicken: resting for 5 minutes keeps the slices juicy (and easier to cut neatly).
• Use a thermometer: pull chicken at 165°F (74°C) in the thickest part for the best texture.
• Thin the sauce gradually: start with 2 tbsp water; add 1–2 tsp more only if needed.
• Season in layers: taste the sauce and add a pinch more salt or lemon if it needs brightness.

Variations

• Make it a wrap: tuck everything into warmed pita or flatbread; drizzle extra sauce inside, then add lettuce last for crunch.
• Swap the protein: use shrimp (cook 2–3 minutes per side) or chickpeas (toss with the marinade ingredients and roast at 425°F (218°C) for 20 minutes).
• Add more gyro-shop toppings: pepperoncini, shredded red cabbage, or a spoon of hummus on the side.

Storage & Make-Ahead

For best texture, store components separately. Refrigerate the cooked chicken in an airtight container for up to 4 days. Refrigerate the tzatziki-style drizzle for up to 4 days (stir before using; it may loosen slightly as it sits). Chop romaine and vegetables up to 2 days ahead and store dry in airtight containers. Assemble just before serving to keep the greens crisp. If packing for lunch, keep the sauce separate and drizzle right before eating.

Nutrition (per serving)

Approximate (varies by brand and exact portions): 520 calories, 42 g protein, 28 g fat, 26 g carbohydrates, 6 g fiber, 9 g sugar, 980 mg sodium.