Grilled Chicken Gyro Salad with Tzatziki
Chicken Gyro Salad
A generous Greek-inspired salad with smoky grilled chicken thighs, crisp vegetables, warm pita wedges, and a cool cucumber-yogurt tzatziki dressing.
This chicken gyro salad keeps the best parts of a gyro platter in a fresher, fork-friendly format: warm spiced chicken, cool tzatziki, crunchy lettuce, juicy tomatoes, cucumber, onion, and toasted pita. It is substantial enough for dinner but still bright enough for hot weather.
The chicken gets its flavor from lemon zest, garlic, oregano, paprika, and olive oil. Boneless thighs stay tender on a hot grill or grill pan, and a short rest before slicing keeps the juices in the meat instead of on the cutting board.
The tzatziki is intentionally thick. Draining the grated cucumber before it goes into the yogurt keeps the dressing creamy, not watery, and gives the salad a sauce that clings to both chicken and vegetables.
Serve everything on one big platter for a relaxed meal, or set the components out separately so everyone can build their own bowl. Extra pita can be warmed at the end of cooking, when the grill is hot and the chicken is resting.
Nutrition (per serving)
Directions
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1
Pat the chicken dry and place it in a large bowl or zip-top bag. Add the olive oil, lemon zest, 3 tablespoons lemon juice, 3 minced garlic cloves, oregano, both paprikas, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Turn until evenly coated and marinate for at least 20 minutes, or refrigerate for up to 24 hours.
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2
For the tzatziki, grate 1 English cucumber on the large holes of a box grater. Gather it in a clean kitchen towel and squeeze firmly until very little liquid drips out.
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3
Stir the squeezed cucumber into the Greek yogurt with the remaining 1 tablespoon lemon juice, white wine vinegar, dill, remaining 2 minced garlic cloves, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Taste and adjust with more lemon or salt if needed, then refrigerate while you prepare the rest.
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4
Chop the romaine, halve the tomatoes, thinly slice the red onion, and chop the remaining cucumber. Arrange the vegetables on a large platter or divide them among shallow bowls.
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5
Heat a grill to high heat or set a grill pan over medium-high heat. Oil the grates lightly, then cook the chicken until deeply marked on the first side, about 5 minutes.
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6
Flip the chicken and cook until the thickest pieces reach 165°F, about 4 to 7 minutes more depending on thickness. Transfer to a cutting board and rest for 5 minutes.
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7
Warm the pitas on the grill or in the dry grill pan for 30 to 60 seconds per side, just until pliable and lightly toasted. Cut them into wedges.
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8
Slice the chicken across the grain into thin strips. Add it to the platter with the vegetables, spoon tzatziki over the top or serve it alongside, and tuck in the warm pita wedges.
Ingredients
- Boneless Skinless Chicken Thighs:2 1/2 lb
- Olive Oil:3 tbsp
- Lemon Zest:1 tbsp
- Fresh Lemon Juice:1/4 cup
- Garlic Cloves, Minced:5
- Dried Oregano:2 tsp
- Sweet Paprika:1 tsp
- Smoked Paprika:1/2 tsp
- Kosher Salt:2 1/4 tsp
- Black Pepper:1 tsp
- Plain Greek Yogurt:2 cups
- English Cucumber:2
- White Wine Vinegar:1 tbsp
- Fresh Dill, Chopped:2 tbsp
- Romaine Lettuce Hearts, Chopped:3
- Cherry Tomatoes, Halved:1 1/2 pints
- Red Onion, Thinly Sliced:1 small
- Pocketless Pitas:4
Tips & Notes
- If you do not have a grill or grill pan, roast the marinated chicken on a sheet pan at 425°F until it reaches 165°F, then broil briefly for browned edges.
- For a milder onion bite, toss the sliced red onion with a spoonful of lemon juice and a pinch of salt while the chicken cooks.
- The tzatziki can be made one day ahead; stir it before serving because a little cucumber liquid may settle.
- Chicken breasts can be used, but remove them from the heat as soon as they reach 165°F so they do not dry out.
