Greek Chicken Gyro Salad

I use my Greek Marinated Chicken Breast to maximize my favorite Mediterranean flavors, but you can always use shredded rotisserie chicken if time is an issue.
Servings 2 salads


  • 6 cups chopped romaine lettuce
  • 1 8- ounce Greek Marinated Chicken Breast sliced or chopped
  • 1 15- ounce can garbanzo beans drained
  • 1 cup cherry tomatoes sliced
  • 1 cup sliced cucumber
  • 1/2 avocado chopped
  • 1/4 cup sliced kalamata olives
  • 1/4 cup sliced red onion
  • 2 pita bread pockets
  • Canola oil spray
  • Paprika
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic peeled and minced
  • 2 teaspoons oregano
  • 1 teaspoon sugar
  • 1/2 teaspoon each of kosher salt and freshly ground black pepper
  • Homemade Tzatziki sauce for drizzling


  1. Add the lettuce to a large serving bowl and top with the sliced chicken, garbanzo beans, tomatoes, cucumber, avocado, olives and red onion.
  2. Cut the pita breads into triangles and spray with canola oil. Sprinkle with paprika and toast until golden. Sprinkle with kosher salt.
  3. To make the dressing add the olive oil, red wine vinegar, garlic, oregano, sugar and salt and pepper to a small canning jar. Top with the lid and shake well until blended and emulsified. Season with more sugar and salt and pepper to taste.
  4. Drizzle the dressing over the salad and toss to taste. Drizzle with the tzatziki as desired.