Sunday Brunch: Julie Wheeler's chicken gyro salad

TULSA - Add a little zest to your brunch with this tasty Gyro salad. Low on fat and packed with flavor.

Minutes to Prepare: 45

Minutes to Cook: 20

Number of Servings: 4



Seasoning Mixture Ingredients:

  • 1 tablespoon onion powder
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh oregano
  • 1 tablespoon fresh rosemary
  • 1 teaspoon ground cumin
  • 1 teaspoon dried marjoram
  • 1 teaspoon fresh thyme
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 dash salt


Marinate mixture:

  • 2 limes (2 inch diameter)
  • 1 tablespoon extra virgin olive oil


1 1/2 cup Chobani 0% Plain Greek Yogurt

1 cucumber (with peel)

2 heads romaine lettuce

1 large red bell pepper, sliced

1/2 cup Kalamata Greek olives pitted

1/2 medium red onion, sliced

1/2 cup crumbled Feta cheese

20 cherry tomatoes

2 lbs sliced chicken breast, no skin



Combine seasoning mixture ingredients and stir.

Combine 1/2 seasoning mixture with the juice of two limes and olive oil.  Add chicken and marinate f    or 30 minutes or longer in a Ziploc baggie. 

Heat indoor grill pan or outdoor grill over high heat.  Remove chicken from marinade and discard marinade. Grill chicken on one side until golden brown, about 3 to 4 minutes.  Turn chicken over and cook to medium-rare, about 3 to 4 minutes more.  Let stand for 5 minutes, then slice thinly against the grain.

In separate bowl combine other 1/2 of seasoning mixture with Greek yogurt and 1/4 cucumber shredded.  Set aside.

In salad bowl toss lettuce, chopped cucumber, red peppers, olives, onion, tomatoes and feta.  Divide salad evenly among plates.  Top with chicken and drizzle with dressing.  Serve with a side of toasted Pita triangles.

Serving Size: 1/4 of Salad and 1/4 chicken

Number of Servings: 4

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