Greek Chicken Gyro Salad

Name: Greek Chicken Gyro Salad
Total time: 30
Yield: 1
Ingredients: ⅔ cup plain nonfat greek yogurt; 2 tablespoons cucumber, grated, excess water squeezed out; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1 clove garlic, minced; ½ teaspoon salt; 1 small whole wheat pita, cut into wedges; 1 lemon, juiced; 1 tablespoon olive oil, + 1 teaspoon, divided; 1 tablespoon fresh oregano, chopped; 1 lemon, zested; 1 clove garlic, minced; ½ teaspoon salt; ¼ teaspoon ground black pepper; 1 boneless, skinless chicken breast, cubed; 2 cups baby spinach; ½ cup cherry tomato, halved; ½ red onion, thinly sliced; ½ cucumber, thinly sliced

Recipe by Greg Perez from tasty.co

Lunch 30 Mins.

Ingredients

1 servings

•

⅔ cup plain nonfat greek yogurt
•

2 tablespoons cucumber, grated, excess water squeezed out
•

1 tablespoon lemon juice
•

1 tablespoon olive oil
•

1 clove garlic, minced
•

½ teaspoon salt
•

1 small whole wheat pita, cut into wedges
•

1 lemon, juiced
•

1 tablespoon olive oil, + 1 teaspoon, divided
•

1 tablespoon fresh oregano, chopped

•

1 lemon, zested
•

1 clove garlic, minced
•

½ teaspoon salt
•

¼ teaspoon ground black pepper
•

1 boneless, skinless chicken breast, cubed
•

2 cups baby spinach
•

½ cup cherry tomato, halved
•

½ red onion, thinly sliced
•

½ cucumber, thinly sliced

Instructions

Preheat oven to 375˚F (190˚C).
In a bowl, add the Greek yogurt, cucumber, lemon juice, olive oil, garlic, and salt, and stir to combine.
Place pita wedges on a baking sheet and bake until crisp, about 8 minutes.
In a bowl, add the lemon juice, 1 tablespoon olive oil, oregano, lemon zest, garlic, salt, black pepper, and chicken, and toss to coat.
Heat remaining olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned, about 5 minutes.
Add the spinach, cherry tomatoes, red onion, cucumber, chicken, and pita chips together in a large bowl and drizzle with tzatziki dressing.
Enjoy!