Chicken Gyro Salad

Chicken Gyro Salad

You're going to love this fresh and tasty salad! Our Chicken Gyro Salad features grilled chicken and colorful sweet peppers, along with olives and tomatoes on a bed of romaine lettuce. The creamy cucumber dressing makes it extra-perfect!

1/2 cup buttermilk
1/4 cup low-fat sour cream
1 tablespoon + 1 teaspoon lemon juice, divided
1/2 cup diced cucumbers
1 tablespoon chopped fresh dill
1 tablespoon canola oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
12 multi-colored sweet peppers
2 boneless, skinless chicken breasts
8 cups chopped romaine lettuce
1/4 cup cherry tomatoes, halved
2 tablespoons diced red onion
8 Kalamata olives

To make dressing, In a medium bowl, combine buttermilk, sour cream, 1 tablespoon lemon juice, the cucumbers, and dill; mix well. Refrigerate until ready to serve.
In a medium bowl, combine oil, oregano, salt, pepper, and 1 teaspoon lemon juice; mix well.
Coat a grill pan with cooking spray and place over medium-high heat.
Toss peppers in oil mixture, then place on grill pan. Toss chicken in remaining oil mixture and place on grill pan with peppers. Cook chicken and peppers 4 to 5 minutes per side or until chicken is no longer pink in center and peppers are charred. Slice chicken and set aside.
Divide lettuce among 4 plates, top evenly with chicken, peppers, tomatoes, onions, and olives. Drizzle salads with 2 tablespoons dressing and serve.
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