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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