Chicken Gyro Salad with Crispy Pita
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
  • 1 large chicken breast, sliced very thin (see note)
  • ½ tsp. lemon zest
  • 1½ Tbsp. lemon juice
  • 1 Tbsp. + 2 tsp. olive oil
  • ½ tsp. salt, divided
  • ½ tsp. dried rosemary
  • 1 tsp. dried oregano
  • 1 piece of whole-wheat pita bread, split in half and torn into bite-sized pieces (should be 2 cups)
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • 2 heads boston or butter lettuce, torn into bite-sized pieces (about 10 cups torn lettuce)
  • 1 cup sliced roasted red pepper
  • 1 cup crumbled feta
  • ½ cup sliced red onion
  • 1 Tbsp. lemon juice
  • 3 Tbsp. red wine vinegar
  • 1 small garlic clove, grated
  • 1 tsp. dijon mustard
  • ⅓ cup olive oil
  • ¼ tsp. oregano
  • ½ tsp. salt
  1. Preheat oven to 350 degrees.
  2. Add chicken, lemon zest, lemon juice, 2 tsp. olive oil, ¼ tsp. salt, rosemary and oregano to a large ziplock bag. Massage mixture into chicken. Let rest for 30 minutes and up to 2 hours.
  3. While the chicken marinates, toss the pita with remaining olive oil, salt, garlic powder and onion powder. Spread on a baking sheet and bake for 10-12 minutes until crisp. Set aside. (This would also be a good time to make the dressing)
  4. Once chicken has marinated, heat a medium non-stick skillet to a medium-high heat. Once the skillet is hot, add the chicken along with the marinade. Cook until chicken is golden brown and cooked through, about 5 minutes. Cool slightly.
  5. Toss the lettuce with ¾ of the dressing. Taste and see if you need the rest (I used it all, but everyone is different!). Add the roasted red peppers, ¾ of the feta, red onion, chicken and crispy pita. Toss. Season to taste with salt and pepper.
  6. Sprinkle with remaining feta.
For the dressing: Add all ingredients into a mason jar. Tightly secure the lid and shake until combined.
*Put the whole chicken breast in the freezer, until it firms up, but is not frozen, about 10-15 minutes. This will help you cut it super thinly!
Recipe by Cooking for Keeps at