Chicken Gyro Chopped Salad with Toasted Pita Chips is a fresh, filling salad. It’s got chicken, romaine, cucumbers, tomatoes, red onion, chickpeas, feta, and a creamy tzatziki-style dressing.
This one really gives you that takeout gyro vibe, just in chopped salad form. There’s cool cucumber, salty feta, tender chicken, and crisp pita triangles you can use to scoop up every bite.
The dressing is made with Greek yogurt, grated cucumber, lemon juice, dill, olive oil, garlic powder, salt, and pepper. It has that classic gyro taste but doesn’t weigh the salad down.
This is a great lunch or dinner when you want something fresh, but you still need enough protein to stay full. If you’ve already got cooked chicken in the fridge, it’s a quick meal that won’t bore you.
Grab a large mixing bowl so you can toss everything together without making a mess. A baking sheet is handy for getting those pita triangles nice and toasty.
Why You’ll Love This Chicken Gyro Chopped Salad with Toasted Pita Chips
Quick Main Dish Salad
This recipe is ready in under 30 minutes, so it works well for lunch, dinner, or meal prep-style chopping.
High Protein
Chicken breast, Greek yogurt, chickpeas, and feta help make this salad filling enough for a main course.
Scoopable Texture
The toasted pita triangles make this more fun than a regular fork salad. You can scoop the chopped salad like a dip.
Fresh Mediterranean Ingredients
Cucumber, tomato, red onion, dill, lemon juice, chickpeas, and feta give this salad a fresh Mediterranean-style taste.
Great Use for Cooked Chicken
This recipe works well with leftover cooked chicken, rotisserie chicken, or meal-prepped chicken breast.
Ingredient Substitutions
Chicken Breast
Use cooked turkey breast or grilled chicken thighs if that’s what you have on hand.
Romaine Lettuce
Use chopped iceberg lettuce for more crunch, or use a romaine and spinach mix.
Chickpeas
Use white beans if you don’t have chickpeas. They keep the salad filling and mild.
Feta Cheese
Use goat cheese crumbles or reduced-fat shredded mozzarella if you prefer a milder cheese.
Fresh Dill
Use dried dill in a smaller amount. Start with 1 teaspoon dried dill and adjust to taste.
Plain Nonfat Greek Yogurt
Use plain low-fat Greek yogurt if you want a creamier dressing.
Pita Bread
Use naan, flatbread, or pita chips if you don’t have pita bread.
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Chicken Gyro Chopped Salad with Toasted Pita Chips
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Salad:
- 5 cups romaine lettuce finely chopped
- 2 cups cooked boneless skinless chicken breast
- 1 cup cucumbers finely chopped
- 1 cup tomatoes seeded and chopped
- ¼ cup red onion finely chopped
- 1 cup chickpeas well drained and rinsed
- ½ cup reduced-fat feta cheese crumbled
For the Tzatziki-Style Dressing:
- ½ cup plain nonfat greek yogurt
- ¼ cup cucumbers finely grated and squeezed dry
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill chopped
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Toasted Pita Triangles:
- 2 large pita breads
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
Instructions
For the Pita Chips:
- Preheat the oven to 375 degrees F.
- Place the pita breads on a cutting board. Cut around the outer edge of each pita bread to separate the top and bottom layers.
- Cut each pita circle into triangles. Place the pita triangles on a baking sheet.
- Brush the pita triangles lightly with olive oil. Sprinkle the pita triangles with garlic powder, dried oregano, and salt.
- Bake for 5 to 7 minutes, or until lightly toasted and crisp around the edges.
- Remove the baking sheet from the oven. Let the pita triangles cool slightly.
For the Salad:
- In a small bowl, add Greek yogurt, grated cucumber, lemon juice, fresh dill, olive oil, garlic powder, salt, and black pepper. Stir until the dressing is smooth.
- In a large mixing bowl, add chopped romaine, chicken, cucumber, tomatoes, red onion, chickpeas, and feta cheese.
- Pour the tzatziki-style dressing over the salad. Toss until the salad is evenly coated.
- Serve right away with the toasted pita triangles for scooping.
Notes
Tips and Tricks
Squeeze the cucumber dry – After grating the cucumber for the dressing, squeeze out as much liquid as you can. This keeps the dressing thick and creamy. Chop the salad evenly – Cut the romaine, cucumber, tomatoes, onion, and chicken into small pieces. This helps every scoop have a little bit of everything. Drain the chickpeas well – Rinse and drain the chickpeas before adding them to the salad. Extra liquid can water down the dressing. Serve after tossing – This salad is best served right after adding the dressing so the lettuce stays crisp.Storing
Store the salad – Store the undressed salad in an airtight container in the refrigerator for up to 3 days. Store the dressing – Store the tzatziki-style dressing in a separate airtight container in the refrigerator for up to 3 days. Store the pita chips – Store the cooled pita triangles in an airtight container at room temperature for up to 2 days. Assemble before serving – Add the dressing and pita triangles right before serving so the salad stays crisp.Nutrition
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