Chicken Gyro Chopped Salad with Toasted Pita Chips
Chicken Gyro Chopped Salad with Toasted Pita Chips is a quick Mediterranean chicken salad with tzatziki-style dressing, chickpeas, feta, and pita chips.
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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
10 WW Smart Points
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
Calories: 409kcalCarbohydrates: 36gProtein: 40gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 87mgSodium: 776mgPotassium: 947mgFiber: 6gSugar: 6gVitamin A: 5516IUVitamin C: 13mgCalcium: 114mgIron: 3mg
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