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MealLunchSaladsChickenDairyGlutenChickenUnder 1 HourStove TopMediterranean

Chicken Gyro Fattoush Salad

Bright, colorful, and fresh, this salad is made with chicken, seasoned with McCormick® Greek Style Gyro Seasoning, toasty torn pita bread, and a whole bunch of crunchy veggies. The tangy yogurt dressing is made with the Tzatziki Packet that comes with the Gyro Seasoning, making the flavoring of this dish a delightful two-for-one!

McCormick brand logo
Presented by
McCormick
Total Time

50 minutes

50 min

Prep Time

20 minutes

20 min

Cook Time

30 minutes

30 min

Chicken Gyro Fattoush Salad
Total Time

50 minutes

50 min

Prep Time

20 minutes

20 min

Cook Time

30 minutes

30 min

Ingredients

for 4 servings

  • 1 cup greek yogurt
  • ⅓ cup grated cucumber, with liquid
  • 1 lemon, juiced
  • 1 (1.5 ounce) package McCormick® Greek Style Gyro Seasoning and Tzatziki Sauce Duo
  • 4 tablespoons olive oil, divided
  • 2 medium chicken breasts, boneless skinless
  • 2 whole pitas, torn into bite size pieces
  • 6 cups chopped romaine lettuce
  • ½ cup crumbled feta cheese
  • 1 cup cucumber, thinly sliced into moons
  • 1 cup thinly sliced red onion
  • 1.5 cups quartered cherry tomatoes
  • ½ cup chopped kalamata olives
  • 1 tablespoon red wine vinegar
  • salt and pepper, to taste

Nutrition Info

  • Calories 421
  • Fat 13g
  • Carbs 39g
  • Fiber 5g
  • Sugar 16g
  • Protein 36g

Estimated values based on one serving size.

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Preparation

  1. Make the yogurt sauce: In a small bowl, combine the yogurt, grated cucumber, lemon juice, and McCormick® Greek Style Tzatziki Sauce Packet. Mix well, and refrigerate until ready to serve.
  2. Cook the chicken: Heat 2 tablespoons of olive oil in a cast iron skillet over medium heat, until it begins to shimmer. Season both sides of the chicken breast with McCormick® Greek Style Gyro Seasoning. Place the chicken breast in the skillet, top side down, and cook for 6 minutes on each side, or until the internal temperature reaches 165°F. Remove the chicken from the pan, let it rest for a few minutes, then cut it into bite-sized cubes. Set aside.
  3. Toast the pita: Add 1 tablespoon of olive oil to the skillet and add the torn pita bread. Toast the pita, tossing occasionally, until golden brown and crispy, about 8-10 minutes.
  4. Make the salad: In a large bowl, combine the romaine lettuce, feta, cucumber, red onion, tomatoes, kalamata olives, cubed chicken, and toasted pita bread. Drizzle the salad with the red wine vinegar and olive oil, season with salt and pepper to taste, and toss well.
  5. Divide into bowls and drizzle with the yogurt sauce.
  6. Enjoy!

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Chicken Gyro Fattoush Salad