Total time 25 mins
A quick and healthy gyro-inspired salad with crunchy romaine, red onions, and peppers, topped with juicy seasoned chicken, feta cheese, pita croutons, and creamy tzatziki dressing!
2 round pita breads
6-8 cups chopped romaine lettuce
2 large boneless skinless chicken breasts, sliced in half lengthwise
3 teaspoons mediterranean seasoning (may sub Italian in a pinch)
salt and pepper to taste
1 red bell pepper, thinly sliced
½ red onion, thinly sliced
⅓ cup crumbled feta cheese
1 large cucumber, peeled, seeded, and chopped
½ cup plain fat free greek yogurt
½ teaspoon salt + ¼ teaspoon pepper (or to taste)
1 teaspoon fresh lemon juice
4 tablespoons olive oil
2 teaspoons minced garlic
¼ cup light mayo (optional – see note)
Preheat oven to 400 degrees. Brush pita breads with olive oil and cut into triangles. Lay in a single layer on a lightly greased baking sheet. Bake for 5-7 minutes until lightly browned. Allow to cool.
Combine all dressing ingredients in a food processor or blender and puree until smooth. Cover and chill until ready to use.
Season chicken with Mediterranean seasoning, and salt and pepper to taste. Cook over medium heat in a large skillet for 4-6 minutes on each side until cooked through. Cut into strips.
Distribute lettuce, chicken, peppers, onions, feta cheese and pita croutons between 4 bowls. Serve with tzatziki dressing.
For the dressing you can add some light mayo to thicken and add richness. I have made it with and without the mayo and both are delicious. When using mayo, I found that ¼ cup was perfect for my taste.
A great tip for seeding the cucumber: slice the cucumber in half lengthwise (after peeling), then use a metal teaspoon to scrape out the seeds.