Greek chicken gyros salad

Greek chicken gyros salad with juicy chicken, cucumber, cherry tomatoes, feta and Greek yoghurt – high-protein, fresh and quick to make.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 450 kcal per serving
• Protein: 50 g
• Fat: 20 g
• Carbs: 15 g

Ingredients

• 300 g chicken breast
• 1 cucumber
• 200 g cherry tomatoes
• 50 g feta cheese
• 100 g Greek yoghurt
• 1 tsp gyros seasoning

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. Pat the chicken breast dry, rub with the gyros seasoning and leave to marinate briefly.
2. Heat a little olive oil in a hot frying pan and fry the chicken on all sides until golden brown and cooked through. Then leave to rest briefly and cut into strips.
3. Slice the cucumber and halve the cherry tomatoes. Toss both together loosely in a bowl.
4. Crumble the feta over the top. Stir the Greek yoghurt with lemon juice and a small pinch of salt until smooth.
5. Arrange the sliced chicken on the salad and spoon the yoghurt dressing over it.
6. Serve straight away, ideally slightly chilled and with a little extra gyros seasoning or lemon juice on top.

Good to know

A salad like this is a proper meal without feeling heavy. Well seasoned, fresh and just right when you want something easy that's still really good.

Swaps

Chicken breast → turkey breast (similar protein content, a little more robust in flavour); feta → goat's cheese (also provides protein and calcium; pasteurised in pregnancy); Greek yoghurt → skyr (a little more protein); olive oil → avocado oil (mild in flavour, mainly monounsaturated fatty acids)

Allergens

Contains milk (feta and Greek yoghurt). Usually well suited to children if the gyros seasoning is mild; in pregnancy, it's important to use pasteurised feta and yoghurt and chicken that is cooked right through.