Paleo Gyro Salad

Elevate your meal prep game with this vibrant and flavorsome Paleo Gyro Salad, a healthy twist on the classic Greek favorite! Packed with juicy marinated chicken seasoned with bold Mediterranean spices like smoked paprika, oregano, and cumin, this salad is a protein-rich, grain-free alternative that doesn’t skimp on flavor. A crisp base of mixed greens is complemented by refreshing cucumber, ripe cherry tomatoes, tangy Kalamata olives, and zesty red onions, all tossed in a light and tangy red wine vinaigrette. Perfect for paleo dieters or anyone seeking a wholesome yet indulgent meal, this dish is quick to prepare and beautifully versatile—ideal for lunch, dinner, or meal prepping. Fresh dill provides the perfect herbal finish, making every bite a refreshing burst of Mediterranean goodness!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound chicken breast, boneless and skinless
• 3 tablespoons olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 6 cups mixed salad greens
• 1 medium cucumber, sliced
• 1 cup cherry tomatoes, halved
• 0.5 onion small red onion, thinly sliced
• 0.5 cup kalamata olives, pitted and halved
• 2 tablespoons fresh dill, chopped
• 3 tablespoons extra virgin olive oil (for dressing)
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 0.5 teaspoon garlic powder
• 0.5 teaspoon black pepper (for dressing)

Directions

Step 1

Start by marinating the chicken. In a small bowl, mix together 2 tablespoons of olive oil, lemon juice, minced garlic cloves, dried oregano, ground cumin, smoked paprika, salt, and black pepper.

Step 2

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it's well coated. Seal or cover and marinate in the fridge for at least 15 minutes.

Step 3

While the chicken marinates, prepare the salad base. In a large salad bowl, combine the mixed salad greens, sliced cucumber, cherry tomatoes, sliced red onion, kalamata olives, and fresh dill. Set aside.

Step 4

Preheat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Once hot, add the marinated chicken breasts to the pan.

Step 5

Cook the chicken for about 6-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove from the pan and let rest for a few minutes before slicing thinly.

Step 6

In a small jar or bowl, whisk together 3 tablespoons of extra virgin olive oil, red wine vinegar, Dijon mustard, garlic powder, and black pepper. This will be your salad dressing.

Step 7

To assemble the salad, lay the sliced chicken on top of the salad greens. Drizzle with the prepared dressing and toss gently to combine.

Step 8

Serve the Paleo Gyro Salad immediately, garnished with additional fresh dill if desired.

Nutrition Facts

Serving size	(1442.2g)

Amount per serving	% Daily Value*
Calories	1918.0

Total Fat 127.0g	0%
Saturated Fat 20.7g	0%
Polyunsaturated Fat 4.2g
Cholesterol 385.6mg	0%
Sodium 4503.7mg	0%
Total Carbohydrate 44.8g	0%
Dietary Fiber 13.0g	0%
Total Sugars 12.7g
Protein 151.5g	0%

Vitamin D 59.0IU	0%
Calcium 368.1mg	0%
Iron 13.8mg	0%
Potassium 2953.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.3%

Protein: 31.4%

Carbs: 9.3%