Gyros Salad

Recently a whole pile of photos from a trip to Athens a couple of years ago popped up in my Facebook feed. This trip was an incredible trip that I was lucky to share with quite a few friends. Suddenly people were tagging me in a heap of photos...mostly of the delicious food we enjoyed while we were there! Gyros galore kept popping up and I suddenly had this craving for one. I fought it for a while but eventually the idea of keto gyros salad popped into my head so I thought I'd give it a go.

This salad is lovely and fresh, absolutely perfect for the warmer months that are ahead of us now.

AuthorJenni FrenchYields4 ServingsPrep Time30 minsCook Time15 mins
 600 g chicken thighs, sliced
 1 tbsp extra virgin olive oil
 2 tbsp lemon juice
 2 tbsp natural yoghurt
 2 cloves garlic, minced
 1 tsp red wine vinegar
 1 tsp dried oregano
 1 tsp ground cumin
 ½ tsp smoked paprika
 pinch salt & pepper
 120 g 4 leaf salad mix
 1 small lebanese cucumber, halved and sliced lengthways
 ½ cup grape tomatoes, halved
  cup kalamata olives
 200 g haloumi, cut into batons
 ½ cup natural yoghurt
 1 lebanese cucumber, grated
 ½ tbsp lemon juice
 1 clove garlic, minced
 salt & pepper to taste

Combine all ingredients for the chicken and marinade for at least 30 minutes.


While the chicken is marinating, sprinkle some salt on the grated cucumber and leave to sit for 5 minutes.


When 5 minutes has passed, squeeze as much liquid out of the cucumber as possible and then combine with the rest of the tzatziki ingredients and set aside.


Combine all salad ingredients except haloumi and divide between 4 plates.


Once the chicken has marinated, heat a fry pan over a medium heat and cook chicken for approximately 10-15 minutes. You want it slightly crispy on the edges. Depending on the size of your fry pan you might need to do this in two batches so the fry pan isn't too crowded.


Once chicken is cooked remove from the pan and wrap in foil to keep warm.


Wipe out the pan with some paper towel and lightly spray olive oil. Over a medium heat cook haloumi for 2-3 minutes each side until brown.


Divide the chicken between the plates and place on top of the salad. Top with haloumi and then spoon over some tzatziki.



Nutrition Facts

Servings 4

Amount Per Serving
Calories 604
% Daily Value *
Total Fat 36g56%
Saturated Fat 11.8g60%
Sodium 1350mg57%
Net Carbohydrate 4g2%
Sugars 3.6g
Protein 47.2g95%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.