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Chicken Gyro Salad

Chicken Gyro Salad

with Tzatziki Dressing, Heirloom Tomatoes, and Cucumber

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Bulgur wheat is a nutritious Middle Eastern grain we can’t get enough of. It’s tender, slightly chewy, and adds a hearty consistency to this pita-less gyro dinner. Our chefs chose chicken thighs because of their deeper, richer flavor — not to mention irresistible crispness. But feel free to trim off some of the fat before cooking if you’d like!

Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Chicken Thighs

5.3 ounce

Yogurt

(ContainsMilk)

4 ounce

Heirloom Grape Tomatoes

¼ ounce

Oregano

1 ounce

Green Olives

2 unit

Persian Cucumber

½ cup

Bulgur Wheat

(ContainsWheat)

1 unit

Romaine Lettuce

1 unit

Lemon

2 clove

Garlic

1 teaspoon

Smoked Paprika

1 unit

Shallot

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2175.6800000000003 kJ
Calories520 kcal
Fat15 g
Saturated Fat3 g
Carbohydrate57 g
Sugar13 g
Dietary Fiber15 g
Protein50 g
Cholesterol148 mg
Sodium348 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Zester
Large Bowl
Baking Sheet
Grater
Small Bowl
Fork
Instructionsarrow up iconarrow up icon
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1

Prep and cook the bulgur: Wash and dry all produce. Preheat the broiler (or grill) to high or oven to 500 degrees. Bring 1 cup water and a large pinch of salt to a boil in a small pot. Mince or grate the garlic. Zest and halve the lemon. Finely chop the oregano leaves. Add the bulgur to the boiling water, cover, and reduce to a low simmer for about 15 minutes, until tender. Remove from heat.

2

Toss the chicken in a large bowl with the paprika, a drizzle of olive oil, half the garlic, half the lemon zest, and half the oregano. Season generously with salt and pepper.

3

Place the chicken on a lightly oiled baking sheet. Place under the broiler for 12-15 minutes, until slightly charred and cooked through. Let rest 3-4 minutes. TIP: The chicken can also be cooked on a grill!

4

Grate 1 cucumber (about ¼ cup) with a box grater. In a small bowl, combine the grated cucumber, yogurt, a drizzle of olive oil, the remaining oregano and lemon zest, a squeeze of lemon juice, and a pinch of garlic (to taste). Season generously with salt and pepper. Thin to a pourable consistency with about 1 Tablespoon water.

5

Thinly slice the romaine into ½-inch pieces. Halve the grape tomatoes. Halve, peel, and thinly slice the shallot. Thinly slice the remaining cucumber into rounds. Thinly slice the olives. Once rested, thinly slice the chicken.

6

Finish: Fluff the bulgur with a fork and season with salt and pepper. Plate the bulgur, then top with the lettuce, tomatoes, cucumber, olives, and shallot. Add the sliced chicken, drizzle on some tzatziki dressing, and enjoy!