Chicken Gyro Salad
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Chicken Gyro Salad

Chicken Gyro Salad

with Tzatziki Dressing, Heirloom Tomatoes, and Cucumber

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!


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

Total Time30 minutes


serving amount

12 ounce

Chicken Thighs

5.3 ounce


(Contains Milk)

4 ounce

Heirloom Grape Tomatoes

¼ ounce


1 ounce

Green Olives

2 unit

Persian Cucumber

½ cup

Bulgur Wheat

(Contains Wheat)

1 unit

Romaine Lettuce

1 unit


2 clove


1 teaspoon

Smoked Paprika

1 unit


Not included in your delivery

1 tablespoon

Olive Oil


Kosher Salt




Nutrition Values

/ per serving
Calories520 kcal
Energy (kJ)2176 kJ
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.


Large Bowl
Baking Sheet
Small Bowl



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.

Marinate the chicken

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.

Broil the chicken

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!

Make the tzatziki dressing

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.

Prep the remaining ingredients

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.


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!