• 60 Min
  • Serves 2

Raging Romaine Chicken Gyro Salad

  • Meat
  • Main Course
  • Raging Romaine
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2 boneless, skinless chicken breasts
½ tsp. garlic powder
½ tsp. dried parsley
½ tsp. dried dill
½ tsp. dried oregano
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
3 Tbsp. + 2 tsp. + ¼ cup extra virgin olive oil, divided
¼ cup red wine vinegar
½ tsp. Dijon mustard
(1) 4-oz. box of Raging Romaine
½ English cucumber, sliced
½ cup grape tomatoes, halved
¼ cup red onion, thinly sliced
1 Tbsp. fresh dill, chopped
Tzatziki (store-bought)
¼ cup feta, crumbled
2 pocketless pitas (or naan)



To make the chicken:

In a shallow baking dish or bowl, combine garlic powder, dried parsley, dried dill, dried oregano, kosher salt, and freshly ground black pepper with 2 Tbsp. extra virgin olive oil. Add chicken breasts and turn to coat on all sides. Cover and marinate in the refrigerator for at least 30 minutes. 


Preheat grill (or grill pan) to medium-high heat. Remove chicken from marinade and grill 5-6 minutes on each side, or until cooked through (165º on a meat thermometer). Allow to cool slightly at room temperature, then slice.


To make the croutons:

Preheat oven to 375ºF. Brush both sides of the pocketless pitas (or naan, if using) with 2 tsp. extra virgin olive oil. Cut into small bite size pieces and place on baking sheet. Bake for 8-10 minutes or until golden and crispy. Set aside.


To make the dressing:

In a small bowl, whisk to combine ¼ cup extra virgin olive oil, red wine vinegar, and Dijon mustard. Season to taste with kosher salt and set aside.


To assemble the salad:

In a large serving bowl or platter, add Raging Romaine. Add the sliced chicken, cucumbers, grape tomatoes, red onion, pita croutons, crumbled feta, and a spoonful of tzatziki. To serve, dress with reserved dressing (to taste) and garnish with fresh dill.