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Chicken gyros salad

Chicken gyros salad


Inspired by a street food favourite from Greece, this is great for picnics too

  • Feeds 8 Feeds 8
  • Ready in 45 minutes

Each serving contains

  • Energy
    1588kj 377kcal
  • Fat
    Med 16%
  • Saturates
    Low 16%
  • Sugar
    Low 16%
  • Salt
    Low 16%

% of adult’s reference intake | Carbohydrates per serving : 35g


  • 250g Co-op 0% fat Greek style natural yogurt
  • 2 cloves garlic, crushed
  • 1 tsp dried mint
  • 1 tsp dried oregano
  • 2 x 385g packs Co-op British chicken mini fillets
  • 1 tbsp Co-op olive oil
  • 225g Co-op piccolo tomatoes, halved
  • 250g Co-op baby plum tomatoes, halved
  • 1 cucumber, cut into ribbons using a vegetable peeler
  • 1 small red onion, finely sliced
  • 75g pitted black olives
  • 2 tbsp Co-op extra virgin olive oil
  • Juice of half a lemon
  • Handful mint (optional),finely chopped
  • 75g Co-op Feta
  • 8 Co-op white pitta breads, toasted (optional)


  1. In a large bowl, mix together the yogurt, garlic, dried mint and oregano, then season
  2. Add the chicken fillets and mix well
  3. Leave to marinate in the fridge for at least 30 mins, ideally a couple of hours
  4. Heat the olive oil in a griddle pan and cook the chicken for 10-12 mins, or until golden and cooked through
  5. Remove from the pan and leave to cool
  6. Meanwhile, mix together the tomatoes, cucumber, red onion and olives
  7. Whisk the extra virgin olive oil and lemon juice with the mint, if using
  8. Season and drizzle over the salad
  9. Toss the chicken through the salad and crumble over the Feta
  10. Serve as is, or stuffed in pittas (toasted at home, then wrapped in foil), if you like