Greek Lunch Paleo Salad Bowl: Chicken Gyro Salad with Greek Dressing & Tzatziki

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 oz grilled chicken breast, sliced 1 cup cherry tomatoes, halved 2 cups mixed leafy greens 1/2 cucumber, sliced 1/4 red onion, thinly sliced 1/2 cup Kalamata olives, pitted 1/4 cup feta cheese (optional) 1/4 cup fresh dill, chopped Tzatziki sauce: 1 cup Greek yogurt 1/2 cucumber, grated and drained 1 clove garlic, minced 1 tbsp olive oil 1 tbsp lemon juice Salt and pepper, to taste Greek dressing: 1/4 cup olive oil 3 tbsp red wine vinegar 1 tsp dried oregano 1 tsp Dijon mustard Salt and pepper, to taste

Instructions

1. Prepare the Greek dressing by whisking together olive oil, red wine vinegar, oregano, Dijon mustard, salt, and pepper in a small bowl. Set aside.
2. In a large salad bowl, combine mixed leafy greens, cherry tomatoes, cucumber, red onion, Kalamata olives, and dill.
3. Top the salad with grilled chicken slices.
4. Prepare the tzatziki sauce by combining Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, salt, and pepper in a small bowl. Mix well and set aside.
5. Drizzle the prepared Greek dressing over the salad and top with a generous scoop of tzatziki sauce. If using feta cheese, crumble it over the top.
6. Serve immediately and enjoy your mouthwatering and flavorful paleo Greek lunch!

Chef’s Insight

The key to this dish is using fresh ingredients and incorporating bold Mediterranean flavors that will make your taste buds dance!

Notes

Feel free to adjust the amount of dressing and tzatziki sauce according to your taste preferences.