This quick salad is one of my favorite ways to use up leftover chicken gyro meat. It comes together in about 10 minutes and makes a fresh, filling lunch or easy weeknight dinner.
Ingredients
- 2 cups chopped romaine lettuce
- 1 cup baby spinach
- 1 cup leftover chicken gyro meat
- ½ cucumber, sliced
- ½ cup cherry tomatoes, halved
- ¼ small red onion, thinly sliced
- ½ bell pepper, sliced
- Tzatziki sauce or Greek dressing
Instructions
- Divide the romaine and spinach between two bowls.
- Top with the cucumber, tomatoes, onion, and bell pepper.
- Warm the leftover gyro meat for 30–60 seconds if desired and divide between the salads.
- Drizzle with tzatziki or Greek dressing and serve.
Optional Toppings
- Crumbled feta
- Kalamata olives
- Pepperoncini
- Homemade pita chips for a little crunch
This is one of those “clean out the fridge” meals that tastes just as good as the original gyros with almost no effort.
