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Leftover Chicken Gyro Salad
with lemon dill dressing

Active: 30 min Total: 30 min
With flavorful chicken leftover from earlier in the week, these dinner salads don't require any cooking and come together super fast. A tart, fresh lemon dill dressing gives the salads a great boost of Greek-inspired flavor.


Chicken Gyro Salad:
  • Eggs - 4
  • Onions, medium red - 1/2 , thinly sliced
  • Carrots - 8 oz , thinly sliced
  • Tomatoes, medium - 1 , chopped
  • Lettuce, romaine - 2 hearts , chopped
  • Olives, any pitted (5 oz / 142 g) - 1 can , drained and rinsed (look for pre-sliced to save time)
  • Marinated chicken (leftover from Tuesday) - ~1 1/4 lbs
Lemon Dill Dressing:
  • Dill, fresh - 1/2 tsp , chopped (sub dried)
  • Oregano, dried - 1/2 tsp
  • Garlic, powder - 1/2 tsp
  • Vinegar, red or white wine - 2 Tbsp
  • Oil, olive - 4 Tbsp
  • Lemon juice - 1 1/2 tsp


  1. Boil eggs - Cover eggs with cold water in a small sauce pan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)
  2. Make lemon dill dressing - Chop dill. Combine dill, oregano, garlic powder, vinegar, olive oil and lemon juice. (Can be done up to 4 days ahead)
  3. Onions / Carrots - Prep as directed. Store separately. (Can be done up to 4 days ahead)
  4. Tomatoes / Lettuce - Prep as directed.
  5. Olives - Drain and rinse olives. (Chop into slices if not already sliced.)

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  1. Slice leftover chicken and warm in the microwave or in a skillet with some oil.
  2. Peel eggs and slice into wedges.
  3. Assemble salad by forming a bed of lettuce and topping it with onions, carrots, tomatoes, chicken, olives and eggs. Top salads with lemon dill dressing at the table. Enjoy!



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