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Chicken Gyro Kale Salad & Taylor Farms Organic Salad Mix

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  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Total Time: 20 mins
  • Yield: 2 1x


This salad is a deconstructed version of a GhickenGyro. This Chicken Gyro Kale Salad is made with Taylor Farms Organic Kale Medley Salad Mix.


  • 8 Chicken Tenderloins
  • 1 tbsp. Olive oil
  • 16 oz. Taylor Farms Organic Kale Medley, divided
  • ½ pint grape tomatoes, halved and divided
  • 1 c. cucumber,sliced and divided
  • 4 tbsp. Feta Cheese Crumbles, divided
  • ½ c. baked pita chips, divided
  • 1 c. Stonyfield Plain Greek Yogurt
  • 2 tbsp. Olive Oil
  • 2 tsp. Red wine vinegar
  • 1 tsp. Lemon juice
  • 1 dill leaf stem
  • ½ tsp. Garlic powder
  • 1 tsp. Dried oregano
  • Salt and pepper to taste


  1. Season the chicken tenderloin with salt and pepper on both sides. Using a medium size saute pan,heat the oil on medium heat and cook the chicken tenderloins on both sides for 5 minutes and until golden on both sides. Set aside.
  2. In two large salad plates or bowls, place 8 oz. of Taylor Farms Kale Medley Salad Mix in the bowls or plate. Place 4 chicken tenders on both plates, half grape tomatoes, half of the cucumbers, 2 tbsp. Feta cheese, and ¼ cup of crushed baked pita chips on both of the salads.
  3. Tear away the dill from the stem and finely chop the dill. In a mason jar add Stonyfield Plain Greek Yogurt, dill, oregano, lemon juice, red wine vinegar, garlic powder, and salt and pepper to taste. Shake Vigorously and pour on the salads as desired.
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Salad