Chicken Gyro Salad

Chicken Gyro Salad- all phases, serves 2

as adapted form goop- we use lettuce leaves for wrapping instead of the pita!

  • 2 organic boneless, skinless chicken breasts, sliced into thin strips
  • 1 head romaine lettuce, washed & dried
  • ½ red onion, sliced
  • 2 small-medium ripe red tomatoes, sliced
  • 4 large lettuce leaves (for wrapping)
  • 2 small cucumbers, chopped
  • 2 large cloves garlic
  • 1/2 lemon
  • dried oregano
  • paprika
  • olive oil
  • sea salt
  • freshly ground pepper

for the dressing:

  • ½ small cucumber, minced
  • 1 large clove garlic
  • 1 cup Walden Farms mayo
  • 1/4 lemon
  • olive oil
  • sea salt
  • freshly ground pepper

1.Place chicken strips in a container with a lid. Crush garlic and place over chicken. Season with salt, pepper, oregano and tiny bit of paprika for color. Squeeze over the juice of 1/2 a lemon and drizzle enough olive oil to form a paste with the seasonings. Mix to coat with your hands (wash hands thoroughly!). Cover and marinate for a few hours or overnight.

2.To make the tzatziki dressing: shave or grate one clove of garlic into a small bowl with the minced cucumber. Add the mayo and the juice of a half of a lemon. Drizzle in about 1 1/2 tablespoons of olive oil while whisking. Add salt and pepper to taste. Set aside.

3.Heat a grill pan over medium-high heat. Add chicken strips in a single layer and cook for about 3 minutes on each side, pushing down every so often with a fork to really get a nice char going, until golden brown and cooked through. Set aside.

4.Chop lettuce and place into a large bowl. Add tomatoes, onions, and cucumbers. Season with salt and pepper. Top with chicken strips, drizzle as much dressing as you like and mix to serve.

5. Scoop mixture into large lettuce leaf and wrap.

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