Make

Tip

The longer you marinate, the better the gyro.

Chicken Gyro Salad

goop

Inspired by the super-tasty classic Greek gyro, we marinate and then grill chicken strips and serve over tomato, onion, cucumber salad with pita ‘croutons’ and tzatiki dressing for a lighter, healthier version.

makes 2

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

2 pitas

2 small cucumbers, chopped

2 large cloves garlic

1-2 lemons

dried oregano

paprika

olive oil

sea salt

freshly ground pepper

for the dressing:

½ small cucumber, minced

1 large clove garlic

1 small container Greek yogurt

1 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 half 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 yogurt and the juice of a whole lemon. Drizzle in about 3 tablespoons of olive oil while whisking. Add salt and pepper to taste. Set aside.

3. To make the pita croutons*: pre-heat oven to 375°F. Brush the pita with olive oil and sprinkle with salt and pepper. Arrange on a baking sheet and place in oven for about 5 minutes on each side until they begin to harden. Remove from oven, let cool and break into pieces.

4. 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.

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

*Note: You can also skip the pita croutons if you’re low on time and just serve with some fresh pita bread.

You may also like
recipes
Grilled Homemade Flatbreads

I thought a chewy, flavored flatbread would go fantastically with this meal. I made them with six different toppings and they were all amazing, but you can tailor them to your t astes. The lesson with this dish is that you can do whatever you want. Note: The dough recipe comes...

Read More
recipes
Panzanella with Roasted Peppers, Tomatoes & Basil

From My Father’s Daughter: "Whenever I’ve let great bakery bread go stale by accident, I make this salad. The brightness of the tomato, roasted pepper and basil are really complemented by the texture of the bread."

Read More
recipes
AB+J Sandwich

With whole-grain bread, almond butter and fruit-sweetened jam, this is a healthy twist on the most classic of classics.

Read More

You first

Get Thursday's Note from GP, including
exclusive tips and behind-the-scenes photos.