Chicken Gyro Salad
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.
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 small cucumbers, chopped
2 large cloves garlic
freshly ground pepper
for the dressing:
½ small cucumber, minced
1 large clove garlic
1 small container Greek yogurt
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.
For more than 25 years, Ed Behr has edited The Art of Eating, a truly intellectual and enjoyable journal on food and everything that goes with. He has travelled the world trolling for the best artisanal ingredients, meeting the most knowledgeable, but often unknown, cooks, and supplying readers with...