Chicken Gyro Chopped Salad
The chicken is marinated in yogurt and a homemade Greek seasoning blend, tenderizing the meat in less than an hour. This step can also be done the day prior, with the chicken marinating for up to 24 hours. The feta adds just the right amount of tangy, briny flavor. For a vegetarian version, swap the chicken for extra firm tofu or hearty vegetables like broccoli and cauliflower.
Servings: 4
Equipment
- 2 Large bowls
- 1 Small bowl
- 1 12" skillet
Ingredients
- 2 Tbsp Dried oregano
- 1 Tbsp Cumin
- 2 tsp Cinnamon
- 2 tsp Dried basil
- 2 tsp Paprika
- 1/4 tsp Ground cayenne pepper
- 3 Tbsp Garlic powder
- 1/2 cup Full-fat Greek yogurt
- 7 Tbsp Olive oil
- 2 ea Small lemons, juiced
- 1 lbs Chicken, boneless, skinless, sliced horizontally Breasts or thighs
- 1/2 cup Fresh dill, chopped
- 2 Tbsp Mayonnaise
- 1 head Romain lettuce, quartered lengthwise and sliced crosswise into ½-inch pieces
- 1 pint Cherry tomatoes, halved
- 1 ea Large cucumber, peeled, quartered, and sliced into 1/4" pieces
- 1 ea Small red onion, thinly sliced
- 4 oz Feta cheese, crumbled
Instructions
- Marinate the chicken: In a large bowl, whisk together the oregano, cumin, cinnamon, basil, paprika, cayenne, 2 tablespoons of garlic powder, and 1 tablespoon salt with ¼ cup of the yogurt, 1 tablespoon olive oil and 2 tablespoons lemon juice. Add the chicken to the marinade. Massage the chicken in the marinade, coating completely. Set aside to marinate for 30 minutes, or cover and refrigerate for up to 24 hours.2 Tbsp Dried oregano, 1 Tbsp Cumin, 2 tsp Cinnamon, 2 tsp Dried basil, 2 tsp Paprika, 1/4 tsp Ground cayenne pepper, 3 Tbsp Garlic powder, 1/2 cup Full-fat Greek yogurt, 7 Tbsp Olive oil, 2 ea Small lemons, juiced, 1 lbs Chicken, boneless, skinless, sliced horizontally
- Make the dressing: Whisk together the dill, mayonnaise, and the remaining 1 tablespoon garlic powder, ¼ cup yogurt, ¼ cup olive oil, and the remaining 2 tablespoons lemon juice in a small bowl. Season with salt and pepper then set aside.1/2 cup Fresh dill, chopped, 2 Tbsp Mayonnaise
- When the chicken is done marinating, drizzle the remaining 2 tablespoons of olive oil on a skillet over medium-high heat. Let the excess marinade drip off the chicken and then cook the chicken, a few pieces at a time, for 5 minutes, flip, and cook for another 3 minutes. The chicken should be browned on both sides and cooked through. Set the chicken aside to rest; it will continue to cook off the heat. Repeat with the remaining chicken. When the chicken is cool enough to handle, chop into ½-inch pieces.
- Assemble the salad: Make a bed of romaine in a large salad bowl, then create rows of tomatoes, cucumber, onion, chicken, and crumbled feta. Drizzle with about half of the dressing and serve with the remaining dressing and more feta, if desired, on the side.1 head Romain lettuce, quartered lengthwise and sliced crosswise into ½-inch pieces, 1 pint Cherry tomatoes, halved, 1 ea Large cucumber, peeled, quartered, and sliced into 1/4" pieces, 1 ea Small red onion, thinly sliced, 4 oz Feta cheese, crumbled