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chicken gyro salad from the faux martha

Family Style Chicken Gyro Salad


  • Prep Time: 30 min
  • Cook Time: 15 min
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

It’s your favorite Chicken Gryo in a salad. Though the ingredient list looks long, on a closer look, you’ll see most of these in the pantry. You’ll also notice, half of this recipe can be prepped in advance to make the overall prep more doable. 


Scale

Ingredients

Marinated Chicken

1 lb. boneless skinless chicken
1/4 c. olive oil
2 tbsp. red wine vinegar
2 tbsp. fresh lemon juice
4 cloves garlic, smashed
1 1/2 tsp. kosher salt
1 tsp. dried oregano
1 tsp. pepper
neutral cooking spray

Tzatziki Dressing

1/2 c. plain whole milk yogurt*
1/4 c. finely diced cucumber
1 tbsp. chopped dill, packed
1 1/2 tbsp. lemon juice
1 tbsp. water
1/4 tsp. kosher salt
1 clove garlic, minced
a couple cracks of pepper

Naan Croutons

2 large pieces of naan
1-2 tbsp. olive oil

Salad

1 1/2 lb. romaine or green leaf, washed, dried, and chopped
2/3 c. thinly sliced ripe cherry tomatoes
1/3 c. sliced English cucumber
1/3 c. sliced pepperoncini’s
1/3 c. crumbled feta
1/4 red onion, thinly sliced


Instructions

Marinate the chicken in advance. Place chicken in a folded over piece of parchment paper and pound out to about ¾-inch thick (or pound out in packaging if able). Add chicken and remaining marinating ingredients to a lidded container. Cover and place in the refrigerator to marinate for 1 to 8 hours. 

Make the tzatziki dressing. In a small bowl, stir together all dressing ingredients. Thin with additional water as desired. Cover and store in the fridge. This can be made up to 1 day in advance.

Make the naan croutons.  Cut naan into ¾-inch squares. Add to a cast iron skillet with the oil, and toast until golden over medium heating, tossing occasionally. These can be made up to 3 days in advance and stored covered at room temperature once cooled.

Assemble the salad. Remove chicken from fridge about 15 minutes before cooking to bring to room temperature. Meanwhile, prep the vegetables. Set aside. Preheat a cast iron skillet over medium heat for 5 minutes. Spray with neutral oil and place chicken on the skillet. Cook for about 4 minutes on each side or until a meat thermometer reads 165°F. Remove chicken from skillet and allow to rest on a cutting board. Cut chicken into slices. Toss all salad ingredients into a salad bowl. Top with croutons, chicken, and dressing (as desired). Serve immediately.


Notes

*I prefer Stonyfield Organic.

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