Wednesday, August 26, 2015

Chicken Gyro Salad


If you like chicken gyros, then you'll love this Chicken Gyro Salad with Pita Croutons!  It's a really hearty salad and a great twist on the wraps.  Enjoy!

CHICKEN GYRO SALAD WITH PITA CROUTONS
FOR THE CHICKEN:
1 lb boneless, skinless chicken breasts
1/2 olive oil
Juice of 1 lemon
1/4 C plain Greek yogurt
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon ground corianer
1/4 C red wine vinegar
Salt & pepper, to taste
Red chili flakes, to taste

FOR THE DRESSING:
1/2 C plain Greek yogurt
1 C mayonnaise
1 clove garlic, minced
2 teaspoons lemon juice
1 teaspoon cumin
1 T dried parsley
1/2 of a large cucumber, rough chopped
Salt & pepper, to taste

FOR THE CROUTONS:
4 pitas, cut into bite-size pieces
1 stick butter, melted
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoned salt (like Lawry's)
1 teaspoon dried parsley

FOR THE SALAD:
Chopped romaine lettuce
Grape tomatoes, halved
Black olives
Crumbled feta cheese
Sliced red onion
Cubed cucumber

For the chicken, mix all of the ingredients together (except the chicken).  Add the chicken to the marinade and marinate at least 4 hours and up to overnight.  Bake the chicken on a sheet pan at 350 degrees until a thermometer in the center is at 165 degrees, about 20-40 minutes depending on your oven and the size of the breasts.  

For the pita croutons, preheat the oven to 400 degrees.  Mix together all of the crouton ingredients except the pitas.  Stir the pita pieces in the butter mixture.  Spread the croutons out on a sheet pan and bake them for 10-15 minutes or until they are browned.  Start watching them at 8 minutes and check every 5 until they are done.

For the dressing, put all of the ingredients into a blender and pulse until smooth.  Store it in the fridge until you're ready to use it.

To serve the salad, cut the chicken into cubes and serve it over the chopped romaine with the tomatoes, feta cheese, sliced onion, cucumber, black olives, pita croutons and the dressing.

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