GRILLED CHICKEN GYRO SALAD WITH PITA CROUTONS

GRILLED CHICKEN GYRO SALAD WITH PITA CROUTONS

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • CHICKEN

  • 1.25

    lb. chicken breasts, cut into 1-inch cubes

  • 4

    cloves garlic, minced

  • 1

    lemon, juiced (2-3 Tbsp)

  • 2

    tsp red wine vinegar

  • 2

    Tbsp extra virgin olive oil

  • 2

    heaping Tbsp plain Greek yogurt (I used 0% Chobani)

  • 1

    Tbsp dried oregano

  • 6

    bamboo or metal skewers (soak bamboo in water)

  • Salt and pepper, to taste

  • TZATZIKI DRESSING

  • ½

    of a large cucumber, peeled, seeded and finely diced

  • ½

    cup plain Greek yogurt (I used 0% Chobani)

  • ½

    tsp salt

  • 1

    Tbsp fresh lemon juice

  • 2

    tsp red wine vinegar

  • Salt and pepper, to taste

  • TZATZIKI DRESSING

  • ½

    of a large cucumber, peeled, seeded and finely diced

  • ½

    cup plain Greek yogurt (I used 0% Chobani)

  • ½

    tsp salt

  • 1

    Tbsp fresh lemon juice

  • 2

    tsp red wine vinegar

  • 2

    small garlic cloves, minced

  • ½

    Tbsp dried dill

  • ½

    cup extra virgin olive oil

  • CROUTONS

  • 2

    (6-inch) or 4 (3-inch) pita breads without pockets, cut into ½-inch squares

  • 2

    Tbsp extra-virgin olive oil

  • ½

    tsp paprika

  • Salt, to taste

  • SALAD

  • 3

    Romaine hearts, chopped

  • ½

    of a 15.5 oz. can chickpeas, drained and rinsed

  • 12

    cherry tomatoes, halved

  • ¼

    of a red onion, thinly sliced

  • ½

    of a large cucumber, peeled, cut in half length-wise and sliced

  • ¼

    cup sliced pitted Kalamata olives

  • 3

    oz. crumbled feta cheese, plus more for topping

Directions

Serves 6 Directions: For the marinade, in a medium bowl whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano. Add the chicken and rub the marinade in. Cover and refrigerate for about an hour. While the chicken marinades, place all the dressing ingredients in a small bowl and whisk until blended. Cover and refrigerate at least 30 minutes before serving. Meanwhile, preheat the oven to 375 degrees for the croutons. In a medium bowl, toss the pita pieces with olive oil and sprinkle with paprika and a pinch of salt. Transfer to a rimmed baking sheet and bake for 10-12 minutes until golden brown. Remove from oven and cool completely. Heat grill to medium-high, and brush with oil. Thread chicken pieces onto skewers and discard marinade. Sprinkle chicken with salt and pepper. Grill, turning occasionally, until golden brown and cooked through, approximately 10-12 minutes. Place on a platter and tent with foil while you prepare the salad. In a large bowl, mix the salad ingredients together and toss with 2 tablespoons of tzatziki dressing. Divide onto six plates and sprinkle with croutons and additional feta. Serve with chicken skewers and additional dressing. Source: Chicken, salad and dressing adapted from my Chicken Gyros with Tzatziki Sauce. Croutons adapted from Mountain Mama Cooks.


Nutrition

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