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Description
This upgraded chopped salad harnesses all the delight of a classic gyro into bite-sized, flavor packed components using ingredients and pantry items that may already be in your kitchen. Seared chicken takes the place of the usual spit-roasted chicken, pork or lamb. The meat 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 with support from the creamy tzatziki-style dressing. For a vegetarian version, swap the chicken for extra firm tofu or hearty vegetables like broccoli and cauliflower.
Ingredients
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2tablespoons dried oregano 1tablespoon ground cumin 2teaspoons ground cinnamon 2teaspoons dried basil 2teaspoons sweet paprika 1/4teaspoon ground cayenne 3tablespoons garlic powder Salt and pepper 1/2cup full-fat Greek yogurt 7tablespoons olive oil 1/4cup lemon juice (from about 2 small lemons) 1pound boneless, skinless chicken breasts, sliced horizontally in half 1/2cup dill, roughly chopped 2tablespoons mayonnaise 1large head romaine lettuce, quartered lengthwise and sliced crosswise into 1/2-inch pieces (about 10 cups) 1pint cherry tomatoes, halved 1large cucumber, peeled, quartered lengthwise and sliced into 1/4-inch pieces 1small red onion, thinly sliced 1cup slightly crushed pita chips 4ounces feta, crumbled, plus more for serving
Directions
Marinate the chicken: In a large bowl, whisk together the oregano, cumin, cinnamon, basil, paprika, cayenne, 2 tablespoons of the garlic powder and 1 tablespoon salt with 1/4 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. Meanwhile, make the dressing: Whisk together the dill, mayonnaise and the remaining 1 tablespoon garlic powder, 1/4 cup yogurt, 1/4 cup olive oil and the remaining 2 tablespoons lemon juice in a small bowl. Season with salt and pepper then set aside. When the chicken is done marinating, drizzle the remaining 2 tablespoons of olive oil on a grill pan or nonstick 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 though. (Because of the dairy in the marinade, expect it to caramelize a bit in the pan. Turn down the heat if it begins to burn.) 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 1/2-inch pieces. Assemble the salad: Make a bed of romaine in a large salad bowl or serving plate, then create rows of tomatoes, cucumber, onion, chicken, pita chips and crumbled feta. Drizzle with about half of the dressing and serve with the remaining dressing and more feta, if desired, on the side.
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