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Introduction
The gyro, a beloved Greek street food, has been tantalizing taste buds since the 1920s. Originally featuring lamb or pork, it has evolved to include chicken as a popular variation. This Healthy Greek Chicken Gyro Salad pays homage to the traditional gyro while catering to modern, health-conscious diners. By deconstructing the classic wrap and transforming it into a salad, we've created a dish that's perfect for warm summer days or when you're craving something light yet satisfying. The combination of grilled chicken, fresh vegetables, and tzatziki dressing not only captures the authentic flavors of Greece but also celebrates the Mediterranean diet's emphasis on fresh, wholesome ingredients. Whether you're looking to shake up your lunch routine or impress guests at a casual dinner party, this salad brings a taste of Grecian sunshine to your table.
Ingredients
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch strips
• 2 tablespoons extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 6 cups romaine lettuce, washed and chopped
• 2 medium tomatoes, diced
• 1 large cucumber, peeled and diced
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup kalamata olives, pitted and halved
• 1/2 cup plain Greek yogurt
• 1/4 cup grated cucumber, excess water squeezed out
• 1 tablespoon fresh dill, finely chopped
• 1 clove garlic, minced
• 1 teaspoon lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
Step 1:
In a large mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper. Add chicken strips and toss to coat. Marinate for at least 15 minutes while preparing other ingredients.
Step 2:
Prepare the tzatziki dressing: In a small bowl, mix Greek yogurt, grated cucumber, dill, minced garlic, lemon juice, salt, and pepper. Refrigerate until ready to use.
Step 3:
Preheat grill pan or outdoor grill to medium-high heat.
Step 4:
Grill the marinated chicken strips for 3-4 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C).
Step 5:
In a large bowl, combine chopped romaine lettuce, diced tomatoes, diced cucumber, and sliced red onion.
Step 6:
Add grilled chicken strips, crumbled feta cheese, and kalamata olives to the salad.
Step 7:
Drizzle tzatziki dressing over the salad or serve on the side.
Q: Can I make this salad ahead of time?
A: You can prepare the components ahead of time, but it's best to assemble the salad just before serving to maintain freshness and prevent sogginess.
Q: Is this recipe gluten-free?
A: Yes, this recipe is naturally gluten-free. However, always check the labels of store-bought ingredients, especially the feta cheese, to ensure they are certified gluten-free.
Q: How can I make this recipe lower in calories?
A: Use non-fat Greek yogurt for the tzatziki, reduce the amount of olive oil and feta cheese, and increase the proportion of vegetables to chicken.
• For a vegetarian option, replace chicken with grilled halloumi cheese or chickpeas.
• Use full-fat Greek yogurt for a richer tzatziki dressing, or non-fat for a lighter version.
• Fresh herbs like mint or parsley can be added to the salad for extra flavor.
• For a gluten-free version, ensure all ingredients, especially the feta cheese, are certified gluten-free.
• This recipe contains dairy (feta cheese and Greek yogurt) and may not be suitable for those with lactose intolerance or milk allergies.
• For best results, marinate the chicken for at least 30 minutes before grilling.
• Leftover tzatziki sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Divide the salad among four plates, ensuring each serving has a mix of all ingredients. Serve immediately with extra tzatziki dressing on the side.
Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving.
Marinate the chicken and prepare the tzatziki dressing first, then chop vegetables while the chicken marinates to maximize efficiency.
- For juicier chicken, let it rest for 5 minutes after grilling before slicing and adding to the salad.
- To prevent a watery tzatziki, be sure to squeeze out excess moisture from the grated cucumber.
- For a more authentic flavor, try using a mix of fresh and dried herbs in the chicken marinade.
For a vegetarian version, replace chicken with grilled halloumi cheese or roasted chickpeas. For a dairy-free option, omit the feta and use a dairy-free yogurt alternative for the tzatziki.
Pair with a crisp white wine like Assyrtiko or a light Greek beer such as Mythos. For a non-alcoholic option, try a refreshing cucumber-mint infused water.
Best in spring and summer when fresh vegetables are at their peak, but can be enjoyed year-round.
This recipe contains dairy (feta cheese and Greek yogurt). It may also contain traces of nuts depending on the brand of feta cheese used.
