Now that we've made tzatziki sauce, let's use it in a chicken gyro salad, shall we? I'm not sure where I first came across the recipe for chicken gyro salad, which originated on goop, Gwyneth Paltrow's lifestyle website, but it's definitely a winner. I made several changes (as I am wont to do) from the original recipe, which included switching up some of the spices used in the chicken marinade, cooking the chicken in the oven rather than on the stovetop, and making a tzatziki sauce that melded together two different recipes. The resulting salad is filling, fresh, and full of delicious Mediterranean flavor.
Chicken Gyro Salad (printer-friendly version)
makes 4 servings
For the chicken:
1 1/2 pounds organic boneless, skinless chicken thighs, trimmed of excess fat
juice from 1 lemon
1 teaspoon dried oregano
1 teaspoon ground sumac [optional]
dash smoked paprika
1-2 tablespoons olive oil
sea salt
freshly ground pepper
4 large garlic cloves, crushed
For the salad:
1. Make the tzatziki dressing: Place the grated cucumber in a colander and toss with the sea salt. Set the colander over a bowl and place in the refrigerator to let the excess water drain from the cucumber (at least one hour).
2. Carefully press any excess water out of the cucumber with the back of a spoon.
3. Place the cucumber into a serving bowl. Stir in the grated garlic, Greek yogurt, and lemon juice. Stir in the olive oil. Then stir in the chopped parsley. Season to taste with black pepper. Refrigerate until ready to use.
4. Preheat the oven to 375 degrees.
5. Place the chicken thighs in an 8x8-inch baking dish. Add the lemon juice, dried oregano, ground sumac, paprika, and olive oil. Gently rub the chicken with your clean hands. (And then wash your hands thoroughly!) Top with the crushed garlic cloves, and then season generously with salt and pepper. Cover and marinate for at least 30 minutes in the refrigerator.
6. Place in the oven and bake for 25-30 minutes, or until a thermometer inserted into the thickest part of the chicken reaches 165 degrees.
4. Remove the chicken from the oven and let rest 5 minutes.
5. After the chicken has cooled, chop into large chunks.
6. Place one (or more) cups of spring greens onto each plate. Add the chopped onion, tomatoes, and cucumbers. Then top with the roasted chicken and drizzle with the tzatziki dressing. Garnish with pita wedges.
(adapted from this goop recipe)
makes 4 servings
For the tzatziki dressing:
1 small cucumber, seeded and grated
1/2 teaspoon fine sea salt
1/2 teaspoon fine sea salt
2 garlic cloves, grated
1 cup non-fat plain Greek yogurt
juice from 1 lemon
1 tablespoon olive oil
freshly ground pepper
1 1/2 pounds organic boneless, skinless chicken thighs, trimmed of excess fat
juice from 1 lemon
1 teaspoon dried oregano
1 teaspoon ground sumac [optional]
dash smoked paprika
1-2 tablespoons olive oil
sea salt
freshly ground pepper
4 large garlic cloves, crushed
For the salad:
4 cups spring green mix
1/2 large red onion, chopped
2 medium ripe red tomatoes, chopped
1 large cucumbers, peeled, seeded, and chopped
2 pitas, quartered
1. Make the tzatziki dressing: Place the grated cucumber in a colander and toss with the sea salt. Set the colander over a bowl and place in the refrigerator to let the excess water drain from the cucumber (at least one hour).
2. Carefully press any excess water out of the cucumber with the back of a spoon.
3. Place the cucumber into a serving bowl. Stir in the grated garlic, Greek yogurt, and lemon juice. Stir in the olive oil. Then stir in the chopped parsley. Season to taste with black pepper. Refrigerate until ready to use.
4. Preheat the oven to 375 degrees.
5. Place the chicken thighs in an 8x8-inch baking dish. Add the lemon juice, dried oregano, ground sumac, paprika, and olive oil. Gently rub the chicken with your clean hands. (And then wash your hands thoroughly!) Top with the crushed garlic cloves, and then season generously with salt and pepper. Cover and marinate for at least 30 minutes in the refrigerator.
6. Place in the oven and bake for 25-30 minutes, or until a thermometer inserted into the thickest part of the chicken reaches 165 degrees.
4. Remove the chicken from the oven and let rest 5 minutes.
5. After the chicken has cooled, chop into large chunks.
6. Place one (or more) cups of spring greens onto each plate. Add the chopped onion, tomatoes, and cucumbers. Then top with the roasted chicken and drizzle with the tzatziki dressing. Garnish with pita wedges.
(adapted from this goop recipe)
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