• 2 boneless, skinless chicken breasts, sliced into thin strips
  • 1 head romaine lettuce, washed & dried
  • ½ red onion, sliced
  • 2 small-medium ripe red tomatoes, sliced
  • 2 pitas
  • 1 English cucumber
  • 2 large cloves garlic
  • 1-2 lemons
  • dried oregano
  • paprika
  • olive oil
  • sea salt
  • freshly ground pepper
  • for the dressing:
  • ½ English cucumber
  • 1 large clove garlic
  • 1/2 cup plain Greek yogurt
  • 1 lemon
  • olive oil
  • sea salt
  • freshly ground pepper

Many of you might be surprised to know that I’m weird about food. Textures weird me out. If something looks strange I won’t eat it. If something is posing as something else (i.e. tofu products) you can count me out.  I’m just weird that way. At any rate, I used to really enjoy gyros but don’t eat them anymore since I found out there was lamb involved. Seriously, how can I eat lamb?! Which made me sad because I really liked the pita/tzatiki dressing. So I put my thinking cap on so that I could satisfy this desire for it sans gyro meat. And this salad was born…..Not to mention it is much healthier. So go ahead, indulge.

To prepare the chicken, cut it into strips and place them in a medium sized bowl that can be covered. Add in the crushed garlic, salt, pepper, oregano and a sprinkle of paprika.  Squeeze in the juice of half of a lemon and cover with a bit of olive oil. Stir the chicken around in the bowl to evenly coat, cover and allow it to sit for 30 minutes before grilling.  Once the chicken has marinated, grill the strips until the centers are no longer pink and then set to the side.

For the dressing shave 1 clove of garlic into a small bowl along with the diced cucumber. I used an 1/2 of an English cucumber to avoid the seeds and I used my cheese grater to mince it. Add in the yogurt (I used Stonyfield, of course) and the juice of 1 lemon.  Whisk together the ingredients and continue to whisk while pouring in 3 tablespoons of olive oil. Season with salt and pepper to taste and then set to the side while you make the croutons.

For the croutons, preheat the oven to 375°.  Brush the top side of the pitas with olive oil and them sprinkle with salt and pepper. I wanted to be cute so I cut them into small wedges but you can also bake the pitas whole and break them into pieces once they are crunchy.  Bake for 5-10 minutes, flipping halfway through.

Chop the lettuce and divide it among 2 bowls.  Top the lettuce with the sliced cucumbers, tomatoes and onion. Divide the chicken and the pita among the two bowls and then top with the desired amount of dressing.  You can season the salads with additional salt and pepper if you would like.

Chicken Gyro Salad via @foodnfocus

Chicken Gyro Salad via @foodnfocus

Be sure to follow Food n’ Focus on Facebook for more exclusive photos and recipes!