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chicken gyro salad
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Ingredients
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Step by step
Method
4 steps
- 1
Whisk ½ cup plain Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon olive oil, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Coat 1½ pounds boneless chicken thighs and chill 30 minutes.
- 2
Heat a grill pan or skillet over medium-high. Cook the chicken 5–7 minutes per side, turning once, until browned and the thickest piece reaches 165°F. Rest 5 minutes, then slice thinly.
- 3
For the dressing, stir ¾ cup Greek yogurt with ½ grated cucumber squeezed dry, 1 tablespoon lemon juice, 1 tablespoon chopped dill, and a pinch of salt. Let it stand while the chicken rests.
- 4
Toss chopped romaine, cucumber, tomato, red onion, and parsley with a little dressing. Add the sliced chicken, warm pita wedges, and extra dressing at the table.