Greek Chicken Gyro Caesar Salad
Ingredients
Chicken
-
1
pound
boneless chicken breast
-
¼
cup
fresh lemon juice
-
¼
cup
olive oil
-
2
tablespoons
balsamic vinegar
-
1
tablespoon
smoked paprika or paprika
-
1
tablespoon
fresh dill
-
1
tablespoon
fresh oregano
-
3
cloves
garlic, minced or grated
-
½
teaspoon
salt
-
1
teaspoon
pepper
Dressing
-
¼
cup
plain Greek yogurt
-
2
anchovies
optional
-
1
clove
garlic, minced
-
2
tablespoons
fresh lemon juice
-
1
tablespoon
Worcestershire sauce
-
1
tablespoon
Dijon mustard
-
¼
cup
olive oil
-
¼
cup
feta, crumbled
-
to taste
salt + pepper
Salad
-
4
cups
romaine lettuce, chopped
-
2
cups
baby kale, chopped
-
1
cup
fresh basil
-
1
cup
cherry tomatoes + green olives
-
4
cups
oven fries
-
4
hard boiled eggs
sliced
-
toasted
pine nuts
for serving
-
crumbled
feta
for serving
-
fresh pitas
for serving
Instructions
- Combine the marinade ingredients in a bowl and mix well.
- Add chicken to a ziplock bag, pour marinade over it, and refrigerate for at least 1 hour or overnight.
- Prepare the dressing by blending all dressing ingredients until smooth.
- Preheat the grill or grill pan and cook the chicken for 4-5 minutes per side until done.
- In a large bowl, toss together the lettuce, baby kale, and basil with some dressing.
- Add tomatoes and olives to the salad and divide it among plates.
- Slice the grilled chicken and place it on the salad, then top with fries, eggs, pine nuts, and feta.
- Serve with fresh pitas and additional dressing.
Nutrition Facts (estimated)
Servings
6
Calories
479
Total fat
25g
Total carbohydrates
30g
Total protein
30g
Sodium
800mg
Cholesterol
200mg
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