Chicken Gyro Salad

I’m sorry for the slowed posts, but second year has flown by! Not to mention a certain puppy is taking up all my time.

Funnily enough, I actually made this recipe 1 year ago. At the end of intern year on my night shift at the VA hospital, my resident had made and brought this salad from Smitten Kitchen. It looked so good, I had to try it. She asked, have you heard of this blog called “Smitten Kitchen,” and I said “Omg of course!!”

This Chicken Gryo salad is delicious, but photography wise, it’s not my favorite … but it’s a nice reminder of how much I’ve improved in 1 year. If you scroll back to my old blog posts, you can see how hideous my photos were, but learning just takes a lot of practice. It’s always a challenge having food look good and tasting good too!

I look forward to more light and warm weather, so I can get back into the groove of foodblogging, which I’ve missed terribly the last 6 months.

I’m excited to share that I’m getting a new lens (Nikkor 35mm) as a birthday gift from my husband! You can expect to see some awesome overhead shots which don’t require me to stand on a stool (which I do for all my overhead photos currently). Can’t wait for it to arrive in the mail soon. Enjoy!

Chicken Gyro Salad

1 cup plain Greek yogurt
1/2 cucumber, unpeeled 
2 tablespoons freshly squeezed lemon juice
1 tablespoon minced fresh dill
2 medium cloves garlic, minced
salt and pepper to taste
olive oil
1 lemon, zested and juiced 
3 cloves garlic, minced
salt, paprika, oregano, and black pepper, to taste
1 lb boneless, skinless chicken thighs 
1/2 head romaine lettuce, chopped
1/2 small red onion, thinly sliced
2 small-medium tomatoes, chopped
1 cucumber, chopped
1/2 can chickpeas (roasted with olive oil, salt, and pepper and set aside)
2 pitas, sliced
TZATZIKI SAUCE: Place the yogurt in a small bowl. Grate your cucumber into another small bowl; pour out excess liquid. Add grated cucumber to yogurt bowl. Mix in lemon, vinegar, dill, and spices, adjutung to taste. Refrigerate until ready to serve.
CHICKEN: Rub olive oil, lemon, garlic and slices on the chicken and marinate 1 hr to overnight.

Heat your grill to high heat or a grill pan to medium-high. Remove chicken from marinade and grill until grill marks appear and fully cooked (depending on chicken thickness). Transfer cooked chicken to a cutting board.
SALAD: Arrange lettuce, onion, tomatoes, cucumbers, and chickpeas on a platter. Cut chicken into thin strips. Cut pitas into wedges and toast / grill until crispy, then arrange on the side. Enjoy!

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  1. I made a chicken gyro recipe this year in college that was really good. I think one of the spices that I added that was really good was turmeric.