CHICKEN GYROS WITH GREEK SALAD

I'm not a big fan of lamb, so this chicken gyro makes a great substitute and is a bit healthier.

This Greek salad will go great with your chicken gyro or can be served alone with chicken on it and grilled pita on the side.

Ingredients for gyro:

• 2 tablespoons olive oil
• 1/4 cup lemon juice
• 1 1/4 teaspoon minced garlic, divided
• 1/2 teaspoon ground mustard
• 1/2 teaspoon dried oregano
• 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips
• 1/2 cup chopped peeled cucumber
• 1/3 cup plain yogurt
• 1/2 teaspoon dill weed
• 2 whole wheat pita breads
• 1/2 small red onion, thinly sliced (optional)

Directions for gyro:

In a resealable plastic bag, combine the olive oil, lemon juice, 1 teaspoon garlic, mustard and oregano; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. In a small bowl, combine the cucumber, yogurt, dill and remaining garlic; cover and refrigerate until serving.

Drain and discard marinade. In a large nonstick skillet, saute the chicken for 7-8 minutes or until juices run clear. Lightly brush each pita with olive oil on one side and using a grill pan brown the outside of the pita.  Spoon chicken onto each pita bread. Top with yogurt mixture and onion; fold in half.

Ingredients for salad:

• romaine lettuce, chopped
• grape tomatoes or whole tomato, chopped
• seedless cucumber, chopped
• canned chickpeas, rinsed and drained
• kalamata olives, pitted
• whole pepperoncinis
• canned sliced pickled beets, quartered
• thinly sliced red onion, optional
• crumbled feta cheese
• your favorite Greek dressing

Directions:

Assemble all ingredients and top with dressing when ready to serve.

Click here for a printable version of this recipe from Culinary Collage.