CHICKEN GYRO SALAD RECIPES

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CHICKEN GYRO SALAD RECIPE | HELLOFRESH

Bulgur wheat is a nutritious Middle Eastern grain we can’t get enough of. It’s tender, slightly chewy, and adds a hearty consistency to this pita-less gyro dinner. Our chefs chose chicken thighs because of their deeper, richer flavor — not to mention irresistible crispness. But feel free to trim off some of the fat before cooking if you’d like!

Total Time 30 minutes

Yield 2

Number Of Ingredients 15

12 ounce Chicken Thighs
5.3 ounce Yogurt
4 ounce Heirloom Grape Tomatoes
¼ ounce Oregano
1 ounce Green Olives
2 unit Persian Cucumber
½ cup Bulgur Wheat
1 unit Romaine Lettuce
1 unit Lemon
2 clove Garlic
1 teaspoon Smoked Paprika
1 unit Shallot
1 tablespoon Olive Oil
unit Salt
unit Pepper

Steps:

  • Prep and cook the bulgur: Wash and dry all produce. Preheat the broiler (or grill) to high or oven to 500 degrees. Bring 1 cup water and a large pinch of salt to a boil in a small pot. Mince or grate the garlic. Zest and halve the lemon. Finely chop the oregano leaves. Add the bulgur to the boiling water, cover, and reduce to a low simmer for about 15 minutes, until tender. Remove from heat.
  • Toss the chicken in a large bowl with the paprika, a drizzle of olive oil, half the garlic, half the lemon zest, and half the oregano. Season generously with salt and pepper.
  • Place the chicken on a lightly oiled baking sheet. Place under the broiler for 12-15 minutes, until slightly charred and cooked through. Let rest 3-4 minutes. TIP: The chicken can also be cooked on a grill!
  • Grate 1 cucumber (about ¼ cup) with a box grater. In a small bowl, combine the grated cucumber, yogurt, a drizzle of olive oil, the remaining oregano and lemon zest, a squeeze of lemon juice, and a pinch of garlic (to taste). Season generously with salt and pepper. Thin to a pourable consistency with about 1 Tablespoon water.
  • Thinly slice the romaine into ½-inch pieces. Halve the grape tomatoes. Halve, peel, and thinly slice the shallot. Thinly slice the remaining cucumber into rounds. Thinly slice the olives. Once rested, thinly slice the chicken.
  • Finish: Fluff the bulgur with a fork and season with salt and pepper. Plate the bulgur, then top with the lettuce, tomatoes, cucumber, olives, and shallot. Add the sliced chicken, drizzle on some tzatziki dressing, and enjoy!

Nutrition Facts : Calories 520 kcal, FatContent 15 g, SaturatedFatContent 3 g, CarbohydrateContent 57 g, SugarContent 13 g, ProteinContent 50 g, FiberContent 15 g, CholesterolContent 148 mg, SodiumContent 348 mg

CHICKEN GYRO SALAD WITH TZATZIKI DRESSING RECIPE | REAL SIMPLE



Chicken Gyro Salad With Tzatziki Dressing Recipe | Real Simple image

Boneless, skinless thighs mean that the grilled chicken in this Greek-inspired salad stays juicy—not dry—after cooking. The buttermilk and sour cream in the tzatziki dressing add tangy depth, and there’s diced cucumber in there for crunch, too. Looking for an easy way to mix up the flavors? Many pita chip brands have flavors like garlic-herb or even jalapeño, if you’re looking for a little spice. Shopping tip: Baby bell peppers are often sold in a plastic bag near the Persian cucumbers, not next to the regular (aka large) bell peppers.

Provided by Paige Grandjean

Total Time 15 minutes

Yield 4 servings

Number Of Ingredients 12

8 boneless, skinless chicken thighs (about 2 lb.)
2 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
1?¼ teaspoons freshly ground black pepper, divided
8 ounces multicolored baby bell peppers
2 Persian cucumbers
½ cup buttermilk
¼ cup sour cream
1 tablespoon fresh lemon juice (from 1 lemon)
2 tablespoons chopped fresh dill, divided
2 romaine lettuce hearts, leaves separated
1 cup pita chips, crumbled

Steps:

  • Heat a grill pan over medium-high. Rub chicken thighs with 1 tablespoon oil, 1¼ teaspoons salt, and 1 teaspoon pepper. Toss baby bell peppers with remaining 1 tablespoon oil. Grill chicken and peppers in hot grill pan, turning occasionally, until cooked through and charred, 8 to 10 minutes. Remove from heat; slice chicken.
  • Chop 1 cucumber and mix with buttermilk, sour cream, lemon juice, 1 tablespoon dill, and remaining ¾ teaspoon salt and ?¼ teaspoon pepper in a small bowl. Divide lettuce among 4 plates; top evenly with grilled chicken and peppers. Slice remaining cucumber and add to salads. Drizzle with dressing, top with pita chips, and sprinkle with remaining 1 tablespoon dill.

Nutrition Facts : Calories 463 calories, CarbohydrateContent 17 g, CholesterolContent 224 mg, FatContent 22 g, FiberContent 3 g, ProteinContent 49 g, SaturatedFatContent 5 g, SodiumContent 1350 mg, SugarContent 5 g

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