Greek Salad with Gyro Grilled Chicken
This delicious Greek salad recipe is topped with tasty grilled chicken seasoned with our Gyro (YEE-ROH) Seasoning.
Greek Salad with Grilled Gyro Chicken
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Category
Entrees
Cuisine
Greek
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
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1 ¼ lbs. Chicken Breast
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1-2 Tbps. Gyro (YEE-ROH) Seasoning
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1 Medium Red Onion (Thinly Sliced)
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3-4 Tomatoes (Wedged)
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1 English Cucumber (Halved and Sliced)
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2 Green Bell Peppers (Sliced into Strips)
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1 pkg. Salad Greens
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¼ C. Kalamata Olives (Pitted)
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Feta Cheese (Cubed)
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1 Tbsp. Shallot (Finely Minced)
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1 Tbsp. Honey
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1 Tbsp. Red Wine Vinegar
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1 Tbps. Dijon Mustard
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Juice and Zest from 1 Lemon
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2 tsp. Gyro (YEE-ROH) Seasoning
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2 tsp. Mediterranean Oregano
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3 Tbsp. Extra Virgin Olive Oil
For the salad:
For the dressing:
Directions
Coat the chicken breasts thoroughly with Gyro (YEE-ROH) Seasoning.
Grill chicken until cooked to 165°F, approximately 5-7 minutes per side. Remove from heat and allow to rest and cool.
Combine the salad veggies (greens, sliced red onion, wedged tomatoes, olives, and bell peppers). Add the feta cheese cubes.
Prepare the dressing by combining the shallot, Honey, Red Wine Vinegar, Dijon mustard, lemon zest and juice, Gyro (YEE-ROH) Seasoning, and Mediterranean Oregano. Slowly whisk in the Extra Virgin Olive Oil so it combines well and doesn’t separate. If the dressing mixture continues to separate, add a little more Dijon mustard until it comes together.
Toss the salad with the dressing, reserving a little to drizzle over the assembled dish. Divide the salad evenly across four plates. Slice the chicken breast across the grain and top the salad with it. Drizzle over the remaining dressing.