Chicken & Quinoa Gyro Salad
A zesty burst of Mediterranean flavors on a crispy bed of Romaine. loaded with flavor, you may want to double this from the start.
Servings 4 people
Ingredients
- 1/4 cup Greek yogurt, plain
- 2 tbsp Lemon juice, fresh
- 1 tbsp Olive oil
- 3 cloves garlic, grated or chopped super fine
- 2 tbsp flat leaf parsley, chopped
- 1 1/2 tsp Oregano, dried
- 1/2 tsp Smoked paprika
- 1/2 tsp Cumin
- 1/2 tsp Coriander, ground
- 1/2 tsp Salt
- 1/4 tsp Pepper, course ground
- 1 1/4 pound Chicken breast, boneless, skinless & cut into bite sized pieces
- 1-3 tbsp Cooking Oil
- 1-2 cups Quinoa, cooked - see notes about toppings This recipe is also on our website see a link in the notes section.
- 1 batch Tzatziki sauce - for the dressing This recipe is also on our website see a link in the notes section.
- Various amounts Chopped Romain and salad toppings - See notes
Instructions
- Mix Greek Yogurt through Pepper ingredients in a large bowl. Stir to combine fully and add chicken pieces. Stir well to ensure all the pieces of chicken are covered with the marinade.
- Cover and refrigerate 30 minutes
To cook
- Preheat a large skillet over medium-high heat.
- Add enough cooking oil to coat the bottom of the pan and add chicken in a single layer.
- Let the chicken brown 3-4 minutes and flip pieces over and cook another 4-5 minutes or until fully cooked. Chicken should have no pink and juices should run clear.
- This may need to be done in batches to get the chicken done.
Video
Notes
I mix about 1/2 - 1 cup cooked quinoa right in with the romaine, but I also make it a topping choice if people want to add more to their salad.
Salad & Toppings Suggestions:
- Chopped Romaine - About 3 heads or a bag of chopped salad mix will do in a pinch
- Feta Cheese Crumbles
- Red Bell Pepper, chopped
- Cucumber, chopped
- Red Onion, chopped
- Kalamata Olives, chopped
- Grape tomatoes, quartered
- 1-2 Cups Quinoa