• 60 Min
  • Serves 2

Raging Romaine Chicken Gyro Salad

  • Meat
  • Main Course
  • Lavish Leaf
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Ingredients:

2 boneless, skinless chicken breasts
½ tsp. garlic powder
½ tsp. dried parsley
½ tsp. dried dill
½ tsp. dried oregano
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
3 Tbsp. + 2 tsp. + ¼ cup extra virgin olive oil, divided
¼ cup red wine vinegar
½ tsp. Dijon mustard
(1) 4-oz. box of Raging Romaine
½ English cucumber, sliced
½ cup grape tomatoes, halved
¼ cup red onion, thinly sliced
1 Tbsp. fresh dill, chopped
Tzatziki (store-bought)
¼ cup feta, crumbled
2 pocketless pitas (or naan)

Steps:

1

To make the chicken:

In a shallow baking dish or bowl, combine garlic powder, dried parsley, dried dill, dried oregano, kosher salt, and freshly ground black pepper with 2 Tbsp. extra virgin olive oil. Add chicken breasts and turn to coat on all sides. Cover and marinate in the refrigerator for at least 30 minutes. 

2

Preheat grill (or grill pan) to medium-high heat. Remove chicken from marinade and grill 5-6 minutes on each side, or until cooked through (165º on a meat thermometer). Allow to cool slightly at room temperature, then slice.

3

To make the croutons:

Preheat oven to 375ºF. Brush both sides of the pocketless pitas (or naan, if using) with 2 tsp. extra virgin olive oil. Cut into small bite size pieces and place on baking sheet. Bake for 8-10 minutes or until golden and crispy. Set aside.

4

To make the dressing:

In a small bowl, whisk to combine ¼ cup extra virgin olive oil, red wine vinegar, and Dijon mustard. Season to taste with kosher salt and set aside.

5

To assemble the salad:

In a large serving bowl or platter, add Raging Romaine. Add the sliced chicken, cucumbers, grape tomatoes, red onion, pita croutons, crumbled feta, and a spoonful of tzatziki. To serve, dress with reserved dressing (to taste) and garnish with fresh dill.