You know what I find really strange?
Well, aside from the fact that I actually made a salad for the blog (it’s kind of been a while). I find it really strange that my younger brother is getting is temps (driver’s learning permit) this week. Like what?!? How is he a teenager?? How can he almost drive??
It’s SCARY! Also, I hadn’t seen Red for a good two months and you know what happened? He left looking like the little Red I know, but he came home looking like Red the teenager. NOOO. I mean, I didn’t even realize I really cared until he actually started growing. Does this means I have to stop thinking of him as a kid and more of like, an equal?? Again, NOOO.
Clearly I am having a hard time comprehending this all. It’s just, Red is always going to be my kid brother, you know? Can he really be growing up and no longer be a kid??!?
Oh man, can you imagine me as a mom?? You think I am bad now, just wait till then. YIKES…
What hasn’t changed about Red though is that he still doesn’t have any interest in the food I make. Unless it’s chocolate chip cookies or chocolate cake, for which he is all game, but then, who wouldn’t be game for those?!?
So yeah, he will not touch this Greek Chicken Gyro Caesar Salad… even with the fries!! I tried, tried again and was denied. Instead he went for instant oatmeal. I mean really?? Now that is LAME.
Whether little Red thinks so or not, this salad is kind of awesome.
It’s basically a chicken gyro on a bed of lettuce, baby kale and basil, but with the addition of Caesar dressing (but not the scary kind!). I even made fresh pitas, for you know, scooping and such.
But can I tell you guys a story??
My first experience with caesar salad was kind of horrible. Basically I was shopping with my grandma and we needed fuel to continue on. SO we stopped for lunch, and me being the weird kid that I was, decided a salad sounded good. Only I had no idea what a caesar salad was…turns out it was delicious…but not so delicious coming up. Oh yes. I totally got food poisoning from that salad. Guys, to this day I have yet to order a caesar salad from a restaurant, they still scare me, but a homemade caesar salad, that I can totally do!!
Honestly though, the idea of a traditional caesar salad kind of bores me. Fortunately, I had the idea to make a gyro inspired caesar. It’s kind of amazing, but then again, when anything is topped with fries, you know it’s going to be good!
So what do you say??? Salad Wednesday?!?
Say yes! Say yes!!
Oh and yes, there are hard boiled eggs too. I can’t help it, I just kind of love eggs…and tomatoes. Aren’t they pretty though?!?
Greek Chicken Gyro Caesar Salad.
Servings: 6 Servings
Calories Per Serving: 479 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 4 cups romain lettuce chopped
- 2 cups baby kale chopped
- 1 cup fresh basil
- 1 cup cherry tomatoes + green olives
- 4 cups oven fries or [greek oven fries | https://www.halfbakedharvest.com/skinny-greek-feta-fries-with-roasted-garlic-saffron-aioli/]*
- 4 hard boiled eggs sliced
- toasted pine nuts crumbled feta + [fresh pitas | https://www.halfbakedharvest.com/traditional-greek-pita-bread/], for serving
- In a medium size bowl or glass measuring cup combine the lemon juice, olive oil, balsamic vinegar, smoked paprika, dill, oregano, garlic, salt and pepper. Add the chicken to a gallon size ziplock bag and pour the marinade over the chicken, toss well, making sure the chicken is completely coated in the seasonings. Place in the fridge for at least 1 hour or overnight.
- Meanwhile, make the dressing (this is also when I make the fries and boil my eggs). Add all the ingredients for the dressing to a blender or food processor and blend until smooth and creamy. Taste and adjust seasonings.
- When ready to cook the chicken, preheat the grill or a grill pan to high heat. Grill the chicken for about 4-5 minutes per side or until cooked through. Remove from the heat and allow to rest while you prepare the salad.
- In a large bowl, toss together the lettuce, baby kale and basil. Add a little dressing and massage it into the salad. Add the tomatoes and olives. Divide the salad among plates or bowls. Slice the chicken and place on the salad. Add the fries, eggs, pine nuts and feta cheese. Serve with fresh [pita | https://www.halfbakedharvest.com/traditional-greek-pita-bread/]and more dressing for drizzling.
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*To make oven fries, pre-heat the oven to 425 degrees F. Line two baking sheets with parchment paper or grease with a little olive oil. Cut about 4 potatoes into thicker fries, lengthwise no more than a quarter-inch thick. In a large bowl, toss the fries with olive oil. I think I used about 2 tablespoons. Add salt and pepper and arrange the fries in a single layer without crowding them (this is very important - I used two baking sheets). Bake for 20 minutes, remove and toss, then bake for 15-20 minutes longer. I like to start checking them at 15 minutes and make sure that none are burning or getting too crisp.
Do you see all that feta?? Best salad ever… feta, fried chicken and ok a little lettuce too…for good measure.