Greek Chicken Gyro Caesar Salad.

4.50 from 18 votes

Greek Chicken Gyro Caesar Salad.

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.

Prep Time30

Cook Time20

Total Time50

Course: Salad

Cuisine: American, Greek

Servings: Servings

Calories: 479kcal

Author: Tieghan Gerard

Ingredients

Chicken

1 pound boneless chicken breast about 4 small breast
1/4 cup fresh lemon juice
1/4 olive oil
2 tablespoons balsamic vinegar
1 tablespoon smoked paprika or paprika
1 tablespoon fresh dill
1 tablespoon fresh oregano
3 cloves garlic minced or grated
1/2 teaspoon salt + 1 teaspoon pepper

Dressing

1/4 cup plain greek yogurt
2 anchovies optional
1 clove garlic minced
2 tablespoons fresh lemon juice
1 tablespoon worcestershire sauce
1 tablespoon dijon mustard
1/4 cup olive oil
1/4 cup feta crumbled
salt + pepper to taste

Salad

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

Instructions

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.

Notes

*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.

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