SK week 21 | Chicken Gyro Salad

It might be starting to warm up finally. Maybe. I may have still needed the furnace this week. Maybe. But summer is awesome for salads, and I'm always excited for a new one, so I couldn't wait until *actual* summer to make this. :)

(Here's the Smitten Kitchen post)

For the chicken marinade you'll need:
1 tablespoon olive oil
zest and juice of one lemon
3 cloves garlic, minced
1 1/2 teaspoons salt
3/4 teaspoon paprika
1/4 teaspoon hot smoked paprika (I didn't have this so I skipped it)
1 1/2 teaspoons dried oregano
black pepper
chicken (she calls for 10 thighs--I used three breasts because that's what I had in the freezer)

Mix all the marinade ingredients well.

Pour into a ziplock bag with the chicken and massage. Marinate for at least a couple hours or overnight.

For the tzatziki you'll need:
2 cups plain greek yogurt
1 seedless cucumber
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 tablespoon fresh dill, minced
2 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper

Grate the cucumber onto a clean dish towel, then squeeze the excess liquid out.

Mix all of the sauce ingredients well. Refrigerate until ready to use.

So I ended up using a GF wrap for this instead of eating it as a salad. To assemble, you'll need your sliced chicken, the tzatziki, romaine lettuce, cucumbers, and tomatoes (we're not raw onion fans, but if you are, then by all means, add some red onion as well).

Wrap it up or pile it up in a salad and enjoy!

Final verdict: SO delicious. This was a winner and it will for sure be in our regular summer meal rotation!