Gyros salad

• Preparation time: 35 minutes Chicken frying time: 10 minutes
• Number of servings: 2 kg of salad - 2.5 l dish Per 100 grams:
• Energy value 105 kcal
• Carbohydrates 7 g
• Including sugars 3 g
• Protein 9 g
• Fat 4 g
• Diet: gluten-free, low-sugar, high-protein.
• 2 medium chicken breasts - about 800 g
• 2 tablespoons of vegetable oil for frying
• 30 grams of gyros spice*
• 2 tablespoons of mayonnaise
• 4 tablespoons of natural yogurt
• 2 small cloves of garlic
• 3 tablespoons of lemon juice
• a tablespoon of chopped dill
• large can of corn - 400 g
• 150 g pickled cucumbers
• small red onion - about 100 g
• 150 g iceberg or Chinese lettuce
• 150 g cherry tomatoes
• 150 g fresh cucumber
• large pepper - about 300 g
• 4 tablespoons ketchup (can be omitted)

Gyro salad

Start by preparing the chicken breasts for frying. Pat the breasts dry with a paper towel and remove any fibers and cartilage. Cut the cleaned chicken breasts into bite-sized pieces. Thoroughly coat the cut meat in gyros seasoning. You can use a ready-made mix from the store weighing approximately 30 grams or create your own gyros seasoning. Gyros seasoning: salt, dried garlic, crushed coriander, ground mustard seeds, sweet and hot paprika, rosemary, oregano, thyme, pepper, fenugreek.

Heat a pan and add two tablespoons of vegetable oil for frying. After a few minutes, add the pieces of meat to the pan with the spices. Fry the chicken gyros for about 10 minutes, remembering to flip the meat every few minutes using a wooden spoon. Remove the cooked meat from the pan and set aside to cool. The chicken pieces will be cooling, so it's a good idea to prepare the garlic sauce. In a small bowl, combine two cloves of garlic pressed through a garlic press, two tablespoons of mayonnaise, four tablespoons of plain yogurt, three tablespoons of lemon juice, and a tablespoon of freshly chopped dill. If you don't have dill, you can omit it or use chopped parsley or thinly sliced ​​chives. Mix the sauce thoroughly.

Place the cooled, fried gyro chicken pieces in the bottom of a clear glass dish with a capacity of at least 2.5 liters. I also add the chicken sauce that was made while the chicken rested after frying. If you're adding ketchup, do it now. Spread it evenly over the pieces of meat.

I layer the cucumbers one by one over the chicken. I finely dice the pickled cucumbers and mix them with peeled and diced fresh cucumbers. If the fresh cucumber is large and has a watery core, I remove it and leave it out of the salad. In season, I recommend field cucumbers. In winter, snake-shaped cucumbers are best.

Open a large can of canned corn. Pour off the liquid and spread the corn evenly across the entire surface of the container.

Wash the tomatoes and cut them into smaller pieces. You can also use regular, large tomatoes. In summer, I recommend cherry tomatoes. Peel and chop the onion. You can also use regular onions, shallots, or blanched leeks. Mix the onion and tomatoes and spread over the corn.

It was time to pour the previously prepared garlic sauce.

Cut a large bell pepper, weighing about 300 grams, into small pieces. Be sure to remove the core and any seeds. You can use a single green bell pepper, for example. I cut 100 grams each of yellow, red, and green bell peppers.

Top the gyros salad with chopped iceberg lettuce, romaine lettuce, or Chinese cabbage. To make the gyros salad even more beautiful, garnish it with fresh herbs. I sprinkled the whole thing with chives.

Enjoy your meal!