Christmas Gyros Salad

Preparation time: 1 hour 20 minutes Number of servings: approximately 1770 g of salad In 100 g: Energy value 118 kcal Carbohydrates 7 g - Of which sugars 3 g Protein 9 g Fat 6 g Diet: gluten-free, low-sugar, low-carbohydrate, high-protein.

• 400 g red cabbage - half a smaller head
• 2 tablespoons of your favorite olive oil or other vegetable oil
• 2 tablespoons of 10% spirit vinegar or milder wine vinegar
• 1 flat teaspoon of sugar
• a large pinch of salt and freshly ground pepper
• 1 large chicken breast - about 600 g
• 1 tablespoon of ready-made gyros spice mix
• 4 tablespoons of good mayonnaise - about 80 g
• 2 tablespoons of cream 18% - about 40 g
• 1 clove of garlic - about 5 g - can be omitted
• 2-3 tablespoons of your favorite ketchup - mild or spicy
• 40 g red onion - or a little more
• can of canned corn - 400 g
• 4 medium pickled cucumbers - 200 g
• 1 large red pepper - about 300 g

Christmas Gyros Salad

Prepare about half a head of small red cabbage (400 grams). Remove the outer layer and core, and cut the cabbage into thin strips. Chop it a bit finer if necessary. Tip: As a last resort, you can also use about 400 grams of iceberg or Napa lettuce, which only needs to be chopped. Skip the olive oil and spices.

Add two tablespoons of your favorite olive oil and two tablespoons of 10% spirit vinegar to the chopped cabbage. Add a teaspoon of sugar and a generous pinch of salt and pepper. Mix thoroughly and set aside. Tip: You can replace the spirit vinegar with a milder white or red wine vinegar. You can substitute herbal pepper for the black pepper, and a piece of coarsely grated, firm apple for the sugar.

Remove any veins and cartilage from a chicken breast (two fillets), weighing approximately 600 grams in total, and cut into small pieces, approximately 1.5 cm in size. Sprinkle the chicken pieces with a tablespoon of the gyros spice mixture. Mix thoroughly. Heat a medium-sized, heavy-bottomed frying pan over medium heat. Add two tablespoons of olive oil or vegetable oil for frying. After a few minutes, add the chicken pieces. Fry for about 8 minutes. Remember to flip the meat every few minutes using a wooden spoon. Heat the heat on medium heat and always uncovered. Tip: You can substitute turkey fillet for the chicken breast. Instead of a pre-made spice blend, you can create your own by mixing a total of about 10-15 grams of the following spices: salt, dried garlic, crushed coriander, ground mustard seeds, sweet and hot paprika, rosemary, oregano, thyme, pepper, and fenugreek.

Prepare a container with a capacity of up to 2.5 liters. Mine was 20 cm in diameter. I recommend serving the layered Christmas gyros salad in a clear glass bowl. Transfer the cooked chicken pieces to the bowl with tongs (without the sauce). You can use the sauce, for example, for a chicken soup.

Spread about 2-3 tablespoons of your favorite ketchup (I use a mild version) over the chicken pieces. Cut a piece of red onion into thin strips or rings and arrange them over the meat. Tip: You can substitute leeks, scallions, or chives for the red onion.

Open a large can of canned corn (400g). Pour off the liquid and spread the corn evenly across the entire surface of the container.

Dice about 200 grams of pickled cucumbers and distribute evenly in the dish. Tip: You can swap some of the pickled cucumbers for pickled button mushrooms or marinated wild mushrooms. For a milder flavor, you can also replace some of the cucumbers with fresh cucumbers.

Cut a large bell pepper (about 300 grams) into small pieces. Be sure to remove the seeds. Tip: Feel free to use other colors of bell peppers or mix different colors.

In a small bowl, combine 4 tablespoons of good mayonnaise (about 80 grams); 2 tablespoons of 18% sour cream (about 40 grams); and one peeled and pressed garlic clove. Spread the sauce over the bell peppers. Tip: You can replace some of the mayonnaise with thick plain yogurt and omit the garlic. A simple mayonnaise and sour cream sauce can be substituted for the classic one.

At the very end, also add the previously prepared red cabbage salad.

Garnish your Christmas gyros salad with any holiday-themed garnish. I used marinated mushrooms and parsley.

It's best to prepare the Christmas gyros salad the day it's served. This way, the layers will remain perfectly separated. It will still be delicious after an overnight stay in the refrigerator, but the sauce and vegetable juices may begin to mix, causing the salad to lose its flavor. The Christmas gyros salad can then be mixed and served without the layers visible.

Enjoy your meal.