Chicken Gyro Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Indulge in a chicken gyro without fully indulging — our homemade salad version boosts the health benefits of this summer favorite with an array of fresh vegetables and cuts down on fat.
Ingredients
1 tsp. grated lemon peel
1/4 c. fresh lemon juice
1/4 c. extra-virgin olive oil
2 clove garlic
2 tsp. honey
1/2 tsp. dried oregano
.13 tsp. salt
.13 tsp. Black pepper
1 1/2 lb. skinless, boneless chicken breast halves
2 medium yellow or orange peppers
1/4 tsp. salt
1/4 tsp. Pepper
4 c. chopped romaine lettuce
3 large tomatoes
1 seedless cucumber
1/3 c. chopped, pitted green olives
1/4 c. red onion
1/2 c. crushed pita chips
1/4 c. crumbled feta cheese
Instructions
Prepare grill for covered direct grilling on medium.
From lemon, grate peel and squeeze juice into large bowl. Whisk in oil, garlic, honey, and oregano. Transfer 3 tablespoons dressing to large resealable bag along with chicken and 1/8 teaspoon each salt and black pepper. Marinate, refrigerated, 15 minutes or up to 1 hour.
Meanwhile, grill peppers 10 minutes or until tender, turning over once. Transfer to cutting board.
Grill chicken 12 to 14 minutes or until cooked through (165 degrees F), turning over once. Transfer to board with peppers; let stand 5 minutes. Thinly slice chicken; chop peppers.
Into bowl with dressing, stir 1/4 teaspoon each salt and black pepper, chopped peppers, lettuce, tomatoes, cucumber, olives, and onion. Transfer to serving bowl; top with chicken, pita chips, and feta.
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