Opa! Greek food is one of my favorite street food offerings. Garlicky grilled meat wrapped in a warm pita, and smothered in creamy tzatziki, what’s more DELISH than that? I have to say, my gyro is a little non-traditional, since we’re making it into a salad. Instead of romaine lettuce, I love using the peppery bite of arugula, and I think it really stands up beautifully to the aggressive flavors of my Greek vinaigarette. You be the judge.
Lemon, Garlic and Rosemary Grilled Chicken Tenderloins:
8 grilled chicken tenderloins
Juice and zest of 1 lemon
2 tbsp extra virgin olive oil
2 tsp dried oregano
3 spring of fresh rosemary, chopped
1 tsp of salt
1/2 tsp of pepper
Whisk together the lemon juice, olive oil, oregano, rosemary, salt & pepper. Pour over the chicken breasts in a nonreactive bowl or ziptop bag. Cover and marinate in the refrigerator for 6 hours or overnight.
Heat a grill or grill pan and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices
Arugula Greek Salad
4 cups baby arugula
1 plum tomato, chopped
1/2 of a medium onion, thinly sliced into half moons
4 tablespoons feta cheese, crumbled
Greek Salad Dressing:
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/2 tsp dried oregano
1 tsp agave nectar
salt and pepper to taste
In a medium bowl, whisk together mustard, vinegar, oregano and agave. Slowly whisk in the oil, and when it’s emulsified, season with salt and pepper to taste. You can also do this in a blender, just be careful not to overmix it when you add the olive oil, as it can become bitter. Refrigerate in a covered container. When ready to use, whisk again and pour over the salad.
Ok, so now that we have all the components done, warm up your pita on a griddle or in the microwave and cut into wedges. Dress the salad with the greek dressing, then pile into onto a place with 2 sliced chicken tenderloins. Serve with a dollop of tzatziki , a wedge of lemon, and DEVOUR!
