Opa! Greek food is one of my favorite street food offerings. Â 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. Â 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. Â 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. Â 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!
