Protein Swap | Chicken Thigh Gyro Salad
Oven-Crisped Chips & Minty Tzatziki Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
590 /serving
When you don’t have much time, this take on gyro makes you a kitchen hero. A favourite Greek street food is rearranged into a meal-worthy salad. Seared chicken thighs top an always-refreshing combo of cukes and olives, tossed with crisped flatbread and a minty tzatziki dressing.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Head of curly leaf lettuce
- 14g Mint
- 2 Cucumbers
- 30ml Apple cider vinegar
- 30g Olives
- 60g Tzatziki or raita
- 1 Naan
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion powder, garlic powder, kosher salt)
Contains: Milk • Sulphites • Wheat
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
28 g
Saturated Fat
5 g
Sodium
1090 mg
Total Carb
42 g
Sugars
7 g
Protein
44 g
Fibre
6 g
Preparation
Cook the chicken
- Preheat the oven to 450°F.
- Pat the chicken* dry; season with ⅔ of the spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the crispy chips
- Meanwhile, tear the naan into bite-size pieces.
- On a lined sheet pan, toss with a drizzle of oil, the remaining spices and S&P.
- Toast in the oven, flipping halfway, 5 to 7 min., until crispy.
Make the salad
- Meanwhile, chop the lettuce.
- Slice the cucumbers crosswise on an angle.
- Pick the mint leaves off the stems; chop the leaves.
- In a large bowl, combine the vinegar, ½ the tzatziki, ½ the mint, 1 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce, cucumbers and olives; toss well.
Finish & serve
- To the bowl of salad, add the crispy chips; toss well.
- Divide the salad between your plates.
- Top with the chicken.
- Garnish with the remaining mint.
- Serve the remaining tzatziki on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
