chicken gyro salad
Servings: 6 Print 
Chicken Gyro Salad
Yield: 6
Ingredients
CHICKEN 1 tablespoon olive oil Zest and juice of 1 lemon 3 cloves garlic, minced 1 1/2 teaspoon kosher salt
3/4 teaspoon paprika
1/4 teaspoon hot smoked paprika, plus more to taste
1 1/2 teaspoons dried oregano, crumbled
Freshly ground black pepper
10 boneless, skinless chicken thighs (about 3 pounds)
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TZATZIKI DRESSING
2 cups (554 grams) plain, unsweetened Greek yogurt
1 hothouse, English or seedless cucumber, unpeeled (about 1 pound)
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
2 medium cloves garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
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ASSEMBLY
1 head romaine lettuce, chopped
1 red onion, thinly sliced
About 1 pound small-medium tomatoes, chopped
1 hothouse, English or seedless cucumber, chopped
4 large pitas (intending 1/2 per person) or more as needed
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Instructions
Prepare the chicken:
Combine all ingredients in a large freezer bag.
Rub all around, coating chicken as evenly as possible.
Let marinate for 20 minutes or up to 24 hours, whatever time you have.
Make tzatziki:
Place the yogurt in a medium bowl.
Quarter your cucumber lengthwise and cut out the seeded area.
Coarsely grate your cucumber (or use a Cuisinart) onto a clean dishcloth and wring it out as well as you can. All of that liquid makes for a soggy sauce.
Add wrung-out cucumber to yogurt bowl along with lemon, vinegar, dill, garlic, salt and pepper and stir to combine.
Taste and adjust seasonings.
Chill until needed.
Prepare salad components:
Arrange lettuce, onion, tomatoes and cucumbers on a platter.
If desired, toss onion with a squeeze of lemon and/or dash or two of vinegar and salt so that it mellows/lightly pickles while it rests.
Cook chicken:
Heat your grill to high heat or a grill pan to medium-high.
Remove chicken from marinade and grill on first side until dark lines appear, about 5 minutes
Then flip and grill for 3 minutes more on second side.
Cooking times will vastly range by the thickness and coldness of your chicken, as well as variations between grills.
Transfer cooked chicken to a cutting board, let rest for a couple minutes while you quickly heat/toast your pitas on the grill.
Eating
Cut chicken into thin strips.
Cut pitas into wedges.
Add to platter with vegetables and let everyone dig in.
Repeat all summer.
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