Chicken gyros salad

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Today I'd like to share a recipe for a salad which is extremely popular in Poland: chicken gyros salad that we'll flavour with a homemade spice mix.


Generously spiced chicken is complemented by a rich mix of vegetables, while ketchup and mayo sauce make everything moist. Beautiful, colourful and, most of all, delicious salad that will be perfect for your party table and will enrich any gathering!

I'm assembling my salad in a trifle dish, 21 cm in diameter, 16 cm deep.

You can of course use storebought spice mix if you prefer.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

Chicken gyros salad

  • 0.5 kg chicken breast
  • 30 ml oil
  • 2 tsp homemade gyros spice mix
  • 2-3 red onions (~200 g)
  • 0.5 head (~250 g) iceberg lettuce
  • 300 g roasted red peppers
  • 300 g gherkins
  • 300 g mayo (I'm using Light)
  • 100 g Greek yoghurt
  • 150 g ketchup
  • 1 large can sweetcorn (~350 g, drained)

Homemade gyros spice mix

  • 2-3 cloves
  • 2-3 peppercorns
  • 2 allspice berries
  • 2 dry juniper berries
  • 0.5 tsp mustard seeds
  • 1 tsp coriander  seeds
  • 3 tbsp paprika
  • 2 tsp granulated garlic
  • 1 tsp cayenne pepper
  • 1 tsp onion granules
  • 1 tsp dry rosemary
  • 1 tsp dry marjoram
  • 1 tsp dry thyme
  • 0.5 tsp turmeric
  • 0.5 tsp cinnamon
  • 1 tsp salt

Method

  1. Prep work starts with a homemade spice mix. Put 3 peppercorns, 3 cloves, 2 allspice berries, 2 juniper berries, 1 tsp coriander seeds and 0.5 tsp mustard seeds into a cold pan. Turn heat under the pan to medium low and heat up the contents for a few minutes, until spices release their aroma. Stir them from time to time to prevent them from burning.
  2. Once spices release aroma, take them off heat, transfer them into a kitchen mortar or a coffee grinder and grind them. If you don't have either one at hand, you can create your spice mix using powdered spices. Skip the toasting step in that case.
  3. Put ground spices into a larger bowl and add 3 tbsp paprika, 2 tsp granulated garlic, 1 tsp each of granulated onion, marjoram, rosemary, thyme and cayenne pepper, 0.5 tsp cinnamon and turmeric as well as 1 tsp salt. Mix the spices thoroughly and transfer them into an airtight container.
  4. Remove leftover membranes and tendons from two large chicken breasts and cut them into thin, around 0.5 cm strips. It's worth doing it across muscle fibers to ensure chicken does not shrink too much during frying, as it will keep it more tender. Cut longer strips into two so that no strips are too long.
  5. Heat up 30 ml oil in a pan. Put sliced chicken into the hot pan and spread it across the surface to separate all pieces. Make sure the pan is quite hot, use at least medium heat. If heat is too low, water that chicken may release will not evaporate quickly enough and chicken will cook instead of frying.
  6. Season chicken with a generous pinch of salt and 2 large pinches of ground black pepper. Fry it for 3-4 minutes, stirring from time to time, until it is visibly cooked. Once it starts becoming golden, add 2 tsp of gyros spice mix and continue frying for two more minutes. Don't stop stirring at this stage to make sure spices don't burn.
  7. Once chicken is ready, take it off heat and transfer it into a small bowl. Cover the bowl with a plate in such a way that steam can escape and set it aside until chicken cools completely.
  8. While meat is cooling, prepare remaining ingredients of the salad. Cut three small red onions into 0.5 cm cubes. Slice a half of a small iceberg lettuce into 0.5 cm strips. Cut 300 g roasted red peppers and 300 g gherkins into large cubes.
  9. Put 300 g mayonnaise and 100 g Greek yoghurt into a small bowl. Stir them together until combined.
  10. Assemble the salad. Place cool chicken in the bottom and spread it across the surface of the bowl. Cover meat with red onions and 150 g ketchup. Put in cubed gherkins next, followed by 1 large can sweetcorn and all of mayo-yoghurt sauce. Spread the sauce so it clings to the sides of the bowl. Put cubed peppers on top of sauce and cover it with a generous layer of lettuce strips. Serve the salad immediately or keep it in a fridge, covered, until the next day.
  11. Enjoy!

Approximate nutritional value

100 g

  • 109 kcal
  • Carbs: 8 g 
  • Fat: 6 g
  • Protein: 8 g
  • Fibre: 1 g

1 serving (recipe makes 8 servings)

  • 297 kcal
  • Carbs: 21 g 
  • Fat: 15 g
  • Protein: 21 g
  • Fibre: 2 g

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