Layered Gyros Salad for a Party—The Star of the Appetizer Table
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Source: https://recipheon.com/en/recipes/snacks/layered-gyros-salad-for-a-party-the-star-of-the-appetizer-table
About this recipe
Layered gyros salad is a party appetizer made with chicken, iceberg lettuce, vegetables, corn, and a yogurt-mayonnaise dressing. This simple salad can be served in a large bowl or individual glasses and is ideal for house parties, holidays, and gatherings with friends. It tastes best after a brief chill, when the layers have had time to meld slightly but still retain their freshness and distinct textures.
Ingredients
Servings: 6
Chicken
500 g chicken breast
2 tablespoons cooking oil
2 teaspoons gyros seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Vegetables and Add-Ins
1 head iceberg lettuce (about 300 g)
1 red onion
2 tomatoes
1 cucumber
200 g pickled cucumbers
1 can corn (340 g drained)
Dressing
200 g thick plain yogurt
3 tablespoons mayonnaise
1 clove garlic
1 teaspoon lemon juice
a pinch of salt
Steps
Cut the chicken into small cubes or thin strips, toss with the oil, gyros seasoning, salt, and pepper, then set aside for 10 minutes.
Cook the chicken in a very hot skillet for 8–10 minutes, until browned and fully cooked. Set aside to cool.
Shred the lettuce, cut the onion into thin slivers, dice the tomatoes, cut the fresh cucumber into half-moons, and finely dice the pickled cucumbers. Drain the corn and reserve 2 tablespoons for garnish.
Make the dressing by mixing the yogurt, mayonnaise, crushed garlic, lemon juice, and a pinch of salt. Reserve 1 tablespoon of the dressing for garnish.
In a large bowl or glass serving dish, arrange the layers in this order: lettuce, half the chicken, fresh cucumber, pickled cucumbers, onion, tomatoes, remaining corn, remaining chicken, and remaining dressing. Gently level each layer with a spoon.
Top with the reserved corn and dressing, cover, and refrigerate for 30 minutes so the flavors meld slightly.
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