Chicken Gyro Salad: Great for warmer days!

Yield:4 to 6 servings

2 Tbls Dried oregano

1 Tbls Ground cumin

2 tsp Ground cinnamon

2 tsp Dried basil

2 tsp Sweet paprika

¼ tsp Ground cayenne

3 Tbls Garlic powder

Salt and pepper

½ cup Full-fat Greek yogurt

7 Tbls Extra Virgin Olive oil

¼ Cup Lemon juice (from about 2 small lemons)

1 lb Boneless, skinless chicken breasts, sliced horizontally in half

1/2 Cup Dill, roughly chopped

2 Tbls mayonnaise, made with avocado oil (avocado oil is a healthier choice)

1 Large head romaine lettuce, quartered lengthwise and sliced crosswise into ½-inch pieces (about 10 cups)

1 Pint cherry tomatoes, cut in half

1 Large Cucumber, peeled, quartered lengthwise, and sliced into ¼-inch pieces

1 Small red onion, thinly sliced

1 Cup slightly crushed pita chips

4 Ounces feta, crumbled, plus more for serving

For the dressing

Marinating the chicken.

In a large bowl, whisk together the oregano, cumin, cinnamon, basil, paprika, cayenne, 2 tablespoons of garlic powder, and 1 tablespoon of salt with ¼ cup of yogurt, 1 tablespoon of olive oil, and 2 tablespoons of lemon juice. Add the chicken to the marinade and mix so all the chicken gets coated. Set aside to marinate for 30 minutes, or cover and refrigerate for up to 24 hours.

Dressing.

Whisk together the dill, mayonnaise, the remaining 1 tablespoon garlic powder, ¼ cup yogurt, ¼ cup olive oil, and the remaining 2 tablespoons lemon juice in a small bowl. Season with salt and pepper, then set aside.

Cooking the Chicken.

When the chicken is done marinating, drizzle the remaining 2 tablespoons of olive oil on a grill pan or nonstick skillet over medium-high heat. Let the excess marinade drip off the chicken, and then cook the chicken, a few pieces at a time, for 5 minutes, flip and cook for another 3 minutes. The chicken should be browned on both sides and cooked through. (Because of the dairy in the marinade, expect it to caramelize a bit in the pan. Turn down the heat if it begins to burn.) Set the chicken aside to rest; it will continue to cook off the heat. Repeat with the remaining chicken. When the chicken is cool enough to handle, chop into ½-inch pieces.

The salad.

Place a bed of romaine in a large salad bowl or serving plate, then arrange rows of tomatoes, cucumber, onion, chicken, pita chips, and crumbled feta. Drizzle with about half of the dressing and serve with the remaining dressing and more feta, if desired, on the side.