Gyros salad reinvented: A festive delight with a lighter twist
Layered gyros salads are a hit at any home party. Especially between Christmas and New Year’s Eve, hosts are on the lookout for good, tried-and-true dishes that aren't too heavy. For the gyros salad, I recommend a lighter sauce - this version won't sit heavily on the stomach.
Gyros salad owes its name mainly to the gyros spice, which is added to the fried meat. It's usually chicken, but sometimes minced meat is used in some recipes.
Light yogurt dressing
What pairs perfectly with fried meat strongly seasoned with intense spices is usually mayonnaise. Unfortunately, right after the holidays, many people feel a bit of heaviness and slightly tighter pants, so to avoid extra digestive issues, it's better to replace this ingredient with another product. The best choice is natural yogurt, but with a thick, velvety texture. I do not recommend Greek yogurt - although its consistency is tempting, it is not a low-calorie dairy option. The yogurt should be properly seasoned, and here, too, you should be cautious with the additions because the premade gyros spice mix contains a lot of salt, which can cause water retention in the body, leading to a characteristic feeling of fullness and bloating.
Recipe for a lighter version of gyros salad
The presentation of a gyros salad also makes an impression. You can use a salad bowl or a glass baking dish, such as a pâté mold.
Ingredients:
- 1 double chicken breast,
- 3 tablespoons of homemade ketchup or one with a good ingredient list,
- 1 large red onion,
- 200 grams of canned corn,
- 3 large pickled cucumbers,
- 200 grams of thick natural yogurt,
- 2 cloves of garlic,
- optionally, 1 tablespoon of 18% sour cream,
- freshly ground black pepper,
- butterhead or romaine lettuce (a few leaves),
- 1 tablespoon of gyros spice (can also be homemade),
- 3 tablespoons of crispy fried onions,
- 1 tablespoon of vegetable oil for frying.
Preparation:
- Clean the meat and cut it into small cubes. Fry in hot oil, season with gyros spice, and set aside. Discover how to cleverly remove membranes from chicken.
- Peel and dice the onion. Drain the corn. Dice the pickled cucumbers.
- Peel the garlic cloves and press them through a garlic press. In a small bowl, mix yogurt, garlic, freshly ground black pepper, and optionally a tablespoon of sour cream.
- Wash, dry, and tear the lettuce into smaller pieces.
- Layer the ingredients in a dish - starting with the chicken, then ketchup, followed by red onion, pickled cucumbers, corn, white sauce, and top with lettuce and crispy onions. The lighter version of the layered gyros salad can "marinate" for a moment before serving.