Chicken Gyro Salad with Feta and Olives
This Teriyaki Tofu Bowl with Vegetables is a delicious, colorful, and easy meal packed with crispy tofu, fresh vegetables, and a flavorful homemade teriyaki sauce.
Ingredients
- For the Chicken
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- For the Salad
- 6 cups chopped romaine or mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1/3 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup thinly sliced red onion
- For the Dressing
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Step 1: In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper.
- Step 2: Add chicken and coat well. Marinate for at least 15 minutes.
- Step 3: Heat a skillet or grill pan over medium-high heat.
- Step 4: Cook chicken for 6–7 minutes per side until cooked through.
- Step 5: Remove chicken from heat and let rest for 5 minutes.
- Step 6: Slice chicken into strips.
- Step 7: In a large bowl, combine greens, tomatoes, cucumber, olives, onion, and feta.
- Step 8: Whisk dressing ingredients and drizzle over salad.
- Step 9: Top salad with sliced chicken and toss lightly before serving.