Greek Gyro Chicken Salad
Marinade: 1-2 Chicken Breasts 3 Tbsp Sicilian Lemon EVOO 1/4 cup Chianti Red Wine Vinegar 2 Tbsp Feta & Herb Dipper ½ tsp Citrus Dill Sea Salt Black Pepper Salad: Pasta Rock ½ lb Pasta, cooked al dente 1 cup Cherry Tomatoes, halved ½ cup Cucumber, diced ½ Red Onion, sliced ½ cup Feta Cheese 2 cups Butter Lettuce
1/2 cup minced Cucumber, seeds and peel removed 1 cup plain Greek Yogurt 1 Tbsp Chianti Red Wine Vinegar 3 Tbsp Olive Oil (Sicilian Lemon or Mt. Egaleo Greek EVOO) 2 tsp Tzatziki Spice Mix (Find in Store) ½ tsp Citrus Dill Sea Salt
1. Add marinade ingredients to a small bowl and whisk together. Combine with the chicken into a ziploc bag and marinate for 3-12 hours. 2. Bring water to a boil for the pasta and add a Pasta Rock for 1 minute to perfectly season your water. Remove and let cool before returning to jar. Cook pasta according to its directions, toss with dressing and cool in fridge or to room temperature. 3. Saute chicken over medium heat until cooked through, with no pink in the center. Let rest 5 minutes and slice. 4. Toss pasta with chicken and place over a bed of butter lettuce. Top with tomatoes, red onion, cucumber, and feta.