Gyros layered salad recipe
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- Meat and poultry
- Cuts of chicken
- Chicken breast
This salad is perfect for a family gathering. Chicken pieces are fried and seasoned with a gyros spice mix, then layered in a glass bowl with thinly sliced cabbage, red onion, sweetcorn, gherkins and a creamy salad dressing.
12 people made this
- Gyros chicken
- 2 tablespoons vegetable oil
- 2 boneless chicken breasts, sliced into bite-sized pieces
- gyros spice mix, to taste
- salt and pepper
- Creamy salad dressing
- 150g natural yogurt
- 1 heaped tablespoon mayonnaise
- 1 heaped tablespoon spicy ketchup
- 1 red onion, sliced
- 1 medium red pepper, sliced
- 3 medium gherkins, chopped
- 1 can sweetcorn, drained
- 1/2 medium head napa cabbage, thinly sliced
MethodPrep:20min ›Cook:15min ›Extra time:1hr chilling › Ready in:1hr35min
- Heat oil in a pan over medium heat. Add chicken pieces and fry for 5 minutes or until cooked through and crispy. Season the chicken with gyros spice mix, salt and pepper; stir well and leave to cool.
- To make the creamy salad dressing: Mix the yogurt, mayonnaise and ketchup together until well blended.
- Arrange layers of cooked chicken, sliced red onion, creamy salad dressing, chopped gherkins, sweetcorn, salad dressing, sliced red pepper, sliced cabbage and top with remaining salad dressing.
- Chill before serving.
Reviews & ratingsAverage global rating:(13)
Gyro Salad Recipe
This Gyro Salad is filled with savory flavors, feta cheese, homemade gyro meat, and a delicious tzatziki dressing.
This recipe is a Trim Healthy Mama S recipe, but is also low carb, keto friendly, and gluten free!
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This is a recipe my husband has been wanting to develop for well over a year.
Gyros are kind of his thing. ( I had never even heard of gyros until I met him !)
I’ve never even eaten a 100% authentic Greek gyro, but he has, and declares they are one of his favorite things!
Of course, following the Trim Healthy Mama plan, traditional gyro flatbreads are not on plan. (Check out the ideas below for a more traditional gyro.)
- 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
- ¼ cup olive oil
- 1 tablespoon butter
- 1 pound lean ground beef
- salt to taste
- ground black pepper to taste
- 2 onions, chopped
- 1 clove garlic, minced
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon fines herbs
- 2 tablespoons dried parsley
- 1 (8 ounce) can tomato sauce
- ½ cup red wine
- 1 egg, beaten
- 4 cups milk
- ½ cup butter
- 6 tablespoons all-purpose flour
- salt to taste
- ground white pepper, to taste
- 1 ½ cups freshly grated Parmesan cheese
- ¼ teaspoon ground nutmeg
Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
Mexican Layered Salad
Whether you are planning a party, a barbecue, a theme party, a brunch or a birthday party: a salad should never be missing and our Mexican layered salad will delight your guests. It is full of crunchy lettuce, fresh tomatoes, bell peppers, corn, beans, spicy soy mince, creamy cream fraiche, hot salsa sauce and nachos! Yep, correctly read – a salad with nachos. This Mexican layered salad is absolutely delicious!
By the way, did you know that nachos and tortilla chips refer to the same triangular corn chips? Tortilla chips are similar to potato chips, but are made from tortilla flat cakes made from corn flour. These flat cakes are cut into triangles and fried. If the tortilla chips are served with sauces or dips (e.g. guacamole), they are called nachos.
In Mexico, the country of origin, the use the crushed and in oil baked tortilla flat cakes from the previous day to make nachos. What a delicious way to use your leftovers!
Our Mexican layered salad is an ideal party salad. Everyone loves it and it can be prepared the day before. The amount of work is minimal and the ingredients are quickly assembled. Furthermore, it is something different from the usual pasta salads, which are available at every party. Everyone who has tried this salad so far was enthusiastic. So, just try it out!
As promised, the recipe for the Layered Greek-Style Chickpea Salad. Truly, I haven’t met a chickpea salad I haven’t loved. But this one is the best I’ve ever made. I attribute that to all the goodies layered in the bowl with the chickpeas.
Aren’t the layers pretty? It makes it look a little more special, and my kids thought that was pretty fun.
Now can we talk about this dressing? Wowzers! It’s so simple and I’ve made similar dressings before, but the fresh oregano really did wonders for the vinaigrette and the chickpea salad. I found myself spooning up the vinaigrette at the bottom of the bowl and sipping it straight from the spoon.
We ate chickpea salad for days after the Shrimp Gyros were gone–by itself and on a bed of leafy greens. I love all of those flavors together!
Do you have a favorite chickpea salad? Leave your link in the comments for me to check out!
20 Simple Salad Recipes
Simple Salad Recipes With Fruit
It is strawberry season! This Hot Strawberry Spinach Salad with bacon must be delicious with farm fresh strawberries!
Two fresh summer fruits come together in this Grilled Peach Salad with homemade blueberry dressing.
Simple Salad Recipes With Pasta/Beans
I love a good old fashioned layered salad! 7 Layer Salad is a classic recipe with a blend of fresh layers with a creamy dressing on top.
This Tabbouleh Salad is a traditional recipe made with a blend of bulgar, wheat, parsley, mint in a simple lemon and olive oil dressing.
Looking for a vegetarian option? Honey Roasted Chickpea and Avocado Salad with tomatoes, corn, feta, and creamy herb dressing is flavorful, and filling.
This summery White Bean Salad is quick and easy, and stays super yummy for several days in the refrigerator.
We love this colorful Italian Pasta Salad! This summer salad is full of cucumbers, grape tomatoes and a homemade Italian seasoning vinaigrette.
Simple Salad Recipes Just Veggies
In my house, we are suckers for a good crunchy Chopped Veggie Salad! Who doesn’t love a simple, crunchy chopped salad like this one?
There is nothing better than a fresh tomato out of the garden. Ok, scratch that there is…a Tomato Mozzarella Salad!
This Kale Caesar Salad recipe is perfect as a light meal or even as a side dish.
How flavorful does this zesty and citrusy Asian Chopped Salad with Sesame Ginger Dressing sound? It’s loaded with romaine lettuce, cabbage, carrots, edamame, sliced almonds, mandarin oranges and topped with crunchy noodles.
A Brussels Sprout Salad is all the rage right now and this recipe has pistachios and dried cranberries mixed in for a delicious meal.
Make a Mason Jar Greek Salad ahead of time for a great grab and go meal or snack!
This simple Cucumbers and Onions Salad recipe is another classic made with just vinegar and sugar.
Overabundance of radishes in the garden? Make a light and flavor packed Radish Salad!
In the mood for a gyro? How about a quick Green Gyros Salad?
Simple Salad Recipes With Meat
This Broccoli Salad with Bacon and sunflower seeds is a family favorite. It’s made with a creamy homemade mayonnaise dressing and has a crunchy taste.
Add some noodles and you can get super fancy. Classic salads like Tuna Noodle or Chicken Salad are always a hit at meal times.
4 ingredients are all you need to make this Bacon, Blue Cheese and Pecan Spinach Salad. Now, does it get any simpler than that?
Who has heard of a Big Mac Salad? They are really popular and this recipe tastes just like the fast food favorite!
A Cobb Salad is a classic and is traditionally made with chopped lettuce and salad greens, tomatoes, avocado, bacon, hard-boiled eggs, and chopped chicken. Why mess with perfection?
Did you say antipasto? Not only does this make a great meal but is a show stopper for an afternoon snack or appetizer. Who else loves a delicious Antipasto Salad?
What are your favorite veggies to add to your summer salad recipes?
I am a home cook that does things my way. In my kitchen, I make breakfast, pack lunches, prepare snacks, and cook dinner. During the week, we eat real food that is homemade, organic, and local. On the weekends we do explore more of our local restaurants. I bake my own bread, juice fresh oranges every other day, and make my own kombucha and other weekly favorites.
What to serve on the side
I serve Greek Chicken Gyros as a complete meal in itself because there’s a decent amount of tomato and cucumber used to stuff inside.
If you wanted to boost the fresh vegetables, a big fat juicy Greek Salad would be terrifically on theme! For something more substantial, especially if you’re making Gyros for a group, try this Greek Lemon Orzo Salad as well.
And though not specifically a Greek-style salad, this Cucumber Salad with Garlic & Herb Dressing OR this Creamy Cucumber Salad with Lemon Yogurt Dressing would go down a treat with this Gyros.
If you’re really wanting to impress, make Gyros using your very own homemade flatbread wraps. They’re easy and they’re made without yeast!!
Mushroom Gyros with Tzatziki
I love gyros, and this recipe nails the flavors. It’s fantastic for entertaining as it looks a lot more complicated than it is. It’s also great with a Greek salad or roasted potatoes.
- 1 Lebanese cucumber, grated
- 1 cup Coyo natural yogurt
- 1–2 cloves garlic (depending on how garlicky you like it), crushed
- juice of 1 lemon
- pinch of salt
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon liquid smoke
- ¼ teaspoon black pepper
- 1/8 teaspoon ground cloves
- 1/4 cup tamari or coconut aminos
- For the tzatziki, lightly salt the cucumber and set aside in a colander for 5–10 minutes to drain some of the liquid away. Then simply mix all ingredients together in a small bowl I find Coyo yogurt a little on the sweeter side, so adjust the salt and lemon juice to your liking.
- For the gyros, preheat the oven to 180°C.
- Whisk all the marinade ingredients together in a large bowl. Mix mushrooms with the marinade until well covered.
- Heat oil in a large pan over medium heat, and sauté the mushrooms until they have reduced in size and are cooked through.
- Transfer mushrooms to a tray lined with baking paper – this should be big enough to allow a single layer of mushrooms. Cook in the oven for 10 minutes, or until the mushrooms are slightly crispy (or to your liking).
- When you’re ready to serve, heat the pita bread in a pan for a minute or two on each side, or use a microwave.
- Assemble gyros by layering the mushrooms, tomatoes, lettuce, and cucumber on the pita bread, and don’t forget the tzatziki over the top!
Recipe by Taree-lace Major.
This is an extract from Kindness Community Vegan Cookbook by Edgar’s Mission (Affirm
Press, $35). Photography by Julie Renouf.
Deconstructed Gyro Salad
One of my favorite recipes is Stovetop Pork Carnitas (updated and renamed in Well Fed as Citrus Carnitas). It requires very little effort, but makes a huge pile of meat that lasts for days and can be re-mixed with other ingredients to make lots of tasty stuff. The cooking technique creates lovely caramelized bits – and caramelized bits are one of the best things on the planet. And, it uses cumin. That cumin thing would be enough of a reason on its own.
So that got me thinking: what other meats could I cook this way?
Say hello to Deconstructed Gyros. (This is one of the recipes I created for my gig as the US Wellness Meats Featured Chef this month. I will never get over saying that.)
Like the carnitas, the cooking part of this recipe takes about 2-3 hours, but at the end of that waiting period, you will be rewarded with caramel-brown, lemony, crispy lamb that practically falls apart when you look at it. Isn’t that worth a few hours of bubbling atop the stove? And the seasonings! The cumin is rich and earthy, the mint adds just the right bite, and the lemon juice creates a deep, layered flavor while it slyly tenderizes the meat.
This deconstructed salad delivers all the flavor of the original by keeping all of the good stuff – bright, fresh, crisp vegetables, plus a creamy, lightly-seasoned sauce – and dumping the dairy and gluten.
30-Minute Seven Layer Salad – Tasty Recipes
This recipe is the test of time since nobody can withstand it. A traditional 7 Layer Salad recipe is never out of style. Seven Layer Salads are perfect for entertainment. It is easy to layer simple ingredients, cover them with a thick dressing, and cool them overnight. A basic but pretty side dish is ready to feed a crowd.
It also works great with your favorite recipes for dinner, so don’t feel like waiting for a potluck or holiday to enjoy this dish. You can use any fresh vegetables in the seven-layer salad, but this is what we like best. Think about how vibrant the layers are in this recipe and add a little extra to make your signature salad.
(1) large head iceberg lettuce (totally rinsed, dried, and chopped)
(1) (10 oz) package frozen green peas, thawed
(10 oz) shredded Cheddar cheese
1 cup chopped cauliflower
⅔ cup grated Parmesan cheese
Add bacon in a large skillet and cook over medium-high heat until evenly brown. Crumble and set aside
Place the chopped lettuce in a large flat bowl, layer with onion, peas, shredded cheese, cauliflower, and bacon on top.
Prepare your dressing by whisking the mayonnaise, sugar, and Parmesan cheese together. Drizzle over salad, refrigerate until chilled.
Unfortunately, freezing a layered salad (or any salad recipe) is not a good idea. Frozen vegetables are mushy, and after you thaw it, the mayonnaise split and separate.
The perfect time to make overnight layered salad is the night before or at most four hours. Any sooner and the dressing will make the salad a little soggy. Make sure to carefully arrange it, scoop the dressing over the rim, cover it with plastic wrap or in a jar with a tightly sealed lid, and keep it cold until ready to serve.