1 large chicken breast, sliced very thin (see note)
½ tsp. lemon zest
1½ Tbsp. lemon juice
1 Tbsp. + 2 tsp. olive oil
½ tsp. salt, divided
½ tsp. dried rosemary
1 tsp. dried oregano
1 piece of whole-wheat pita bread, split in half and torn into bite-sized pieces (should be 2 cups)
½ tsp. garlic powder
½ tsp. onion powder
2 heads boston or butter lettuce, torn into bite-sized pieces (about 10 cups torn lettuce)
1 cup sliced roasted red pepper
1 cup crumbled feta
½ cup sliced red onion
Dressing
1 Tbsp. lemon juice
3 Tbsp. red wine vinegar
1 small garlic clove, grated
1 tsp. dijon mustard
⅓ cup olive oil
¼ tsp. oregano
½ tsp. salt
Instructions
Preheat oven to 350 degrees.
Add chicken, lemon zest, lemon juice, 2 tsp. olive oil, ¼ tsp. salt, rosemary and oregano to a large ziplock bag. Massage mixture into chicken. Let rest for 30 minutes and up to 2 hours.
While the chicken marinates, toss the pita with remaining olive oil, salt, garlic powder and onion powder. Spread on a baking sheet and bake for 10-12 minutes until crisp. Set aside. (This would also be a good time to make the dressing)
Once chicken has marinated, heat a medium non-stick skillet to a medium-high heat. Once the skillet is hot, add the chicken along with the marinade. Cook until chicken is golden brown and cooked through, about 5 minutes. Cool slightly.
Toss the lettuce with ¾ of the dressing. Taste and see if you need the rest (I used it all, but everyone is different!). Add the roasted red peppers, ¾ of the feta, red onion, chicken and crispy pita. Toss. Season to taste with salt and pepper.
Sprinkle with remaining feta.
For the dressing: Add all ingredients into a mason jar. Tightly secure the lid and shake until combined.
Notes
*Put the whole chicken breast in the freezer, until it firms up, but is not frozen, about 10-15 minutes. This will help you cut it super thinly!
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/chicken-gyro-salad-crispy-pita/