Dina’s gyros-style chicken salad with roasted courgette dip recipe
Created by Dina Macki
Food writer Dina Macki's gyros-style salad uses ingredients that are commonly bought and turns them into this delicious sharing-style feast, complete with herby fries and a sweet 'n' sour green bean salad.
See method- Serves 4
- Takes 50 mins plus marinating
- 656 calories / serving
- Gluten-free
Ingredients
- 150g Greek yogurt
- 2 lemons, juiced
- 3 garlic cloves, 2 finely chopped and 1 whole
- 3 tbsp dried oregano or Italian seasoning
- 4 tbsp olive oil or vegetable oil
- 650g chicken breast
- 3 courgettes
- 3 basil sprigs
- 100g cream cheese
- 480g Maris Piper potatoes, skin on, sliced into 2cm wedges
- 145g green beans
- 1 apple, thinly sliced (optional)
- 1 tsp honey
- 1 tsp balsamic vinegar
Each serving contains
- Energy
- 2370kJ 656.0kcal
- Fat
- 28g
- Saturates
- 10g
- Salt
- 0.7g
- Sugars
- 9g
of the Reference intake
Carbohydrate 28.0gProtein 47.0gFibre 5.4g
Method
- Make a marinade by combining the yogurt, half the lemon juice, the finely chopped garlic, 2 tbsp dried oregano and ½ tbsp oil in a bowl and mix well. Add the chicken and coat in the marinade. Cover with clingfilm and pop in the fridge while you prepare the dip and wedges (or leave overnight).
- Heat the oven to gas 7, 220°C, fan 200°C. Put 2 courgettes on a roasting tray and make a few little holes in each one. Coat with ½ tbsp oil, then roast for 30 mins or until the skin begins to char.
- Remove from the oven, then press down on the courgette with a fork to remove any excess water. Roughly chop into pieces and add to a blender, along with the remaining garlic clove, basil, half of the remaining lemon juice and the cream cheese. Whizz until smooth or leave with little texture. Transfer to a bowl; cover and pop in the fridge.
- Meanwhile, add the potato wedges to a roasting tray in a single layer. Drizzle with 1 tbsp oil and coat well. Sprinkle with some salt and the remaining 1 tbsp dried oregano; toss to coat. Cook in the oven for 30 mins or until they are golden and starting to brown.
- For the salad, boil the green beans for exactly 5 mins; drain, toss in cold water to cool, then set aside to dry.
- Cut the remaining courgette into batons and mix with the beans and apple (if using), then make a dressing by mixing the rest of the lemon juice, 1 tbsp olive oil, honey, a pinch of salt and balsamic vinegar together. Set aside.
- Heat 1 tbsp olive oil in a large nonstick pan over a high heat. Add the chicken and char quickly on both sides. Reduce the heat to medium-low, cover with a lid and leave the chicken to cook through. When it’s ready, cut into slices and serve on top of the salad with a little dressing, a side of wedges and the courgette dip.
- Tip: Check out our Food Waste Hub for clever ways to use up ingredients, tips for batch cooking and new ideas for leftovers.
- See more Chicken recipes
