Wednesday, June 12, 2013

Chicken Gyro Salad

Chicken Gyro Salad, originally uploaded by michele wynne.
I suppose (were I such a person) I could have just as much of a reason as anyone to hate Gwyneth Paltrow, but I don't and any of you who read this blog knows I am not amongst those in the anti-GP camp. I am, however, the Anti-GP. I am GP's polar opposite- 10 years older, 20 pounds over-weight, solitary in a studio apartment,  broke, in a broke-down kitchen with zero counter space and perpetually overwhelmed by a sink full of dishes. I buy supermarket sale tuna, honey from The Dollar Store and t-shirts from Goodwill. There is not one element of her life and lifestyle that I can relate to or say I've ever had in common with her. Except food, and my growing desire to cook healthier food. I love her cookbooks. I subscribe to goop and enjoy reading it. Mostly. I really could care less about the clothing and merchandising. I do feel envious of the travel though. I used to travel all the time. Now? not at all.
Yet, when I think how close I was to deleting the recent goop newletter from my overflowing inbox the other day...well, I feel almost guilty and ashamed after having been so pro-Gwyneth in my admiration of her latest cookbook (which I currently have my mitts on thanks to my local library).  I wasn't going to open it. It was one of those days when I just wasn't up to it. I did it anyway and as luck would have it, it turned out to be the smartest and most remarkable thing I did that day. I unearthed  a wonderful new keeper recipe and that is to be celebrated.
In her post about street food, scrolling down a bit I found this  Chicken Gyro Salad  and I couldn't wait to make it. I immediately pulled 3 chicken breasts I had in the freezer to defrost and did a little grocery shopping at work that evening buying just enough for my solitary salad:
1 little gem (the perfect lettuce heads for single serving salads)
1 large heirloom tomato
1 mediteranean cucumber
1 red onion
1 lemon
1 8oz. container of greek yogurt
I prepared the chicken and marinade just before I went to bed and cooked it on a grill pan for lunch the next day.
I thought it only fitting to use the left-over chicken in her Brown Rice and Kale  bowl (from My Father's Daughter) when trying to find a quickie dinner later that night. I topped it with the leftover tzatziki dressing. If I'd thought to buy pita bread, I would have made gyros with the leftovers. Next time. There will be many next times. I already have another batch of chicken marinating in the fridge right this very minute.
Thanks GP!

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