Description

Seven Layer Salad Recipe

Ingredients

Scale

Tzatziki:

1 cup of plain Greek Yogurt

2 tablespoons of freshly chopped dill

2 cloves of garlic

1 tablespoon of salt (or salt to taste)

3 tablespoons of lemon juice

1 Persian cucumber quartered and diced

Shawarma Chicken:

4 chicken thighs

1 cup of plain Greek Yogurt

3 tablespoons of shawarma seasoning

2 tablespoons of minced garlic

2 tablespoons of freshly chopped dill

Salad:

1 head of romaine lettuce

⅛ red onion julienned

1 large tomato

½ cup of feta cheese

1 pita pocket or 1½ cups of pita chips

Instructions

Step 1

Mix the tzatziki ingredients in a bowl until all ingredients are incorporated. (Use the dill as a visual aid that the ingredients have been incorporated throughout.) Cover and set aside in the fridge.

Step 2

In a ziplock baggy, combine all shawarma chicken ingredients. Allow chicken to marinate for at least 30 minutes. Note: this step can be done overnight.

Step 4

Preheat the oven to 350 degrees. Toast pita bread for 2-3 minutes on each side. Set aside.

Step 5

Heat two tablespoons of olive oil on the stovetop in a cast iron pan to medium-high heat. When the pan is hot, add the marinated chicken. Cook on both sides until browned and the chicken is cooked through (approximately 6 minutes per side). When you are finished cooking, let the chicken rest on a plate.

Step 6

Chop romaine lettuce into bite-sized pieces. Layer at the bottom of a glass bowl, small glass cups, or a rectangular glass pyrex dish.

Step 7

Julienne desired amount of red onion. Evenly add on top of the lettuce layer.

Step 8

Chop the tomato into bite-sized pieces. Add the layer evenly on top of the salad.

Step 9

After the chicken has rested, cube chicken thighs and evenly distribute the chicken on top of the salad.

Step 10

Grab tzatziki from the fridge and use a spoon to form layer as evenly as possible on the salad.

Step 11

Sprinkle on feta cheese.

Step 12

Crumble pita chips on top.