Gyro Chicken Chopped Salad

from Ellen's kitchen, thanks to NYT recipes

4-6 servings

Ingredients:

• 2 tbs dried oregano
• 1 tbs ground cumin
• 2 tsp ground cinnamon
• 2 tsp dried basil
• 2 tsp paprika
• 1/4 tsp ground cayenne
• 3 tbs garlic powder
• salt and pepper
• 1/2 cup full-fat Greek yogurt
• 7 tbs olive oil
• 1/4 cup lemon juice (2 small lemons)
• 1 lb boneless, skinless chicken breasts, cut horizontally in half
• 1/2 cup fresh dill, roughly chopped
• 2 tbs mayonnaise
• 1 head romaine
• 1 pint cherry tomatoes, halved
• 1 large cucumber, quartered and sliced into 1/4 inch pieces
• 1 small red onion, thinly sliced
• 1 cup slightly crushed pita chips
• 4 oz feta, crumbled

Marinate chicken:

• in large bowl or Ziploc bag, whisk together oregano, cumin, cinnamon, basil, paprika, cayenne, 2 tbs garlic powder, 1 tbs salt, with 1/4 cup yogurt, 1 tbs oil, 2 tbs lemon juice.  Add the chicken to marinade.  Massage chicken in marinade, coating completely.  Set aside for 30 minutes or refrigerate for 24 hours.

Dressing:

• Whisk together dill, mayonnaise, 1/4 cup olive oil, 1 tbs garlic powder, 1/4 cup yogurt, and 2 tbs lemon juice.  Season with salt and pepper and set aside.

When done marinating chicken:

• heat remaining olive oil in grill pan or nonstick skillet over medium high heat.  A few pieces at a time, cook chicken for 5 minutes, flip and cook another 3 minutes, until reaching internal temperature of 160 degrees Fahrenheit.  Set chicken aside to rest, and repeat with remaining chicken.  When cool enough to handle, chop into 1/2 pieces.

Assemble salad:

• make bed of romaine, then create rows of tomatoes, cucumber, onion, chicken, pita chips, and crumbled feta.  Drizzle with about half of dressing and serve with more dressing on the side.