Greek salad with gyros

Ingredients for 2 servings:

• 300 g chicken breast
• ½ onion(s)
• 1 garlic clove(s)
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp basil
• 2 tsp paprika powder, hot
• 3 tbsp olive oil
• salt and pepper
• 0.33 cucumber(s)
• 2 vine tomatoes
• ½ head of iceberg lettuce
• ½ bell pepper
• 1 small can of corn
• 80 g feta cheese
• 40 g olives
• 200 g Greek yogurt
• 1 spring onion(s)
• 1 garlic clove(s)
• 1 tbsp olive oil
• 1 shot of milk
• 1 tsp marjoram
• 1 tsp thyme
• 1 tsp sugar
• e.g. salt and pepper
• n. B. Fondor
• 8 medium-sized potatoes (approx. egg-sized)
• 1 shot of milk

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 40 minutes

deliciously light

For the gyros, slice the onion into thin half rings and press the garlic clove. Mix both with the oil and spices (except the salt, as the meat will lose moisture otherwise). Shred the chicken breast, add it to the marinade, and refrigerate overnight. Meanwhile, cook the potatoes in salted water until tender. For the dressing, slice the spring onion into very fine half rings, press the garlic clove, and mix both with the remaining ingredients. For the salad, slice the cucumber and tomato into half rings, strip the peppers, and quarter the olives. Tear the lettuce leaves and arrange them nicely on plates with the remaining ingredients. Crumble the feta cheese over the top and drizzle with half of the dressing. Fry the gyros in a pan, season with salt, and serve over the salad. Bring the pan juices to a boil with a splash of milk and pour over the salad. Place the potatoes on the plates and drizzle the remaining dressing over the meat and potatoes.