Loaded International Salad Recipe

Grill the chicken

Pat chicken breasts dry. In a small bowl mix 1.5 tbs olive oil, 0.5 tsp garlic powder, 0.5 tsp dried oregano, 0.5 tsp salt and 0.25 tsp black pepper. Rub mixture over chicken. Preheat grill or grill pan to medium-high (about 400°F/200°C). Grill chicken 5–6 minutes per side, or until internal temperature reaches 165°F (74°C). Remove and rest 5 minutes, then slice thinly.

Crisp falafel

If using store-bought frozen falafel, bake or pan-fry according to package until heated through and crisp (typically 10–12 minutes at 400°F if baking, turning once; or 3–4 minutes per side in 2 tbs oil in skillet). Keep warm.

Heat gyro slices

Warm pre-cooked gyro slices in a skillet over medium heat 3–4 minutes until heated and slightly crisp at the edges. If using shaved gyro meat from a rotisserie, reheat similarly. Set aside.

Prepare grape leaves

If grape leaves are chilled from a jar, drain and pat dry. Serve at room temperature or briefly warm in a 300°F oven for 6–8 minutes to take chill off. Keep covered.

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1.5 tbs red wine vinegar, 1 tbs fresh lemon juice, 0.5 tsp Dijon mustard, 0.5 tsp dried oregano, 0.5 tsp salt and 0.25 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt or lemon as needed.

If your tzatziki is thick, stir to loosen. Transfer to a small serving bowl for plating.

In a large bowl combine chopped romaine (6 cups) and baby spinach (2 cups). Add sliced cucumber (1 cup), halved cherry tomatoes (1 cup), and thinly sliced red onion (1/2 cup). Toss gently to combine.

Add Kalamata olives (1/2 cup) and 3/4 cup crumbled feta to the salad base; toss lightly to distribute.

Drizzle about half of the dressing over the salad and toss to evenly coat. Reserve remaining dressing for diners to add more to taste.

Arrange sliced grilled chicken (from Prepare Proteins), warm falafel (8 pieces), warmed gyro slices (8 oz), and 6 stuffed grape leaves on top of the dressed salad, creating separated sections so each component is visible (typical "loaded" presentation).

Add a few dollops of tzatziki (about 2–3 tbs each) around the platter or serve tzatziki on the side. Sprinkle chopped fresh parsley (2 tbs) and optional sumac (1 tsp) over the top.

Serve with lemon wedges for squeezing and remaining dressing on the side. Recommend serving immediately so warm proteins contrast with cool salad.