Greek Meets American for This Chicken Caesar Gyro

American and Middle Eastern classics come together in this one hearty mashup. Chef Michelle piles chicken Caesar salad—with our go-to Caesar dressing, of course—onto toasty naan bread. Laced with plenty of grated and shaved Parmesan, it makes for an untraditional and yet unbelievably delicious spin on the gyro sandwich.

1 romaine heart
1 pint grape tomatoes
1 lemon
2 boneless skinless chicken breasts
1 clove garlic
1½ ounces mayonnaise
1 tablespoon grated Parmesan cheese
¼ teaspoon anchovy paste
2 pieces naan
2 tablespoons shaved Parmesan cheese

You’ll Need
1 tablespoon olive oil
kosher salt
black pepper
12″ large nonstick pan

Recipe Tips
Salt helps to break down garlic and extract its natural juices. By repeatedly scraping down and pressing, you’ll get a paste! Doing so makes for a smooth, flavorful addition to your dressing, without chunks of garlic.


Prepare Ingredients:

Rinse romaine and thinly slice crosswise. Rinse tomatoes and halve, if desired (they’re for a salad, so if you don’t feel like doing more cutting tonight, just leave them whole!). Halve lemon.

Cook Chicken:

Pat chicken dry with paper towel and season all over with .5 teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, 5-6 minutes per side. Transfer chicken to a plate, reserving pan for toasting naan, and set aside.

Make Caesar Dressing:

While chicken sears, mince garlic and sprinkle over .125 teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until a paste forms (see Recipe Tip). In a large bowl, combine mayonnaise, grated Parmesan, anchovy paste, garlic paste, and juice of 1 lemon, and whisk until smooth. Scoop out 2 tablespoons dressing into a small bowl and reserve for plating.

Toast Naan:

Wipe pan from chicken clean and add naan over medium-high heat. Toast until slightly charred and warmed through, about 2 minutes per side. Divide between serving plates.

Slice Chicken and Toss Salad:

Cut chicken into .25-inch slices. Add romaine and tomatoes to large bowl with dressing and toss to coat.

Plate Chicken Caesar Gyros:

Top charred naan with salad and sliced chicken. Sprinkle over shaved Parmesan and drizzle with reserved Caesar dressing. Dig in!


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