Sałatka Gyros - Polish Gyros Salad

Cut chicken breast into thin strips about 1cm wide and 5cm long for quick cooking.

Place chicken strips in bowl, add gyros seasoning, 2 tablespoons olive oil, toss to coat evenly.

Let chicken marinate for 15-20 minutes at room temperature to absorb flavors.

Meanwhile, prepare vegetables: wash and thoroughly dry lettuce, tear into bite-size pieces.

Cut tomatoes into wedges, removing seeds if desired for less watery salad.

Peel cucumber in alternating strips, slice in half lengthwise, remove seeds with spoon, slice into half-moons.

Peel red onion, slice very thinly into rings, soak in cold water for 10 minutes to mellow sharpness.

Heat large skillet or grill pan over high heat until very hot.

Add small amount of oil, swirl to coat pan surface.

Add marinated chicken strips in single layer, don't overcrowd - cook in batches if needed.

Cook without moving for 2-3 minutes until bottom is golden brown with char marks.

Flip chicken strips, cook other side for 2-3 minutes until golden and cooked through.

Chicken is done when internal temperature reaches 74°C and juices run clear.

Remove cooked chicken to plate, let rest for 5 minutes.

Prepare yogurt dressing: in small bowl, mix Greek yogurt with pressed garlic clove.

Add lemon juice, pinch of salt, dried oregano, and olive oil, whisk until smooth.

In large serving bowl or individual bowls, arrange bed of lettuce leaves.

Top lettuce with cucumber slices, tomato wedges, and drained onion rings.

Arrange warm chicken strips over vegetables.

Crumble feta cheese over top, distributing evenly.

Drizzle yogurt dressing generously over entire salad.

Optionally garnish with black olives, fresh mint, or lemon wedges.

Serve immediately while chicken is still warm for best contrast of temperatures.

Toss gently just before eating to coat all ingredients with dressing.