Layered chicken gyros salad with napa cabbage

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1. Cook the chicken

   Cut the chicken breasts into small cubes. Sauté the finely chopped onion in the oil, then add the chicken and gyros seasoning and sauté for about 10 minutes. Let cool.

2. Prepare the dressing and vegetables

   Mix the tartar sauce with the sour cream and crushed garlic. Thinly slice the onions or leek. Finely chop the pickles and mix with the corn and ketchup. Cut the napa cabbage into thin shreds and coarsely grate the cheese.

3. Assemble the layers

   In a glass bowl, layer half the chicken on the bottom, followed by the onions or leek, the pickle and corn mixture, half the dressing, half the napa cabbage, and all the cheese. Continue with the remaining halves of the chicken, dressing, and cabbage.

4. Chill the salad

   Garnish the top with tomatoes, olives, and green onions. Refrigerate until thoroughly chilled, preferably overnight, to let the flavors blend. Scoop through all the layers at once and serve with fresh bread or rolls.

   Recipe by: Iva Vargová

Tip: Dry the napa cabbage thoroughly after washing, for example in a salad spinner, to prevent water from the leaves from collecting at the bottom of the bowl overnight.

This recipe was translated from the Slovak original: Vrstvený gyros šalát s kuracím mäsom a čínskou kapustou