Ingredients

• 3 single chicken fillets
• 2 tablespoons gyros/kebab seasoning
• 1 medium red onion
• 1 large leek
• 300 ml jar of pickled cucumbers (e.g. gherkins)
• 1 can of corn
• 1 red bell pepper
• 1/2 Chinese cabbage or 1/3 iceberg lettuce
• 4 tablespoons spicy ketchup
• 2 tablespoons vegetable oil
• 2/3 cup mayonnaise
• 1/3 cup thick sour cream or Greek yogurt (optional)

Preparation

1. Rinse the fillets, dry them, and clean off membranes and cartilage. Cut into small strips or cubes. Mix with gyros/kebab seasoning and set aside for about 1/2 hour or longer if you have time.
2. Meanwhile prepare the vegetables. Peel the red onion, cut into 4 parts, then into slices, and sprinkle with salt.
3. Cut off the roots of the leek, the green leaves, and the outer 1 - 2 layers. Cut lengthwise into 4 parts and rinse. Chop on a board, place in a sieve and pour boiling water over it from a kettle, then drain.
4. Dice the pickled cucumbers, drain the corn on a sieve from the brine, dice the bell pepper, rinse the Chinese cabbage, dry it and shred it finely.
5. Heat oil in a larger pan, add the chicken, season with salt and pepper, and fry until golden on each side. Transfer to the bottom of a 20 cm diameter salad bowl.
6. Drizzle with ketchup, cover with slices of red onion, then arrange the remaining layers of ingredients: cucumbers, corn, leek, bell pepper, mayonnaise mixed with sour cream or yogurt, and finally top with chopped Chinese cabbage.