Food Cart-Style Chicken Salad with White Sauce

Name: Food Cart-Style Chicken Salad with White Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 24 ounces about 4 large boneless, skinless chicken thighs, fat trimmed; 1 cup Stonyfield Whole Milk Yogurt with Probiotics; 6 cups chopped iceberg or romaine lettuce; Juice of 1/2 lemon; 2 tablespoons mayonnaise; 2 medium tomatoes; 2 garlic cloves; 1 tablespoon apple cider vinegar; 1/2 small red onion; 1 1/4 teaspoons ground cumin; 1 teaspoon lemon juice; prepared mild harissa; 1 teaspoon olive oil; 1/2 teaspoon salt; 1 teaspoon kosher salt; 1/2 teaspoon sugar; 1 teaspoon oregano; 1/8 teaspoon black pepper; 3/4 teaspoon sweet paprika; 1/2 teaspoon Turmeric

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5.0

618 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4 servings
Calories
345 kcal
Course
Lunch, Dinner
Cuisine
Arabian

Food Cart-Style Chicken Salad with White Sauce

Iris Warren

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Halal Food Cart inspired chicken served over a big salad of lettuce and tomatoes drizzled with a yummy white sauce.

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Ingredients

Servings

24 ounces about 4 large boneless, skinless chicken thighs, fat trimmed
1 cup Stonyfield Whole Milk Yogurt with Probiotics
6 cups chopped iceberg or romaine lettuce
Juice of 1/2 lemon
2 tablespoons mayonnaise
2 medium tomatoes (quartered)
2 garlic cloves (minced)
1 tablespoon apple cider vinegar
1/2 small red onion (sliced)
1 1/4 teaspoons ground cumin
1 teaspoon lemon juice
prepared mild harissa (optional for drizzling)
1 teaspoon olive oil
1/2 teaspoon salt
1 teaspoon kosher salt
1/2 teaspoon sugar
1 teaspoon oregano
1/8 teaspoon black pepper
3/4 teaspoon sweet paprika
1/2 teaspoon Turmeric

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Instructions

Season the chicken with lemon juice, garlic, cumin, oil, salt and spices. Set aside at least 15 minutes, or as long as overnight.
Combine the ingredients for the white yogurt sauce and refrigerate.
When ready to cook, heat a large nonstick griddle or skillet over medium high heat. When hot, add the chicken and leave until the bottom is completely browned, about 5 minutes before flipping.
Cook on the other side for another 4 to 5 minutes, until browned.
Reduce the heat to low and let the chicken continue cooking, about 10 minutes, until just about cooked through in the thickest parts (no worries if it’s not completely cooked).
Set aside on a cutting board and chop the chicken into thin strips and add back to the pan to brown and finish cooking, 8 to 10 minutes over medium heat.
Assemble the salad by dividing the lettuce, tomato and red onion.
Top with chicken and drizzle with yogurt sauce (this is your dressing) and harissa, if desired.

Nutrition Information

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Serving 1salad Calories 345kcal (17%) Carbohydrates 13g (4%) Protein 37.5g (75%) Fat 16g (25%) Saturated Fat 4g (20%) Cholesterol 13mg (4%) Sodium 666mg (28%) Fiber 2.5g (10%) Sugar 7g (14%)