Food Cart-Style Chicken Salad with White Sauce
User Reviews
5
Food Cart-Style Chicken Salad with White Sauce
Description
The recipe begins with marinating boneless, skinless chicken thighs in a blend of lemon juice, garlic, cumin, turmeric, olive oil, salt, and other seasonings to infuse flavor before cooking. The chicken is cooked on medium-high heat until well browned on both sides, then finished on low heat until nearly cooked through. It is chopped into thin strips and browned again over medium heat to develop texture and flavor.
The salad assembly includes chopped iceberg or romaine lettuce, quartered tomatoes, and thinly sliced red onion. A white sauce made from yogurt, mayonnaise, lemon juice, garlic, apple cider vinegar, and spices is prepared separately and chilled. This sauce is drizzled over the salad and chicken, with optional harissa for a mild heat addition.
The dish presents a fresh, flavorful mixture of warm spiced chicken and crisp vegetables with a creamy dressing, suitable as a light meal or entree. The layering of marinated, browned chicken and tangy yogurt sauce is characteristic of street food-style salads.
Ingredients
- 24 ounces chicken thighs about 4 large, boneless, skinless, fat trimmed
- 1 cup yogurt whole milk, with probiotics, brand Stonyfield
- 6 cups iceberg lettuce or romaine lettuce, chopped
- lemon juice of half
- 2 tablespoons mayonnaise
- 2 tomato quartered, medium
- 2 garlic minced, cloves
- 1 tablespoon apple cider vinegar
- 1/2 red onion sliced, small
- 1 1/4 teaspoons cumin ground
- 1 teaspoon lemon juice
- harissa optional for drizzling, prepared, mild
- 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 paprika sweet
- 1/2 teaspoon Turmeric
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
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 345 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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