Food Cart-Style Chicken Salad with White Sauce
Savor the flavors of street food with this delicious chicken salad, reminiscent of popular Halal food carts. Tender chicken is laid atop a generous bed of crisp lettuce and ripe tomatoes, all generously drizzled with a delectable white sauce that ties the dish together.
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Ingredients
- 24 ounces about 4 large boneless, skinless chicken thighs, fat trimmed
- 1 teaspoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon oregano
- 3/4 teaspoon sweet paprika
- 1/2 teaspoon turmeric
- 1 cup Stonyfield Whole Milk Yogurt with Probiotics
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/8 teaspoon black pepper
- 6 cups chopped iceberg or romaine lettuce
- 2 medium tomatoes
- 1/2 small red onion
- prepared mild harissa
- 2 garlic cloves
- 1 1/4 teaspoons ground cumin
- Juice of 1/2 lemon
Instructions
- 1
Marinate the chicken by mixing it with lemon juice, minced garlic, cumin, oil, salt, and your choice of spices. Allow it to rest for a minimum of 15 minutes, or up to overnight for enhanced flavor.
- 2
Prepare the white yogurt sauce by mixing its ingredients together and place it in the refrigerator to chill.
- 3
When you're ready to cook, preheat a large nonstick griddle or skillet over medium-high heat. Once it’s sufficiently hot, add the marinated chicken and let it cook undisturbed until the bottom is fully browned, which should take about 5 minutes before you flip it.
- 4
After flipping, allow the chicken to cook on the opposite side for an additional 4 to 5 minutes, until it achieves a nice browning.
- 5
Lower the heat to a gentle setting and let the chicken continue to cook for approximately 10 minutes, or until it's nearly cooked through in the thickest parts (it’s okay if it’s not entirely done at this stage).
- 6
Transfer the chicken to a cutting board and slice it into thin strips. Return the strips to the pan to finish browning and cooking, which should take about 8 to 10 minutes on medium heat.
- 7
To create the salad, portion out the lettuce, tomato, and red onion onto plates or a serving dish.
- 8
Add the cooked chicken on top and drizzle with the chilled yogurt sauce (which serves as your dressing) and harissa, if you like a bit of heat.