There’s something inexplicably magical about recreating the tastes of a bustling food cart right in your own kitchen—it’s like capturing a vibrant cityscape on a plate. This chicken salad recipe, reminiscent of those tantalizing street-side delights, is an absolute must-try. Imagine juicy, seasoned chicken mingling with crisp veggies and tangy dressings; it’s like a culinary dance party that refuses to end.
Steps
- Marinate the chicken by seasoning it with lemon juice, garlic, cumin, oil, salt, and other spices. Allow it to rest for at least 15 minutes, or even overnight for deeper flavor.
- In a bowl, mix the ingredients for the white yogurt sauce. Once combined, place it in the refrigerator to chill until ready to use.
- Heat a large nonstick griddle or skillet over medium-high heat. Add the marinated chicken and cook for about 5 minutes until the bottom is browned, then flip it over.
- Continue cooking the chicken on the other side for another 4 to 5 minutes until it’s browned. Lower the heat and let it cook for about 10 more minutes, ensuring it’s mostly cooked through.
- Remove the chicken from heat and slice it into thin strips. Return the strips to the pan and cook for an additional 8 to 10 minutes over medium heat to finish browning.
- Prepare the salad by distributing the chopped lettuce, quartered tomato, and sliced red onion onto plates.
- Top the salad with the sliced chicken, then drizzle with the prepared yogurt sauce. Add mild harissa for extra flavor, if desired.
Ingredients
- 6 cups chopped iceberg or romaine lettuce
- 2 medium tomatoes, quartered
- 1/2 small red onion, sliced
- Prepared mild harissa, optional for drizzling
- Boneless chicken thighs
- Lemon juice
- Garlic
- Cumin
- Oil
- Salt
- Spices (specific spices not provided)
- Plain whole milk yogurt (not Greek or low-fat)
- A touch of mayonnaise
- A little lemon juice
- Vinegar
- A pinch of sugar
- Salt
- Pepper
Nutritional Values
Calories: 1380 kcal | Carbohydrates: 52 g | Protein: 150 g | Fat: 64 g | Saturated Fat: 16 g | Cholesterol: 52 mg | Sodium: 2664 mg | Fiber: 10 g | Sugar: 28 g
FAQ
- What ingredients are used in the Halal white sauce?
- The white sauce is made using plain whole milk yogurt, mayonnaise, lemon juice, vinegar, a pinch of sugar, salt, and pepper. The yogurt used should not be Greek or low-fat to achieve the desired taste.
- Can I use chicken breasts instead of thighs for this recipe?
- Yes, chicken breasts can be used, but they tend to dry out faster. To prevent this, reduce the cooking time when using chicken breasts.
- How long can the white sauce be stored in the refrigerator?
- The white sauce can be stored in the refrigerator for about 4 to 5 days.
- Is it possible to use 0% yogurt for the white sauce?
- You can use 0% yogurt, but the flavor might not be as rich as when using whole milk yogurt.
- How can I prepare this dish for meal prep?
- To prepare for meal prep, keep the salad ingredients and chicken separate. This allows you to heat the chicken separately if you prefer it warm. Store the dressing and hot sauce in small, individual containers.
Tips
- Marinate the chicken with lemon juice, garlic, cumin, oil, salt, and spices for at least 15 minutes, or even overnight, to enhance the flavor.
- When cooking chicken breasts instead of thighs, reduce the cooking time to prevent them from drying out.
- For meal prep, keep the salad and chicken separate. This allows you to reheat the chicken without affecting the freshness of the salad, and pack the sauces in small containers for easy use.
- Consider doubling the white sauce recipe, as it’s a delicious addition to the dish and can be stored in the refrigerator for 4 to 5 days.
Equipment
- Style Chicken Salad with White Sauce recipe:
- Nonstick griddle or skillet – If you don’t already have one, a large nonstick griddle or skillet is essential for cooking the chicken evenly without sticking.
- Glass meal prep containers – Useful for storing the salad and chicken separately, especially if you’re preparing this meal for future consumption.
