Description
Halal Food Cart inspired chicken served over a big salad of lettuce and tomatoes drizzled with a yummy white sauce.
Yield: 4servings | Serving Size: 1salad
Ingredients
For the chicken:
24ouncesabout 4 large boneless, skinless chicken thighs, fat trimmed
Juice of 1/2 lemon
2garlic cloves, minced
1 1/4teaspoonsground cumin
1teaspoonolive oil
1teaspoonkosher salt
1teaspoonoregano
3/4teaspoonsweet paprika
1/2teaspoonturmeric
White Yogurt Sauce (makes 1 1/4 cups):
1cupStonyfield Whole Milk Yogurt with Probiotics
2tablespoonsmayonnaise
1tablespoonapple cider vinegar
1teaspoonlemon juice
1/2teaspoonsalt
1/2teaspoonsugar
1/8teaspoonblack pepper
For the Salad:
6cupschopped iceberg or romaine lettuce
2medium tomatoes, quartered
1/2small red onion, sliced
prepared mild harissa, optional for drizzling
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.
Last Step:
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Nutrition
Serving: 1salad, Calories: 345kcal, Carbohydrates: 13g, Protein: 37.5g, Fat: 16g, Saturated Fat: 4g, Cholesterol: 13mg, Sodium: 666mg, Fiber: 2.5g, Sugar: 7g