Description
This Food Cart-Style Chicken Salad with White Sauce is a flavorful and refreshing dish featuring spiced, pan-seared chicken thighs served over a crisp bed of lettuce, tomatoes, and red onion. Topped with a creamy, tangy yogurt-based white sauce and an optional drizzle of mild harissa, this salad captures the essence of street food with fresh ingredients and bold spices.
Ingredients
Scale
For the Chicken:
- 24 ounces (about 4 large) boneless, skinless chicken thighs, fat trimmed
- Juice of 1/2 lemon
- 2 garlic cloves, minced
- 1 1/4 teaspoons ground cumin
- 1 teaspoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon oregano
- 3/4 teaspoon sweet paprika
- 1/2 teaspoon turmeric
For the White Yogurt Sauce (makes 1 1/4 cups):
- 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
For the Salad:
- 6 cups chopped iceberg or romaine lettuce
- 2 medium tomatoes, quartered
- 1/2 small red onion, sliced
- Prepared mild harissa, optional for drizzling
Instructions
- Season the Chicken: In a bowl, combine the chicken thighs with lemon juice, minced garlic, ground cumin, olive oil, kosher salt, oregano, sweet paprika, and turmeric. Mix well to coat each piece thoroughly. Let the chicken marinate for at least 15 minutes, or refrigerate overnight for deeper flavor penetration.
- Prepare the White Yogurt Sauce: In a separate bowl, whisk together the whole milk yogurt, mayonnaise, apple cider vinegar, lemon juice, salt, sugar, and black pepper until smooth. Cover and refrigerate to let the flavors meld.
- Cook the Chicken – Step 1: Heat a large nonstick griddle or skillet over medium-high heat until hot. Add the marinated chicken thighs to the pan, placing them flat. Do not move them initially to allow a good sear. Cook for about 5 minutes until the bottom side is completely browned.
- Cook the Chicken – Step 2: Flip the chicken thighs and cook the other side for an additional 4 to 5 minutes until browned.
- Simmer the Chicken: Reduce the heat to low and continue cooking the chicken for about 10 minutes, allowing it to cook through in the thickest parts. It’s okay if it’s not fully done at this stage.
- Finish Cooking and Brown Chicken Strips: Transfer the chicken to a cutting board and slice into thin strips. Return the strips to the pan and cook over medium heat for 8 to 10 minutes, stirring occasionally to brown and finish cooking thoroughly.
- Assemble the Salad: Divide the chopped lettuce, quartered tomatoes, and sliced red onion among serving plates or a large bowl.
- Add Chicken and Serve: Top the salad with the cooked chicken strips. Drizzle generously with the prepared white yogurt sauce. Optionally, add a drizzle of mild prepared harissa for extra flavor and heat. Serve immediately.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Use a nonstick skillet or griddle for easy cooking and browning.
- The white yogurt sauce keeps the salad creamy without heavy dressing.
- Harissa is optional; adjust spiciness to your preference.
- Romaine lettuce can be substituted for iceberg based on preference.
- Leftover chicken and sauce can be stored separately in the refrigerator for up to 3 days.
Keywords: chicken salad, white yogurt sauce, food cart style, pan-seared chicken, easy chicken recipe, healthy salad, street food chicken