Food Cart-Style Chicken Salad with White Sauce
Lunch, To Try
Ingredients
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
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
Directions
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
Amount Per Serving: Freestyle Points: 8Points +: 9 Calories: 345 caloriesTotal Fat: 16gSaturated Fat: 4g Cholesterol: 13mgSodium: 666mgCarbohydrates: 13g Fiber: 2.5gSugar: 7gProtein: 37.5g