Description
This Food Cart-Style Chicken Salad with White Sauce is a vibrant and flavorful dish featuring tender, spiced chicken thighs cooked on the stovetop, paired with fresh lettuce, tomatoes, and onions. The salad is finished with a creamy white yogurt sauce that perfectly balances the smoky, aromatic spices in the chicken. Optionally, mild harissa adds a gentle spicy kick. This recipe offers a quick and satisfying meal inspired by popular street food.
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
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 thoroughly to coat all pieces evenly. Set aside for at least 15 minutes or refrigerate overnight to marinate for deeper flavor.
- 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 flavors meld while the chicken marinates.
- Cook the Chicken – Initial Searing: Heat a large nonstick griddle or skillet over medium-high heat until hot. Add the marinated chicken pieces in a single layer, leaving them undisturbed for about 5 minutes or until the bottoms develop a deep, golden brown crust.
- Flip the Chicken: Turn the chicken pieces over and cook the other side for an additional 4 to 5 minutes to achieve even browning.
- Simmer on Low Heat: Reduce the heat to low and continue cooking the chicken for about 10 minutes, allowing the thicker parts to cook through without drying out. It’s okay if they are just slightly undercooked at this stage.
- Chop and Finish Cooking: Transfer the chicken to a cutting board and slice into thin strips. Return these strips to the pan and cook over medium heat for 8 to 10 minutes more, stirring occasionally, to brown evenly and finish cooking through.
- Assemble the Salad: Divide the chopped lettuce, quartered tomatoes, and sliced red onion among serving bowls or plates.
- Add Chicken and Dress: Top the salad components with the cooked chicken strips. Drizzle generously with the prepared white yogurt sauce, and if desired, add a drizzle of mild harissa for a gentle spice kick.
Notes
- Marinating the chicken overnight enhances the depth of flavor but a minimum 15-minute marinade is sufficient for a quick meal.
- For a lighter version, substitute mayonnaise in the yogurt sauce with Greek yogurt or skip it altogether.
- Use either iceberg or romaine lettuce based on preference for crunch and texture.
- Adjust the harissa quantity to control heat level—it’s optional for those who prefer milder flavors.
- Chicken thighs provide juiciness and tenderness; skinless versions help keep the fat content moderate.
Keywords: chicken salad, yogurt sauce, street food salad, stovetop chicken, healthy chicken recipe, easy chicken salad, quick lunch, white sauce dressing