Halal-Inspired Chicken Salad with White Sauce

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Lemon juice

  Raw

  2 tbsp or 30g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cumin

  Spices, cumin seed

  1 ¼ tsp, ground or 4g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Salt

  Table

  1 tsp or 6g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Paprika

  Spices

  ¾ tsp or 2g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Greek yogurt

  Plain, whole fat

  1 cup or 240g

• Light mayonnaise

  Salad dressing, light

  2 tbsp or 30g

• Vinegar

  Cider

  1 tbsp or 15g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Lettuce

  Romaine or cos, raw

  6 cup shredded or 282g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Red Onion

  Freshdirect

  ½ small raw or 35g

Directions

1. Season the chicken with garlic, cumin, half of the oil, salt, oregano, paprika, turmeric, and three-quarters of the lemon juice. Marinate for at least 15 minutes or overnight.
2. Combine the yogurt, mayo, apple cider vinegar, remaining lemon juice, sugar, salt, and pepper for the white sauce and refrigerate.
3. Heat remaining oil in a large nonstick griddle or skillet over medium-high heat. Add the chicken and cook until the bottom is browned, about 5 minutes, then flip. Cook on the other side for another 4 to 5 minutes until browned.
4. Reduce heat to low and continue cooking the chicken for about 10 minutes until nearly cooked through.
5. Chop the chicken into thin strips, return to the pan, and brown for 8 to 10 minutes over medium heat.
6. Assemble the salad by dividing the chopped lettuce, tomato, and red onion among plates.
7. Top with chicken and drizzle with yogurt sauce.

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