GIRLIE MIXED DRINKS RECIPES

Name: Food Cart-Style Chicken Salad with White Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Arabic
Ingredients: 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; 6 cups chopped iceberg or romaine lettuce; 2 medium tomatoes (quartered); 1/2 small red onion (sliced); prepared mild harissa (optional for drizzling)

FOOD CART-STYLE CHICKEN SALAD WITH WHITE SAUCE - SKINNYTASTE

Food Cart-Style Chicken Salad with White Sauce - Skinnytaste image

Halal Food Cart inspired chicken served over a big salad of lettuce and tomatoes drizzled with a yummy white sauce.

Provided by Gina

Categories Dinner Lunch

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 20

Ingredients

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
6 cups chopped iceberg or romaine lettuce
2 medium tomatoes (quartered)
1/2 small red onion (sliced)
prepared mild harissa (optional for drizzling)

Steps:

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 Facts : ServingSize 1 salad, Calories 345 kcal, CarbohydrateContent 13 g, ProteinContent 37.5 g, FatContent 16 g, SaturatedFatContent 4 g, CholesterolContent 13 mg, SodiumContent 666 mg, FiberContent 2.5 g, SugarContent 7 g

FOOD CART-STYLE CHICKEN SALAD WITH WHITE SAUCE - SKINNYTASTE

Food Cart-Style Chicken Salad with White Sauce - Skinnytaste image

Halal Food Cart inspired chicken served over a big salad of lettuce and tomatoes drizzled with a yummy white sauce.

Provided by Gina

Categories Dinner Lunch

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 20

Ingredients

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
6 cups chopped iceberg or romaine lettuce
2 medium tomatoes (quartered)
1/2 small red onion (sliced)
prepared mild harissa (optional for drizzling)

Steps:

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.

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