Food Cart inspired chicken served over a big salad of lettuce and tomatoes drizzled with a yummy white sauce.
Food Cart inspired chicken served over a big salad of lettuce and tomatoes drizzled with a yummy white sauce.
Ready In:40 minutes
Level:Easy
Prep:15 minutes
Cook:25 minutes
Yields:4 servings
- 24 ozboneless, skinless chicken thighs, fat trimmed (about 4)
- juiceof 1/2 lemon
- 2garlic cloves, minced
- 1 & 1/4 tspground cumin
- 1 tspolive oil
- 1 tspkosher salt
- 1 tsporegano
- 3/4 tspsweet paprika
- 1/2 tspturmeric
- 1 cupStonyfield Organic Whole Milk Plain Yogurt
- 2 Tbsp蛋黄酱
- 1 Tbspapple cider vinegar
- 1 tsplemon juice
- 1/2 tspkosher salt
- 1/2 tspsugar
- 1/8 tspblack pepper
- 6 Cchopped iceberg or romaine lettuce
- 2medium tomatoes, quartered
- 1/2small red onion, sliced
- 1prepared mild harissa, optional for drizzling
Chicken Ingredients
White Yogurt Sauce Ingredients
Salad Ingredients
directions
Step 1
Season the chicken with lemon juice, garlic, cumin, oil, salt and spices. Set aside at least 15 minutes, or as long as overnight.
Step 2
Combine the ingredients for the white yogurt sauce and refrigerate.
Step 3
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.
Step 4
Cook on the other side for another 4 to 5 minutes, until browned.
Step 5
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).
Step 6
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.
Step 7
Assemble the salad by dividing the lettuce, tomato and red onion.
Step 8
Top with chicken and drizzle with yogurt sauce (this is your dressing) and harissa, if desired.
