Food Cart-Style Chicken Salad with White Sauce Recipe
This Food Cart-Style Chicken Salad with White Sauce is a flavorful and vibrant dish inspired by popular street food. Tender chicken thighs are marinated with aromatic spices and lemon juice, grilled to perfection, and served atop a fresh mix of iceberg or romaine lettuce, tomatoes, and red onion. The salad is then topped with a tangy and creamy white yogurt sauce, with an optional drizzle of mild harissa for a gentle kick. Perfect for a light yet satisfying meal, this recipe balances bold spices with refreshing crisp vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
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
- Marinate the Chicken: In a bowl, season the chicken thighs with lemon juice, minced garlic, ground cumin, olive oil, kosher salt, oregano, sweet paprika, and turmeric. Mix well to coat all pieces evenly. Set aside for at least 15 minutes or refrigerate overnight to let the flavors develop.
- 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 until ready to use.
- Cook the Chicken – Step 1: Heat a large nonstick griddle or skillet over medium-high heat. Once hot, place the marinated chicken thighs on the pan, leaving them undisturbed to ensure a good sear. Cook for about 5 minutes until the bottoms are fully browned.
- Cook the Chicken – Step 2: Flip the chicken thighs and cook on the other side for an additional 4 to 5 minutes until browned.
- Lower Heat and Finish Cooking: Reduce the heat to low and continue cooking the chicken for about 10 minutes, allowing it to cook through in the thickest parts. It’s okay if the chicken isn’t completely cooked at this stage.
- Slice and Final Cook: Transfer the chicken to a cutting board and chop into thin strips. Return the strips to the skillet and cook over medium heat for another 8 to 10 minutes, letting the chicken brown further and finish cooking through.
- Assemble the Salad: Divide the chopped lettuce, quartered tomatoes, and sliced red onions among plates or a serving bowl.
- Add Chicken and Sauce: Top the salad with the cooked chicken strips. Drizzle generously with the chilled white yogurt sauce, and if desired, add a drizzle of prepared mild harissa for some mild heat.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness.
- Use boneless, skinless chicken thighs for a juicy and flavorful result.
- The white yogurt sauce can be prepared a day ahead to deepen its tang.
- Optional mild harissa adds a gentle smoky spice, but omit if you prefer a milder salad.
- This salad is best served fresh the day it’s made.
Keywords: chicken salad, white yogurt sauce, food cart style, Mediterranean salad, stovetop chicken, healthy chicken recipe, quick chicken salad