Turkish chicken salad with cacik yogurt sauce
A refreshing Turkish chicken salad served with a homemade cacik yogurt sauce. This gluten-free dish is rich in protein, vitamins, and minerals. Perfect for a healthy lunch or dinner option, especially during the summer months.
Ingredients
carrots
1
cucumber
1
garlic
3 small pieces
pickled cucumbers / gherkins
2 large
jalapeno
2 large
lemon juice
1
lebanese cucumber
1 small
lettuce
1 large head
olive oil
1 cup
parsley
1 Handful
red cabbage
0.25
red onion
1 small
roasted chicken
1
salt and pepper
4 servings
tomatoes
2
yogurt
1.06 cups
Method
- First prepare the Cacik: For the Cacik: Chop the cucumber into tiny pieces, as small as you can, and place in a bowl. Cover the cucumber with salt and set aside for 30 minutes. The cucumbers will start to exude their juices which will flavour the yogurt nicely.
- Put a griddle pan on medium high heat, cover the peppers with olive oil and start to char.
- Cut the tomato and cucumber into medium pieces. Slice the red onion as thin as you can. Chop the parsley fine.
- Place all ingredients in a bowl and cover with a the juice of 1 lemon. Season with salt and pepper.
- Let it sit in the fridge for 30 minutes 1 hour, stirring a couple times, so it starts to exude juice.
- Tear the lettuce into mouth-siazed peices.
- Cut the red cabbage into thin slices. Grate the carrot.
- Mix together in a bowl.
- Tear the chicken into large pieces and add to the salad.
- Remove the tomato salsa from the fridge.
- Drain the juice and keep for later. Now add the tomato, cucumber, parsley onion mix to the chicken salad, as well as the sliced gherkin.
- Lay out the salad on a large plate or chopping board.
- Serve with the charred peppers, cacik, salsa vinaigrette and some chilli sauce.
Nutrition:
Carbs
27 g
Fat
29 g
Protein
67 g
Share recipe:
Cod with tomatoes, olives and polenta
45 min
345 Calories
4 serving
