On the menu tonight – Food Cart-Style Chicken Salad with White Sauce!
As many times as I’ve been to New York, I haven’t tried the food cart chicken. From what I’ve read, it’s usually served over / with rice. This recipe has the chicken over a bed of lettuce with onions and tomato. The dressing for the salad is the white sauce, made with Greek yogurt and a little mayonnaise along with some other things. As good as it is, it’s even better with a little harissa mixed in to give it some spicy heat.
Since I haven’t tried the authentic version created on the streets in New York, but this was pretty great. I’ll definitely be making this again. If you have had the authentic version, I hope you will try mine and let me know what you think.
Food Cart-Style Chicken Salad with White Sauce
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Loading...Food Cart-Style Chicken Salad with White Sauce
Ingredients
- Chicken:
- 1.5 lbs chicken thighs (boneless and skinless)
- Juice of half a lemon
- 2 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp olive oil
- 1 tsp Kosher salt
- 1-2 tsp dried oregano
- 1 tsp sweet paprika
- 1 tsp ground turmeric
- White Sauce:
- 1 cup whole-mild yogurt
- 2 Tbsp mayonnaise
- 1 Tbsp apple cider vinegar
- 1 tsp freshly squeezed lemon juice
- 1/2 tsp Kosher salt
- 1/2 tsp freshly ground pepper
- Salad:
- 6 cups chopped iceberg or romaine lettuce
- 2 medium tomatoes, quartered
- 1/2 red onion, sliced
- Harissa, mild or hot (optional)
Instructions
Combine the lemon juice, minced garlic, cumin, olive oil, Kosher salt, oregano, paprika, and turmeric in a large mixing bowl
Stir to combine
Dry the chicken thighs with paper towels and then put in the bowl with the marinade
Make sure all the pieces of chicken are covered with the marinade
Let sit in the fridge, covered, for at least 15 minutes to overnight (overnight is best)
Prepare the white sauce
In a mixing bowl, combine the yogurt, mayonnaise, cider vinegar, lemon juice, Kosher salt, and black pepper
Stir to combine
Preheat a large pan over medium-high heat and preheat the oven to 375 degrees
Add about a tablespoon of olive oil to the pain
When the pan is ready, add the chicken taking care not to crowd the pan. Work in batches if you need to
Let the chicken cook about 4-5 minutes or until lightly browned
Flip the chicken pieces and cook another 5 minutes or until lightly browned. Don't worry if the thicker parts of the chicken aren't fully cooked yet
Transfer the cooked chicken to a rimmed baking sheet and cook the rest of the chicken thighs and transfer those to the baking sheet as well
Once all the chicken has been cooked in the pan, transfer the baking sheet to the oven
Bake for about 10-12 minutes to allow the chicken to finish cooking through
Remove from the oven and let rest a few minutes, then slice the chicken in to strips
Assemble the dish starting with a bed of lettuce, then the tomatoes and onion. Lay the chicken on top then put some of the white sauce on the side of the plate along with a little harissa (try it!)
