Halal cart chicken salad
Discover the tantalizing flavors of Halal Cart Chicken Salad. A zesty and aromatic fusion of Middle Eastern spices and fresh ingredients. Enjoy a culinary journey in every bite.
Ingredients:
- cup extra-virgin olive oil
- tsp. dried oregano
- tsp. ground coriander
- tsp. ground cumin
- tsp. ground turmeric
- garlic cloves, finely grated, divided
- Tbsp. fresh lemon juice, divided
- cups shredded rotisserie chicken (from about 1 lb.)
- tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
- cup plain whole-milk yogurt
- cup mayonnaise
- tsp. sugar
- Freshly ground pepper
- small red onion, thinly sliced
- cup halved cherry tomatoes
- large head of iceberg lettuce
- cup salted pita chips
Instructions:
- Heat a quarter cup of extra-virgin olive oil in a small saucepan over medium heat. Add half a teaspoon of dried oregano, half a teaspoon of ground coriander, half a teaspoon of ground cumin, and half a teaspoon of ground turmeric. Cook until fragrant, about 30 seconds. Quickly transfer the mixture to a medium bowl and whisk in one clove of garlic (finely grated) and three tablespoons of fresh lemon juice. Add two cups of shredded rotisserie chicken (from approximately one pound) and toss to coat. Season with kosher salt. Set aside.
- In a small bowl, mix together one cup of plain whole-milk yogurt, a quarter cup of mayonnaise, half a teaspoon of sugar, the remaining two cloves of garlic (finely grated), one tablespoon of fresh lemon juice, and one teaspoon of Diamond Crystal salt or half a teaspoon of Morton kosher salt. Season the dressing with freshly ground pepper.
- In a small bowl, combine one small red onion (thinly sliced) and one cup of halved cherry tomatoes. Season with salt and toss to coat.
- Slice one large head of iceberg lettuce into six wedges, then cut each wedge into three pieces. Pour three-quarters of the dressing onto a platter. Top with the lettuce and reserved chicken, followed by the onion mixture and one cup of salted pita chips. Drizzle the remaining dressing over the top and season generously with pepper.
Summary:
- Calories: 2001 kcal
- Fat: 152 g
- Protein: 77 g
- Carbs: 93 g
- Potassium: 2824 mg
- Magnesium: 229 mg