Name: Grilled Chicken Salad with Yogurt Dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 6 chicken thighs; Salt; 30 g Kewpie mayo; 6 g cumin; 6 g paprika; 6 g garlic powder; 6 g turmeric powder; 6 g sumac; 6 g black pepper; A sprinkle of ground cinnamon; A sprinkle of cayenne pepper; 150 g yogurt; 2 cloves garlic; A spoonful of black pepper; Juice of 1/2 lemon; A spoonful of fresh dill; Salt, to taste; Romaine lettuce; Cherry tomatoes; Cucumbers; Feta; Pickled onions; Tortilla strips

Method

4 steps

Salt the chicken thighs with a even sprinkle of salt on all sides. In a small bowl, combine all of the spices with the mayo. Add the mayo marinade to the chicken and rub it all over.
To a ripping hot griddle or cast iron, add the chicken and sear until browned on both sides. Brown the chicken until it has reached around 170°F/ 76°C. Once the chicken is cooked, pull it off the heat and let it rest a bit before slicing.
Combine the yogurt, garlic, spices, and lemon juice. Mix it together and taste it. Adjust the salt and other seasonings to your preference.
Add the lettuce to a bowl and top with the tortilla strips or pita. Layer on the yogurt sauce, cucumber, tomato, feta, cheese, chicken, and pickled onion. Enjoy.

Recipe notes

Helpful tips

Use mayo marinades for better adhesion of spices and less fat.
Let the chicken rest before slicing to retain juices.
Customize the salad with different vegetables or proteins.
Crisp the tortilla strips in the oven before adding for extra texture.

Equipment

cast iron skillet
bowl
knife
cutting board

Storage

Store leftovers in the fridge for up to 4 days.

Recipe inspiration

Inspired by Ethan Chlebowski

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Grilled Chicken Salad with Yogurt Dressing

Ingredients