How To Make Chicken Salad with White Sauce
Chicken marinated overnight in some cumin, turmeric, and paprika seasoning makes a wonderful chicken salad in special white sauce.
Season the chicken with lemon juice, garlic, cumin, oil, salt and spices.
Set aside at least 15 minutes, or as long as overnight.
Combine the ingredients for the white yogurt sauce and refrigerate.
When ready to cook, heat a large nonstick griddle or skillet over medium high heat.
When hot, add the chicken and leave until the bottom is completely browned, about 5 minutes before flipping.
Cook on the other side for another 4 to 5 minutes, until browned.
Reduce the heat to low.
Let the chicken continue cooking for about 10 minutes, until just about cooked through in the thickest parts.
Set aside on a cutting board and chop the chicken into thin strips.
Add back to the pan to brown and finish cooking, 8 to 10 minutes over medium heat.
Assemble the salad by dividing the lettuce, tomato and red onion.
Top with chicken and drizzle with yogurt sauce and harissa, if desired.
- Calories: 512.90kcal
- Fat: 37.53g
- Saturated Fat: 10.05g
- Trans Fat: 0.14g
- Monounsaturated Fat: 14.70g
- Polyunsaturated Fat: 9.65g
- Carbohydrates: 11.63g
- Fiber: 3.04g
- Sugar: 6.53g
- Protein: 32.16g
- Cholesterol: 177.47mg
- Sodium: 922.09mg
- Calcium: 134.96mg
- Potassium: 828.54mg
- Iron: 2.98mg
- Vitamin A: 400.22µg
- Vitamin C: 17.06mg
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