Turkish Chicken Salad with Home-made Cacik Yogurt Sauce
Turkish Chicken Salad with Home-made Cacik Yogurt Sauce is a gluten free salad. One portion of this dish contains approximately 67g of protein, 24g of fat, and a total of 594 calories. For $4.46 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 4. Not a lot of people made this recipe, and 9 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up juice of lemon, lettuce, lemon juice, and a few other things to make it today. It is brought to you by Foodista. With a spoonacular score of 95%, this dish is tremendous. Spicy Lamb Kabobs With Turkish Cacik, Jerk Rubbed Chicken Thighs with Home-Made Mango-Habanero Hot Sauce, and Yogurt and Cucumber Dip Cacik are very similar to this recipe.
Servings: 4
Ingredients:
1 carrot, grated
1 cucumber
3 small pieces garlic
2 large pickled cucumbers / gherkins, sliced
2 – 2 large Jalapeno peppers
Juice of 1 lemon
1 small lebanese cucumber (or 1/3 of a large one)
Lemon juice
I large head green gem lettuce
1 cup olive oil
Handful chopped parsley
1/4 red cabbage, thinly sliced
1 small red onion
1 whole roast chicken
Salt & pepper
2 tomatoes
250ml plain Turkish or Greek-style yoghurt
Equipment:
bowl
griddle
frying pan
cutting board
Cooking instruction summary:
- METHOD:
- 1. 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.
- 2. Put a griddle pan on medium high heat, cover the peppers with olive oil and start to char.
- 3. 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.
- 4. Tear the lettuce into mouth-siazed peices. Cut the red cabbage into thin slices. Grate the carrot. Mix together in a bowl.
- 5. Tear the chicken into large pieces and add to the salad.
- 6. 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.
- 7. Lay out the salad on a large plate or chopping board. Serve with the charred peppers, cacik, salsa vinaigrette and some chilli sauce.
Step by step:
1. 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.
2. Put a griddle pan on medium high heat, cover the peppers with olive oil and start to char.
3. Cut the tomato and cucumber into medium pieces. Slice the red onion as thin as you can. Chop the parsley fine.
4. Place all ingredients in a bowl and cover with a the juice of 1 lemon. Season with salt and pepper.
5. Let it sit in the fridge for 30 minutes 1 hour, stirring a couple times, so it starts to exude juice.
6. Tear the lettuce into mouth-siazed peices.
7. Cut the red cabbage into thin slices. Grate the carrot.
8. Mix together in a bowl.
9. Tear the chicken into large pieces and add to the salad.
10. Remove the tomato salsa from the fridge.
11. 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.
12. Lay out the salad on a large plate or chopping board.
13. Serve with the charred peppers, cacik, salsa vinaigrette and some chilli sauce.
Nutrition Information:
covered percent of daily need
