Discover the vibrant flavors of New York’s iconic street food with this Halal Cart Chicken Salad. A healthy, low-carb twist on the classic, this salad pairs spiced rotisserie chicken with a zesty garlic lemon sauce for a refreshing and delicious meal.
I’ve always loved the bold, warm spices found in Middle Eastern cuisine, especially when paired with tender chicken. So, when I came across the idea for this Halal Cart Chicken Salad in Bon Appétit, I knew I had to try it out.
Let me tell you—this recipe is incredibly easy and absolutely delicious. It has quickly earned a spot in my regular meal prep rotation for quick, satisfying lunches or dinners.
Inspired by the classic halal cart chicken from New York City, this version uses rotisserie chicken for convenience. By enhancing it with toasted spices and olive oil, the chicken gains a rich, authentic flavor. To make it even better, you can sear it in a pan for extra crispness and depth.
The result? A healthy chicken salad that’s packed with flavor, served on a bed of crunchy iceberg lettuce, and topped with an addictive garlic lemon sauce. Trust me, the sauce alone is worth making—it’s perfect for salads, bowls, or even as a dip!
So what is Halal Cart Chicken?
Halal Cart Chicken is a popular Middle Eastern-inspired street food that has become a staple in NYC. Traditionally, it features spiced, seared chicken served over yellow rice, paired with fresh greens, tomatoes, and drizzled in a tangy white sauce.
This recipe captures those same flavors while keeping it low-carb and easy to prepare at home.Â
Why You will LOVE this recipe
There’s something magical about how easy and satisfying this recipe is. By starting with rotisserie chicken, you cut down on prep time without sacrificing flavor, making it the perfect choice for busy weeknights or quick meal prep.
And because it’s served on a bed of iceberg lettuce instead of rice, it feels light and refreshing while still delivering all the bold, comforting flavors of classic halal cart chicken.
The best part? This recipe is endlessly adaptable. Want to stick with low-carb? It’s perfect as a salad. Craving something heartier? Add toasted pita chips or serve it over yellow rice for that street food vibe.
And don’t even get me started on the garlic lemon sauce—it’s the real star of the show. Creamy, tangy, and so versatile, it ties everything together and will have you reaching for it again and again.
How to Make Halal Cart Chicken Salad:
To create this healthier version, we’re swapping out the rice for crisp iceberg lettuce. You can also customize it by adding toasted pita chips or cooked yellow rice if you’d like a carb boost.
1. Shred the Chicken
Start with rotisserie chicken for convenience. Shred the meat and set it aside in a medium bowl. If you’re using home-cooked chicken, keep in mind that rotisserie chicken is often pre-seasoned, so you may need to adjust the spices.
2. Toast the Spices
In a small saucepan, heat a quarter cup of olive oil and briefly toast the spices. This step enhances the natural oils in the spices, intensifying their flavor. Toasting should only take 30 seconds to a minute—watch carefully to avoid burning.
Transfer the toasted spices to a bowl and whisk them with roasted garlic and lemon juice.
3. Toss the Chicken
Mix the shredded chicken with the spice blend using a spoon or your hands. Set it aside.
4. Make the Garlic Lemon Sauce
For the sauce, I love using roasted garlic (check out my roasted garlic recipe). Simply whisk the ingredients together and refrigerate for an hour to let the flavors meld. This sauce can be stored in the fridge for up to five days.
5. Assemble the Salad
Chop iceberg lettuce into chunks, layer it with the spiced chicken, and top with chopped tomatoes, cucumbers, and red onion. Drizzle generously with the garlic lemon sauce.
For extra flavor, add toppings like crumbled feta or toasted pita chips.
Halal Cart Chicken Salad Tips
Meal Prep:
This recipe is a wonderful make-ahead dish to make on Sunday, and eat for lunch or dinner all week. Here are some of my tips for making this in advance:
- Prepare the chicken and garlic lemon sauce ahead of time.
- Chop the veggies just before serving to maintain their freshness.
- Store chicken in an airtight container for up to four days.
Freezing:
While you can’t freeze the salad or veggies, you can make the chicken ahead of time and use it when you want! After you have cooked the chicken, allow it to cool and then freeze in an airtight container, thaw overnight in the refrigerator, and enjoy!
Other Ways to Enjoy Halal Cart Chicken:
- In a wrap.Â
- On a bed of yellow, spiced rice.Â
- In a burrito bowl.Â
- On a bun, topped with cheese and garlic lemon sauce.Â
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Halal Cart Chicken Salad with Lemon Garlic Sauce
Equipment
- 1 medium skillet
Ingredients
Chicken
- 2 cups (1 pound) shredded chicken, from one rotisserie chicken
- 1/4 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon allspice (optional)
- 1/2 teaspoon Diamond Crystal kosher salt, use half if Morton's
- 2 roasted garlic cloves, mashed into fine paste (substitute raw garlic cloves, finely minced)
- 3 tablespoons freshly squeezed lemon juice (from approximately 1 regular lemon)
Lemon Garlic Yogurt Sauce
- 1 cup (226 g) plain whole milk Greek yogurt
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon honey, substitute sugar
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon freshly squeeze lemon juice (from approximately 1/2 regular lemon)
- 1 teaspoon Diamond Crystal kosher salt, use half if Morton's
- 3 roasted garlic cloves, mashed into fine paste
Salad
- 1 head of iceberg lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 small red onion, sliced thinly
- 1 cup cucumber (optional) peeled and sliced to 1/4 inch thick slices
- 1 cup pita chips (optional)
Instructions
- Prep & Shred the Chicken: Place the shredded chicken in a medium bowl and set aside.
- Toast the Spices: Heat the olive oil in a small skillet over medium heat. Add the oregano, coriander, cumin, turmeric, smoked paprika, and allspice (if using). Toast the spices for about 30 seconds, or until fragrant, being careful not to burn them.
- Coat the Chicken with Spices: Transfer the toasted spices to a small bowl and whisk in the mashed roasted garlic and lemon juice. Pour the spice mixture over the chicken and toss to coat evenly. Taste and adjust the salt as needed. Set aside.
- Make the Lemon Garlic Sauce: In a separate bowl, whisk together the yogurt, olive oil, mashed roasted garlic, lemon juice, honey, salt, and pepper to make the sauce. Adjust seasoning if necessary and refrigerate until ready to use.
- Assemble the Salad: Chop the iceberg lettuce into bite-sized pieces and arrange it on a large serving platter or individual plates. Top with the spiced chicken, cherry tomatoes, red onion, and cucumbers (if using).Drizzle the lemon garlic yogurt sauce generously over the salad and sprinkle crushed pita chips on top, if desired. Add a final grind of black pepper to finish. Serve immediately and enjoy!
