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halal cart chicken salad with lemon garlic sauce

Halal Cart Chicken Salad with Lemon Garlic Sauce

A fresh and flavorful twist on New York City’s iconic street food. Juicy rotisserie chicken is spiced to perfection and served on a bed of crisp iceberg lettuce with a tangy lemon garlic yogurt sauce. Perfect for an easy dinner or meal prep!
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Course: Main Course
Cuisine: Arabic
Keyword: halal chicken, Halal chicken salad, Healthy, lemon garlic sauce, Meal Prep
Prep Time: 30 minutes
Cook Time: 5 minutes
Servings: 5
Calories: 320kcal

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!

Notes

Recipe adapted from Bon Appetit's Halal Cart Chicken Salad from June/July issue 2023 page 20. 
Make Ahead: The chicken and sauce can be prepared up to 5 days in advance. Store the chicken in an airtight container and the sauce in the refrigerator. Stir the sauce before using.
Freezing Instructions: The spiced chicken freezes well for up to 1 month. Thaw overnight in the refrigerator before reheating.
Customize Your Salad: Feel free to get creative with toppings like feta cheese, olives, or pickled onions.
 

Nutrition

Calories: 320kcal