Turkish Chicken Salad with Home-made Cacik Yogurt Sauce
eatoplan
November 27, 2024
1. Prepare the Cacik:
- Finely chop the cucumber into very small pieces and place them in a bowl.
- Sprinkle generously with salt and let sit for 30 minutes. This will draw out the cucumber’s juices, enhancing the flavor of the yogurt.
2. Char the Peppers:
- Heat a griddle pan over medium-high heat.
- Coat the peppers with olive oil and char them until they are evenly blistered. Set aside.
3. Make the Tomato Salsa:
- Cut the tomato and cucumber into medium-sized pieces.
- Slice the red onion as thinly as possible and finely chop the parsley.
- Combine these ingredients in a bowl and toss with the juice of 1 lemon, salt, and pepper.
- Refrigerate the salsa for 30 minutes to 1 hour, stirring occasionally to let the juices develop.
4. Assemble the Salad Base:
- Tear the lettuce into bite-sized pieces.
- Thinly slice the red cabbage and grate the carrot.
- Mix these together in a large bowl.
5. Add the Chicken and Tomato Salsa:
- Tear the cooked chicken into large chunks and add it to the salad base.
- Drain the tomato salsa, reserving the juices for later use.
- Add the tomato, cucumber, parsley, and onion mixture to the chicken salad along with sliced gherkins.
6. Serve the Salad:
- Arrange the salad on a large plate or wooden board.
- Serve with the charred peppers, prepared cacik, reserved salsa vinaigrette, and chili sauce for extra flavor.
Reviews
Ingredients:
Adjust Servings
| 1 carrot grated | |
| 1 cucumber | |
| 3small pieces garlic | |
| 2large pickled cucumbers / gherkins sliced | |
| 2large jalapeno peppers | |
| 1 juice of lemon | |
| 1small lebanese cucumber (or) | |
| 4servings lemon juice | |
| 1large head i gem lettuce green | |
| 1cup olive oil | |
| 1Handful parsley chopped | |
| 0.25 cabbage red, thinly sliced | |
| 1small onion red | |
| 1 roast chicken whole | |
| 4servings salt & pepper | |
| 2 tomatoes | |
| 250ml yoghurt plain, turkish or greek-style |
Directions
1.
Prepare the Cacik
1. Finely chop the cucumber into very small pieces and place them in a bowl. | 2. Sprinkle generously with salt and let sit for 30 minutes. This will draw out the cucumber's juices, enhancing the flavor of the yogurt.
Mark as complete
2.
Char the Peppers
1. Heat a griddle pan over medium-high heat. | 2. Coat the peppers with olive oil and char them until they are evenly blistered. Set aside.
Mark as complete
3.
Make the Tomato Salsa
1. Cut the tomato and cucumber into medium-sized pieces. | 2. Slice the red onion as thinly as possible and finely chop the parsley. | 3. Combine these ingredients in a bowl and toss with the juice of 1 lemon, salt, and pepper. | 4. Refrigerate the salsa for 30 minutes to 1 hour, stirring occasionally to let the juices develop.
Mark as complete
4.
Assemble the Salad Base
1. Tear the lettuce into bite-sized pieces. | 2. Thinly slice the red cabbage and grate the carrot. | 3. Mix these together in a large bowl.
Mark as complete
5.
Add the Chicken and Tomato Salsa
1. Tear the cooked chicken into large chunks and add it to the salad base. | 2. Drain the tomato salsa, reserving the juices for later use. | 3. Add the tomato, cucumber, parsley, and onion mixture to the chicken salad along with sliced gherkins.
Mark as complete
6.
Serve the Salad
1. Arrange the salad on a large plate or wooden board. | 2. Serve with the charred peppers, prepared cacik, reserved salsa vinaigrette, and chili sauce for extra flavor.
Mark as complete
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