Grilled Chicken Chop Salad
My go-to salad when I need something a bit more low cal.
By Ethan ChlebowskiThis is my go-to salad after I’ve had too much high-calorie food. I love it because it’s versatile, low-calorie, and filling.
Ethan Chlebowski
Ingredients
Shawarma style chicken
- chicken thighs, boneless6
- salt
- kewpie mayo30 g2 spoonfuls
- cumin6 ga spoonful
- paprika6 ga spoonful
- garlic powder6ga spoonful
- turmeric powder6 ga spoonful
- sumac6 ga spoonful
- black pepper6 ga spoonful
- ground cinnamona sprinkle
- cayenne peppera sprinkle
Yogurt sauce
- yogurt, non-fat, plain150 g
- garlic, grated2 cloves
- black peppera spoonful
- lemon juice1/2 lemon
- fresh dill, minceda spoonful
- saltto taste
Salad components
- romaine lettuce, chopped
- cherry tomatoes, halved
- cucumbers, cubed
- feta
- pickled onions
- tortilla strips
Method
Step 1: Marinate the chicken
Salt the chicken thighs with a even sprinkle of salt on all sides. In a small bow, combine all of the spices with the mayo. Add the mayo to the chicken and rub it all over.
Step 2: Sear the chicken
To a ripping hot griddle or cast iron, add the chicken and until on both sides. Brown the chicken until it has reached around 170°F/ 76°C. Once the chicken is cooked, pull it off the heat and let it rest a bit before slicing.
Step 3: Mix the dressing & prep the vegetables
Combine the yogurt, garlic, spices, and lemon juice. Mix it together and taste it. Adjust the salt and other seasonings to your preference.
Step 4: Assemble the salad
Add the lettuce to a bowl and top with the tortilla strips or pita. Layer on the yogurt sauce, cucumber, tomato, feta, cheese, chicken, and pickled onion. Enjoy.
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