Turkish Chicken Salad (Tavuk Salata)

Simple Turkish Salad with a Chicken Twist

The vibrant crisp salad (without the addition of chicken) is very common in Turkey and doesn't even have a specific name; it is simply called "salata." Whether served for lunch or dinner, this basic salad is always paired with the main dish.

During the summer or when you're on a diet, it's often topped with a source of protein like chicken and becomes a chicken salad (tavuk salata). It is enjoyed as a complete meal. We love topping our salata with slices of pan-fried Turkish chicken breast, so we will share how we do it below.

Now, let's see what we need for this easy yet flavor-packed chicken salad from Turkish cuisine.

About The Ingredients

Turkish chicken salad doesn’t have any mayonnaise. It tastes so fresh and tangy, well combined with the spices from the chicken pieces that you won't miss any mayonnaise while eating it.

For the chicken, we use boneless, skinless chicken breasts. To season it, we use our homemade Turkish spice blend. This blend is easy to make at home by combining salt, pepper, paprika, pul biber (Turkish style red pepper flakes), oregano, and cumin.

For the salad base:

• Use crisp Romaine lettuce, though any type of lettuce works well. 
• Use Persian or baby cucumbers as they are crispier. But if using English cucumbers, just use a quarter of one. 
• Use the tastiest tomatoes you can find! 
• Red onion adds a nice bite, though white onion can be used as a substitute. 
• Parsley is a staple in Turkish salads, but fresh dill might be a good alternative if you prefer.

The dressing is very simple yet essential in Turkish salads. It consists of lemon juice, olive oil, and salt.

Juicy Turkish-Spiced Chicken with an Easy Pan-Frying Method 

Cooking the chicken breast for our Turkish Chicken Salad is super easy, and you don’t have to worry about the chicken breasts getting dry. With our simple method, they will turn out soft and juicy every time.

Our trick when pan frying chicken breast is to cut slits on each side. This ensures even cooking and maximum flavor absorption. We use the same method in our cast iron chicken breast recipe.

The second key point is the spice blend. It's like our chicken dry rub recipe but with the most common Turkish spices. Make sure to coat all parts of the chicken breasts with the spices.

Simply heat some olive oil in a non-stick pan over medium-high heat, cook the chicken breasts for a few minutes on each side, and then finish cooking on medium heat.

(Be sure to see the recipe card below for the full ingredients list & instructions!)

Assembling Tavuk Salata in Minutes

After cooking the chicken breasts, let them sit on a plate to rest for a few minutes. Meanwhile, gather the other salad ingredients in a large bowl.

Prepare the quick dressing by combining freshly squeezed lemon juice, olive oil, and salt. Pour it over the salad and give it a good toss to ensure everything is evenly coated.

Once the chicken breasts have rested, slice them into bite-sized pieces. Serve the salad topped with the sliced chicken pieces for a delicious, healthy meal.

Alternative Ingredients to Add 

You can customize your Turkish Chicken Salad with some additional ingredients.

Here are our recommendations: 

• Olives: Adding olives can give your salad a delightful Mediterranean flavor. Use Kalamata or green olives for the best taste.
• Feta Cheese: Crumbled feta cheese complements the spices in the chicken and adds a creamy, tangy element to the salad.
• Peppers: Green or red peppers add vibrant color and a sweet, crisp texture to the salad.

What to Serve it With

This Turkish Chicken Salad is quite satisfying on its own, but if you need some carbs to make the meal more filling, consider serving it with the following dishes: 

• Turkish Rice Pilav
• Turkish Bulgur Pilav
• Sun-Dried Tomato Pasta
• Pide Bread

Alternatively, use lavash bread to make delicious wraps. Simply fill the bread with the salad and chicken for a tasty meal option. 

Can I Make it Ahead of Time?

Yes, you can make this Turkish Chicken Salad ahead of time! For the best results, store the chicken, salad, and dressing separately.

Cook and slice the chicken breasts, then store them in an airtight container in the refrigerator. They can be stored this way for up to 4 days. About 15-20 minutes before you're ready to serve, remove the chicken from the fridge to bring it to room temperature.

Keep the salad ingredients in a separate container, and don't combine them with the dressing if you're planning to store it in the fridge. This prevents the veggies from wilting.

We recommend storing the salad ingredients for up to 2 days. Keep the dressing in a jar with a lid for up to a week.

When you're ready to serve, shake the dressing and pour it over the salad, toss well, and top with the chicken pieces. 

Can I Use Other Chicken Parts?

Absolutely! While boneless, skinless chicken breasts are a popular choice for Turkish chicken salad, you can certainly use other chicken parts as well.

• Chicken Thighs: Boneless, skinless chicken thighs are a great alternative. They tend to be juicier and more flavorful than breasts. Just follow the same seasoning and cooking method, adjusting the cooking time as needed.
• Chicken Tenderloins: These are another excellent option. Chicken tenders cook faster and remain tender, making them perfect for a quick and easy salad topping.

More Salad Recipes

• Rus Salatasi (Russian Salad)
• Turkish White Bean Salad
• Turkish Potato Salad
• Tuna Salad without Mayo
• Potato Tuna Salad
• Turkish Onion Salad
• Eggplant Salad