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Turkish Chicken Salad

Lettuce salad with tomatoes, cucumbers, onions and parsley topped with cooked chicken breast slices in a white bowl.
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5 from 2 reviews

This is a fresh, tangy, and healthy chicken salad, free of mayonnaise and packed with flavor. This easy-to-make dish combines juicy, spiced chicken breasts with crisp vegetables and a simple lemon-olive oil dressing. Perfect for a quick, nutritious meal that's ready in less than 30 minutes.

Ingredients

Units Scale

For the Chicken:

  • 2 chicken breast, 1 pound (450 grams), boneless and skinless
  • 1 and 1/4 tablespoons Turkish spice blend (If you don't have it, use the following spices: 1 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon pul biber, 1 teaspoon oregano, 1/2 teaspoon cumin)
  • 1 tablespoon olive oil

For the salad:

  • 3 cups Romaine lettuce, chopped
  • 2 medium-sized tomatoes, diced
  • 4 Persian cucumber, diced
  • 1 small red onion, thinly sliced
  • 1/2 cup parsley, chopped

Dressing: 

  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt

Instructions

  1. Prepare the Chicken: Dry the chicken breasts with a paper towel. Cut three slits on both sides of each breast. If using Turkish spice blend, sprinkle it on both sides of the chicken. If not, mix all the spices given above in a small bowl and sprinkle the mixture on both sides of the chicken breasts. Use your hands to ensure the chicken is evenly coated with the spices.
  2. Cook the Chicken: Heat olive oil in a non-stick pan over medium-high heat. Place the chicken breasts in the pan and cook for 5 minutes on one side. Flip the chicken and cook for another 5 minutes on the other side. Reduce the heat to medium and cook for an additional 5 minutes, turning them over several times. Be cautious not to overcook the chicken to keep it soft and juicy. If the chicken breasts are larger, they may require a few more minutes to cook thoroughly. Transfer the cooked chicken breasts to a plate and let them rest for 5 minutes.
  3. Prepare the Salad: Combine the salad ingredients (lettuce, tomatoes and cucumbers, sliced onions and chopped parsley) in a bowl. Make the dressing by whisking together olive oil, lemon juice, and salt. Pour the dressing over the salad and toss well.
  4. Assemble: Divide the salad into two bowls. Slice the rested chicken breasts and place the pieces on top of the salads. Optionally, sprinkle extra pul biber (red pepper flakes) over the chicken before serving.

Notes

  1. Rest the Chicken: Let the cooked chicken rest for a few minutes before slicing to keep it juicy.
  2. Chicken Storage: Store cooked and sliced chicken breasts in an airtight container in the refrigerator for up to 3 days. Remove from the fridge 15-20 minutes before serving.
  3. Salad Storage: Store salad ingredients separately in the fridge for up to 2 days. Do not mix with dressing until ready to serve to prevent wilting.
  4. Dressing Storage: Store dressing in a jar with a lid for up to a week. Shake well before using.
  5. Freezing: Freezing is not recommended as it affects the texture and flavor of the fresh vegetables.

Nutrition

Find it online: https://www.giverecipe.com/avocado-chicken-salad-no-mayo/