Sort ingredients
butlsu
QR Code
Listen
Pdf
Start with the chicken. Drizzle 1.5 lbs of chicken with 1 tablespoon olive oil, then season with 1 tablespoon each of garlic powder, onion powder, and paprika, ½ tsp cumin, ¼ tsp turmeric, ¼ tsp cinnamon, 2 teaspoons and a couple generous pinches of salt. Add 1 tbsp yogurt and the juice of a lemon. Mix well and let marinate ideally 2 hrs if possible.
Bake, air fry, or sear and finish the chicken in the oven at 400 degrees for 37 to 40 minutes or until cooked through. Let it rest before slicing or dicing.
While the chicken cooks, make the salad base. Use 2 thinly shredded romaine lettuce, ½ cup of finely chopped dill pickles, and a very large handful of chopped parsley.
To make the express pickled onions, finely dice a medium red onion and add it to a bowl with the juice of a lemon, a couple pinches of salt, and ½ tbsp sumac. Mix a couple times over 5 mins.
For the yogurt sauce, process ⅓ cup Greek yogurt or sour cream, 3 tbsp mayo, the juice of 1 lemon, 3 garlic cloves, 1 to 2 tbsp olive oil, ¼ tsp smoked paprika, a tiny pinch of cumin, and a couple pinches of salt.
Pour the yogurt sauce over the salad and toss well. Serve over pita, lavash, sourdough, or whatever you want. Finish with lemon wedges, crumbled feta, and extra herbs if desired.