Turkish Chicken Salad with Home-made Cacik Yogurt Sauce
- 1 carrot, grated
- 1 cucumber
- 3 small pieces garlic
- 2 large pickled cucumbers / gherkins, sliced
- 2 – 2 large Jalapeno peppers
- Juice of 1 lemon
- 1 small lebanese cucumber (or 1/3 of a large one)
- Lemon juice
- I large head green gem lettuce
- 1 cup olive oil
- Handful chopped parsley
- 1/4 red cabbage, thinly sliced
- 1 small red onion
- 1 whole roast chicken
- Salt & pepper
- 2 tomatoes
- 250ml plain Turkish or Greek-style yoghurt
- First prepare the Cacik: For the Cacik: Chop the cucumber into tiny pieces, as small as you can, and place in a bowl. Cover the cucumber with salt and set aside for 30 minutes. The cucumbers will start to exude their juices which will flavour the yogurt nicely.
- Put a griddle pan on medium high heat, cover the peppers with olive oil and start to char.
- Cut the tomato and cucumber into medium pieces. Slice the red onion as thin as you can. Chop the parsley fine.
- Place all ingredients in a bowl and cover with a the juice of 1 lemon. Season with salt and pepper.
- Let it sit in the fridge for 30 minutes 1 hour, stirring a couple times, so it starts to exude juice.
- Tear the lettuce into mouth-siazed peices.
- Cut the red cabbage into thin slices. Grate the carrot.
- Mix together in a bowl.
- Tear the chicken into large pieces and add to the salad.
- Remove the tomato salsa from the fridge.
- Drain the juice and keep for later. Now add the tomato, cucumber, parsley onion mix to the chicken salad, as well as the sliced gherkin.
- Lay out the salad on a large plate or chopping board.
- Serve with the charred peppers, cacik, salsa vinaigrette and some chilli sauce.
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