Chicken Ingredients

24oz boneless, skinless chicken thighs, fat trimmed (about 4)

Juice of 1/2 lemon

2 garlic cloves, minced

1 & 1/4 tsp ground cumin

1 tsp olive oil

1 tsp kosher salt

1 tsp oregano

3/4 tsp sweet paprika

1/2 tsp turmeric

White Yogurt Sauce Ingredients

1 cup Stonyfield Organic Whole Milk Plain Yogurt

2 Tbsp mayonnaise

1 Tbsp apple cider vinegar

1 tsp lemon juice

1/2 tsp kosher salt

1/2 tsp sugar

1/8 tsp black pepper

Salad Ingredients

6 C chopped iceberg or romaine lettuce

2 medium tomatoes, quartered

1/2 small red onion, sliced

1 prepared mild harissa, optional for drizzling

 

Instructions

  1. Season the chicken with lemon juice, garlic, cumin, oil, salt, and spices. Set aside at least 15 minutes, or as long as overnight.
  2. Combine the ingredients for the white yogurt sauce and refrigerate.
  3. When ready to cook, heat a large nonstick griddle or skillet over medium-high heat. When hot, add the chicken and leave until the bottom is completely browned, about 5 minutes before flipping.
  4. Cook on the other side for another 4 to 5 minutes, until browned.
  5. Reduce the heat to low and let the chicken continue cooking, about 10 minutes, until just about cooked through in the thickest parts (no worries if it’s not completely cooked).
  6. Set aside on a cutting board and chop the chicken into thin strips and add back to the pan to brown and finish cooking, 8 to 10 minutes over medium heat.
  7. Assemble the salad by dividing the lettuce, tomato, and red onion.
  8. Top with chicken and drizzle with yogurt sauce (this is your dressing) and harissa, if desired.

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