Street-Cart-Style Chicken Salad

By Mark Bittman

Street-Cart-Style Chicken Salad
Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist. Maeve Sheridan.
Total Time
15 minutes, after 4 hours' marinated refrigeration
Rating
4(46)
Comments
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Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat this salad within a few hours of making it.

Featured in: The Best Picnics Are Made at Home

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Ingredients

  • boneless chicken thighs
  • lemon juice
  • chopped garlic
  • fresh oregano
  • coriander
  • turmeric
  • olive oil
  • mayonnaise
  • Greek yogurt
  • lemon juice
  • chopped fresh parsley
Ingredient Substitution Guide

Preparation

  1. Step 1

    Combine boneless chicken thighs with lemon juice, chopped garlic, fresh oregano, coriander, turmeric and olive oil; marinate in the fridge for up to 4 hours.

  2. Step 2

    Grill the chicken (or cook it in a skillet), then chop it into chunks.

  3. Step 3

    Toss with a dressing made with equal parts mayonnaise and Greek yogurt, plus some lemon juice and chopped fresh parsley.

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Ratings

4 out of 5
46 user ratings
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Comments

Merianne

The recipe looks fantastic but there no amounts listed. Cumin & tumeric are strong spices and I'm reluctant to guess. Any help w some guidelines?

love this!

Agree that quantities would be helpful, but I like that this leaves room for creativity! The previous comment regarding the serious eats recipe helped me, and for anyone else, here are the quantities that they use: 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh oregano 1/2 teaspoon ground coriander seed 3 garlic cloves, roughly chopped (about 1 1/2 tablespoons) 1/4 cup light olive oil Kosher salt and freshly ground black pepper 2 pounds boneless, skinless chicken thighs, trimmed of

C E

Guidelines would be nice, wouldn't they? I've made street cart halal chicken from the Serious Eats site, and it's great. You could probably use the amounts from that.

Emily

I used mayo olive oil because I was out of Greek yogurt. Added some curry powder and honey to the sauce, and mixed in red onion and chives. Just tossed in the ingredients for the marinade without measuring, which worked out fine! We loved this recipe and will make it again!

nilssons

I certainly made too much dressing to go with this, and I roasted bone-in chicken breasts and shredded them instead of using chicken thighs, but the combination was delicious. I used one tablespoon oregano and coriander, one teaspoon of tumeric (I don't really care for it) in 1/4 cup of olive oil and the juice of one lemon. I'll definitely make it again and appreciate the chance to improvise!

love this!

Agree that quantities would be helpful, but I like that this leaves room for creativity! The previous comment regarding the serious eats recipe helped me, and for anyone else, here are the quantities that they use: 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh oregano 1/2 teaspoon ground coriander seed 3 garlic cloves, roughly chopped (about 1 1/2 tablespoons) 1/4 cup light olive oil Kosher salt and freshly ground black pepper 2 pounds boneless, skinless chicken thighs, trimmed of

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