Ingredients
24ozchicken thighs,4 large boneless, skinless, fat trimmed
½oflemon,juiced
2clovesgarlic,minced
1¼tspground cumin
1tspolive oil
1tspkosher salt
1tsporegano
¾tspsweet paprika
½tspturmeric
1cupStonyfield Whole Milk Yogurt with Probiotics
2tbspmayonnaise
1tbspapple cider vinegar
1tsplemon juice
½tspsalt
½tspsugar
⅛tspblack pepper
6cupsiceberg or romaine lettuce,chopped
2medium tomatoes,quartered
½small red onion,sliced
harissa,prepared mild, optional for drizzling
Preparation
Season the chicken with lemon juice, garlic, cumin, oil, salt and spices.
Set aside at least 15 minutes, or as long as overnight.
Combine the ingredients for the white yogurt sauce and refrigerate.
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.
Cook on the other side for another 4 to 5 minutes, until browned.
Reduce the heat to low.
Let the chicken continue cooking for about 10 minutes, until just about cooked through in the thickest parts.
Set aside on a cutting board and chop the chicken into thin strips.
Add back to the pan to brown and finish cooking, 8 to 10 minutes over medium heat.
Assemble the salad by dividing the lettuce, tomato and red onion.
Top with chicken and drizzle with yogurt sauce and harissa, if desired.
