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Turkish Chicken Salad with Homemade Cacik Yogurt Sauce

Fresh and flavorful Turkish chicken salad featuring tender roast chicken, vibrant vegetables, and a creamy homemade cacik yogurt sauce, perfect for light lunches or dinners.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course, Salad
Cuisine: Mediterranean, Turkish
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 whole roast chicken torn into large pieces
  • 1 large head green gem lettuce torn into bite-sized pieces
  • 1/4 red cabbage thinly sliced
  • 1 carrot carrot grated
  • 2 tomatoes cut into medium pieces
  • 1 cucumber cut into medium pieces
  • 2 large pickled cucumbers (gherkins) sliced
  • 1 small red onion thinly sliced
  • handful parsley chopped
  • 1 cup olive oil for grilling and dressing
  • salt and pepper to taste
  • 2 large jalapeño peppers for charring
For the Homemade Cacik Yogurt Sauce
  • 250 ml plain Turkish or Greek-style yogurt creamy and tangy
  • 1 small Lebanese cucumber finely chopped (or 1/3 of a large cucumber)
  • 3 small cloves garlic minced
  • salt to taste for cucumber salting
  • juice of 1 lemon lemon juice for tomato salsa and dressing

Equipment

  • Griddle Pan
  • Mixing bowl
  • Large Serving Platter
  • Knife

Method
 

  1. Step 1: Finely chop the cucumber for the cacik sauce. Sprinkle with salt and let it sit for 30 minutes to release excess water.
  2. Step 2: Heat a griddle pan over medium-high heat. Brush jalapeño peppers with olive oil and char on all sides until blackened. Set aside.
  3. Step 3: Cut tomatoes and cucumber into medium pieces. Thinly slice red onion and chop parsley. Combine these in a bowl.
  4. Step 4: Add lemon juice, salt, and pepper to the tomato mixture. Refrigerate for 30 minutes to 1 hour, stirring occasionally.
  5. Step 5: Tear lettuce, red cabbage, and grated carrot into a large mixing bowl and toss together for the salad base.
  6. Step 6: Tear the roast chicken into large pieces and add to the salad bowl. Drain the tomato salsa but reserve the juice.
  7. Step 7: Add the tomato mixture and sliced gherkins to the salad. Drizzle reserved salsa juice as vinaigrette and toss gently.
  8. Step 8: Mix the drained cucumber with yogurt and minced garlic to make the cacik sauce. Serve on the side with the charred jalapeño peppers.
  9. Step 9: Arrange the salad beautifully on a large platter or wooden board and serve immediately.

Notes

Use leftover rotisserie or grilled chicken for convenience. Substitute Greek yogurt if Turkish yogurt is unavailable. Swap jalapeños for milder peppers if desired. Store salad and sauces separately; best eaten fresh within 1-2 days. Cacik sauce keeps well for up to 3 days refrigerated.