Turkish Chicken Salad with Cacik Yogurt Sauce

Ingredients

• •1 carrot
• •1 cucumber
• •3 small pieces garlic
• •2 large pickled cucumbers / gherkins
• •2 large jalapeno peppers
• •juice of lemon
• •1 small lebanese cucumber
• •lemon juice
• •1 large head i gem lettuce
• •1 cup olive oil
• •1 Handful parsley
• •¼ cabbage
• •1 small onion
• •1 roast chicken
• •salt & pepper
• •2 tomatoes
• •250 ml yoghurt

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Method

From foodista.com — read the original

1. 1First 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.
2. 2Put a griddle pan on medium high heat, cover the peppers with olive oil and start to char.
3. 3Cut the tomato and cucumber into medium pieces. Slice the red onion as thin as you can. Chop the parsley fine.
4. 4Place all ingredients in a bowl and cover with a the juice of 1 lemon. Season with salt and pepper.
5. 5Let it sit in the fridge for 30 minutes 1 hour, stirring a couple times, so it starts to exude juice.
6. 6Tear the lettuce into mouth-siazed peices.
7. 7Cut the red cabbage into thin slices. Grate the carrot.
8. 8Mix together in a bowl.
9. 9Tear the chicken into large pieces and add to the salad.
10. 10Remove the tomato salsa from the fridge.
11. 11Drain the juice and keep for later. Now add the tomato, cucumber, parsley onion mix to the chicken salad, as well as the sliced gherkin.
12. 12Lay out the salad on a large plate or chopping board.
13. 13Serve with the charred peppers, cacik, salsa vinaigrette and some chilli sauce.