Lunch

Turkish Chicken Salad with Home-made Cacik Yogurt Sauce

Name: Turkish Chicken Salad with Home-made Cacik Yogurt Sauce
Prep time: 16 min
Cook time: 29 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 carrot; 1 cucumber; 3 small pieces small pieces garlic; 2 large large pickled cucumbers / gherkins; 2 large large jalapeno peppers; 1 juice of lemon; 1 small small lebanese cucumber; 4 servings servings lemon juice; 1 large head large head i gem lettuce; 1 cup cup olive oil; 1 Handful Handful parsley; 0.25 cabbage; 1 small small onion; 1 roast chicken; 4 servings servings salt & pepper; 2 tomatoes; 250 ml ml yoghurt

You can never have too many main course recipes, so give Turkish Chicken Salad with Home-made Cacik Yogurt Sauce a try. This recipe serves 4 and costs $4.48 per serving. Watching your figure? This…

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By CookInstruction Kitchen Published 5 Sep 2026 Updated 4 Oct 2026 Updated Updated 1 week ago

Prep: 16 min
Cook: 29 min
Total: 45 min
Servings: 4
Difficulty: Advanced

Ingredients

1 carrot

1 cucumber

3 small pieces garlic

2 large pickled cucumbers / gherkins

2 large jalapeno peppers

1 juice of lemon

1 small lebanese cucumber

4 servings lemon juice

1 large head i gem lettuce

1 cup olive oil

1 Handful parsley

0.25 cabbage

1 small onion

1 roast chicken

4 servings salt & pepper

2 tomatoes

250 ml yoghurt

Quantities scale automatically with servings. Tap an ingredient to check it off as you go.

Cooking instructions

Step 1

First 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.

Step 2

Put a griddle pan on medium high heat, cover the peppers with olive oil and start to char.

Step 3

Cut the tomato and cucumber into medium pieces. Slice the red onion as thin as you can. Chop the parsley fine.

Step 4

Place all ingredients in a bowl and cover with a the juice of 1 lemon. Season with salt and pepper.

Step 5

Let it sit in the fridge for 30 minutes 1 hour, stirring a couple times, so it starts to exude juice.

Step 6

Tear the lettuce into mouth-siazed peices.

Step 7

Cut the red cabbage into thin slices. Grate the carrot.

Step 8

Mix together in a bowl.

Step 9

Tear the chicken into large pieces and add to the salad.

Step 10

Remove the tomato salsa from the fridge.

Step 11

Drain the juice and keep for later. Now add the tomato, cucumber, parsley onion mix to the chicken salad, as well as the sliced gherkin.

Step 12

Lay out the salad on a large plate or chopping board.

Step 13

Serve with the charred peppers, cacik, salsa vinaigrette and some chilli sauce.

Tagged: Dinner Gluten free Lunch Main course Main dish

Recipe data from Spoonacular (spoonacular.com) · Original source

Read it through first

Skim all 13 steps before you start — it is the difference between cooking and firefighting.

Scale it

Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.

Storage

Cool completely, then keep in an airtight container in the fridge for up to three days.

Reheating

Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.

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