Dönersalat: German Chicken Döner Salad Recipe

Method5 steps

1. 1

   Step 1: Slice the 2 lb chicken breast into thin bite-size pieces. Mix the finely grated whole marinade onion, 3 tbsp marinade Greek yogurt, 4 tbsp marinade olive oil and 1 tsp each oregano, garlic powder (1 tsp), paprika, sea salt (1 tsp) and black pepper (1 tsp). Massage into the chicken, cover and refrigerate for 6–24 hours.

   Uses 2 lb boneless skinless chicken breast · 1 yellow onion (finely grated) · 3 Tbsp Greek yogurt · 4 Tbsp olive oil · 1 tsp dried oregano · 1 tsp garlic powder · 1 tsp paprika powder · 1 tsp sea salt

2. 2

   Step 2: Whisk together the separate 75 g mayonnaise, 75 g dressing Greek yogurt, 75 ml buttermilk, 1 tbsp grated dressing onion, 2 grated garlic cloves, 1 tsp Dijon and 1 tbsp honey. Season with the separate dressing salt (to taste) and pepper to taste and refrigerate until serving.

   Uses 75 g mayonnaise · 75 g Greek yogurt · 75 ml buttermilk · 1 Tbsp onion (finely grated) · 2 cloves garlic (finely grated) · 1 tsp dijon mustard · 1 Tbsp honey · Salt to taste for dressing

3. 3

   Step 3: Massage the bag of plain shredded coleslaw vegetables with its separate 2 tbsp olive oil, 1 tbsp white wine vinegar, pinch of sugar and coleslaw salt (to taste) and pepper to taste. Set the dressed slaw aside. Slice the separate one-third salad onion into rings and the chosen cucumbers into slices. Crumble or dice the 150 g feta, cut the romaine hearts into bite-size pieces and prepare the cup of cherry tomatoes (1).

   Uses 1 bag plain shredded cabbage-and-carrot coleslaw mix, undressed · 2 Tbsp olive oil · 1 Tbsp white wine vinegar · 1 pinch sugar · Salt to taste for coleslaw · 150 g feta cheese (crumbled or cubed) · ⅓ yellow onion, sliced into rings · 3 romaine lettuce hearts

4. 4

   Step 4: Heat a griddle or large skillet over medium heat. Lift the chicken from its marinade with tongs, letting excess drip off, particularly if using a skillet. Cook for about 10 minutes, turning to brown all sides and adjusting heat to avoid scorching. Check with a thermometer and continue as needed until the chicken reaches 165°F / 74°C. Discard leftover raw-chicken marinade.

   Cook thin chicken pieces until 165°F · 10 minUses refrigerated marinated chicken pieces

5. 5

   Step 5: Layer the prepared lettuce, salad onion, tomatoes, cucumbers, feta and dressed coleslaw. Toss with some of the prepared dressing or drizzle it over. Add the cooked chicken and more of the same dressing to taste. Add optional sliced pepperoncini and optional ready scharf blend for heat. Serve with optional ready toasted pita.

   Uses dressed cabbage-carrot coleslaw · prepared lettuce, salad onion, tomatoes, cucumbers and feta · refrigerated creamy garlic dressing · cooked Döner chicken · 50 g sliced pepperoncini peppers (adds some heat, optional) · Ready scharf dried spice-and-herb blend for heat, optional; amount unspecified · Ready toasted pita for serving, optional