Turkish Chicken Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This Turkish chicken salad is one of my go to meals when I want something fresh and satisfying without spending hours in the kitchen. With just 45 minutes from start to finish, it comes together so quickly and easily. The best part is that it's loaded with pistachios and feta cheese, which add wonderful texture and flavor, plus those pistachios are packed with heart healthy fats and antioxidants. Everything is simply tossed together with a bright lemon vinaigrette, making it perfect for busy weeknights when you want to feel like you've made something special. Trust me, once you try this, you'll be making it constantly.
Ella x
Ingredients
- 500boneless chicken breast
- 200 slicedcucumber(thinly)
- 150 dicedred bell pepper(any color)
- 100 thinlyred onion(raw)
- 200 dicedtomato(any color)
- 100pistachios
- 200 crumbledfeta cheese(optional)
- 60 tablespoonlemon juice(freshly squeezed)
- 120 tablespoonolive oil(high-quality)
- 1salt
- ½black pepper
- 20fresh parsley(chopped)
Detail level
Instructions
- 1
In a large bowl, whisk together lemon juice and olive oil. Add salt and black pepper to taste.
Tip: Adjust seasoning according to your preference.
- 2
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add diced red bell pepper and cook until tender, about 5 minutes.
Tip: Do not overcook the bell pepper.
- 3
Add diced red onion to the pan and cook for an additional 2 minutes, until translucent.
Tip: Be careful not to burn the onion.
- 4
Add the diced chicken breast to the pan and cook until browned and cooked through, about 5-7 minutes.
Tip: Ensure the chicken is fully cooked and reaches an internal temperature of 74°C (165°F).
- 5
Remove the cooked chicken from the pan and chop into bite-sized pieces.
Tip: Let the chicken cool slightly before adding to the salad.
- 6
In a large bowl, combine the cooked chicken, diced cucumber, diced red bell pepper, diced tomato, chopped pistachios, and crumbled feta cheese (if using).
Tip: Toss gently to combine all the ingredients.
- 7
Drizzle the lemon juice and olive oil dressing over the salad and toss to coat.
Tip: Adjust the amount of dressing according to your taste preferences.
- 8
Garnish with chopped fresh parsley and serve immediately.
Tip: This salad is best served immediately, as the flavors and textures meld together.
- 9
Toss the salad gently before serving, if desired.
Tip: This will help to distribute the dressing evenly and prevent the ingredients from getting soggy.
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