German•quick

Dönersalat: German Chicken Döner Salad

This Chicken Döner Salad recipe is a simpler and quicker version of Germany's most loved fast food.

Ingredients

Quantities are shown as originally provided.

2 pounds skinless, boneless 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
1 tsp freshly ground black pepper
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 and pepper to taste
1 bag mixed shredded coleslaw (I like the organic mix from Trader Joe's (has red and white cabbage as well as carrots in it))
2 Tbsp olive oil
1 Tbsp white wine vinegar
1 pinch sugar
salt and pepper to taste
150 g feta cheese (crumbled or cubed)
1/3 yellow onion (sliced into rings)
3 romaine lettuce hearts (can also use iceberg)
1 c cherry tomatoes
4 persian cucumbers (they're really small, can also use one large cucumber)
50 g sliced pepperoncini peppers (adds some heat, optional)
"scharf"

1
Thinly slice the chicken breasts to create skinny, bite-sized pieces. Then combine all the ingredients for the marinade and massage into the chicken pieces. Cover up and allow to rest in the fridge for 6 hours or up to a day.
2
Whisk together all ingredients and keep cool until ready to serve.
3
Slice up the onion into rings, slice up the cucumber, crumble or dice the feta, cut the lettuce into bite-sized pieces.
4
I love using a griddle for this, so you can easily scrape up all the bits on the bottom as the chicken cooks. Because of the marinade, the chicken is more likely to burn in a skillet. If you don't have a griddle, I would suggest removing excess marinade from the chicken as you're transfering it to a skillet to cook. I simply use tongs to transfer the chicken and let the excess drip off. Cook over medium heat for about 10 minutes, turning the chicken occasionally and browning it from all sides.
5
Layer the lettuce, onion, tomatoes, cucumbers and cheese. You can either toss your salad in the dressing or drizzle it on top. Add the meat on top after tossing, and drizzle with some more of the dressing. I also like to add pepperoncinis into the salad, but that's optional. Optionally sprinkle the salad with this spice blend mix for some heat. If desired, serve with some toasted pita on the side.