Turkish Chicken Salad with Home-made Cacik Yogurt Sauce

Gluten Free
Very Healthy
Health score
82%
Turkish Chicken Salad with Home-made Cacik Yogurt Sauce
45 min.
4
643kcal
24.93%sweetness
100%saltiness
38.97%sourness
33.58%bitterness
67.46%savoriness
89.04%fattiness
100%spiciness

Ingredients

  •  carrots grated
  •  cucumber 
  • small pieces garlic 
  • large pickled cucumbers / gherkins sliced
  • large jalapeno 
  •  juice of lemon 
  • small lebanese cucumber (or)
  • servings juice of lemon 
  • large head lettuce green
  • cup olive oil 
  • Handful parsley chopped
  • 0.3  cabbage red thinly sliced
  • small onion red
  •  roasted chicken whole
  • servings salt and pepper 
  •  tomatoes 
  • 250 ml yogurt plain turkish or greek-style

Equipment

  • bowl
  • frying pan
  • cutting board

Directions

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

Nutrition Facts

Calories643kcal
Protein41.62%
Fat41.57%
Carbs16.81%

Properties

Glycemic Index
75.96
Glycemic Load
4.53
Inflammation Score
-10
Nutrition Score
43.895217391304%

Flavonoids

Cyanidin
110.03mg
Delphinidin
0.05mg
Pelargonidin
0.01mg
Eriodictyol
1.1mg
Hesperetin
3.26mg
Naringenin
0.73mg
Apigenin
2.48mg
Luteolin
0.3mg
Isorhamnetin
1.38mg
Kaempferol
0.67mg
Myricetin
0.48mg
Quercetin
9.32mg

Taste

Sweetness:
24.93%
Saltiness:
100%
Sourness:
38.97%
Bitterness:
33.58%
Savoriness:
67.46%
Fattiness:
89.04%
Spiciness:
100%

Nutrients percent of daily need

Calories:642.89kcal
32.14%
Fat:29.78g
45.82%
Saturated Fat:7.36g
46%
Carbohydrates:27.1g
9.03%
Net Carbohydrates:20.07g
7.3%
Sugar:16.12g
17.91%
Cholesterol:188.41mg
62.8%
Sodium:1271.03mg
55.26%
Protein:67.08g
134.15%
Vitamin K:146.27µg
139.3%
Vitamin A:5178.5IU
103.57%
Vitamin B3:20.19mg
100.96%
Selenium:61.58µg
87.97%
Vitamin C:70.61mg
85.58%
Vitamin B6:1.42mg
71.05%
Phosphorus:652.39mg
65.24%
Potassium:1555.19mg
44.43%
Vitamin B2:0.62mg
36.26%
Vitamin B5:3.42mg
34.24%
Manganese:0.68mg
33.98%
Zinc:4.95mg
32.99%
Folate:122.41µg
30.6%
Iron:5.22mg
28.98%
Magnesium:115.66mg
28.91%
Fiber:7.02g
28.08%
Vitamin B1:0.38mg
25.2%
Calcium:209.85mg
20.98%
Copper:0.4mg
20.23%
Vitamin E:2.83mg
18.85%
Vitamin B12:0.94µg
15.59%