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A colorful salad in a metal bowl with shredded cabbage, sliced cucumbers, roasted corn, red onions, cherry tomatoes, jalapeños, herbs, and crispy bread pieces on a red tiled surface.
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Kebab Shop Chicken Salad

 This kebab shop salad with chicken is a full meal, not a side. 43g protein, under 400kcal, ready in 35 minutes
Prep Time5 minutes
Cook Time25 minutes
Rest Time10 minutes
Total Time35 minutes
Course: mains, meal prep
Cuisine: Turkish
Diet: Low Calorie
Servings: 5
Calories: 397kcal
Author: Mimi Harrison
Cost: £2

Ingredients

  • 1 kg chicken mince
  • 1 red onion half thinly sliced, half grated
  • 1 head of white cabbage thinly sliced
  • 1 bunch of coriander finely chopped
  • 1 bunch of parsley finely chopped
  • 1 cucumber thinly sliced
  • 300 g cherry tomatoes halved
  • 50 g spicy pickled peppers thinly sliced
  • 300 g yoghurt for drizzling
  • 1 tbsp olive oil

For The Dressing

  • 2 tbsp olive oil
  • 1 tsp oregano
  • Juice of half a lemon
  • 1 tbsp pepper brine
  • Salt & Pepper

Spice Mix For Chicken

  • 1 tbsp smoked paprika
  • 2 tsp cumin
  • 1 tsp dried mint
  • 1 tsp garlic granules
  • Salt
  • Pepper

Instructions

  • Preheat your oven to 200°C FAN.
  • Squeeze the moisture out of the grated onion, then combine the chicken mince, spice mix and grated onion with your hands to thoroughly mix.
  • Place on a foil-lined baking sheet and spread to coat the base of the tray. Using an oil brush, brush the spiced chicken mince with 1 tbsp olive oil. Bake for 25 minutes, or until cooked through and golden.
  • Meanwhile, prepare all of your salad ingredients and place in a large mixing bowl.
  • Combine the ingredients for the dressing.
  • When the chicken is cooked and cooled completely, tear into bite-sized pieces with your hands.
  • Add the torn chicken kebab pieces, dressing and chopped fresh herbs into the bowl. Use tongs to mix everything, then combine into 5 meal prep containers.
  • When you're about to eat, drizzle yogurt on top and dive in.

Notes

  • Cool the chicken completely before tearing and adding to the salad. Adding it warm will steam the cabbage and this will make your salad…not last. 
  • Squeeze as much moisture from the grated onion as you can before mixing it into the mince. This will maximise the browning and prevent steaming in the oven. 
  • Thin, even slices are the difference between a salad that lasts 4 days and one that goes limp by lunchtime. I would avoid a mandolin or shredding the cabbage so that it holds up on day 3 and 4 for your meal prep. 
  • Store the yoghurt separately and only drizzle it on right before eating.

Nutrition

Calories: 397kcal | Carbohydrates: 13g | Protein: 43g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Fiber: 5g