Dönersalat: German Chicken Döner Salad Recipe
This Chicken Döner Salad recipe is a simpler and quicker version of Germany's most loved fast food.
Servings: 4 people
Calories: 793kcal
Ingredients
Döner Chicken
- 2 pounds skinless, boneless chicken breast
- 1 yellow onion finely grated
- 3 tablespoon Greek yogurt
- 4 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 tsp paprika powder
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
Salad Dressing
- 75 g mayonnaise
- 75 g Greek yogurt
- 75 ml buttermilk
- 1 tablespoon onion finely grated
- 2 cloves garlic finely grated
- 1 teaspoon dijon mustard
- 1 tablespoon honey
- salt and pepper to taste
Coleslaw
- 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 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 pinch sugar
- salt and pepper to taste
Salad Ingredients
- 150 g feta cheese crumbled or cubed
- ⅓ 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" This is an optional, somewhat spicy seasoning blend I sprinkle on top. I love the one I linked and it tastes very similar to what you would be able to get in Germany.
Instructions
Marinate the Meat
- 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.
Prepare the Dressing
- Whisk together all ingredients and keep cool until ready to serve.
Prepare the Salad Ingredients
- Slice up the onion into rings, slice up the cucumber, crumble or dice the feta, cut the lettuce into bite-sized pieces.
Cook the Meat
- 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.
Assemble the salad
- 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.
Nutrition
Calories: 793kcal | Carbohydrates: 25g | Protein: 61g | Fat: 50g | Saturated Fat: 13g | Cholesterol: 190mg | Sodium: 1459mg | Potassium: 1443mg | Fiber: 5g | Sugar: 16g | Vitamin A: 2726IU | Vitamin C: 68mg | Calcium: 333mg | Iron: 3mg