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5 from 2 votes

Dönersalat: German Chicken Döner Salad Recipe

This Chicken Döner Salad recipe is a simpler and quicker version of Germany's most loved fast food.
Prep Time20 mins
Cook Time15 mins
Marinating Time6 hrs
Total Time6 hrs 35 mins
Course: Dinner, Lunch, Main Course, Salad
Cuisine: German, Turkish
Keyword: authentic german doner recipe, geramn doner salad recipe, german chicken doner recipe, german chicken salad recipe, german doner kebab recipe, german doner recipe, german fast food recipe, german recipes with chicken, german salad recipe, german salad recipes, german spring recipe, german turkish recipes, Gluten Free German Recipe, healthy and quick german recipe
Servings: 4 people
Calories: 793kcal


Döner Chicken

Salad Dressing

  • 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

Salad Ingredients

  • 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" 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.


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.


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