Dönersalat: German Chicken Döner Salad Recipe
Serves 4
20 mins prep
15 mins cook
35 mins total
This Chicken Döner Salad recipe is a simpler and quicker version of Germany's most loved fast food.
Döner Chicken
Salad Dressing
Coleslaw
Salad Ingredients
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.
