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Food Cart-Style Chicken Salad with White Sauce

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Halal Food Cart inspired chicken served over a big salad of lettuce and tomatoes drizzled with a yummy white sauce.

Halal Food Cart inspired chicken served over a big salad of lettuce and tomatoes drizzled with a yummy white sauce.

We’re obsessed with street-cart Halal chicken, but since all the good chicken trucks are in the city which is over an hour commute from me, I had to figure out a way to make this to make it part of our dinner rotation!

When I worked full-time in New York City, I often hit up the halal chicken trucks for lunch, the smell of the sizzling chicken always lured me in! I usually swapped out the rice for salad and loaded on the white sauce and hot sauce. My husband is also obsessed, and has been asking me to recreate the chicken and white sauce for years.

Halal Food Cart inspired chicken served over a big salad of lettuce and tomatoes drizzled with a yummy white sauce.

After many attempts at trying to get the white sauce right, I finally created a version that we all loved, which also happens to be good for you and your gut! I partnered with Stonyfield, my favorite yogurt brand to create this sauce with their new Stonyfield Whole Milk Yogurt with Probiotics, which is so creamy and delicious and so perfect in this sauce. Now there are 1 billion more reasons to love Stonyfield Yogurt even more! And trust me, you might want to double the sauce recipe, it’s that good! Is it exactly like the ones you get from the street carts? No, but who cares, we all love it!

How To Make Halal Chicken


If you wish to serve this over rice instead, you certainly can. I would cook up some brown basmati rice in chicken broth to serve on the side. For the hot sauce drizzled on top, I used some prepared harissa and it was perfect.

What is Halal Sauce Made Of?

To figure out the infamous white sauce recipe, my husband actually took a packet of white sauce the last time he ordered out, which listed most of the ingredients on the back. It was easy to figure out mayonnaise was a key ingredient, but the buttermilk powder and spices was pretty vague. A quick search on the internet turned up many recipes I tried, but most had too much mayonnaise and didn’t taste right. After several attempts, we all loved this final version made with plain whole milk yogurt (not Greek or low-fat) a touch of mayonnaise, a little lemon juice, vinegar, a pinch of sugar, salt and pepper. And since I’m always looking for ways to incorporate more probiotics in my day, this recipe is a winner!

Tips and Variations

  • Can you use 0% yogurt? Sure, but it won’t taste as good.
  • Can you use chicken breast for halal chicken? Street carts always use chicken thighs, which my family loves because they are moist and juicy. If you prefer breasts, you’ll want to cut down on the cook time so it doesn’t dry out.
  • How long will the white sauce last in the refrigerator? 4 to 5 days should be fine.
  • How can you make this for meal prep? Keep the salad and chicken separate so you can heat up the chicken separately if you want to eat it hot. Pack the dressing and hot sauce in small containers. These are the glass meal prep containers (affil link) I have and love.

Halal Food Cart inspired chicken served over a big salad of lettuce and tomatoes drizzled with a yummy white sauce.Halal Food Cart inspired chicken served over a big salad of lettuce and tomatoes drizzled with a yummy white sauce.Halal Food Cart inspired chicken served over a big salad of lettuce and tomatoes drizzled with a yummy white sauce.

Food Cart-Style Chicken Salad with White Sauce

4.95 from 168 votes
Halal Food Cart inspired chicken served over a big salad of lettuce and tomatoes drizzled with a yummy white sauce.
Course: Dinner, Lunch
Cuisine: Arabic
Halal Food Cart inspired chicken served over a big salad of lettuce and tomatoes drizzled with a yummy white sauce.
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Yield: 4 servings
Serving Size: 1 salad


For the chicken:

  • 24 ounces about 4 large boneless, skinless chicken thighs, fat trimmed
  • Juice of 1/2 lemon
  • 2 garlic cloves, minced
  • 1 1/4 teaspoons ground cumin
  • 1 teaspoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon oregano
  • 3/4 teaspoon sweet paprika
  • 1/2 teaspoon turmeric

White Yogurt Sauce (makes 1 1/4 cups):

For the Salad:

  • 6 cups chopped iceberg or romaine lettuce
  • 2 medium tomatoes, quartered
  • 1/2 small red onion, sliced
  • prepared mild harissa, optional for drizzling


  • Season the chicken with lemon juice, garlic, cumin, oil, salt and spices. Set aside at least 15 minutes, or as long as overnight.
  • Combine the ingredients for the white yogurt sauce and refrigerate.
  • When ready to cook, heat a large nonstick griddle or skillet over medium high heat. When hot, add the chicken and leave until the bottom is completely browned, about 5 minutes before flipping.
  • Cook on the other side for another 4 to 5 minutes, until browned.
  • Reduce the heat to low and let the chicken continue cooking, about 10 minutes, until just about cooked through in the thickest parts (no worries if it’s not completely cooked).
  • Set aside on a cutting board and chop the chicken into thin strips and add back to the pan to brown and finish cooking, 8 to 10 minutes over medium heat.
  • Assemble the salad by dividing the lettuce, tomato and red onion.
  • Top with chicken and drizzle with yogurt sauce (this is your dressing) and harissa, if desired.

Last Step:

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Serving: 1 salad, Calories: 345 kcal, Carbohydrates: 13 g, Protein: 37.5 g, Fat: 16 g, Saturated Fat: 4 g, Cholesterol: 13 mg, Sodium: 666 mg, Fiber: 2.5 g, Sugar: 7 g


Disclosure: This post is sponsored by Stonyfield. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own. Photo credit: Jess Larson.

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289 comments on “Food Cart-Style Chicken Salad with White Sauce”

  1. Avatar photo
    Kristina Hudson

    This was a delicious dinner!  I marinated the chicken overnight and used my cast iron skillet to cook it, it was so full of flavor!  I will definitely make this again and again!!!!

  2. This is one of our favorites.   I usually grill the chicken and found that Stoneyfield whole milk Greek yogurt gave the sauce a nice zing.  

  3. So delicious! Immediately added to the weeknight rotation. My husband raved and we sent to others to make. Truly delicious and so easy! The flavors were unexpected and unbelievable.

  4. This was so delicious, it was ridiculous. My husband had to force himself to stop devouring it. We served it with whole wheat pita and made a sandwich out of it. So yum!

  5. This chicken was extremely good! I ended up marinating the chicken for 24 hours. Chicken was so juicy and flavorful. I’ve never had this from a food cart in NYC so i have nothing to compare this to. But reading about it sounded so good, I’m glad I tried it. 
    The white sauce was so-so. I found it kinda boring. I don’t know what it needs, but definitely needs some zing.
    By the way, the recipe suggested you cook for 5 minutes each side, then turn to low for 10 minutes, then slice and cook again for another 10 minutes. That is way too long. Just do 5 minutes each side, slice and then back on for another 10 minutes, just like the video. Not sure if it’s a typo?

  6. Finally got around to making this recipe, it’s a great one for meal prep! I used chicken breast and 0% yogurt as that’s what I had in hand and I thought it was great. I’m looking forward to having it again tomorrow for lunch! Thanks, Gina!

  7. Second time I have made this and it’s always so good. I did use non fat Greek yogurt because that is what I had on hand for the “white sauce” and it is soooo good! This will be a regular no doubt. Everyone make this as soon as you can!

  8. Avatar photo
    Laura Whaley

    Delicious. I marinated the chicken overnight then grilled it. The sauce was easy to make and made a tasty dressing for the salad i made with chopped baby red butter lettuce,  sliced cherry tomatoes and thin sliced red onion. 

  9. Just put my chicken in to marinate in the morning before lunch. I combined the ingredients for the white sauce in a nitribullet and it came out “runny” and tasted a bit like yogurt. Is this how it’s supposed to be? Doesn’t taste bad though. Followed the recipe to a T 

  10. This is absolutely delicious! The spice blend for the chicken is on point. I did doctor up the yogurt sauce with graham marsala and added chopped cucumber to the salad but, other than that, kept it pretty much the same. I like that this is very easy to prep. I recommend grilling the chicken thighs or preparing them on a griddle pan as it really brings out the flavor. Adding this to my Green plan recipes for sure.

  11. Didn’t the recipe used to call for broiling instead of cooking on stovetop? I’ve made this many times without actually looking at the directions, just the recipe, and I noticed today it doesn’t say broil…. 

  12. An absolute favorite in our house. Great to double and meal prep with. We also “cheat” and use Alabama White Sauce BBQ instead of the yogurt sauce and it’s a great substitute when in a pinch. Thanks Gina!

  13. Wow! I love this recipe so much! I can’t believe I waited so long to make it. This will definitely be in my regular rotation!