This Adana salad combines grilled chicken with sumac onions and greens for a bright, high-protein plate.
15 min prep 12 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Skewer the chicken and cook for 10 minutes, draining excess juice so the sauce balance stays right.
Rest the cooked chicken for 5 minutes and shred it so hot steam does not wilt the leaves.
For the sumac sauce, loosen the sumac with lemon juice and olive oil so the sourness is not concentrated in one spot.
Toss the main ingredients with the sauce for 1 minute without crushing them.
Transfer to a serving plate and bring to the table while the sauce is glossy.
💡 Tip: Rubbing onion with sumac softens its sharpness.
🍽️ Serving suggestion: Serve on lettuce with the sumac onion beside the chicken.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~226
kcal calories
23
g protein
7
g carbs
11
g fat
1.3g
Sugar
1.1g
Fiber
59.6mg
Sodium
1.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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Protein ve vitamin aynı tabakta.
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