Dönersalat (German-Turkish Chicken Döner Salad)

This Chicken Döner Salad recipe is a simpler and quicker version of Germany’s most loved fast food. I would recommend marinating for at least an hour before cooking, although 6 hours or even up to a day is ideal. For the coleslaw, I used a presaged mix from Trader Joe’s that I quickly massaged with a bit of oil and vinegar, and to the traditional toppings (tomatoes, cucumbers, feta cheese), I added sliced pepperoncini for a bit of a briney kick. Of course I always have to have some “scharf” (spicy in German) sprinkled atop of my Döner or Döner Salad, a dried spice and herb blend. While I will go through the steps to make a Döner sandwich again sooner than later, I am grateful that I can throw together this Döner-inspired meal in a matter of an hour if need be with not all that much actual busy time involved. And any time saved is more time I get to spend drinking oat milk lattes and getting some me time in during my littles’ naps. It’s a total win win. On a final side note: If you’re still craving some bread with it, serve with some toasted pita on the side.