Spiced Grilled Chicken Salad (Print Version)

Middle Eastern-inspired salad with aromatic spiced chicken, crisp vegetables, and tangy yogurt dressing. Gluten-free and ready in 40 minutes.

# What You'll Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken thighs or breasts
02 - 2 tablespoons olive oil
03 - 2 teaspoons ground cumin
04 - 2 teaspoons ground coriander
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon ground turmeric
07 - 1/2 teaspoon ground cinnamon
08 - 1/2 teaspoon ground black pepper
09 - 1 teaspoon salt
10 - 2 garlic cloves, minced
11 - Juice of 1 lemon

→ Salad

12 - 1 large cucumber, diced
13 - 2 medium tomatoes, diced
14 - 1 small red onion, thinly sliced
15 - 3.5 ounces mixed salad greens
16 - 2 tablespoons fresh parsley, chopped

→ Yogurt Dressing

17 - 7 ounces plain Greek yogurt
18 - 1 tablespoon olive oil
19 - Juice of 1/2 lemon
20 - 1 garlic clove, minced
21 - 1/2 teaspoon ground cumin
22 - Salt and pepper to taste

# How To Make It:

01 - In a bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice. Mix thoroughly until well combined.
02 - Add chicken to the marinade and toss to coat evenly. Allow to marinate for at least 15 minutes, up to 2 hours for deeper flavor development.
03 - Preheat a grill pan or skillet over medium-high heat. Cook marinated chicken for 5 to 7 minutes per side until cooked through with slight charring. Remove from heat and rest for 5 minutes, then slice thinly.
04 - In a large bowl, combine diced cucumber, tomatoes, sliced red onion, mixed salad greens, and chopped parsley.
05 - Whisk together Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper until smooth and well incorporated.
06 - Divide salad mixture among serving plates, top with sliced chicken, and drizzle with yogurt dressing.

# Top Tips:

01 -
  • It feels like restaurant food but comes together faster than ordering takeout and waiting for delivery.
  • The spice blend creates layers of warmth without any actual heat, so even my spice-averse friends ask for seconds.
  • Leftovers taste even better the next day when the flavors have had time to mingle in the fridge.
  • You can prep the chicken and dressing ahead, then assemble everything in minutes when hunger strikes.
02 -
  • Don't skip the resting time after cooking the chicken, cutting into it immediately releases all the juices onto your cutting board instead of keeping them inside the meat.
  • If your skillet isn't hot enough before you add the chicken, the spices will steam instead of caramelize and you'll miss out on that essential charred flavor.
  • Marinating longer than 15 minutes really does make a difference, the lemon juice starts breaking down the proteins and the spices penetrate deeper.
  • Slice the chicken against the grain or it will be chewy no matter how perfectly you cooked it, look for the lines in the meat and cut perpendicular to them.
03 -
  • Press the chicken pieces flat with your palm before marinating so they cook more evenly and quickly, and you get more surface area for that delicious char.
  • If you don't have a grill pan, a regular skillet works just fine, you just won't get the pretty grill marks but the flavor will still be spot on.
  • Taste your yogurt dressing before serving and don't be afraid to add an extra squeeze of lemon or pinch of salt, the difference between good and great is often just one small adjustment.
  • Let the salad greens come to room temperature before assembling if they've been in the fridge, cold greens can cool down your warm chicken too quickly.
Go Back