Spiced Grilled Chicken Salad (Printer-Friendly)

Spiced grilled chicken paired with crisp vegetables and creamy yogurt dressing, inspired by Middle Eastern flavors.

# What You'll Need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken thighs or breasts
02 - 2 tbsp olive oil
03 - 2 tsp ground cumin
04 - 2 tsp ground coriander
05 - 1 tsp smoked paprika
06 - 1 tsp ground turmeric
07 - 1/2 tsp ground cinnamon
08 - 1/2 tsp ground black pepper
09 - 1 tsp 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 oz mixed salad greens
16 - 2 tbsp fresh parsley, chopped

→ Yogurt Dressing

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

# How To Make:

01 - Combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice in a bowl. Mix thoroughly until well blended.
02 - Add chicken to the marinade and toss to coat evenly. Allow to marinate for a minimum of 15 minutes, or up to 2 hours for enhanced flavor development.
03 - Heat a grill pan or skillet to medium-high heat. Cook marinated chicken for 5-7 minutes per side until cooked through and lightly charred. Transfer to a cutting board and rest for 5 minutes before slicing thinly.
04 - In a large bowl, combine diced cucumber, diced tomatoes, sliced red onion, mixed salad greens, and chopped fresh parsley.
05 - Whisk together Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper until smooth and well combined.
06 - Divide salad mixture among serving plates. Arrange sliced chicken on top and drizzle generously with yogurt dressing.

# Expert Tips:

01 -
  • The spice blend makes your kitchen smell like a street market in the best possible way, and it clings to the chicken with almost no effort.
  • You get all the flavors of shawarma without the spit roaster or the late night guilt, just a hot pan and twenty minutes.
  • The yogurt dressing is tangy enough to cut through the richness and creamy enough to make every bite feel indulgent.
  • It's one of those rare dishes that tastes just as good the next day for lunch, maybe even better once the flavors marry overnight.
02 -
  • Let the chicken rest after cooking or all those flavorful juices will run out onto the cutting board instead of staying in the meat where they belong.
  • Don't skip marinating the chicken, even if it's just 15 minutes, because the lemon juice and spices need time to work their way into the meat.
  • If your grill pan isn't hot enough, the chicken will steam instead of char, and you'll miss out on those crispy, caramelized edges that make this dish sing.
03 -
  • Use chicken thighs instead of breasts if you're nervous about overcooking, they're more forgiving and stay juicy even if you leave them on the heat a minute too long.
  • Toast your ground spices in a dry pan for 30 seconds before adding them to the marinade, it wakes up their oils and makes the whole dish taste deeper and more fragrant.
  • Taste the yogurt dressing before you serve it and adjust the lemon and salt, it should be tangy and bold enough to stand up to the spiced chicken, not bland and forgettable.
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