Spiced Grilled Chicken Salad (Print view)

Middle Eastern-inspired salad with aromatic spiced chicken, fresh vegetables, and creamy yogurt dressing.

# List of Ingredients:

→ Chicken Marinade

01 - 1.1 lb 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 Base

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

# Step-by-Step Directions:

01 - Combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice in a mixing bowl. Stir until fully incorporated.
02 - Add chicken to the marinade and coat thoroughly. 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 over medium-high heat. Cook marinated chicken for 5 to 7 minutes per side until cooked through with light charring. Rest for 5 minutes before slicing thinly.
04 - Combine diced cucumber, diced tomatoes, sliced red onion, mixed salad greens, and chopped parsley in a large mixing bowl.
05 - Whisk together Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper until smooth and well blended.
06 - Distribute salad mixture among serving plates, arrange sliced chicken on top, and drizzle with prepared yogurt dressing.

# Expert Suggestions:

01 -
  • It tastes indulgent but leaves you feeling light and energized, not weighed down.
  • The spice blend transforms ordinary chicken into something that tastes like it came from a street cart in Beirut.
  • Everything can be prepped ahead, making weeknight dinners feel effortless.
  • It's endlessly adaptable: swap the greens, add pickles, or toss in roasted chickpeas.
02 -
  • Don't skip resting the chicken after cooking, it keeps the juices from running out when you slice it.
  • If your spices are old, they won't have much punch, fresher spices make a noticeable difference.
  • The yogurt dressing thickens as it sits, so loosen it with a splash of water or lemon juice if needed.
  • Marinating longer than 2 hours can make the chicken mushy from the lemon juice, so don't overdo it.
03 -
  • Let the grill pan get properly hot before adding the chicken, that's how you get the char that makes this taste like street food.
  • If you're using chicken breasts, pound them to an even thickness so they cook evenly and stay tender.
  • Taste the dressing before serving and adjust the lemon and salt, those two elements can make or break the whole dish.
  • Don't overdress the salad, serve the extra dressing on the side so everyone can add as much as they like.
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