Spiced Grilled Chicken Salad (Printable Version)

Aromatic spiced chicken with crisp vegetables and creamy yogurt dressing in a vibrant Mediterranean bowl.

# Ingredient List:

→ For the Chicken

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

→ For the 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

→ For the 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

# Steps:

01 - In a mixing bowl, combine 2 tablespoons olive oil, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon smoked paprika, 1 teaspoon ground turmeric, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground black pepper, 1 teaspoon salt, 2 minced garlic cloves, and juice of 1 lemon. Whisk thoroughly until well combined.
02 - Add the 1.1 lb chicken to the marinade and toss to coat evenly. Allow to marinate for at least 15 minutes at room temperature, or up to 2 hours refrigerated for enhanced flavor development.
03 - Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5 to 7 minutes per side until cooked through with light charring. Remove from heat and allow to rest for 5 minutes before slicing thinly against the grain.
04 - In a large bowl, combine 1 diced cucumber, 2 diced tomatoes, 1 sliced red onion, 3.5 ounces mixed salad greens, and 2 tablespoons chopped fresh parsley. Gently toss to distribute vegetables evenly.
05 - In a separate bowl, whisk together 7 ounces plain Greek yogurt, 1 tablespoon olive oil, juice of 1/2 lemon, 1 minced garlic clove, 1/2 teaspoon ground cumin, and salt and pepper to taste until smooth and creamy.
06 - Divide the salad mixture evenly among four serving plates. Top each portion with sliced marinated chicken and drizzle generously with the yogurt dressing. Serve immediately.

# Expert Advice:

01 -
  • It comes together in less time than it takes to order takeout, but tastes like you spent an hour marinating and planning.
  • The spiced chicken stays juicy and flavorful without any fuss, and the yogurt dressing cools everything down in the best way.
02 -
  • Letting the chicken rest before slicing is crucial, I skipped it once and all the juices ran out onto the cutting board instead of staying in the meat.
  • Dont skip the lemon juice in the marinade, it tenderizes the chicken just enough and balances the richness of the spices.
03 -
  • Marinate the chicken in the morning before work, then all you have to do is cook and assemble when you get home.
  • If you want even more flavor, toast the whole spices in a dry pan for a minute before grinding them yourself.
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