Spiced Grilled Chicken Salad (Print Version)

Spiced grilled chicken paired with crisp vegetables and creamy yogurt dressing in this vibrant Middle Eastern dish.

# What You'll Need:

→ 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

# How to Make:

01 - Combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice in a bowl and mix thoroughly.
02 - Add chicken to the spice mixture and coat evenly. Allow to marinate for a minimum of 15 minutes, extending 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 fully cooked with light charring. Rest for 5 minutes, then slice thinly.
04 - Combine cucumber, tomatoes, red onion, salad greens, and fresh parsley in a large bowl.
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 Advice:

01 -
  • It brings bold, layered spice without any heat, just warmth and depth you can taste in every bite.
  • The contrast between the hot grilled chicken and the cold, crisp salad makes every forkful exciting.
  • You can prep the marinade in the morning and have dinner ready in less than half an hour.
  • It feels like restaurant food but uses pantry spices you probably already own.
02 -
  • Don't skip letting the chicken rest after grilling, it keeps all the juices inside instead of running onto your cutting board.
  • If your grill pan isn't hot enough, the chicken will steam instead of char, and you'll lose that smoky edge.
  • Taste the dressing before you serve it, sometimes it needs an extra squeeze of lemon to really sing.
03 -
  • Marinate the chicken in a resealable bag so you can massage the spices in without making a mess.
  • If you don't have a grill pan, a regular skillet works fine, just crank the heat up high.
  • Toast your ground spices in a dry pan for 30 seconds before adding them to the marinade, it wakes up their flavor.
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