Spiced Grilled Chicken Salad

My kitchen smelled like a spice market one Thursday evening when I tossed together this salad after a long day. The chicken sizzled in the pan, releasing clouds of cumin and coriander that made my neighbor knock on the door to ask what I was cooking. I had marinated the thighs in a hurry, barely fifteen minutes, but the charred edges and tangy yogurt made it taste like I'd planned it all week. That night, I ate straight from the bowl, standing by the counter, and realized I'd stumbled onto something I'd crave again and again. It's become my answer to weeknight hunger and weekend guests alike.

I made this for a small dinner party last spring, and my friend Sarah, who never eats seconds, went back for more chicken. She said it reminded her of a trip to Tel Aviv, which made me feel like I'd done something right. The red onion slices curled in the bowl like little ribbons, and the parsley added a freshness that cut through the richness of the yogurt. We sat outside with wine, the sun going down, and the salad disappeared before I could pack any away. That's when I knew this recipe had earned its place in my regular rotation.

Ingredients

• Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier and hold up better to high heat, but breasts work if you watch them closely and don't overcook.
• Olive oil (2 tbsp for chicken, 1 tbsp for dressing): This carries the spices into the meat and adds a silky texture to the yogurt dressing.
• Ground cumin (2 tsp for chicken, 1/2 tsp for dressing): The backbone of the shawarma flavor, earthy and warm, and a little in the dressing ties everything together.
• Ground coriander (2 tsp): Adds a subtle citrusy sweetness that balances the heavier spices.
• Smoked paprika (1 tsp): Gives a hint of smokiness without needing a charcoal grill.
• Ground turmeric (1 tsp): Turns the chicken golden and adds a mild, peppery depth.
• Ground cinnamon (1/2 tsp): Just enough to add warmth without making it taste like dessert.
• Ground black pepper (1/2 tsp): A gentle heat that sits in the background.
• Salt (1 tsp, plus more to taste): Essential for drawing out the flavors in both the chicken and the dressing.
• Garlic cloves (2 for chicken, 1 for dressing, minced): Fresh garlic punches through the spices and makes the yogurt dressing come alive.
• Lemon juice (1 lemon for chicken, 1/2 lemon for dressing): Brightens the marinade and keeps the dressing tangy and light.
• Large cucumber (1, diced): Adds crunch and a cooling contrast to the spiced chicken.
• Medium tomatoes (2, diced): Juicy and sweet, they balance the savory elements.
• Small red onion (1, thinly sliced): Adds bite and a pop of color, and thin slices keep it from overpowering.
• Mixed salad greens (100 g): A base that stays crisp and soaks up the dressing without wilting too fast.
• Fresh parsley (2 tbsp, chopped): Herbaceous and fresh, it cuts through the richness and adds a pop of green.
• Plain Greek yogurt (200 g): Thick and tangy, it clings to the salad and mellows the spices beautifully.

Instructions

Mix the marinade:

In a bowl, stir together olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice until it forms a thick, fragrant paste. The smell alone will make you hungry.

Marinate the chicken:

Add the chicken to the bowl and toss with your hands to coat every piece evenly. Let it sit for at least 15 minutes, or up to 2 hours if you have time, so the spices can work their way in.

Grill the chicken:

Heat a grill pan or skillet over medium high heat until it's hot enough that a drop of water sizzles. Cook the chicken for 5 to 7 minutes per side, until the edges are charred and the center reads 75 degrees Celsius, then let it rest for 5 minutes before slicing thinly.

Prep the salad:

In a large bowl, toss together the diced cucumber, tomatoes, red onion, salad greens, and chopped parsley. Keep it simple and let the vegetables shine.

Make the dressing:

Whisk together yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper until smooth and creamy. Taste and adjust the salt or lemon if needed.

Assemble and serve:

Divide the salad among four plates, lay the sliced chicken on top, and drizzle generously with the yogurt dressing. Serve immediately while the chicken is still warm.

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One Saturday, I packed this salad into containers and took it to a picnic in the park. My brother, who usually picks at salads, ate his entire portion and asked for the recipe on the spot. The chicken had soaked up the dressing a bit, and the greens were still crisp because I'd kept them separate until the last minute. Watching everyone dig in, laughing and talking, I felt that quiet pride you get when food brings people together. It's a dish that works just as well on a blanket under trees as it does on a dinner table.

Serving Suggestions

This salad stands alone as a meal, but I've served it alongside warm pita bread for guests who want to scoop up the chicken and dressing. A crisp white wine like Sauvignon Blanc cuts through the richness of the yogurt and complements the lemon beautifully. If you're feeding a crowd, set out bowls of pickled onions, sliced radishes, and extra parsley so everyone can customize their plate. I've also stirred in a handful of toasted pine nuts for crunch, and it took the texture to another level. Leftovers make an excellent lunch the next day, especially if you store the dressing separately and toss everything together just before eating.

Common Mistakes to Avoid

The first time I made this, I used chicken breasts and cooked them too long, turning them into dry, flavorless slabs. Thighs are more forgiving, but if you use breasts, pull them off the heat the moment they hit 75 degrees Celsius. Another mistake is adding the dressing too early, the greens wilt and the salad turns soggy, so always dress it right before serving. I once forgot to mince the garlic finely, and biting into a big chunk in the dressing was unpleasant, so take the time to chop it small. Finally, don't skimp on the lemon juice, it's what makes the whole dish sing, brightening the spices and balancing the yogurt.

Storage and Make Ahead Tips

You can marinate the chicken up to a day ahead and keep it covered in the fridge, which actually deepens the flavor. The yogurt dressing holds well for three days in an airtight container, and I often make a double batch to use on other salads or as a dip. Once the chicken is cooked and sliced, store it separately from the salad greens so nothing gets soggy. I've found that the vegetables, once chopped, stay fresh for about two days if kept in a sealed container lined with a paper towel to absorb moisture. When you're ready to eat, just reheat the chicken gently in a pan or enjoy it cold, both ways work beautifully.

• Store each component separately to keep textures intact.
• Reheat chicken in a skillet over low heat to avoid drying it out.
• Dress the salad only when you're ready to serve, never in advance.

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This salad has become one of those recipes I turn to when I want something that feels special but doesn't demand hours in the kitchen. Whether you're cooking for yourself or a table full of friends, it delivers every time.

Recipe Q&A

→ Can I marinate the chicken ahead of time?

Yes, marinate for up to 2 hours for deeper flavor. You can even prepare the marinade the night before and add chicken in the morning for convenient meal prep.

→ What if I don't have a grill pan?

A regular skillet works perfectly fine. Cook over medium-high heat for the same 5-7 minutes per side until the chicken is cooked through and develops a light golden crust.

→ Is this salad dairy-free?

The traditional version contains Greek yogurt, but you can easily substitute with dairy-free coconut yogurt or tahini-based dressing for a vegan-friendly option.

→ How do I store leftovers?

Store the chicken and salad components separately in airtight containers for up to 3 days. Keep the dressing separate and combine just before serving to maintain crispness.

→ Can I prepare this salad in advance?

Prepare the chicken and chop vegetables up to 1 day ahead. Assemble the salad shortly before serving and add the dressing just before eating to keep ingredients fresh and crisp.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc complements the warm spices and tangy yogurt dressing beautifully. Other good options include Pinot Grigio or a light rosé.