Spiced Grilled Chicken Salad (Printable format)

Aromatic spiced chicken with fresh vegetables and creamy yogurt dressing in this easy Middle Eastern-inspired salad.

# What You Need:

→ Chicken

01 - 1 lb 2 oz 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

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 tablespoons fresh parsley, chopped

→ Yogurt Dressing

17 - 7 oz 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 Steps:

01 - Combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice in a mixing bowl. Whisk until well blended.
02 - Add chicken to the marinade and toss thoroughly to coat all surfaces. Marinate for at least 15 minutes, or up to 2 hours for enhanced flavor development.
03 - Preheat 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. Transfer to a cutting board and rest for 5 minutes, then slice thinly.
04 - Combine diced cucumber, tomatoes, red onion, mixed greens, and chopped parsley in a large bowl. Toss gently to distribute vegetables evenly.
05 - Whisk together Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper until smooth and creamy.
06 - Divide salad mixture among serving plates, arrange sliced chicken on top, and drizzle with yogurt dressing.

# Expert Hints:

01 -
  • The spice blend creates a crust on the chicken that tastes like it came from a street cart in Beirut.
  • Everything can be prepped ahead, so dinner comes together in the time it takes to grill the chicken.
  • The yogurt dressing cools the warm spices in a way that makes every bite feel balanced and bright.
  • Leftovers actually get better as the flavors soak into the greens overnight.
02 -
  • Don't skip the resting time after grilling, or the juices will run out when you slice and the chicken will dry out.
  • Slice the red onion as thin as possible, almost translucent, so it adds flavor without overwhelming the salad.
  • If the yogurt dressing feels too thick, whisk in a teaspoon of water at a time until it drizzles easily.
03 -
  • Use a meat thermometer to check the chicken, guessing leads to overcooked or undercooked meat every time.
  • Toast your ground spices in a dry pan for 30 seconds before mixing the marinade, it wakes up their oils and makes the flavor more complex.
  • If you want extra creaminess, stir a spoonful of tahini into the yogurt dressing, it adds a nutty richness that pairs perfectly with the shawarma spices.
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