Pin it The spice drawer was open, and I was staring at a row of jars I hadn't touched in months. Turmeric, coristers, cumin, they all smelled like something I should be doing with my weeknights instead of reheating leftovers. I pulled the chicken thighs from the fridge, grabbed the lemon rolling around in the fruit bowl, and decided to just start mixing. What came out of that impulsive moment was this salad, and it's been my answer to boring dinners ever since.
I made this for a friend who swore she didn't like salads, and she ate two bowls while standing at my kitchen counter. She kept going back for more of that yogurt dressing, dragging cucumber slices through it like it was some kind of dip. I realized then that calling this a salad was technically true but also missing the point, it's more like a full meal that happens to involve greens.
Ingredients
- Boneless, skinless chicken thighs or breasts: Thighs stay juicier and handle the spices better, but breasts work if you watch the heat and don't overcook them.
- Olive oil: It carries the spices into the chicken and keeps everything from sticking to the pan.
- Ground cumin: This is the backbone of the shawarma flavor, earthy and warm without being too bold.
- Ground coriander: It adds a slight citrus note that balances the heavier spices.
- Smoked paprika: Gives you that charred, smoky edge even if you're cooking indoors on a regular skillet.
- Ground turmeric: A little goes a long way, it stains everything golden and adds a subtle bitterness that deepens the flavor.
- Ground cinnamon: Just a hint makes the whole spice blend feel more complex and less one dimensional.
- Ground black pepper: Freshly cracked is better, but whatever you have works fine.
- Salt: Don't skip it in the marinade or the chicken will taste flat no matter how many spices you use.
- Garlic cloves, minced: Fresh garlic is non negotiable here, the jarred stuff just doesn't have the same punch.
- Lemon juice: It brightens the marinade and tenderizes the chicken a little, plus it ties everything together.
- Cucumber, diced: I like English cucumbers because they have fewer seeds and more crunch.
- Tomatoes, diced: Use whatever is in season, but if they're watery, scoop out some of the seeds first.
- Red onion, thinly sliced: Soak the slices in cold water for a few minutes if the raw bite is too strong for you.
- Mixed salad greens: Anything works, I usually grab whatever bag looks freshest at the store.
- Fresh parsley, chopped: It adds a grassy freshness that cuts through the richness of the yogurt dressing.
- Plain Greek yogurt: The thicker the better, it clings to the chicken and vegetables instead of pooling at the bottom of the bowl.
- Garlic clove for the dressing: I use a microplane to grate it so it distributes evenly and doesn't leave chunky bits.
- Ground cumin for the dressing: Just enough to echo the chicken spices without overwhelming the tanginess of the yogurt.
Instructions
- Make the marinade:
- Whisk together the olive oil, all the spices, minced garlic, and lemon juice until it looks like a thick, fragrant paste. The smell alone will make you hungry.
- Coat the chicken:
- Toss the chicken in the marinade, making sure every piece is covered. If you have time, let it sit for at least 15 minutes, but a couple hours in the fridge makes it even better.
- Cook the chicken:
- Heat your grill pan or skillet over medium high until it's really hot, then add the chicken. Cook for 5 to 7 minutes per side until it's cooked through and has those dark, caramelized edges.
- Rest and slice:
- Let the chicken sit for 5 minutes after cooking so the juices settle, then slice it thinly against the grain. This keeps it tender and easy to eat.
- Prep the salad:
- Toss the cucumber, tomatoes, red onion, greens, and parsley together in a big bowl. Keep it simple so the chicken can be the star.
- Mix the dressing:
- Whisk the yogurt, olive oil, lemon juice, garlic, cumin, salt, and pepper until it's smooth and pourable. Taste it and adjust the lemon or salt if needed.
- Assemble:
- Divide the salad among plates, pile the sliced chicken on top, and drizzle the yogurt dressing generously over everything. Serve immediately while the chicken is still warm.
Pin it I started packing this for lunch in glass containers, and it became the thing my coworkers would always ask about when I'd heat up the chicken. The smell would fill the break room, all warm spices and garlic, and someone would inevitably lean over and say it smelled amazing. I'd just smile and keep eating, knowing I'd be making another batch that weekend.
Storing and Reheating
Keep the components separate if you're meal prepping, the chicken and dressing in their own containers and the salad vegetables in another. The chicken reheats beautifully in a skillet or microwave, and the salad stays crisp for a couple days if you don't dress it too early. I usually portion everything out on Sunday and assemble fresh each day, it takes less than two minutes and tastes so much better than a soggy salad.
Customizing Your Bowl
I've added roasted chickpeas for extra crunch, swapped the greens for shredded cabbage when I wanted something sturdier, and even stirred harissa into the yogurt dressing when I needed more heat. Pickled turnips or radishes are incredible if you can find them, they add this sharp, tangy bite that cuts through the richness. Some people like to add feta or olives, but I usually keep it simple so the spiced chicken can shine.
Serving Suggestions
This salad works as a weeknight dinner, a packed lunch, or something to bring to a potluck that actually feels special. If you want to stretch it further, serve it with warm flatbread or pita on the side, though that takes it out of gluten free territory. A crisp white wine like Sauvignon Blanc is perfect alongside, but I've also had it with sparkling water and a squeeze of lime and been just as happy.
- Serve with extra lemon wedges on the side so people can adjust the brightness to their taste.
- If you're feeding kids, keep the spices a little lighter and let them build their own bowls.
- Leftovers make an incredible wrap the next day if you have tortillas or lavash on hand.
Pin it This is the kind of recipe that makes you feel capable in the kitchen without asking for much. It's become my go to whenever I need something quick, satisfying, and just a little bit special.
Recipe Questions & Answers
- → Can I prepare the chicken ahead of time?
Yes, marinate the chicken up to 2 hours in advance for deeper flavor development. Cook just before serving to maintain tenderness and texture.
- → What's the best way to get charred marks on the chicken?
Use a grill pan or cast-iron skillet over medium-high heat. Avoid moving the chicken frequently—let it sit 5-7 minutes per side to develop a golden crust.
- → Is this suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free. However, verify spice blends don't contain hidden additives. Serve without pita bread or use certified gluten-free alternatives.
- → How can I make this dairy-free?
Substitute coconut yogurt in the dressing for a creamy, dairy-free option. Whisk it with the same seasonings for comparable flavor and texture.
- → What vegetables work well as substitutions?
Radishes, pickled onions, bell peppers, and fresh herbs like mint or cilantro complement the spiced chicken beautifully and add variety.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc balances the warm spices and tangy yogurt dressing. Lighter white wines enhance the fresh vegetable flavors.