Spiced Grilled Chicken Salad (Printable Version)

Aromatic grilled chicken paired with fresh vegetables and creamy yogurt dressing in this Mediterranean-inspired dish.

# What You'll Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken thighs or breasts
02 - 2 tbsp olive oil
03 - 2 tsp ground cumin
04 - 2 tsp ground coriander
05 - 1 tsp smoked paprika
06 - 1 tsp ground turmeric
07 - 1/2 tsp ground cinnamon
08 - 1/2 tsp ground black pepper
09 - 1 tsp 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 tbsp fresh parsley, chopped

→ Yogurt Dressing

17 - 7 oz plain Greek yogurt
18 - 1 tbsp olive oil
19 - Juice of 1/2 lemon
20 - 1 garlic clove, minced
21 - 1/2 tsp ground cumin
22 - Salt and pepper to taste

# Directions:

01 - Combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice in a bowl. Mix until well blended.
02 - Add chicken to the spice mixture and toss thoroughly to coat all surfaces. Marinate for at least 15 minutes, or up to 2 hours for deeper flavor development.
03 - Preheat a grill pan or skillet over medium-high heat. Cook marinated chicken for 5-7 minutes per side until cooked through and lightly charred. Remove from heat and rest for 5 minutes before slicing thinly.
04 - Combine cucumber, tomatoes, red onion, mixed 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 creamy.
06 - Divide salad mixture among serving plates, top with sliced chicken, and drizzle generously with yogurt dressing.

# Expert Suggestions:

01 -
  • The marinade does all the heavy lifting, so you barely need to think once the chicken hits the pan.
  • It tastes like you ordered takeout but feels like you actually fed yourself something fresh and bright.
  • You can prep the components ahead and toss it together in under five minutes when hunger strikes.
02 -
  • Don't skip the resting time after cooking the chicken or all the juices will run out onto the cutting board instead of staying in the meat.
  • If your spices have been sitting in the cupboard for over a year, they've probably lost most of their flavor and you should replace them.
  • The yogurt dressing thickens as it sits, so if you make it ahead, thin it out with a splash of water or lemon juice before serving.
03 -
  • Use a meat thermometer to check that the chicken reaches 165 degrees Fahrenheit, especially if you're using breasts, they dry out fast if overcooked.
  • Toast the cumin and coriander in a dry pan for 30 seconds before adding them to the marinade, it wakes up the oils and makes the flavor way more intense.
  • If the yogurt dressing feels too tangy, stir in a tiny pinch of sugar or honey to balance it out.
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