Spiced Grilled Chicken Salad

The smell of cumin and paprika hitting a hot pan always takes me straight back to that tiny kitchen in my first apartment. I'd just gotten home from a market where a vendor convinced me to buy a spice blend I couldn't even pronounce. That night, I threw it on some chicken thighs with whatever vegetables were left in my fridge. What came out of that pan was so good I called my sister mid-bite to tell her about it. This salad is my refined version of that happy accident.

I made this for a summer potluck once, and someone asked if I'd catered it. The secret was just good timing: I grilled the chicken right before leaving so it was still warm when I tossed it with the cold, crunchy vegetables. The contrast in temperatures made every bite interesting. Now I always serve it that way, with the chicken barely cooled and the salad straight from the fridge.

Ingredients

• Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier and more forgiving if you overcook them slightly, but breasts work beautifully if you watch the time closely.
• Olive oil (2 tbsp plus 1 tbsp): This carries the spices into the chicken and gives the dressing a silky texture that water-based liquids just can't match.
• Ground cumin (2 tsp plus 1/2 tsp): The backbone of the shawarma flavor, earthy and warm without being sharp or bitter.
• Ground coriander (2 tsp): Adds a subtle citrusy sweetness that balances the deeper spices perfectly.
• Smoked paprika (1 tsp): This is what gives you that hint of char and smokiness even if you're cooking indoors on a regular pan.
• Ground turmeric (1 tsp): Beyond its golden color, it adds a faint bitterness that makes the other spices pop.
• Ground cinnamon (1/2 tsp): Just enough to add mystery without making the dish taste like dessert.
• Ground black pepper (1/2 tsp): Freshly cracked makes a noticeable difference in brightness.
• Salt (1 tsp): Essential for bringing all the spices to life and seasoning the chicken through to the center.
• Garlic cloves, minced (2 plus 1): Fresh garlic has a sharpness that garlic powder can't replicate, especially in the marinade.
• Lemon juice (1 whole lemon plus 1/2 lemon): The acidity tenderizes the chicken and cuts through the richness of the yogurt dressing.
• Cucumber (1 large): Adds crunch and a cooling contrast to the warm spices.
• Tomatoes (2 medium): Choose firm ones so they don't make the salad soggy, and remove the seeds if they're very juicy.
• Red onion (1 small): Slice it thin so it adds sharpness without overwhelming the other flavors.
• Mixed salad greens (100 g): A mix of textures works best, something with both soft and slightly bitter leaves.
• Fresh parsley (2 tbsp): The bright, grassy flavor ties the whole salad together and makes it taste unmistakably fresh.
• Plain Greek yogurt (200 g): The thick, tangy base for the dressing that clings to every ingredient without being heavy.

Instructions

Make the marinade:

In a bowl, whisk together the olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice until it forms a fragrant, slightly thick paste. The spices should coat the back of your spoon and smell warm and inviting.

Marinate the chicken:

Add the chicken to the bowl and use your hands to massage the marinade into every crevice, making sure each piece is thoroughly coated. Let it sit for at least 15 minutes at room temperature, or up to 2 hours in the fridge if you want the flavors to go deeper.

Cook the chicken:

Heat a grill pan or skillet over medium-high until a drop of water sizzles immediately on contact. Lay the chicken down and resist the urge to move it for 5 to 7 minutes, letting it develop a caramelized crust, then flip and cook the other side until the internal temperature reaches 165°F.

Rest and slice:

Transfer the chicken to a cutting board and let it rest for 5 minutes so the juices redistribute. Slice it thinly against the grain for the most tender bite.

Prepare the salad base:

In a large bowl, toss together the diced cucumber, tomatoes, thinly sliced red onion, salad greens, and chopped parsley. The colors should look bright and varied, like a garden in a bowl.

Whisk the dressing:

In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper until smooth and pourable. Taste and adjust the seasoning, adding more lemon if you want extra brightness.

Assemble and serve:

Divide the salad mixture among four plates, top with the warm sliced chicken, and drizzle generously with the yogurt dressing. Serve immediately while the chicken is still warm and the vegetables are cold and crisp.

Save to Pinterest

One evening, I served this to a friend who'd just moved across the country and was feeling homesick. She took one bite, closed her eyes, and said it reminded her of a place she used to eat lunch in her old neighborhood. I hadn't been trying to recreate anything specific, but somehow the combination of spices and freshness had unlocked a memory for her. That's when I realized food doesn't have to be authentic to be meaningful.

How to Get the Best Char Without a Grill

A cast iron skillet is your best friend here. Preheat it until it's smoking slightly, then lay the chicken down without crowding the pan. The key is high heat and patience: let the chicken sit undisturbed until it releases naturally from the pan, which means a crust has formed. If you try to flip it too early, it'll stick and tear. I learned this the hard way after ruining three chicken breasts in a row, but now I can get restaurant-quality char on a weeknight.

Making It Ahead for Meal Prep

This salad holds up surprisingly well if you keep the components separate. I'll marinate and cook the chicken on Sunday, then store it sliced in the fridge for up to three days. The vegetables stay crisp in a container with a paper towel to absorb excess moisture. The dressing keeps for four days and actually tastes better the next day once the garlic mellows. When I'm ready to eat, I just assemble everything cold or warm the chicken for 30 seconds in the microwave.

Variations Worth Trying

I've made this with leftover grilled lamb and it was incredible. You can also swap the chicken for chickpeas if you want a plant-based version, just toss them in the spice mix and roast until crispy. Once, I didn't have Greek yogurt and used tahini thinned with lemon juice and water instead, which gave it a more traditional Middle Eastern flavor. Don't be afraid to play with the vegetables either: radishes add peppery crunch, pickled turnips bring tang, and even shredded cabbage works in a pinch.

• Try adding pomegranate seeds for little bursts of sweetness.
• A handful of toasted pine nuts or slivered almonds adds richness and crunch.
• If you like heat, a pinch of cayenne in the marinade or a drizzle of harissa in the dressing changes everything.

Save to Pinterest

This salad has become my answer to the question of what to make when I want something that feels special but doesn't require much effort. It's bright, satisfying, and makes me feel like I'm taking care of myself even on the busiest days.

Questions & Answers

→ Can I prepare the chicken ahead of time?

Yes, marinate the chicken for up to 2 hours in advance for deeper flavor development. Cook it just before serving to maintain optimal texture and taste.

→ What's the best way to ensure the chicken stays juicy?

Use chicken thighs for more moisture, avoid overcooking beyond 165°F internal temperature, and allow the cooked chicken to rest for 5 minutes before slicing.

→ How can I add more crunch to this salad?

Incorporate sliced radishes, pickled onions, or toasted nuts for extra texture. You can also serve it with warm pita bread on the side for contrast.

→ Is this salad suitable for meal prep?

Assemble components separately and store in containers. Combine the salad greens, vegetables, and chicken just before eating to prevent sogginess. Keep the dressing separate until serving.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc complements the warm spices and tangy dressing beautifully. The acidity cuts through the richness of the yogurt dressing.

→ Can I make this dairy-free?

Absolutely. Substitute coconut yogurt or tahini-based dressing for the Greek yogurt. The flavor profile remains delicious and satisfying.