Spiced Grilled Chicken Salad (Printable View)

Aromatic grilled chicken with fresh vegetables and creamy yogurt dressing in a Middle Eastern-inspired preparation.

# What You'll Need:

→ Chicken

01 - 1.1 lb 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

# How To Make It:

01 - In a mixing bowl, combine olive oil, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, ground black pepper, salt, minced garlic, and fresh lemon juice. Whisk until well combined.
02 - Add chicken pieces to the marinade and toss thoroughly to coat all surfaces evenly. Allow to 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 until hot. Cook marinated chicken for 5-7 minutes per side until cooked through with light charring. Transfer to a cutting board and rest for 5 minutes before slicing thinly.
04 - In a large bowl, combine diced cucumber, diced tomatoes, thinly sliced red onion, mixed salad greens, and chopped fresh parsley. Toss gently to incorporate all vegetables.
05 - In a separate bowl, whisk together plain 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 each with sliced chicken and drizzle generously with yogurt dressing before serving.

# Expert Advice:

01 -
  • The spice blend creates layers of warmth without any actual heat, so even my spice-averse friends go back for seconds.
  • Everything can be prepped ahead and assembled in minutes when you're ready to eat.
  • It feels indulgent and restaurant-worthy but uses everyday ingredients you probably already have.
  • The yogurt dressing is so versatile you'll start putting it on everything from roasted vegetables to grain bowls.
02 -
  • Don't skip the resting time for the chicken or the juices will run out all over your cutting board instead of staying in the meat.
  • If your grill pan isn't hot enough, the chicken will steam instead of sear and you'll lose that beautiful charred flavor.
  • Slice the red onion as thinly as possible, almost translucent, so it adds flavor without crunch that competes with the cucumber.
  • Make the dressing right before serving so the garlic stays sharp and lively instead of mellowing out.
03 -
  • Use chicken thighs if you're even slightly worried about overcooking, they're nearly impossible to dry out and have more flavor than breasts.
  • Taste your yogurt before making the dressing, some brands are tangier than others and you might need less lemon juice.
  • If the salad seems dry after assembling, don't add more dressing, just a splash of olive oil and a squeeze of lemon to brighten it up.
  • Leftover dressing is perfect as a dip for raw vegetables or a sauce for roasted potatoes.
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