Spiced Grilled Chicken Salad (Printable)

Spiced grilled chicken paired with crisp vegetables and creamy yogurt dressing in this easy Middle Eastern-inspired salad.

# What You'll Need:

→ Chicken

01 - 1.1 lb 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 - In a mixing bowl, whisk together olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice until well combined.
02 - Add chicken to the spice mixture and toss thoroughly to coat all surfaces. Allow to marinate for at least 15 minutes, preferably up to 2 hours for enhanced flavor development.
03 - Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5 to 7 minutes per side until internal temperature reaches 165°F and exterior is lightly charred. Transfer to a plate and rest for 5 minutes before slicing thinly.
04 - In a large bowl, combine diced cucumber, diced tomatoes, sliced red onion, mixed salad greens, and chopped fresh parsley. Toss gently to distribute vegetables evenly.
05 - In a separate bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper until smooth and creamy.
06 - Divide the salad mixture among individual serving plates. Arrange sliced chicken on top of each salad portion and drizzle generously with yogurt dressing.

# Expert Advice:

01 -
  • The spice blend creates layers of warmth without any heat, perfect for people who want bold flavor but skip the burn.
  • Everything comes together in under an hour, and you can prep the dressing and chop the vegetables while the chicken marinates.
  • Leftovers taste even better the next day when the flavors have had time to meld together in the fridge.
02 -
  • Let the chicken rest after cooking or the juices will run out when you slice it, leaving the meat dry instead of tender.
  • Don't skip marinating the chicken, even 15 minutes makes a difference in how the spices penetrate the meat.
  • If your grill pan isn't hot enough, the chicken will steam instead of char, and you'll miss out on that smoky, caramelized flavor.
03 -
  • Toast your ground spices in a dry pan for 30 seconds before mixing them into the marinade, it wakes up their flavor and makes the chicken taste even more complex.
  • If your yogurt dressing feels too thick, whisk in a teaspoon of water at a time until it reaches a drizzle consistency.
  • For a smoky char without a grill, finish the cooked chicken under the broiler for a minute or two, watching carefully so it doesn't burn.
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