Spiced Chicken Middle Eastern Salad (Printer View)

Middle Eastern salad with aromatic spiced chicken, crisp vegetables, and tangy yogurt dressing. Naturally gluten-free.

# Components:

→ 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

# Method:

01 - In a mixing bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice. Mix thoroughly until spices are fully incorporated.
02 - Add chicken pieces to the marinade and toss to coat evenly. Allow to marinate for at least 15 minutes, or up to 2 hours for deeper flavor development.
03 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken 5-7 minutes per side until cooked through with light charring. Remove from heat and rest for 5 minutes, then slice thinly.
04 - In a large bowl, combine diced cucumber, tomatoes, sliced red onion, mixed salad greens, and chopped parsley. Toss gently to distribute ingredients evenly.
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, arrange sliced chicken on top, and drizzle generously with yogurt dressing.

# Expert Advice:

01 -
  • The spice blend clings to the chicken and creates little crispy edges that taste like actual shawarma from a spit.
  • Everything can be prepped ahead, so dinner comes together in minutes on a busy evening.
  • The yogurt dressing cools and balances the warmth of the spices without feeling heavy.
  • Leftovers actually get better the next day when the flavors meld together in the fridge.
02 -
  • Don't skip the resting time after cooking the chicken or all the juices will run out when you slice it.
  • If your chicken starts to burn before it cooks through, lower the heat and cover the pan for a few minutes.
  • Marinating longer than 2 hours can make the chicken mushy because the lemon juice starts breaking down the proteins too much.
  • Taste your yogurt dressing before serving because some brands are tangier than others and may need extra salt or lemon.
03 -
  • Use a meat thermometer to check the chicken so you don't overcook it and end up with dry, tough pieces.
  • Let the sliced red onion soak in cold water for 10 minutes before adding it to the salad to mellow the sharpness.
  • If you're meal prepping, marinate the chicken the night before so you can just toss it on the grill when you get home.
  • A squeeze of extra lemon juice right before serving brightens everything and makes the flavors pop.
Return