Spiced Grilled Chicken Salad (Printable)

Aromatic spiced grilled chicken paired with fresh vegetables and creamy yogurt dressing in a light, refreshing salad.

# What You Need:

→ Chicken

01 - 1 lb 2 oz 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 Make It:

01 - Combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice in a mixing bowl. Stir thoroughly until spices are evenly distributed.
02 - Add chicken to the marinade and coat thoroughly. Allow to rest for at least 15 minutes, or up to 2 hours for enhanced flavor development.
03 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken 5 to 7 minutes per side until fully cooked and lightly charred. Remove from heat and rest for 5 minutes, then slice into thin strips.
04 - Combine diced cucumber, diced tomatoes, sliced red onion, mixed salad greens, and chopped parsley in a large mixing bowl.
05 - Whisk together Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper until smooth and well combined.
06 - Divide salad mixture among serving plates. Top with sliced chicken and drizzle generously with yogurt dressing.

# Expert Advice:

01 -
  • The spice blend transforms ordinary chicken into something deeply flavorful without any fuss.
  • Everything comes together in under an hour, making it perfect for weeknights when you want something special.
  • The yogurt dressing is tangy and creamy, tying all the fresh vegetables and warm chicken together beautifully.
  • It feels like a restaurant dish but costs a fraction of the price and tastes even better at home.
02 -
  • Do not skip the resting time after cooking the chicken, or all the juices will run out when you slice it and the meat will be dry.
  • If your pan is not hot enough, the chicken will steam instead of char, and you will miss out on that smoky flavor.
  • Slice the red onion as thinly as possible, thick slices are too sharp and can overpower the salad.
  • Taste the yogurt dressing before serving, sometimes you need an extra pinch of salt or squeeze of lemon to make it sing.
03 -
  • Marinate the chicken in a resealable bag instead of a bowl, it uses less space in the fridge and ensures every piece gets coated evenly.
  • If you do not have a grill pan, a regular skillet works fine, just crank the heat up and resist the urge to flip the chicken too early.
  • Make a double batch of the spice blend and keep it in a jar, it is perfect for quick weeknight marinades on anything from chicken to lamb.
  • Let the salad vegetables sit with a tiny pinch of salt for a few minutes before assembling, it draws out excess moisture and prevents a watery plate.
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