Spiced Grilled Chicken Salad (Printable)

Spiced grilled chicken paired with fresh vegetables and creamy yogurt dressing in this vibrant Middle Eastern salad.

# What You Need:

→ Chicken

01 - 1.1 lbs 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 ounces mixed salad greens
16 - 2 tablespoons fresh parsley, chopped

→ Yogurt Dressing

17 - 7 ounces 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 - In a mixing bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice. Whisk until well blended.
02 - Add the chicken to the spice mixture and toss thoroughly to coat all surfaces. Allow to marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper 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 fully cooked through and lightly charred. Transfer to a plate 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 parsley. Toss gently to combine.
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 serving plates. Top each portion with sliced chicken and drizzle generously with yogurt dressing. Serve immediately.

# Expert Suggestions:

01 -
  • The spice blend transforms plain chicken into something aromatic and complex without any fussy technique.
  • Everything comes together in under an hour, and you can prep the chicken ahead if mornings are rushed.
  • The creamy yogurt dressing cools the warm spices and ties the whole bowl together with tangy richness.
  • It feels indulgent but stays light, so you finish satisfied instead of stuffed.
02 -
  • Do not skip resting the chicken after grilling or the juices will run out when you slice it, leaving the meat dry.
  • Marinating longer than 2 hours can make the chicken mushy because the lemon juice starts breaking down the texture too much.
  • If your grill pan is not hot enough, the chicken will steam instead of char and you will lose that essential smoky flavor.
03 -
  • Pat the chicken dry with paper towels before marinating so the spices stick better and the surface caramelizes instead of steaming.
  • If your yogurt dressing tastes too thick, whisk in a tablespoon of cold water at a time until it reaches a pourable consistency.
  • For deeper flavor, toast the cumin and coriander in a dry pan for 30 seconds before mixing them into the marinade.
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