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Spiced Grilled Chicken Salad Recipe

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3.9 from 45 reviews

This Spiced Grilled Chicken Salad combines aromatic Middle Eastern-inspired marinated grilled chicken with a fresh, crisp salad and a creamy yogurt dressing. The dish balances smoky, spiced flavors from cumin, coriander, and paprika with the refreshing crunch of cucumber and tomatoes, finished with a tangy, garlicky yogurt dressing for a deliciously wholesome meal.

Ingredients

Chicken

  • 1.1 lb boneless, skinless chicken thighs or breasts
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 garlic cloves, minced
  • Juice of 1 lemon

Salad

  • 1 large cucumber, diced
  • 2 medium tomatoes, diced
  • 1 small red onion, thinly sliced
  • 3.5 oz mixed salad greens
  • 2 tablespoons fresh parsley, chopped

Yogurt Dressing

  • 7 oz plain Greek yogurt
  • 1 tablespoon olive oil
  • Juice of 1/2 lemon
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste

Instructions

  1. Prepare Shawarma Marinade: In a mixing bowl, combine olive oil, cumin, coriander, smoked paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice. Whisk until the spices are well blended and the mixture is smooth.
  2. Marinate Chicken: Add the chicken thighs or breasts to the marinade and toss to coat them evenly. Cover and allow the chicken to marinate for at least 15 minutes, but preferably up to 2 hours in the refrigerator to enhance the flavor absorption.
  3. Sear Chicken: Preheat a grill pan or skillet over medium-high heat until hot. Place the marinated chicken on the grill pan and cook for 5-7 minutes per side, or until the chicken is fully cooked through and has a nice light char. Remove from the heat and let the chicken rest for 5 minutes to retain its juices, then slice it thinly against the grain.
  4. Assemble Salad Base: In a large mixing bowl, combine the diced cucumber, diced tomatoes, thinly sliced red onion, mixed salad greens, and chopped parsley. Toss everything gently so the salad ingredients mix evenly without bruising the greens.
  5. Prepare Yogurt Dressing: In a separate bowl, whisk together the plain Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, and season with salt and pepper to taste. Keep whisking until the dressing is smooth and creamy.
  6. Plate and Serve: Divide the mixed salad evenly among serving plates. Arrange the sliced grilled chicken on top of each salad, then drizzle generously with the prepared yogurt dressing. Serve immediately for the freshest taste.

Notes

  • For best flavor, marinate the chicken for the full 2 hours if time allows.
  • Chicken thighs provide more juiciness and richness, but breasts can be used for a leaner option.
  • If you don’t have a grill pan, a regular skillet or outdoor grill works well too.
  • This salad is best served fresh, but the dressing can be made ahead and stored in the fridge up to 2 days.
  • Adjust seasoning in the yogurt dressing to your taste, adding more lemon juice for tang or garlic for extra punch.

Find it online: https://flavorspath.com/spiced-grilled-chicken-salad-recipe/