Spiced Chicken Middle Eastern Salad (Printable version)

Middle Eastern-inspired salad featuring spiced grilled chicken, fresh vegetables, and creamy yogurt dressing. Gluten-free.

# Needed ingredients:

→ 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 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 bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice. Mix well to create uniform spice paste.
02 - Add chicken to marinade and toss to coat evenly. Allow to marinate for at least 15 minutes, or up to 2 hours for deeper flavor development.
03 - Preheat grill pan or skillet over medium-high heat. Cook marinated chicken for 5 to 7 minutes per side until cooked through with light charring. Remove from heat and allow to rest for 5 minutes before slicing thinly.
04 - In a large bowl, combine diced cucumber, tomatoes, red onion, mixed salad greens, and chopped parsley.
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 each with sliced chicken, and drizzle generously with yogurt dressing before serving.

# Expert advice:

01 -
  • The spice blend creates layers of warmth without any heat, making every bite feel complex and comforting.
  • It comes together fast enough for a weeknight but tastes special enough to serve to guests without hesitation.
  • The yogurt dressing cools and brightens everything, turning simple greens into something you actually crave.
  • Leftovers hold up beautifully, and the chicken tastes even better the next day tucked into a wrap or over rice.
02 -
  • Let the chicken rest after cooking or the juices will run out the moment you slice it, leaving the meat dry and disappointing.
  • Don't crowd the pan when grilling, the chicken needs space to sear and char rather than steam in its own moisture.
  • Taste the yogurt dressing before serving, it should be tangy and bold enough to stand up to the spiced chicken.
03 -
  • Marinate the chicken in the morning before work, and dinner will come together in under 20 minutes when you get home.
  • Use chicken thighs instead of breasts if you tend to overcook poultry, they're far more forgiving and stay juicy.
  • Double the yogurt dressing and keep it in a jar, it's incredible on roasted vegetables, grain bowls, or as a dip for raw veggies.
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