Spiced Grilled Chicken Salad

My upstairs neighbor used to grill chicken on her tiny balcony every Thursday, and the smell of cumin and paprika would drift through my open window like an invitation. One evening I knocked on her door with a bottle of wine and asked what she was making. She laughed and said it was just chicken, but the way she sliced it over a huge bowl of vegetables made it look like a feast. That night I scribbled down her spice ratios on a napkin, and this salad has been my go-to ever since.

I made this for a picnic last spring, packing everything in separate containers so nothing would get soggy. My friend who claims she doesnt like salads ate two bowls and asked if I could teach her how to marinate chicken. We sat on a blanket in the park, the yogurt dressing dripping down our fingers, and she admitted she thought healthy food couldnt taste this good. I told her it was all about the spices and not being afraid of a little char on the grill.

Ingredients

• Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier, but breasts work beautifully if you dont overcook them.
• Olive oil (2 tbsp for chicken, 1 tbsp for dressing): This carries the spices into every crevice of the meat and adds richness to the yogurt.
• Ground cumin (2 tsp for chicken, 1/2 tsp for dressing): The backbone of the shawarma flavor, earthy and warm without being overpowering.
• Ground coriander (2 tsp): Adds a subtle citrusy sweetness that balances the heavier spices.
• Smoked paprika (1 tsp): Gives a hint of smokiness even if youre cooking indoors on a skillet.
• Ground turmeric (1 tsp): Turns the chicken golden and adds a gentle earthiness.
• Ground cinnamon (1/2 tsp): Just enough to add warmth without making it taste like dessert.
• Ground black pepper (1/2 tsp): A little heat that wakes up all the other flavors.
• Salt (1 tsp, plus more to taste): Essential for drawing out the spices and seasoning the chicken properly.
• Garlic cloves (2 for chicken, 1 for dressing, minced): Fresh garlic is non-negotiable here, the jarred stuff just doesnt have the same punch.
• Lemon juice (1 whole lemon for chicken, 1/2 lemon for dressing): Brightens everything and helps tenderize the meat during marinating.
• Large cucumber (1, diced): Adds crunch and a cool contrast to the warm spices.
• Medium tomatoes (2, diced): Use the ripest ones you can find for the best flavor.
• Small red onion (1, thinly sliced): Soak the slices in cold water for 10 minutes if you want to mellow the bite.
• Mixed salad greens (100 g): Any combination of lettuce, arugula, or spinach works perfectly.
• Fresh parsley (2 tbsp, chopped): Adds a fresh, grassy note that ties the whole salad together.
• Plain Greek yogurt (200 g): Thick and tangy, it clings to the vegetables and chicken without being runny.

Instructions

Make the marinade:

In a bowl, whisk together olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice until it forms a thick, fragrant paste. The spices should smell toasty and warm, almost like theyre already cooking.

Marinate the chicken:

Add the chicken to the bowl and use your hands to coat every piece thoroughly, making sure the marinade gets into all the folds. Let it sit for at least 15 minutes, though 2 hours in the fridge makes the flavors even more intense.

Cook the chicken:

Heat a grill pan or skillet over medium-high heat until a drop of water sizzles on contact. Cook the chicken for 5 to 7 minutes per side, letting it char slightly on the edges without burning, until the internal temperature reaches 75 degrees Celsius and the juices run clear.

Rest and slice:

Remove the chicken from the heat and let it rest for 5 minutes so the juices redistribute. Slice it thinly against the grain for the most tender bites.

Prep the salad:

In a large bowl, toss together diced cucumber, tomatoes, red onion, salad greens, and chopped parsley. The vegetables should look vibrant and fresh, not wilted.

Whisk the dressing:

In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper until smooth and creamy. Taste and adjust the seasoning if needed.

Assemble and serve:

Divide the salad mixture among four plates, arrange the sliced chicken on top, and drizzle generously with the yogurt dressing. Serve immediately while the chicken is still warm.

Save

My brother, who usually survives on frozen pizza, asked for this recipe after I brought it to a family dinner. He texted me a photo a week later of his version, proud and slightly messy, with the caption finally ate a vegetable. It made me realize that sometimes the best recipes are the ones that make people feel capable in the kitchen, not intimidated.

Making It Your Own

You can swap the chicken for lamb, beef, or even thick slices of grilled halloumi if you want a vegetarian version. I once added roasted chickpeas for extra protein and crunch, and it turned into a completely different but equally satisfying meal. Pickled turnips or a handful of pomegranate seeds also add a pop of color and tang that feels special without being fussy.

Storage and Meal Prep

The marinated chicken keeps in the fridge for up to 2 days, and you can grill it fresh when youre ready to eat. Store the salad components separately so the greens dont wilt, and keep the dressing in a jar with a tight lid for up to 4 days. I like to prep everything on Sunday and assemble individual servings throughout the week, which makes lunch feel less like a chore and more like a treat.

Serving Suggestions

This salad pairs beautifully with warm pita bread, though that takes it out of gluten-free territory. A side of hummus or baba ganoush adds creaminess, and a cold glass of mint lemonade cuts through the richness of the yogurt dressing. If youre serving it for a crowd, set out all the components and let people build their own bowls.

• Add sliced radishes or pickled onions for extra crunch and tang.
• For a dairy-free version, substitute coconut yogurt in the dressing.
• Pair with a crisp white wine like Sauvignon Blanc for a dinner party vibe.

Save

This salad has become my answer to the question of what to make when I want something satisfying but not heavy. Its the kind of meal that makes you feel good long after the plates are cleared.

Recipe FAQs

→ Can I prepare the chicken ahead of time?

Yes, you can marinate the chicken up to 2 hours in advance for deeper flavor development. Cook it fresh before serving, or grill and refrigerate up to 3 days ahead, then serve chilled or at room temperature.

→ What's the best way to slice the cooked chicken?

After the chicken rests for 5 minutes, use a sharp chef's knife to slice against the grain into thin strips. This ensures tender, easy-to-eat pieces that distribute evenly throughout the salad.

→ How can I make this dairy-free?

Replace the Greek yogurt in the dressing with coconut yogurt or tahini-based sauce. Both options provide creaminess while maintaining the tangy flavor profile that complements the spiced chicken.

→ What vegetables work well as substitutions?

Bell peppers, radishes, carrots, and fresh herbs like mint or cilantro are excellent additions. Keep sturdy vegetables like carrots thinly sliced or grated to maintain the salad's refreshing crunch.

→ Can I cook the chicken indoors without a grill?

Absolutely. A grill pan or cast-iron skillet works perfectly on the stovetop over medium-high heat. You'll achieve similar charring and flavor development in about the same time.

→ How long does the dressing keep?

Store the yogurt dressing in an airtight container in the refrigerator for up to 4 days. The flavors actually intensify slightly as it sits, making it excellent for meal prep.