Middle Eastern-inspired salad featuring spiced grilled chicken, fresh vegetables, and creamy yogurt dressing. Gluten-free and ready in 40 minutes.
# What You Need:
→ Chicken Marinade
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 mixing bowl, combine olive oil, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, black pepper, salt, minced garlic, and lemon juice. Whisk until fully blended.
02 - Add chicken to the marinade and toss to evenly coat all surfaces. Allow to marinate for a minimum of 15 minutes, or up to 2 hours for enhanced flavor development.
03 - Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5 to 7 minutes on each side until cooked through with slight charring. Remove from heat and rest for 5 minutes before slicing thinly.
04 - In a large bowl, combine diced cucumber, diced tomatoes, sliced red onion, mixed salad greens, and chopped fresh parsley.
05 - In a separate bowl, 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, arrange sliced chicken on top, and drizzle generously with yogurt dressing.
