Spiced Grilled Chicken Salad

My neighbor walked past my open window one July afternoon and asked what smelled so good. It was the turmeric and cinnamon hitting the hot pan, that warm, golden scent that makes you hungry before you even see the food. I was grilling chicken for what I thought would be wraps, but I had run out of pita and tossed everything over greens instead. That accident turned into my most requested summer dinner.

I made this for a cousin who swore she did not like yogurt dressings. She cleaned her plate and texted me the next morning asking for the recipe. The key was the cumin in the dressing, it bridges the spiced chicken and the cool yogurt so perfectly that even skeptics come around. Now she makes it every week and sends me photos.

Ingredients

• Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier and forgive a minute or two of overcooking, but breasts work beautifully if you prefer leaner meat.
• Olive oil (2 tbsp for chicken, 1 tbsp for dressing): This carries the spices into the chicken and gives the dressing a silky finish.
• Ground cumin (2 tsp for chicken, 1/2 tsp for dressing): The backbone of shawarma flavor, earthy and warm without being spicy.
• Ground coriander (2 tsp): Adds a citrusy, floral note that balances the heavier spices.
• Smoked paprika (1 tsp): Gives a subtle smokiness that mimics the taste of street cart shawarma.
• Ground turmeric (1 tsp): The golden color and gentle bitterness that makes everything feel authentic.
• Ground cinnamon (1/2 tsp): A whisper of sweetness that surprises people in the best way.
• Ground black pepper (1/2 tsp): Just enough heat to wake up your palate.
• Salt (1 tsp): Essential for drawing out the flavor of the chicken and balancing the yogurt.
• Garlic cloves (3 total, minced): Two in the marinade, one in the dressing, because garlic loves lemon and spices.
• Lemon juice (1 1/2 lemons total): Brightens everything and tenderizes the chicken while it marinates.
• Large cucumber (1, diced): Adds cool crunch and juicy freshness that cuts through the richness.
• Medium tomatoes (2, diced): Use ripe ones for sweetness, and drain them slightly if they are very juicy.
• Small red onion (1, thinly sliced): Soak the slices in cold water for five minutes if you want them milder.
• Mixed salad greens (100 g): I like a mix with some peppery arugula, but any greens work.
• Fresh parsley (2 tbsp, chopped): Flat leaf parsley tastes brighter than the curly kind.
• Plain Greek yogurt (200 g): Full fat makes the creamiest dressing, but low fat works if that is what you have.

Instructions

Mix the marinade:

In a medium bowl, whisk together olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice until it smells amazing and looks like a thick, rust colored paste. You will know it is ready when the garlic and lemon juice blend into the spices without any dry clumps.

Coat the chicken:

Add the chicken to the bowl and use your hands to rub the marinade into every crevice, then cover and let it sit for at least fifteen minutes, or up to two hours in the fridge. The longer it sits, the deeper the flavor soaks in.

Grill the chicken:

Heat a grill pan or skillet over medium high until a drop of water sizzles instantly, then lay the chicken down without moving it for five to seven minutes per side, until the edges are charred and the center reads 75 degrees Celsius. Let it rest for five minutes before slicing so the juices stay inside.

Prep the salad:

While the chicken cooks, toss cucumber, tomatoes, red onion, salad greens, and parsley in a large bowl. Keep the vegetables in big, chunky pieces so every bite has texture.

Make the dressing:

Whisk yogurt, olive oil, lemon juice, minced garlic, cumin, salt, and pepper in a small bowl until smooth and pourable. Taste it and add more lemon or salt if it needs brightness.

Assemble and serve:

Divide the salad among four plates, lay the sliced chicken on top while it is still warm, and drizzle the yogurt dressing generously over everything. Serve immediately while the chicken is hot and the greens are cold.

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One evening I served this to a friend who had just returned from six months abroad. She took one bite and got quiet, then said it tasted like the street food she missed most. Food has a way of taking you somewhere without a plane ticket. That is when I realized this recipe was not just dinner, it was a little journey.

Customizing Your Salad

I have added pickled turnips, sliced radishes, and even roasted red peppers depending on what was in the fridge. A handful of toasted pine nuts or slivered almonds adds a nice crunch if you want more texture. Some people love adding a few kalamata olives or a sprinkle of sumac for extra tang. This salad is forgiving, you can swap vegetables based on the season and it still tastes like itself.

Storing and Making Ahead

I often marinate the chicken the night before and keep it in a sealed container in the fridge so I can cook it quickly after work. The salad vegetables can be chopped a few hours ahead, but dress them only right before serving or they will wilt. Leftover chicken keeps for three days in the fridge and tastes incredible cold, sliced thin over fresh greens with extra dressing. The yogurt dressing thickens as it sits, just whisk in a teaspoon of water to loosen it up again.

Serving Suggestions

This salad is perfect on its own, but I have also served it with warm flatbreads, herbed rice, or roasted sweet potatoes on the side when I need to stretch it for more people. A crisp white wine or a cold glass of mint lemonade pairs beautifully with the spices. Sometimes I set out small bowls of extra lemon wedges, hot sauce, and tahini so everyone can customize their plate.

• Add a handful of fresh mint leaves for an extra layer of brightness.
• Serve with hummus and baba ganoush for a full mezze style spread.
• Double the dressing recipe if you like your salads extra saucy.

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This is the kind of recipe that makes weeknight cooking feel like a small celebration. I hope it becomes one of those dishes you return to again and again, the way I do.

Recipe FAQs

→ Can I prepare the chicken ahead of time?

Yes, marinate the chicken up to 2 hours in advance for deeper flavor development. Cook it when ready to serve, or grill ahead and reheat gently before slicing.

→ What cuts of chicken work best?

Both chicken thighs and breasts work well. Thighs stay more tender and juicy when grilled, while breasts cook slightly faster. Choose based on your preference.

→ How do I make this dairy-free?

Substitute the Greek yogurt with coconut yogurt or tahini-based dressing. Mix tahini with lemon juice, garlic, and water for a creamy, dairy-free alternative.

→ Can I use an oven instead of a grill pan?

Absolutely. Bake the marinated chicken on a lined baking sheet at 425°F (220°C) for 18-20 minutes until golden and cooked through. You'll lose the char, but flavor remains excellent.

→ What sides pair well with this dish?

Serve with warm pita bread, hummus, tabbouleh, or roasted vegetables. A crisp white wine like Sauvignon Blanc or a refreshing cucumber mint water complements the flavors beautifully.

→ How should I store leftovers?

Keep cooked chicken and dressing in separate containers for up to 3 days. Store salad greens separately to prevent wilting. Assemble just before eating for best texture.