Middle Eastern salad with aromatic spiced chicken, fresh vegetables, and creamy yogurt dressing. Gluten-free and ready in 40 minutes.
# What You Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken thighs or breasts
02 - 2 tbsp olive oil
03 - 2 tsp ground cumin
04 - 2 tsp ground coriander
05 - 1 tsp smoked paprika
06 - 1 tsp ground turmeric
07 - 1/2 tsp ground cinnamon
08 - 1/2 tsp ground black pepper
09 - 1 tsp 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 oz mixed salad greens
16 - 2 tbsp fresh parsley, chopped
→ Yogurt Dressing
17 - 7 oz plain Greek yogurt
18 - 1 tbsp olive oil
19 - Juice of 1/2 lemon
20 - 1 garlic clove, minced
21 - 1/2 tsp ground cumin
22 - Salt and pepper to taste
# How To Make:
01 - Combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice in a mixing bowl. Whisk until well blended.
02 - Add chicken to the marinade and toss thoroughly to coat all surfaces. Allow to rest for at least 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 per side until internal temperature reaches 165°F and light charring appears. Transfer to a cutting board and rest for 5 minutes before slicing thinly.
04 - In a large mixing bowl, combine diced cucumber, diced tomatoes, sliced red onion, mixed salad greens, and chopped parsley. Toss gently to distribute evenly.
05 - Whisk together Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper in a separate bowl until smooth and creamy.
06 - Divide salad mixture among individual plates. Crown each portion with sliced chicken and drizzle generously with yogurt dressing.
