Spiced Grilled Chicken Salad

The spice drawer was open, and I was tossing cumin and coriander into a bowl without measuring, just going by scent. My neighbor had brought back shawarma spices from a trip to Beirut, and I wanted to use them on chicken but skip the pita. The kitchen smelled like a street market, warm and a little smoky. I sliced some vegetables, mixed yogurt with lemon, and realized this salad didn't need anything else. It tasted like summer evenings and felt lighter than any dinner I'd made that week.

I made this for a small backyard gathering when it was too hot to turn on the oven. Everyone sat outside with their plates, and the chicken disappeared faster than I expected. One friend asked if I'd opened a restaurant, which made me laugh because I'd just winged the spice mix. The leftovers were even better the next day, cold and tangy straight from the fridge.

Ingredients

• Boneless, skinless chicken thighs or breasts (500 g): Thighs stay more tender and forgiving if you overcook them slightly, but breasts work fine if you watch the heat.
• Olive oil (2 tbsp for chicken, 1 tbsp for dressing): This helps the spices stick and keeps the chicken from drying out on the grill pan.
• Ground cumin (2 tsp for chicken, 1/2 tsp for dressing): The backbone of shawarma flavor, earthy and warm without being overpowering.
• Ground coriander (2 tsp): Adds a citrusy, floral note that balances the cumin perfectly.
• Smoked paprika (1 tsp): Gives a subtle charred flavor even if you're cooking indoors.
• Ground turmeric (1 tsp): Brings color and a faint bitterness that deepens the spice blend.
• Ground cinnamon (1/2 tsp): Just a hint adds warmth and a little sweetness that surprises people.
• Ground black pepper (1/2 tsp): A touch of heat that doesn't compete with the other spices.
• Salt (1 tsp for chicken, to taste for dressing): Essential for pulling all the flavors forward.
• Garlic cloves (2 minced for chicken, 1 for dressing): Fresh garlic is sharper and more fragrant than powder, and it mellows beautifully when cooked.
• Lemon juice (1 lemon for chicken, 1/2 lemon for dressing): Brightens everything and tenderizes the chicken in the marinade.
• Cucumber (1 large, diced): Adds crunch and a cool contrast to the warm spices.
• Tomatoes (2 medium, diced): Use ripe ones for sweetness and juice that mix into the dressing.
• Red onion (1 small, thinly sliced): Sharp and crisp, but if you soak the slices in cold water for a few minutes, they lose the bite.
• Mixed salad greens (100 g): Any mix works, but something with a little bitterness like arugula is nice here.
• Fresh parsley (2 tbsp, chopped): Adds a grassy freshness that ties the salad together.
• Plain Greek yogurt (200 g): Thick and tangy, it clings to the salad 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 smells like a spice market. The color should be deep orange and slightly gritty from the spices.

Coat the Chicken:

Add the chicken pieces and toss them around with your hands or a spoon until every surface is covered. Let it sit for at least 15 minutes, or up to 2 hours in the fridge if you have time.

Grill the Chicken:

Heat a grill pan or skillet over medium high until a drop of water sizzles on contact. Lay the chicken down and cook for 5 to 7 minutes per side, pressing gently to get those dark grill marks. When it's cooked through, remove it and let it rest for 5 minutes before slicing thinly against the grain.

Prep the Salad:

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

Whisk the Dressing:

In a small bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper. Whisk until smooth and creamy, tasting as you go to adjust the lemon or salt.

Assemble and Serve:

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

Pin It

One evening, I brought this salad to a potluck where everyone else had made casseroles and pasta. I wasn't sure it would fit in, but people kept coming back for seconds and asking how I got the chicken so flavorful. Someone said it reminded them of a trip to Jordan, and I felt proud even though I'd never been. That night, this dish became more than dinner, it became a little story I could share.

How to Store and Reheat Leftovers

Store the chicken, salad, and dressing in separate airtight containers in the fridge for up to three days. The vegetables will stay crisper if they're not dressed ahead of time. You can eat the chicken cold, which is delicious, or warm it gently in a skillet over low heat for a minute or two. The yogurt dressing doesn't reheat well, so just drizzle it cold over everything when you're ready to eat.

Variations to Try

If you want more crunch, add sliced radishes or pickled turnips on top. For a spicier version, mix a pinch of cayenne into the marinade or swirl harissa into the yogurt dressing. You can also swap the chicken for lamb, which loves these spices, or use chickpeas for a vegetarian option. Some people like adding toasted pine nuts or crumbled feta, and both work beautifully without overwhelming the dish.

Serving Suggestions

This salad is a full meal on its own, but it's even better with warm pita bread on the side for scooping up extra dressing. A crisp white wine like Sauvignon Blanc cuts through the richness of the yogurt and complements the lemon. If you're feeding a crowd, double the recipe and serve it family style in a big shallow bowl.

• Add a side of hummus or baba ganoush for more Middle Eastern flavor.
• Serve with a light tabbouleh or couscous salad if you want more grains.
• Finish with fresh mint tea or a slice of baklava for a sweet contrast.

Pin It

This salad has become my go to when I want something that feels special but doesn't take all evening. It's the kind of meal that makes you feel good afterward, light but satisfied, and it always tastes like you put in more effort than you did.

Recipe Questions & Answers

→ Can I prepare the chicken ahead of time?

Yes, marinate the chicken up to 24 hours in advance for maximum flavor development. Cook it the day of serving, or grill and refrigerate for up to 3 days. Reheat gently before serving to maintain tenderness.

→ What's the best way to get charred, tender chicken?

Use medium-high heat and avoid moving the chicken frequently. Let each side develop a golden crust for 5-7 minutes before flipping. Resting the cooked chicken for 5 minutes allows juices to redistribute, ensuring moist, flavorful meat.

→ How can I make this dairy-free?

Substitute coconut yogurt, cashew cream, or tahini-lemon sauce for the Greek yogurt dressing. Maintain the same seasonings and adjust consistency with lemon juice or water as needed for your preferred dressing texture.

→ What vegetables work best as substitutes?

Bell peppers, radishes, pickled onions, and chickpeas are excellent additions. Leafy greens like arugula or spinach replace mixed greens nicely. Avoid watery vegetables like zucchini, which will make the salad soggy.

→ How should this be served?

Serve warm chicken over chilled salad for temperature contrast. Drizzle dressing just before eating to prevent sogginess. Warm pita bread or flatbread complements the flavors beautifully and helps wrap individual bites.

→ Can I use chicken breasts instead of thighs?

Absolutely, though thighs stay more moist. If using breasts, pound them to even thickness and reduce cooking time to 4-5 minutes per side. Don't skip marinating, as it adds moisture to the leaner meat.