# What You'll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - 1 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1 tsp smoked paprika
08 - 1/2 tsp ground turmeric
09 - 1/2 tsp ground cinnamon
10 - 1/2 tsp chili powder
11 - 3/4 tsp salt
12 - 1/4 tsp black pepper
→ Salad
13 - 6 cups mixed salad greens (romaine, arugula, spinach)
14 - 1 cup cherry tomatoes, halved
15 - 1 large cucumber, diced
16 - 1/4 red onion, thinly sliced
17 - 1/2 cup fresh parsley, chopped
→ Quick Garlic Sauce
18 - 1/2 cup plain Greek yogurt or non-dairy yogurt alternative
19 - 1 clove garlic, finely grated
20 - 1 tbsp lemon juice
21 - 1 tbsp olive oil
22 - 1/4 tsp salt
23 - 1 tbsp water
# How to Make It:
01 - In a mixing bowl, combine 2 tbsp olive oil, 1 tbsp lemon juice, 2 minced cloves garlic, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground turmeric, 1/2 tsp ground cinnamon, 1/2 tsp chili powder, 3/4 tsp salt, and 1/4 tsp black pepper. Add 1 lb chicken thighs and toss to coat thoroughly. Marinate for at least 15 minutes, or up to 2 hours for deeper flavor development.
02 - Heat a large skillet or grill pan over medium-high heat. Once hot, add marinated chicken thighs and cook for 5 to 7 minutes per side until well browned and cooked through. Remove from heat and let rest for 5 minutes before slicing into strips.
03 - In a small bowl, whisk together 1/2 cup Greek yogurt or non-dairy alternative, 1 finely grated clove garlic, 1 tbsp lemon juice, 1 tbsp olive oil, and 1/4 tsp salt. Add 1 tbsp water gradually to achieve desired consistency, whisking until smooth.
04 - Divide 6 cups mixed salad greens evenly among four serving bowls. Top each with 1/4 cup halved cherry tomatoes, diced cucumber, sliced red onion, and chopped fresh parsley. Arrange sliced chicken over the top of each salad.
05 - Drizzle each bowl generously with prepared garlic sauce. Serve immediately while chicken remains warm.
