Spiced Grilled Chicken Salad

The smell of cumin and coriander hitting a hot pan never fails to pull me straight into the kitchen, no matter what I'm doing. I started making this salad on a whim one summer evening when I had leftover spices from a failed falafel experiment. The chicken turned out so good that I forgot all about the falafel. Now it's my go-to when I want something that feels special but doesn't require me to stand over the stove for an hour.

I made this for a group of friends who claimed they didn't like salads, and they went back for seconds without a single complaint. One of them even asked if I'd opened a secret restaurant in my apartment. The key was slicing the chicken while it was still warm so the juices soaked into the greens just a little. That small detail turned skeptics into believers, and I've been making it for gatherings ever since.

Ingredients

• Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier and handle the spices better, but breasts work 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 texture.
• Ground cumin (2 tsp for chicken, 1/2 tsp for dressing): The backbone of the shawarma flavor, earthy and warm without being overpowering.
• Ground coriander (2 tsp): Adds a subtle citrus note that brightens the heavier spices.
• Smoked paprika (1 tsp): Brings a hint of smokiness that mimics the char from a street cart grill.
• Ground turmeric (1 tsp): The golden color and mild bitterness round out the spice blend beautifully.
• Ground cinnamon (1/2 tsp): Just enough to add warmth without making it taste like dessert.
• Ground black pepper (1/2 tsp): A little heat to keep things interesting.
• Salt (1 tsp for chicken, to taste for dressing): Essential for drawing out the flavors in both the marinade and the dressing.
• Garlic cloves (2 for chicken, 1 for dressing, minced): Fresh garlic is non-negotiable here, it adds sharpness and depth.
• Lemon juice (1 lemon for chicken, 1/2 lemon for dressing): The acidity tenderizes the chicken and wakes up the yogurt dressing.
• Cucumber (1 large, diced): Adds crunch and a cooling effect that balances the spiced chicken.
• Tomatoes (2 medium, diced): Their juiciness mingles with the dressing and keeps the salad from feeling dry.
• Red onion (1 small, thinly sliced): A sharp bite that mellows slightly when tossed with the other vegetables.
• Mixed salad greens (100 g): A simple base that lets the chicken and dressing shine.
• Fresh parsley (2 tbsp, chopped): Brightens everything with a fresh, herbal note.
• Plain Greek yogurt (200 g): Thick and tangy, it clings to the salad instead of pooling at the bottom of the bowl.

Instructions

Mix the marinade:

In a bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice. Stir until the spices form a thick, fragrant paste that coats the back of your spoon.

Marinate the chicken:

Add the chicken to the bowl and use your hands to rub the marinade into every crevice. Let it sit for at least 15 minutes, though 2 hours in the fridge will deepen the flavor significantly.

Cook the chicken:

Preheat a grill pan or skillet over medium-high heat until a drop of water sizzles on contact. Cook the chicken for 5 to 7 minutes per side until the edges are charred and the center reaches 75 degrees Celsius, then 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. Keep it simple so the textures stay distinct.

Make the dressing:

Whisk together yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper until smooth. Taste and adjust the lemon or salt if it needs more brightness.

Assemble and serve:

Divide the salad among plates, lay the warm sliced chicken on top, and drizzle generously with the yogurt dressing. Serve immediately while the chicken is still warm and the greens are crisp.

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One night I served this to my sister, who usually drowns everything in hot sauce. She ate the whole plate without reaching for a single condiment. That's when I knew the spice balance was right. It's not about heat, it's about layers of flavor that build with every bite.

How to Get the Best Char on Your Chicken

The secret is patience and a hot pan. Don't move the chicken around once it hits the heat, let it sit undisturbed for the full 5 minutes so a crust can form. If your pan isn't hot enough, the chicken will steam instead of sear, and you'll lose that smoky edge. I learned this the hard way after a few batches of pale, sad chicken that tasted fine but looked boring.

What to Do with Leftovers

Store the chicken, salad, and dressing separately in the fridge, and they'll keep for up to 3 days. The chicken is fantastic tucked into a wrap with hummus and pickles, or chopped and tossed with couscous for a quick lunch. The dressing thickens overnight, so whisk in a splash of water or lemon juice to loosen it up before serving again.

Simple Swaps and Add-Ons

If you don't have all the spices, you can use a store-bought shawarma or baharat blend, just cut back on the salt since those mixes are often pre-seasoned. For extra crunch, toss in sliced radishes or pickled turnips. A handful of toasted pine nuts or slivered almonds adds richness, and a drizzle of tahini alongside the yogurt dressing takes it to another level.

• Add sliced radishes or pickled onions for extra crunch and tang.
• Serve with warm pita bread if you're not worried about keeping it gluten-free.
• Swap the Greek yogurt for coconut yogurt if you need a dairy-free option.

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This salad has become my answer to the question of what to make when I want something healthy but exciting. It never feels like I'm sacrificing flavor for the sake of eating well.

Recipe Questions & Answers

→ How long should I marinate the chicken?

Marinate for at least 15 minutes for basic flavor absorption. For deeper, more complex spice penetration, marinate up to 2 hours in the refrigerator. Overnight marinating is also possible.

→ Can I make this ahead of time?

Cook the chicken and prepare vegetables in advance, storing separately. Assemble the salad just before serving to keep greens crisp. The yogurt dressing can be made up to 24 hours ahead.

→ What can I use instead of a grill pan?

A cast-iron skillet, regular skillet, or outdoor grill all work well. Ensure your cooking surface is hot enough to achieve a light char on the chicken for authentic flavor.

→ Is this salad dairy-free?

The traditional version contains Greek yogurt. Substitute with coconut yogurt, tahini-based dressing, or a lemon-olive oil vinaigrette for a dairy-free alternative.

→ What spices are essential for authentic flavor?

Cumin and coriander are the foundation of shawarma seasoning. Smoked paprika and turmeric add depth and color. Cinnamon provides subtle warmth characteristic of Middle Eastern cuisine.

→ Can I use chicken breast instead of thighs?

Yes, though thighs remain more flavorful and forgiving. Chicken breasts cook faster, so monitor closely to avoid drying out. Slice against the grain for maximum tenderness.