# What You’ll Use:
→ Chicken
01 - 1.1 lb 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:
01 - In a mixing bowl, combine olive oil, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, ground black pepper, salt, minced garlic, and lemon juice. Whisk until well blended.
02 - Add the chicken to the marinade and toss thoroughly to coat all surfaces. Marinate for a minimum of 15 minutes, or up to 2 hours for enhanced flavor development.
03 - Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5 to 7 minutes per side until fully cooked through with light charring. Remove from heat and allow to rest for 5 minutes before slicing thinly.
04 - In a large bowl, combine diced cucumber, diced tomatoes, thinly sliced red onion, mixed salad greens, and chopped fresh parsley. Toss gently to combine.
05 - In a separate bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper until smooth and creamy.
06 - Divide the salad mixture among serving plates. Top each plate with sliced chicken and drizzle generously with the yogurt dressing.
