Spiced Chicken Salad Bowl (Printer-friendly)

Marinated spiced chicken over crisp greens with fresh tomatoes, cucumber, and creamy garlic sauce. Ready in 35 minutes.

# What You'll Need:

→ Chicken

01 - 1 lb boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground coriander
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground turmeric
09 - 1/2 teaspoon ground cinnamon
10 - 1/2 teaspoon chili powder
11 - 3/4 teaspoon salt
12 - 1/4 teaspoon 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

→ Garlic Sauce

18 - 1/2 cup plain Greek yogurt (or non-dairy yogurt for dairy-free)
19 - 1 clove garlic, finely grated
20 - 1 tablespoon lemon juice
21 - 1 tablespoon olive oil
22 - 1/4 teaspoon salt
23 - 1 tablespoon water (as needed for consistency)

# Directions:

01 - In a bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, chili powder, salt, and pepper. Add chicken thighs and toss to coat thoroughly. Marinate for at least 15 minutes, or up to 2 hours for deeper flavor.
02 - Heat a large skillet or grill pan over medium-high heat. Cook marinated chicken for 5-7 minutes per side until well browned and cooked through. Transfer to a plate and let rest for 5 minutes before slicing.
03 - In a small bowl, whisk together Greek yogurt, grated garlic, lemon juice, olive oil, and salt. Add water gradually to achieve desired consistency.
04 - Divide mixed salad greens evenly among four bowls. Top each with cherry tomatoes, diced cucumber, red onion slices, and chopped parsley. Arrange sliced chicken over the top.
05 - Drizzle each bowl with garlic sauce and serve immediately.

# Expert Advice:

01 -
  • The spice blend turns simple chicken into something that smells like a bustling kitchen in Beirut, warm and magnetic.
  • You can prep the components ahead and toss them together in under five minutes when hunger strikes.
  • Every bite balances richness, crunch, and tang without feeling heavy or overly complicated.
  • It works just as well for a quick solo lunch as it does for a casual dinner with friends who always ask for seconds.
02 -
  • Do not skip resting the chicken after cooking, those five minutes let the juices redistribute so every slice stays moist instead of leaking onto your cutting board.
  • Marinate for at least 15 minutes, but if you can spare an hour or two, the spices penetrate deeper and the lemon starts to tenderize the meat.
  • Grate the garlic for the sauce on a microplane instead of mincing it, the finer texture releases more oils and makes the sauce punchy without chunks.
  • Taste the sauce before assembling and adjust the lemon or salt, yogurt varies in tanginess and you want balance, not blandness.
03 -
  • Let the skillet get really hot before adding the chicken, a proper sear locks in juice and creates those caramelized edges that make the dish addictive.
  • Taste a pinch of the spice blend before adding the chicken, if it feels flat, add a bit more salt or a squeeze of lemon to wake it up.
  • If the garlic sauce is too thick, whisk in water one teaspoon at a time instead of pouring, it is easier to thin than to rescue an overly runny sauce.
  • Use the resting time for the chicken to prep your bowls, by the time you slice the meat, everything else is ready and you can eat while it is still warm.
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