Description
A fresh and flavorful salad featuring spiced chicken, crisp vegetables, and a zesty dressing.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup tahini sauce or yogurt dressing
- Juice of 1 lemon
Instructions
- In a bowl, combine olive oil, cumin, paprika, coriander, garlic powder, onion powder, turmeric, cayenne pepper, salt, and pepper to create a marinade.
- Add chicken thighs to the marinade and toss to coat. Let it marinate for at least 30 minutes or up to overnight in the refrigerator.
- Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F (75°C).
- Remove from heat and let the chicken rest for 5 minutes before slicing.
- In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, and parsley.
- Slice the chicken and arrange it over the salad.
- Drizzle with tahini sauce or yogurt dressing and squeeze lemon juice over the top.
- Toss gently and serve immediately.
Notes
- For added flavor, try marinating the chicken overnight.
- Feel free to customize the salad with your favorite vegetables or add chickpeas for extra protein.
- Prep Time: 10
- Cook Time: 15
- Category: Salad
- Cuisine: Middle Eastern
Keywords: chicken shawarma salad, healthy salad, Middle Eastern salad, grilled chicken salad