Save The smell of cumin and coriander hitting a hot pan always takes me straight back to a tiny kitchen in London where my flatmate taught me to char chicken just right. We were supposed to be studying for exams, but somehow we ended up grilling spiced chicken at midnight, the windows flung open to let out the smoke. That accidental late-night meal turned into this salad, which I now make whenever I need something that feels both light and deeply satisfying. It's become my go-to when I want bold flavors without spending hours at the stove.
I made this for a picnic last summer and packed everything separately in mason jars, which turned out to be a brilliant move. My friends assembled their own bowls under a tree, and we ended up staying there for hours, talking and eating until the sun went down. One person who claimed to hate salads went back for seconds, which felt like a quiet victory. It's funny how a simple dish can anchor an entire afternoon.
Ingredients
- Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier, but breasts work beautifully if you don't overcook them.
- Olive oil (2 tbsp for chicken, 1 tbsp for dressing): This helps the spices cling to the meat and adds richness to the yogurt sauce.
- Ground cumin (2 tsp for chicken, 1/2 tsp for dressing): The backbone of the shawarma flavor, earthy and slightly nutty.
- Ground coriander (2 tsp): Adds a citrusy brightness that balances the heavier spices.
- Smoked paprika (1 tsp): Gives a subtle smokiness without needing an actual grill.
- Ground turmeric (1 tsp): Brings a golden color and a warm, slightly bitter depth.
- Ground cinnamon (1/2 tsp): Just a hint of sweetness that makes the spice blend sing.
- Ground black pepper (1/2 tsp): A little sharpness to wake up the other flavors.
- Salt (1 tsp): Essential for drawing out the natural flavors of the chicken.
- Garlic cloves (2 minced for chicken, 1 for dressing): Fresh garlic is non-negotiable here, it adds punch and aroma.
- Lemon juice (1 lemon for chicken, 1/2 for dressing): Brightens everything and helps tenderize the meat.
- Cucumber (1 large, diced): Cool and crunchy, it cuts through the richness of the chicken.
- Tomatoes (2 medium, diced): Choose ripe ones for sweetness and juice.
- Red onion (1 small, thinly sliced): Adds bite and color, soak it in cold water if you want it milder.
- Mixed salad greens (100 g): Any mix works, I like something with a bit of peppery arugula.
- Fresh parsley (2 tbsp, chopped): Herbaceous and fresh, it ties the whole salad together.
- Plain Greek yogurt (200 g): Thick and tangy, it makes the dressing creamy and luxurious.
Instructions
- Mix the marinade:
- In a bowl, whisk together olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice until it looks like a thick, fragrant paste. This is where all the magic starts, so don't rush it.
- Coat 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 I've left it for a couple of hours when I have time and the flavor deepens beautifully.
- Cook the chicken:
- Heat a grill pan or skillet over medium-high until it's properly hot, then cook the chicken for 5 to 7 minutes per side until it's charred in spots and cooked through. Let it rest for 5 minutes before slicing so the juices stay inside.
- Prep the salad:
- Toss the cucumber, tomatoes, red onion, salad greens, and parsley in a large bowl. Keep it simple and let the vegetables speak for themselves.
- Make the dressing:
- Whisk together the yogurt, olive oil, lemon juice, minced garlic, cumin, salt, and pepper until smooth. Taste it and adjust the seasoning, it should be tangy and creamy with a hint of spice.
- Assemble and serve:
- Divide the salad among plates, lay the sliced chicken on top, and drizzle generously with the yogurt dressing. Serve immediately while the chicken is still warm.
Save I once brought this to a potluck where someone had labeled every dish with little flags, and mine got eaten so fast it never even made it to the main table. A woman I didn't know tracked me down later to ask for the recipe, and we ended up exchanging numbers and cooking together a few weeks later. Food has a way of doing that, turning strangers into friends over a shared plate.
How to Get the Chicken Just Right
The key is high heat and patience, you want a good sear on the outside without drying out the inside. I used to flip the chicken constantly out of nervousness, but I've learned to leave it alone and let it develop that beautiful crust. If you're using breasts instead of thighs, consider pounding them to an even thickness so they cook uniformly. A meat thermometer is your friend here, aim for 75 degrees Celsius and you'll never have to guess.
Making It Your Own
This salad is endlessly adaptable, so don't be afraid to play around. I've added roasted red peppers, crumbled feta, or even pickled turnips when I'm feeling adventurous. Sometimes I swap the greens for shredded cabbage for extra crunch, or throw in a handful of toasted pine nuts for richness. The yogurt dressing can become a tahini one if you're avoiding dairy, just whisk tahini with lemon juice, garlic, and a bit of water until it's pourable.
Serving Suggestions and Storage
This salad shines on its own, but it's also fantastic with warm flatbread on the side or a scoop of hummus. I've served it alongside roasted sweet potatoes for a more substantial meal, and it always disappears. Leftovers keep well for a day in the fridge, though I like to store the chicken and dressing separately so the greens don't wilt.
- Pack everything in separate containers if you're meal prepping, it stays fresh and crisp that way.
- Warm the chicken slightly before adding it to the salad if you're eating leftovers, it brings the flavors back to life.
- A squeeze of extra lemon just before serving never hurts, it brightens everything up.
Save This salad has saved me on countless rushed evenings and impressed people at more dinners than I can count. I hope it becomes one of those recipes you turn to again and again, the kind that feels like a friend in your kitchen.
Recipe FAQ
- → Can I prepare the chicken ahead of time?
Yes, marinate the chicken for up to 2 hours in advance for deeper flavor development. Cook just before serving for best results.
- → What can I substitute for Greek yogurt?
Coconut yogurt works well for a dairy-free version, or use sour cream for a tangier dressing with similar consistency.
- → How do I achieve charred chicken on a stovetop?
Use a grill pan or cast-iron skillet over medium-high heat. Don't move the chicken frequently—let it develop color for 5-7 minutes per side without stirring.
- → Can I make this salad vegetarian?
Replace chicken with marinated tofu or chickpeas using the same spice blend. Adjust cooking time accordingly—tofu needs 3-4 minutes per side.
- → What sides pair well with this salad?
Warm pita bread, hummus, tabbouleh, or roasted vegetables complement the flavors beautifully. A crisp Sauvignon Blanc pairs nicely if serving with wine.