Save My neighbor knocked on my door one Saturday afternoon holding a bowl of chicken salad that smelled like a spice market had exploded in the best way possible. She'd just returned from visiting family in Beirut and wanted to recreate what she'd eaten every single day for lunch. I stood in her kitchen while she tossed warm chicken with cool greens, and I realized I'd been making salad wrong my entire life. This wasn't about lettuce, it was about layers of flavor that made you forget you were eating something healthy.
I made this for a potluck once and three people asked if I'd catered it. One friend scraped the bowl clean and texted me the next morning asking for the recipe. It became my signature dish without me even trying, the one I'd bring to summer picnics and office lunches. There's something about slicing warm spiced chicken over cold crisp vegetables that feels both indulgent and virtuous at the same time.
Ingredients
- Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier and more forgiving if you overcook slightly, but breasts work beautifully if you watch the timing.
- Olive oil (2 tbsp for chicken, 1 tbsp for dressing): This helps the spices cling to the meat and creates those gorgeous caramelized edges when the chicken hits the pan.
- Ground cumin (2 tsp for chicken, 1/2 tsp for dressing): The backbone of shawarma flavor, earthy and warm without being spicy.
- Ground coriander (2 tsp): Adds a subtle citrusy sweetness that balances the heavier spices.
- Smoked paprika (1 tsp): Gives you that charred street cart flavor even when you're cooking indoors.
- Ground turmeric (1 tsp): Provides a golden color and a gentle peppery undertone.
- Ground cinnamon (1/2 tsp): Just enough to add warmth and complexity without tasting like dessert.
- Ground black pepper (1/2 tsp): Freshly ground makes a noticeable difference in brightness.
- Salt (1 tsp for chicken, to taste for dressing): Don't skip salting the chicken itself, the marinade needs it to penetrate.
- Garlic cloves (2 for chicken, 1 for dressing): Minced fresh garlic has a sharpness that garlic powder just can't match.
- Lemon juice (1 lemon for chicken, 1/2 lemon for dressing): The acid tenderizes the meat and brightens every single bite.
- Cucumber (1 large): Diced into bite sized pieces, it adds cool crunch that contrasts perfectly with warm chicken.
- Tomatoes (2 medium): Use ripe ones and remove the seeds if they're too watery.
- Red onion (1 small): Slice it as thin as you can so it adds sharpness without overpowering.
- Mixed salad greens (100 g): A blend with some peppery arugula makes this more interesting than plain romaine.
- Fresh parsley (2 tbsp): Chopped parsley adds a fresh herbal note that ties everything together.
- Plain Greek yogurt (200 g): Full fat yogurt makes the dressing silky and rich, low fat works but tastes thinner.
Instructions
- Mix the Marinade:
- Whisk together olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice in a bowl until the spices dissolve into a fragrant paste. The smell alone will make you hungry.
- Coat the Chicken:
- Add the chicken to the bowl and use your hands to massage the marinade into every surface, making sure nothing stays dry. Let it sit for at least 15 minutes, though two hours in the fridge makes the flavors sink deeper.
- Cook the Chicken:
- Heat a grill pan or skillet over medium high heat until a drop of water sizzles immediately. Cook the chicken for 5 to 7 minutes per side until it has dark golden char marks and reaches an internal temperature of 75 degrees Celsius, then let it rest for 5 minutes before slicing.
- Prep the Vegetables:
- Toss cucumber, tomatoes, red onion, salad greens, and parsley in a large bowl. Keep this chilled while the chicken cooks so everything stays crisp.
- Make the Dressing:
- Whisk together yogurt, olive oil, lemon juice, minced garlic, cumin, salt, and pepper until smooth and pourable. Taste and adjust the lemon or salt to your preference.
- Assemble and Serve:
- Divide the salad among plates, lay warm sliced chicken on top, and drizzle generously with yogurt dressing. Serve immediately while the chicken is still slightly warm against the cool greens.
Save The first time I brought this to a friend's backyard gathering, her six year old asked if he could have seconds before he finished his first plate. His mom looked at me like I'd performed magic because he usually refused anything green. I watched him pick out every piece of cucumber and tomato along with the chicken, and I realized this salad had converted a kid who lived on chicken nuggets.
Storing and Meal Prep
I make this every Sunday and pack it into containers for weekday lunches. Keep the chicken, vegetables, and dressing separate until you're ready to eat so nothing gets soggy. The marinated chicken keeps in the fridge for up to two days before cooking, and the cooked chicken stays good for four days. The dressing thickens as it sits, so stir in a splash of water or lemon juice to loosen it back up.
Adjusting the Spice Level
This recipe is warmly spiced but not hot, which makes it perfect for people who think they don't like spicy food. If you want heat, add half a teaspoon of cayenne to the marinade or stir harissa into the yogurt dressing. I once added too much cayenne and had to make a second batch of dressing to cool everything down, so start small and taste as you go.
Serving Suggestions and Additions
This salad is filling enough on its own, but it also works beautifully stuffed into warm pita bread or served over couscous. I love adding pickled turnips or a handful of toasted pine nuts for extra texture. A friend of mine tops hers with crumbled feta and it completely changes the dish in the best way.
- Add thinly sliced radishes for a peppery crunch that cuts through the richness.
- Drizzle with a little extra virgin olive oil and a pinch of sumac just before serving.
- Serve alongside hummus and warm flatbread for a full Middle Eastern spread.
Save This salad has become the thing I crave when I want something that feels both light and satisfying. It reminds me that the best meals don't need to be complicated, they just need to be made with ingredients that actually taste like something.
Recipe Questions & Answers
- → Can I prepare the chicken ahead of time?
Yes, marinate the chicken for up to 2 hours for deeper flavor absorption. You can also grill it a few hours ahead and serve at room temperature or chilled, making it ideal for meal prep.
- → What can I substitute for Greek yogurt?
Coconut yogurt works well for a dairy-free version. Plain sour cream or labneh also make excellent alternatives while maintaining the creamy texture and tangy flavor profile.
- → How do I know when the chicken is fully cooked?
Cook until the internal temperature reaches 165°F (74°C) at the thickest part. The chicken should be opaque throughout with slightly charred edges from the high heat.
- → Can I use a regular grill instead of a grill pan?
Absolutely. An outdoor grill works perfectly and adds wonderful smoky char. Ensure grates are clean and oil them lightly to prevent sticking.
- → What sides pair well with this salad?
Warm pita bread, hummus, tabbouleh, or roasted vegetables complement this beautifully. A crisp Sauvignon Blanc or light lager beer pairs nicely as a beverage.
- → How can I make it more filling?
Add chickpeas, feta cheese, or quinoa to increase protein and texture. Crumbled pomegranate molasses-glazed nuts also add richness and a Middle Eastern touch.