Grilled Chicken Dinner Salad
A versatile and healthy grilled chicken salad with a shawarma-inspired marinade and yogurt dressing.
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- •6 Boneless skinless chicken thighs
- •2 tablespoons Mayonnaise30 grams
- •1 teaspoon Ground cumin
- •Garlic powder
- •1 teaspoon Turmeric powder
- •1 teaspoon Paprika
- •1 teaspoon Sumac
- •Cinnamon(optional)Sprinkle
- •Cayenne pepper(optional)Sprinkle
- •20 cranks Black pepper
- •SaltTo taste
- •150 grams Non-fat Greek yogurt
- •2 cloves Garlic
- •1/2 lemon Lemon juiceJuice from half a lemon
- •Fresh dill(optional)Minced
- •Romaine lettuceOr greens of choice
- •Corn tortillas(optional)Sliced and baked
- •Cherry tomatoes(optional)Sliced
- •Cucumbers(optional)Cubed
- •Feta cheese(optional)
- •Pickled onions(optional)
- 1
Sprinkle salt over chicken thighs and let them dry brine in the fridge or proceed with marinade.
2h 0m
- 2
Mix mayonnaise, ground cumin, garlic powder, turmeric powder, paprika, sumac, cinnamon, cayenne pepper, and black pepper to create marinade.
5 min
- 3
Coat chicken with marinade and cook on hot cast iron until browned and internal temperature reaches 165°F for thighs.
15 min
- 4
Let chicken rest before slicing.
5 min
- 5
Mix yogurt, garlic, sumac, black pepper, lemon juice, dill, and salt to make dressing.
5 min
- 6
Assemble salad with romaine lettuce, baked corn tortillas, yogurt dressing, cherry tomatoes, cucumbers, cooked chicken, feta, and pickled onions.
10 min
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Pizza
Any style of pizza