Save My neighbor handed me a foil-wrapped container over the fence one July afternoon, still warm from her oven. Inside was this chicken, gold and fragrant, resting on a pile of greens I didn't recognize. She said it was what her family ate every Friday, and I should try it before it cooled. I ate it standing in my kitchen, and by the time I finished, I'd already started writing down what I tasted.
I made this for a group of friends who claimed they didn't like salad as a main course. They each went back for seconds, scraping the bowl for the last bits of dressing-soaked greens. One of them texted me the next morning asking for the recipe, and I knew I'd found something that could change minds.
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Ingredients
- Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier and hold the spices better, but breasts work if you watch the heat closely.
- Olive oil (2 tbsp plus 1 tbsp): The oil carries the spices into the chicken and makes the dressing silky instead of chalky.
- Ground cumin (2 tsp plus 1/2 tsp): This is the backbone of the flavor, earthy and warm without being sharp.
- Ground coriander (2 tsp): It adds a citrusy sweetness that balances the cumin's depth.
- Smoked paprika (1 tsp): The smokiness tricks your brain into thinking the chicken came off a charcoal grill.
- Ground turmeric (1 tsp): It stains your cutting board yellow but gives the chicken that golden glow.
- Ground cinnamon (1/2 tsp): Just enough to make people ask what the secret ingredient is.
- Ground black pepper (1/2 tsp): Freshly ground makes a difference you can actually taste here.
- Salt (1 tsp): Don't skip this in the marinade or the chicken will taste flat no matter what.
- Garlic cloves (3 total, minced): Use fresh, not jarred, because the sharpness mellows into sweetness as it cooks.
- Lemon juice (1 whole plus 1/2): The acid tenderizes the chicken and wakes up the yogurt.
- Cucumber (1 large, diced): English cucumbers have fewer seeds and won't water down the salad.
- Tomatoes (2 medium, diced): Ripe ones add sweetness, but even winter tomatoes work because the dressing compensates.
- Red onion (1 small, thinly sliced): Soak the slices in cold water for five minutes if raw onion usually bothers you.
- Mixed salad greens (100 g): Anything crisp and sturdy, not delicate butter lettuce that wilts under the warm chicken.
- Fresh parsley (2 tbsp, chopped): Flat-leaf parsley tastes brighter than the curly kind.
- Plain Greek yogurt (200 g): Full-fat yogurt makes the dressing creamier and less tangy.
Instructions
- Make 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 wet sand. The smell will fill your kitchen immediately, warm and a little sweet.
- Coat the Chicken:
- Add the chicken to the bowl and use your hands to rub the marinade into every crevice, then let it sit for at least 15 minutes. If you have time, cover it and let it marinate for two hours so the spices soak all the way through.
- Cook the Chicken:
- Heat a grill pan or skillet over medium-high until a drop of water sizzles on contact, then lay the chicken down without crowding the pan. Cook for 5 to 7 minutes per side, until the edges are dark and the center reads 165 degrees, then let it rest for 5 minutes before slicing.
- Prep the Salad:
- While the chicken rests, toss together cucumber, tomatoes, red onion, salad greens, and parsley in a large bowl. The vegetables should still have their crunch.
- Whisk the Dressing:
- Combine yogurt, olive oil, lemon juice, minced garlic, cumin, salt, and pepper in a small bowl, whisking until smooth. Taste it and adjust the salt or lemon if it needs more punch.
- Assemble and Serve:
- Divide the salad among plates, lay the sliced chicken on top while it's still warm, and drizzle the yogurt dressing over everything. Serve immediately while the chicken is hot and the greens are cold.
Save I brought this to a potluck once, and someone's kid, who supposedly only ate plain chicken, ate two servings. His mom looked at me like I'd performed a miracle. I just smiled and said the spices do all the work.
What to Do with Leftovers
The chicken stays good in the fridge for three days and tastes even better cold, sliced thin and piled into a wrap with extra vegetables. The salad wilts if you store it dressed, so keep the components separate and assemble each serving fresh. I've also chopped the leftover chicken and stirred it into couscous with the dressing for a completely different meal.
How to Make It Your Own
Add pickled red onions or sliced radishes if you want more tang and crunch. Swap the parsley for cilantro if that's what you have, or throw in some mint for a cooler, brighter flavor. If you can't do dairy, coconut yogurt works in the dressing, though it's a little sweeter and less tangy.
Serving Suggestions
Warm pita bread on the side turns this into a full meal, though it won't be gluten-free anymore. A crisp white wine like Sauvignon Blanc cuts through the richness of the yogurt and complements the spices without competing. I've also served it with roasted sweet potato wedges when I wanted something more filling.
- Top with crumbled feta or goat cheese for extra richness.
- Drizzle a little tahini over the chicken if you want a nuttier flavor.
- Serve with a side of hummus and pita chips for a full mezze spread.
Save This salad has become my answer to what's for dinner when I don't have an answer. It's fast, it's bright, and it never feels like I'm settling.
Recipe Questions & Answers
- → Can I marinate the chicken longer for more flavor?
Yes, you can marinate the chicken for up to 2 hours in the refrigerator. The longer marinating time allows the spices to penetrate deeper, creating more complex and robust flavors.
- → What's the best way to ensure the chicken stays tender?
Use chicken thighs instead of breasts, as they contain more fat and stay moist during cooking. After grilling, let the chicken rest for 5 minutes before slicing, which allows juices to redistribute throughout the meat.
- → How can I make this dish dairy-free?
Substitute the Greek yogurt dressing with coconut yogurt or tahini-based dressing. Mix tahini with lemon juice, garlic, water, and cumin until you reach a creamy consistency for a dairy-free alternative.
- → Can I prepare components in advance?
The chicken can be marinated up to 2 hours ahead. Vegetables can be chopped and stored in separate containers for up to 1 day. Prepare the yogurt dressing just before serving to maintain its freshness and prevent it from becoming too thin.
- → What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc complements the fresh vegetables and tangy yogurt dressing beautifully. The acidity cuts through the richness of the chicken and balances the warm spices.
- → How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C) when measured with a meat thermometer at the thickest part. The chicken should no longer have any pink inside and juices should run clear when pierced with a knife.
