Seasoned chicken atop mixed greens with tomatoes, cucumber, and creamy garlic sauce. A fresh, protein-packed meal.
# List of ingredients:
→ Chicken Marinade
01 - 1 lb boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground coriander
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground turmeric
09 - 1/2 teaspoon ground cinnamon
10 - 1/2 teaspoon chili powder
11 - 3/4 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Salad Components
13 - 6 cups mixed salad greens (romaine, arugula, spinach)
14 - 1 cup cherry tomatoes, halved
15 - 1 large cucumber, diced
16 - 1/4 red onion, thinly sliced
17 - 1/2 cup fresh parsley, chopped
→ Garlic Sauce
18 - 1/2 cup plain Greek yogurt or non-dairy yogurt alternative
19 - 1 clove garlic, finely grated
20 - 1 tablespoon lemon juice
21 - 1 tablespoon olive oil
22 - 1/4 teaspoon salt
23 - 1 tablespoon water as needed for consistency
# How to make it:
01 - In a mixing bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, chili powder, salt, and black pepper. Add chicken thighs and toss thoroughly to coat evenly. Marinate for minimum 15 minutes, up to 2 hours for enhanced flavor development.
02 - Heat a large skillet or grill pan over medium-high heat. Cook marinated chicken thighs for 5 to 7 minutes per side until deeply browned and cooked through. Transfer to a cutting board and rest for 5 minutes before slicing into strips.
03 - In a small bowl, whisk together Greek yogurt or non-dairy alternative, finely grated garlic, lemon juice, olive oil, and salt. Add water incrementally to achieve desired consistency, stirring until smooth.
04 - Divide mixed salad greens equally among four serving bowls. Layer halved cherry tomatoes, diced cucumber, sliced red onion, and chopped parsley over greens.
05 - Arrange sliced chicken strips over each salad bowl. Drizzle generously with garlic sauce and serve immediately.
