# What You'll Need:
→ For the Chicken
01 - 1.1 lb boneless, skinless chicken thighs or breasts
02 - 2 tbsp olive oil
03 - 2 tsp ground cumin
04 - 2 tsp ground coriander
05 - 1 tsp smoked paprika
06 - 1 tsp ground turmeric
07 - 1/2 tsp ground cinnamon
08 - 1/2 tsp ground black pepper
09 - 1 tsp salt
10 - 2 garlic cloves, minced
11 - Juice of 1 lemon
→ For the Salad
12 - 1 large cucumber, diced
13 - 2 medium tomatoes, diced
14 - 1 small red onion, thinly sliced
15 - 3.5 oz mixed salad greens
16 - 2 tbsp fresh parsley, chopped
→ For the Yogurt Dressing
17 - 7 oz plain Greek yogurt
18 - 1 tbsp olive oil
19 - Juice of 1/2 lemon
20 - 1 garlic clove, minced
21 - 1/2 tsp ground cumin
22 - Salt and pepper to taste
# Directions:
01 - In a bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice. Mix thoroughly until well combined.
02 - Add the chicken to the marinade and toss to coat evenly. Marinate for at least 15 minutes, or up to 2 hours for enhanced flavor.
03 - Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5-7 minutes per side until cooked through and lightly charred. Remove from heat and allow to rest for 5 minutes before slicing thinly.
04 - In a large bowl, combine the diced cucumber, diced tomatoes, sliced red onion, mixed salad greens, and chopped parsley.
05 - In a separate bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper until smooth and well blended.
06 - Divide the salad mixture among serving plates, top each portion with sliced chicken, and drizzle with the yogurt dressing. Serve immediately.
