# What You’ll Need:
→ Chicken
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
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
→ Quick Garlic Sauce
18 - 1/2 cup plain Greek yogurt (substitute non-dairy yogurt for dairy-free)
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 to thin
# Step-by-Step Guide:
01 - In a bowl, whisk together olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, chili powder, salt, and black pepper. Add chicken thighs and toss to coat evenly. Cover and let marinate for at least 15 minutes or up to 2 hours for enhanced flavor.
02 - Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 5 to 7 minutes per side until well browned and cooked through. Remove from heat and allow to rest for 5 minutes before slicing.
03 - While the chicken cooks, combine Greek yogurt, grated garlic, lemon juice, olive oil, and salt in a small bowl. Whisk until smooth, adding water gradually until the sauce reaches a drizzle-friendly consistency.
04 - Divide mixed salad greens evenly among four bowls. Top each with cherry tomatoes, diced cucumber, sliced red onion, and chopped parsley. Arrange the sliced chicken over the salad.
05 - Drizzle each salad bowl generously with prepared garlic sauce and serve immediately.
