The Grilled Chicken Dinner Salad everyone needs

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cotage cheese

Goat cheese offers a tangy flavor while cottage cheese is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a cost-effective alternative.

Sprinkle salt over 6 boneless skinless chicken thighs.

In a bowl, add 30 grams of mayo, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon turmeric powder, 1 teaspoon paprika, 1 teaspoon sumac, a sprinkle of cinnamon, a sprinkle of cayenne pepper, and 20 cranks of black pepper. Mix together.

Add the mayo marinade to the chicken thighs to cover them completely.

Heat a cast iron skillet and add the chicken thighs, cooking until browned on both sides and the internal temperature reaches 165°F for thighs or 155°F for breasts.

Remove the chicken from the heat and let it rest before slicing.

In a bowl, add 150 grams of non-fat Greek yogurt, 2 cloves of garlic, 1 teaspoon sumac, 15 cranks of black pepper, juice from half a lemon, fresh minced dill, and a sprinkle of salt. Mix and taste to adjust.

Chop up vegetables of your choice and assemble the salad in a large bowl, starting with romaine lettuce.

Add sliced baked corn tortillas, sliced cherry tomatoes, cubed cucumbers, 4 ounces of the cooked chicken, a little feta, and pickled onions on top.

Mix the salad to combine all ingredients.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens