Save I stumbled onto this salad one Thursday night when I had marinated chicken but no pita bread. Instead of running to the store, I chopped up what was in the crisper and drizzled tahini over the whole thing. That mistake turned into one of my most requested weeknight meals. The spices bloom in the pan, the vegetables stay crisp, and the tahini ties it all together without feeling heavy.
I made this for a backyard gathering last summer, and my neighbor asked if I had ordered it from somewhere. She didnt believe me when I said it took less than an hour. The chicken had those dark, caramelized edges from the skillet, and the salad was bright and crunchy. People went back for seconds before I even sat down.
Ingredients
- Boneless, skinless chicken thighs: Thighs stay tender even if you cook them a minute too long, unlike breasts which dry out fast.
- Olive oil: Use it twice, once in the marinade and once to dress the salad, because it carries the spices and keeps everything from sticking.
- Garlic: Fresh cloves make a difference, the jarred stuff tastes flat in the tahini dressing.
- Ground cumin: This is the backbone of the shawarma flavor, earthy and warm without being spicy.
- Ground coriander: It adds a citrusy note that balances the cumin and brightens the whole marinade.
- Smoked paprika: Gives you that charred, almost grilled taste even when youre cooking indoors.
- Ground turmeric: A little goes a long way, it adds color and a subtle bitterness that deepens the spice blend.
- Ground cinnamon: Just half a teaspoon brings warmth and a hint of sweetness that surprises people.
- Ground black pepper: Freshly cracked if you have it, it sharpens all the other spices.
- Salt: Season the chicken and the salad separately so nothing tastes bland.
- Lemon juice: Use fresh lemons, the bottled stuff has a tinny aftertaste that shows up in the dressing.
- Tomatoes: Ripe and juicy, they add acidity and sweetness that cuts through the richness of the tahini.
- Cucumber: I like English cucumbers because they have fewer seeds and stay crunchy.
- Red onion: Slice it thin so it adds bite without overpowering the salad.
- Fresh parsley: Flat leaf parsley tastes better than curly, and it brings a grassy freshness.
- Tahini: Stir the jar well before measuring, the oil separates and you need both parts for a smooth dressing.
- Water: Add it gradually to the tahini until it goes from thick paste to silky drizzle.
Instructions
- Prepare the Chicken:
- Mix the olive oil, garlic, and all the spices with the lemon juice in a bowl until it smells warm and fragrant. Toss the chicken thighs in the marinade, making sure every piece is coated, and let them sit for at least 15 minutes so the flavors soak in.
- Cook the Chicken:
- Heat your skillet over medium high until it just starts to smoke, then lay the chicken in without crowding the pan. Let it cook undisturbed for 5 to 7 minutes per side until the edges are dark and crispy, then rest it for 5 minutes before slicing so the juices stay inside.
- Make the Salad:
- Toss the tomatoes, cucumber, red onion, and parsley in a large bowl with olive oil, lemon juice, salt, and pepper. Taste it and adjust the lemon or salt until it tastes bright and balanced.
- Prepare the Tahini Dressing:
- Whisk the tahini, lemon juice, water, garlic, and salt together in a small bowl, it will seize up at first but keep whisking and adding water until it turns smooth and pourable. If it gets too thick, just add another tablespoon of water.
- Assemble:
- Divide the salad among your plates, lay the sliced chicken on top, and drizzle the tahini dressing generously over everything. Finish with extra parsley if you want it to look nice.
Save One night my friend brought her kids over and I thought theyd turn their noses up at the spiced chicken. Instead, they picked out every piece and ate it with their hands, ignoring the salad entirely. She looked at me and said, I guess were making this at home now. That moment reminded me that good food doesnt need to be complicated, it just needs to taste real.
Making It Your Own
If you want more heat, add a pinch of chili flakes or cayenne to the marinade. I sometimes throw in a handful of arugula or chopped romaine to bulk up the salad. If youre not avoiding gluten, warm pita bread on the side turns this into a full meal that feels like street food.
Storage and Leftovers
The chicken keeps in the fridge for up to three days and tastes even better the next day when the spices have settled. Store the salad and dressing separately so the vegetables dont get soggy. When youre ready to eat, just reheat the chicken in a skillet for a minute or two and assemble everything fresh.
What to Serve Alongside
This salad is filling on its own, but it pairs well with hummus, baba ganoush, or a simple bowl of olives. I like to set out pickled turnips or cucumbers for people who want something tangy. If youre feeding a crowd, make extra tahini dressing because people will ask for it.
- Grill the chicken over charcoal if you have access to a grill, the smoke takes it to another level.
- Use a meat thermometer to check that the chicken hits 165 degrees, especially if the thighs are thick.
- Double the marinade and freeze half for next time, it saves 10 minutes on a busy night.
Save This salad has become my answer to the question, whats for dinner when I dont feel like cooking. It tastes like effort, but its really just good ingredients and a hot pan. I hope it becomes one of those recipes you make without looking at the instructions.
Saffron Brook Recipe Q&As
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes to let the spices soak in, but for deeper flavor, refrigerate up to 8 hours.
- → Can I cook the chicken on a grill?
Yes, grilling the chicken adds a smoky char that enhances the spices and overall flavor.
- → What is the best way to prepare the tahini dressing?
Whisk tahini with fresh lemon juice, water, minced garlic, and salt until smooth and pourable. Add water as needed.
- → What salad ingredients complement the chicken?
Fresh diced tomatoes, cucumbers, thinly sliced red onions, and chopped parsley create a vibrant and refreshing base.
- → Are there any suggested additions for extra flavor?
Try adding chopped romaine or arugula for more greens, or a pinch of chili flakes for a spicy kick.