# What You'll Need:
→ For the Chicken
01 - 1 lb boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - 1 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1 tsp smoked paprika
08 - 1/2 tsp ground turmeric
09 - 1/2 tsp ground cinnamon
10 - 1/2 tsp chili powder
11 - 3/4 tsp salt
12 - 1/4 tsp black pepper
→ For the 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
→ For the Quick Garlic Sauce
18 - 1/2 cup plain Greek yogurt (use non-dairy yogurt for dairy-free option)
19 - 1 clove garlic, finely grated
20 - 1 tbsp lemon juice
21 - 1 tbsp olive oil
22 - 1/4 tsp salt
23 - 1 tbsp water (to thin, as needed)
# How-To:
01 - In a bowl, combine olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, chili powder, salt, and pepper. Add chicken thighs and toss to coat thoroughly. Marinate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
02 - Heat a large skillet or grill pan over medium-high heat. Cook marinated chicken for 5 to 7 minutes per side until well browned and cooked through to an internal temperature of 165°F. Let rest for 5 minutes before slicing into strips.
03 - In a small bowl, whisk together Greek yogurt, grated garlic, lemon juice, olive oil, and salt until smooth and well combined. Add water 1 teaspoon at a time to reach desired drizzling consistency.
04 - Divide salad greens evenly among four bowls. Arrange cherry tomatoes, cucumber, red onion, and parsley on top of the greens. Place sliced chicken over the vegetables and drizzle with garlic sauce. Serve immediately.
