Spiced chicken salad with yoghurt dressing

Paprika and cumin chicken with crisp cos, tomatoes and a tangy yoghurt dressing.

4 serves · 40 minutes, plus marinating

Ingredients

• 680 g skinless boneless chicken thighs
• ½ lemon, juiced
• 2 garlic cloves, crushed
• 5 mL olive oil
• 1¼ tsp cumin
• 1 tsp dried oregano
• ¾ tsp sweet paprika
• ½ tsp turmeric
• Salt and pepper
• 240 g plain whole-milk yoghurt
• 30 mL mayonnaise
• 15 mL apple cider vinegar
• 5 mL lemon juice
• ½ tsp sugar
• 1 large cos lettuce, chopped
• 2 tomatoes, cut into wedges
• ½ small red onion, sliced
• Mild harissa, optional

Method

1. Coat chicken in lemon juice, garlic, oil and spices and refrigerate for at least 15 minutes. Mix yoghurt, mayonnaise, vinegar, the 5 mL lemon juice and sugar for the dressing. Season to taste.
2. Sear the thighs on both sides. Reduce the heat and cook until the thickest part reaches 75°C, then rest and slice.
3. Layer the lettuce, tomato and onion. Add chicken and serve with the dressing and optional harissa.

Nutrition is approximate per serve. Actual values vary with brands and serving size. Optional sides and toppings are excluded.