By emensah m
In a bowl, mix the olive oil, lemon juice, ground cumin, ground coriander, ground allspice, salt, and black pepper to create a marinade.
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes to marinate.
While the chicken is marinating, prepare the salad by combining mixed salad greens, sliced cucumber, chopped tomatoes, and thinly sliced red onion in a large salad bowl.
Heat a grill pan over medium-high heat. Once hot, place the marinated chicken thighs skin-side down and grill for about 6-7 minutes per side until fully cooked and nicely charred.
Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
To make the dressing, in a small bowl, whisk together tahini with a bit of water to reach a smooth, drizzle-able consistency. Add a pinch of salt and a squeeze of lemon if desired.
Assemble the salad by placing the grilled chicken slices over the mixed greens. Drizzle with tahini dressing and sprinkle fresh parsley and sumac on top.
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This Salad Mediterranean Main Course recipe is ready in 45 minutes and features boneless skin-on chicken thighs, olive oil, lemon juice and other delicious ingredients. Contains 450 calories total.
In a bowl, mix the olive oil, lemon juice, ground cumin, ground coriander, ground allspice, salt, and black pepper to create a marinade.
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes to marinate.
While the chicken is marinating, prepare the salad by combining mixed salad greens, sliced cucumber, chopped tomatoes, and thinly sliced red onion in a large salad bowl.
Heat a grill pan over medium-high heat. Once hot, place the marinated chicken thighs skin-side down and grill for about 6-7 minutes per side until fully cooked and nicely charred.
Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
To make the dressing, in a small bowl, whisk together tahini with a bit of water to reach a smooth, drizzle-able consistency. Add a pinch of salt and a squeeze of lemon if desired.
Assemble the salad by placing the grilled chicken slices over the mixed greens. Drizzle with tahini dressing and sprinkle fresh parsley and sumac on top.
Calories per Serving: 450
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