Description
This dish stands out from standard garden salads. It celebrates contrasting textures and bright acidity. It does not use heavy dressings. It has no leafy greens that wilt. It relies on finely diced, crunchy vegetables.
Ingredients
Scale
For the Protein
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and black pepper, to taste
For the Salad
- 2 Persian cucumbers, finely diced
- 3 Roma tomatoes, finely diced
- ¼ red onion, finely diced
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 1 cup cooked chickpeas, drained and rinsed
- ¼ cup crumbled feta cheese (optional)
For the Dressing
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- Juice of ½ lime
- 1 tsp dried mint
- Salt and black pepper, to taste
Instructions
- Season the chicken: Rub the chicken with olive oil, cumin, paprika, garlic powder, salt, and pepper.
- Cook the chicken: Grill or pan-sear over medium-high heat for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.
- Prepare the salad: In a large bowl, combine the diced cucumbers, tomatoes, red onion, parsley, mint, chickpeas, and feta (if using).
- Make the dressing: Whisk together the olive oil, lemon juice, lime juice, dried mint, salt, and pepper.
- Assemble: Pour the dressing over the salad and toss gently to coat.
- Serve: Top with the sliced grilled chicken and serve immediately, or chill for 15 minutes before serving for an even fresher flavor.
Notes
For the best flavor, chill the salad for 10–15 minutes before serving. Pair it with warm pita bread or a side of quinoa for a complete and balanced meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Persian
Nutrition
- Serving Size: 1 bowl
- Calories: 360 kcal