Name: Turkish Çoban Salad with Sumac Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Turkish
Ingredients: 1 lb (450 g) halal boneless, skinless chicken breast or thighs; 1½ tbsp olive oil; 1½ tbsp sumac; 1 tsp paprika; 1 tsp dried oregano; 2 cloves garlic, minced; ½ tsp salt; ¼ tsp black pepper; 1 tbsp lemon juice; 2 large tomatoes, diced; 1 cucumber, diced; 1 small red onion, finely sliced; 1 green bell pepper, diced; ¼ cup fresh parsley, chopped; 2 tbsp fresh mint, chopped; ¼ cup crumbled feta cheese, optional; ¼ cup Kalamata olives, optional; 3 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice; 1 tbsp red wine vinegar; 1 tsp sumac; ½ tsp dried oregano; ½ tsp salt; ¼ tsp black pepper

Description

At its heart, Turkish çoban salad with sumac chicken is a harmonious combination of two regional Mediterranean classics served together on one plate. The foundation of the meal is Çoban Salatası, a traditional Turkish salad made from equal parts finely diced tomatoes, crisp cucumbers, sharp red onions, and bell peppers tossed with fresh parsley, mint, olive oil, and lemon juice. The word çoban means shepherd in Turkish, reflecting its rustic origin as a quick, nourishing field meal made from raw garden produce. Placing warm, sumac-marinated grilled chicken over this crisp vegetable bed adds high-quality protein and a signature tart spice that elevates the humble shepherd’s salad into a complete main course.

Ingredients

Scale

For the Sumac Chicken

1 lb (450 g) halal boneless, skinless chicken breast or thighs
1½ tbsp olive oil
1½ tbsp sumac
1 tsp paprika
1 tsp dried oregano
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
1 tbsp lemon juice

For the Çoban Salad

2 large tomatoes, diced
1 cucumber, diced
1 small red onion, finely sliced
1 green bell pepper, diced
¼ cup fresh parsley, chopped
2 tbsp fresh mint, chopped
¼ cup crumbled feta cheese, optional
¼ cup Kalamata olives, optional

For the Dressing

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp sumac
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper

Instructions

Marinate the chicken:
In a bowl, combine the chicken with olive oil, sumac, paprika, oregano, garlic, salt, pepper, and lemon juice. Mix well and let it marinate for 20–30 minutes.
Prepare the salad:
Add the tomatoes, cucumber, red onion, bell pepper, parsley, and mint to a large bowl. Add feta and olives if using.
Make the dressing:
Whisk together the olive oil, lemon juice, red wine vinegar, sumac, oregano, salt, and pepper.
Cook the chicken:
Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, depending on thickness, until golden brown and cooked through. Let it rest for a few minutes, then slice.
Dress the salad:
Pour the dressing over the vegetables and gently toss to combine.
Assemble and serve:
Arrange the salad on plates and top with sliced sumac chicken. Finish with a little extra sumac, fresh herbs, and a squeeze of lemon.

Notes

For the best flavor, marinate the chicken for at least 30 minutes and dress the salad just before serving. Finish with a generous sprinkle of sumac and fresh herbs for a bright, authentic Turkish-inspired touch.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Turkish

Nutrition

Serving Size: 1 serving
Calories: 410 kcal

Keywords: Turkish shepherd salad with chicken, sumac grilled chicken salad, Mediterranean shepherd salad recipe, Turkish chicken and cucumber salad