gr: 8 bl: 8 pur: 8 SP.. 345 Calories

PREP TIME:15 mins
COOK TIME:25 mins
TOTAL TIME:40 mins

COURSE:Dinner, Lunch


For the chicken:

  • 24 ounces about 4 large boneless, skinless chicken thighs, fat trimmed
  • Juice of 1/2 lemon
  • 2 garlic cloves, minced
  • 1 1/4 teaspoons ground cumin
  • 1 teaspoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon oregano
  • 3/4 teaspoon sweet paprika
  • 1/2 teaspoon turmeric

White Yogurt Sauce (makes 1 1/4 cups):

For the Salad:

  • 6 cups chopped iceberg or romaine lettuce
  • 2 medium tomatoes, quartered
  • 1/2 small red onion, sliced
  • prepared mild harissa, optional for drizzling


  • Season the chicken with lemon juice, garlic, cumin, oil, salt and spices. Set aside at least 15 minutes, or as long as overnight.
  • Combine the ingredients for the white yogurt sauce and refrigerate.
  • When ready to cook, heat a large nonstick griddle or skillet over medium high heat. When hot, add the chicken and leave until the bottom is completely browned, about 5 minutes before flipping.
  • Cook on the other side for another 4 to 5 minutes, until browned.
  • Reduce the heat to low and let the chicken continue cooking, about 10 minutes, until just about cooked through in the thickest parts (no worries if it’s not completely cooked).
  • Set aside on a cutting board and chop the chicken into thin strips and add back to the pan to brown and finish cooking, 8 to 10 minutes over medium heat.
  • Assemble the salad by dividing the lettuce, tomato and red onion.
  • Top with chicken and drizzle with yogurt sauce (this is your dressing) and harissa, if desired.

NUTRITION INFORMATION: Serving: 1salad, Calories: 345kcal, Carbohydrates: 13g, Protein: 37.5g, Fat: 16g, Saturated Fat: 4g, Cholesterol: 13mg, Sodium: 666mg, Fiber: 2.5g, Sugar: 7gBlue Smart Points:8Green Smart Points:8Purple Smart Points:8Points +:9

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