Featured Recipe
Grilled Chicken Spinach Salad
By Kate
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Grilled boneless thighs with cumin and smoked paprika marinade. Baby spinach tossed with fresh pomegranate seeds and toasted walnuts. Citrus-honey dressing blends sweet and tart. Tossed with chopped herbs—parsley replaces cilantro. Quick grill and toss salad ready to serve warm or room temp. Nutty, fruity, savory, a nice crunch. Dairy free gluten free egg free. A hearty green salad with Middle Eastern notes, fast to prep and cook.
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Prep:
15 min
Cook:
10 min
Total:
25 min
Serves:
4 servings
salad
grilled chicken
healthy recipe
Mediterranean
weeknight dinner
Introduction
Grilled chicken thighs take on warming smoke x cumin and paprika. Spicy but not overpowering. Pomegranate seeds burst tart juice. Walnuts for early fall crunch. Parsley swaps cilantro, more earthy, less citrus-y. Maple syrup rounds sharp lemon and smoky chicken. Baby spinach, not crowded out but big green base. Light but filling meal on a plate. Ready in under half hour. Heat high, quick grill. Toss fast, don’t bruise leaves. Eat right away or chill briefly for crisp. No dairy, no gluten, no eggs. Mediterranean inspired but simple pantry staples mostly. Good for weeknight dinners or small gatherings. Bright, nutty, tangy punch.
Ingredients
Chicken
- 600 g boneless skinless chicken thighs
- 15 ml olive oil
- 5 ml ground cumin
- 5 ml smoked paprika
- 2 ml salt
- 20 ml fresh lemon juice
- 25 ml olive oil
- 5 ml maple syrup
- 150 g baby spinach (about 5 cups)
- 75 g pomegranate seeds (about ½ cup)
- 50 g toasted walnuts
- 20 g chopped flat leaf parsley
- 10 g chopped chives (cut into 1.5 cm sticks)
Salad
About the ingredients
Chicken thighs preferred—more flavor and moisture than breasts. Skinless to avoid excess fat but can keep skin on if preferred crispy texture. Spices replaced original curry & fennel with cumin and smoked paprika for earthier, smoky taste profile. Walnuts take place of pine nuts, toasted to bring out rich aroma and crunch. Maple syrup subbing honey adds a different sweetness, plant-based. Fresh flat leaf parsley instead of coriander, more structured herb flavor, easier to find. Adjust lemon juice ± acid if preferred more zing. Spinach quantity slightly reduced allowing room for nuts and fruit to stand out. All oils kept olive oil for Mediterranean essence. Seasonings modest, highlight natural ingredients, no heavy sauces. Season salt and pepper to taste but carefully to balance.
Method
Chicken
- 1 Grill preheated on high. Grate or brush grill grate with oil.
- 2 Mix chicken with olive oil, cumin, paprika, salt in bowl. Let sit 5 minutes.
- 3 Grill chicken 5 to 6 minutes each side or until cooked through and lightly charred. Rest 5. Slice thin on board.
- 4 Whisk lemon juice, olive oil, maple syrup, salt, and pepper in large bowl.
- 5 Add spinach, pomegranate, walnuts, parsley, chives. Toss gently.
- 6 Add sliced chicken on top. Toss again carefully to coat. Adjust seasoning.
- 7 Serve immediately warm or at room temperature.
Salad
Technique Tips
Grill preheated hot enough to sear chicken quickly without overcooking inside. Oil grate before placing chicken to avoid sticking. Mix marinade quickly, chicken soaks up spice in short time not needing hours. Don’t overcrowd grill; cook in batches if necessary. Rest chicken briefly before slicing to keep juices sealed in. Slice thin or chunk into bite sizes for ease eating in salad. Whisk salad dressing thoroughly to marry sweet maple with lemon oil. Toss salad greens gently after adding dressing to avoid bruising fragile spinach. Add seeds and nuts last to keep crunch intact. Toss chicken with salad gently at end to coat flavors but avoid wilting. Serve right away warm or ambient. Salt and pepper adjustments last step per taste preference. Can refrigerate salad and chicken separately if made ahead, dress and combine just before serving to keep textures fresh.
Chef's Notes
- 💡 Use skinless chicken thighs for moisture and flavor. Quickly mix olive oil, cumin, smoked paprika with salt. Let marinate briefly. High heat is key. Grill surface should be hot enough to sear quickly but without burning chicken. Get those nice grill marks.
- 💡 Work your greens. Baby spinach is perfect. It’s delicate. Toss it gently. Always add the pomegranate seeds and walnuts towards the end. Keep the crunch intact. Another tip: Fresh herbs? Use parsley, it has a different flavor profile. Works much better than cilantro here.
- 💡 Grill in batches if needed. Don’t crowd the grill. Rest chicken post-cooking for juiciness. Slice thin or chunk. Whisk the dressing well. Maple syrup balances the lemon juice, adds sweetness. Adjust salt and pepper last minute to taste. That’s essential.
- 💡 Storage is flexible. Keep chicken and salad separate if preparing ahead. Keeps textures fresh. Refrigerate but not for too long. Juicy chicken needs to be enjoyed soon after grilled. Salad wilts if dressed early. Think about timing when you prepare.
- 💡 Last thing. Adjust lemon juice for more zing. Go for freshness in ingredients. Use good quality olive oil. Less is often more. Keep salt modest. You want to enhance natural flavors not overpower them. Have fun with it.
Kitchen Wisdom
How do I ensure the chicken remains juicy?
Grill on high heat. Sear for 5-6 minutes. Rest before slicing. Don't skip resting. It seals in juices. Slice after resting.
What if I don’t have pomegranate seeds?
Use berries or chopped apples instead. They add sweetness. Even dried fruit works. Just keep it balanced with the dressing.
Can I make this salad ahead?
Yes, store chicken and salad separate. Don’t dress until serving. Greens stay crisp. Chicken can chill slightly.
What are good alternatives for walnuts?
Pecans or almonds are great. Toast them for flavor. But keep eye on them. Don’t burn. Change it up if you want.
