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Ras el Hanout Grilled Chicken Salad with Sumac Dressing
5 from 12 votes

Ras el Hanout Grilled Chicken Salad with Sumac Dressing

Ras el Hanout Grilled Chicken Salad blends spiced grilled chicken marinated in yogurt and a homemade ras el hanout blend with a fresh salad of greens, artichoke hearts, olives, cucumber, tomato, parsley, and feta. A tangy sumac dressing with cumin and lemon juice ties the components together. This dish balances warm, aromatic chicken with crisp vegetables and a bright, slightly tart dressing.

Prep Time
10 mins
Cook Time
15 mins
Marinating Time:
2 hrs
Total Time
2 hrs 25 mins
Servings: 2
Calories: 519 kcal
Course: Main Course
Cuisine: Mediterranean, North African

Ingredients

For the ras el hanout spice blend (makes about 2 tablespoons):*
  • 1 teaspoon cardamom seeds (or 1 teaspoon ground cardamom)
  • 1 teaspoon coriander seeds (or ½ teaspoon ground coriander)
  • ½ teaspoon clove or ⅜ teaspoon ground clove, whole
  • 1 teaspoon fennel seeds (or ¾ teaspoon ground fennel seeds)
  • 1 teaspoon cumin seeds (or ¾ teaspoon ground cumin)
  • 1 teaspoon fenugreek seeds (or ¾ teaspoon ground fenugreek)
  • 1 teaspoon black peppercorns (or 1 teaspoon ground black pepper)
  • 1 teaspoon ground cinnamon
For the chicken:
  • ½ cup Greek yogurt plain, whole milk
  • 1 ½ teaspoons ras el hanout
  • ½ teaspoon salt
  • ½ teaspoon lemon juice
  • 8 ounces chicken breast cut into bite-sized cubes, boneless, skinless
For the salad:
  • 2 cups salad greens
  • 4 artichoke hearts drained (you can use plain from a can or marinated from a jar
  • ½ cucumber sliced and quartered
  • 12 kalamata olives
  • 1 tomato diced, large or 2 medium-sized
  • 2 tablespoons parsley you need about ⅓ of a bunch of flat leaf parsley for that, finely chopped
  • ¼ cup feta cheese crumbled
For the dressing:
  • 1 tablespoon lemon juice
  • 2 teaspoons sumac ground
  • 3 tablespoons olive oil
  • ½ teaspoon cumin ground
  • ¼ teaspoon salt

Instructions

For the ras el hanout spice blend:
    Cup of Yum
  1. If you're using spice seeds, grind all seeds in a spice grinder or in a mortar with a pestle, then mix in the cinnamon. If you're using ground spices, mix all spices together.
For the chicken:
  1. Whisk yogurt, ras el hanout, salt and lemon juice together in a bowl. Mix in the chicken, cover and marinate in the fridge for at least 2 hours and up to 10 hours.
  2. Shake excess marinade off the chicken or dab the chicken lightly with a paper towel to remove excess marinade. 
  3. Grill the chicken until its internal temperature registers 165 degrees F. (about 10 minutes.) Set aside to cool a bit.
For the salad:
  1. Assemble the salad: start with the salad greens, then add artichoke hearts, cucumber, olives and tomato. Sprinkle feta and parsley on top, then add the chicken.
For the dressing:
  1. Whisk all ingredients together, then spoon the dressing onto the salad. Serve immediately.**

Notes

  • A store-bought ras el hanout spice blend can be used as a convenient substitute, but fresh spices enhance flavor.
  • Whisk the sumac dressing well and spoon it onto the salad immediately to prevent the sumac from settling at the bottom.