Chicken Street Salad Recipe

Prepare chicken

Pat the chicken breast dry with paper towels. Place on a cutting board and, if the breast is very thick, butterfly or pound to an even 3/4-inch thickness so it cooks evenly.

Season chicken

In a small bowl mix 1 tbs olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 0.75 tsp kosher salt, 0.5 tsp black pepper and 1 tbs lemon juice. Rub the mixture all over the chicken, coating evenly. Let sit at room temperature 10–15 minutes or refrigerate up to 2 hours.

Grill or pan-sear

Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy skillet over medium-high heat. Add a light brush of oil if pan. Cook chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Remove and let rest 5 minutes, then slice thinly across the grain into bite-sized strips.

Prepare vegetables

While chicken rests, place 4 cups mixed greens in a large bowl. Add 1 cup halved cherry tomatoes, 1 cup thin cucumber slices, 1/4 cup thinly sliced red onion, 1 diced avocado and 1/4 cup chopped cilantro. Toss gently to combine so avocado doesn't mash.

Add crunch

Sprinkle 1/4 cup roasted pepitas or chopped toasted peanuts over the salad for texture and set aside until dressing is ready.

Make dressing

In a small bowl whisk together 1/4 cup Greek yogurt, 2 tsp mayonnaise, 2 tbs lime juice, 1 tsp honey, 1/2 tsp ground cumin, 1/2 tsp hot sauce, 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper until smooth and slightly thick. Taste and adjust seasoning—add a little more lime for brightness or a pinch more honey if too tangy.

Dress the salad

Drizzle about half the dressing over the salad and toss gently to coat. Add the sliced grilled chicken on top, then drizzle remaining dressing over the chicken or serve extra on the side.

Serve

Divide among 2 plates (or one large bowl). Garnish with extra cilantro, a squeeze of lime if desired, and additional pepitas. Serve immediately while chicken is warm.