Total Time: 2 hours 25 minutes
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This ras el hanout grilled chicken salad is full of delicious Mediterranean spices and flavors. Its star is juicy and tender grilled chicken marinated in a Greek yogurt and homemade ras el hanout spice mix. The salad is served with a flavorful cumin, lemon and sumac dressing.

Ras el hanout ingredients and notes:
- Ras el hanout is a complex spice blend and there are countless versions of it. The combination of spices that I use creates an earthy flavor with a little bit of citrus and a hint of sweetness.
- You can use already ground spices or grind whole spice seeds to make the blend. (I have listed quantities for both in the recipe card below.)
- If you don't have the spices to make ras el hanout on hand, you can use this Mediterranean seasoning for chicken instead. It works great in this salad as well. (Add 2 teaspoons of Mediterranean seasoning, 1 teaspoon mild olive oil and the chicken chunks to a bowl. Mix with a rubber spatula, cover, marinate in the fridge for 2 to 10 hours, then grill.)

How to make the salad:
See full ingredient amounts and instructions in the recipe card below!

- Whisk yogurt, lemon juice, ras el hanout and salt together in a large bowl. Stir in the chicken chunks. Cover and marinate in the fridge for at least 2 hours or up to 10 hours.

- Take the chicken out and lightly shake off excess marinade. (You can also use a paper towel to lightly dab off excess marinade.) Skewer the chicken and grill.

- Finely chop fresh parsley, quarter or chop artichoke hearts, core and dice tomatoes and slice and quarter cucumber.

- Whisk all dressing ingredients together in a bowl.
Full Recipe

Ras el Hanout Grilled Chicken Salad with Sumac Dressing
This ras el hanout yogurt marinated grilled chicken salad is full of delicious Mediterranean spices and flavors.
Ingredients:
Equipment:
Method:
For the ras el hanout spice blend:
- 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:
- 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.
- Shake excess marinade off the chicken or dab the chicken lightly with a paper towel to remove excess marinade.
- Grill the chicken until its internal temperature registers 165 degrees F. (about 10 minutes.) Set aside to cool a bit.
For the salad:
- 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:
- Whisk all ingredients together, then spoon the dressing onto the salad. Serve immediately.**
Recipe notes:
*You can use a store-bought ras el hanout spice blend instead of making your own. As always, I recommend to go to a dedicated spice shop to ensure freshness and quality.
**The sumac will settle to the bottom, so be sure to spoon the dressing on the salad immediately after whisking it together.
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