Name: Ras el Hanout Grilled Chicken Salad with Sumac Dressing
Prep time: 10 min
Cook time: 15 min
Total time: 145 min
Ingredients: 1 teaspoon cardamom seeds ((or 1 teaspoon ground cardamom)); 1 teaspoon coriander seeds ((or ½ teaspoon ground coriander)); ½ teaspoon whole cloves ((or ⅜ teaspoon ground clove)); 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; ½ cup plain, whole milk Greek yogurt; 1 ½ teaspoons ras el hanout; ½ teaspoon salt; ½ teaspoon lemon juice; 8 ounces boneless, skinless chicken breast, (cut into bite-sized cubes); 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 large or 2 medium-sized tomatoes, (diced); 2 tablespoons finely chopped parsley ((you need about ⅓ of a bunch of flat leaf parsley for that)); ¼ cup crumbled feta cheese; 1 tablespoon lemon juice; 2 teaspoons ground sumac; 3 tablespoons olive oil; ½ teaspoon ground cumin; ¼ teaspoon salt

5 from 4 votes

Total Time: 2 25

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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 grilled chicken salad with sumac dressing on a plate.

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.)

Ras el hanout spices and a mortar and pestle on a table.

How to make the salad:

See full ingredient amounts and instructions in the recipe card below!

Ras el hanout chicken marinade being stirred in a bowl.

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.

Marinated raw chicken on skewers on a tray.

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.

Lemon sumac dressing being whisked in a small bowl.

Whisk all dressing ingredients together in a bowl.

Ras el Hanout Grilled Chicken Salad with Sumac Dressing

Ras el hanout ingredients and notes:

How to make the salad:

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