Sumac Chicken Salad Bowl with Green Yoghurt Dressing Recipe
Sumac Chicken Salad Bowl is a vibrant and flavorful dish featuring marinated chicken thigh fillets cooked with onions and aromatic spices, served warm over fresh salad greens with toasted pine nuts and a tangy green yoghurt dressing. This recipe highlights the zesty, earthy flavor of sumac and the versatility of wok cooking, making it a fresh and satisfying meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Middle Eastern
Ingredients
Scale
Chicken and Marinade
- 600g (1 lb 5 oz) chicken thigh fillets, cut into roughly 2.5cm (1 inch) cubes
- 1 red onion, halved, thinly sliced
- 3 garlic cloves, finely grated (for marinade)
- Finely grated zest of 1 lemon
- 1 tbsp sumac, plus extra to serve
- 1 tsp ground cumin
- ¼ tsp ground cinnamon
- 1 tsp sea salt
- Freshly ground black pepper
Salad Add-ons
- Your choice of salad add-ons (e.g., mixed salad greens, pea shoots, cucumber, avocado, thinly sliced radish, pickled beetroot)
Green Yoghurt Dressing
- ½ cup thick unsweetened Greek yoghurt
- 1 tbsp extra virgin olive oil, plus extra to serve
- 2 tbsp lemon juice
- 2 tsp honey
- 1 garlic clove, finely grated
- ½ bunch parsley, stems and leaves roughly chopped
- 1 tsp sea salt
Other
- 2 tbsp pine nuts
- 2 tbsp vegetable oil
Instructions
- Marinate the Chicken: Add the chicken, red onion, and all marinade ingredients (garlic, lemon zest, sumac, cumin, cinnamon, sea salt, black pepper) to a large bowl. Mix thoroughly, breaking up the onion as you go. Cover and refrigerate to marinate for 1 hour.
- Prepare the Dressing: Combine the yoghurt, extra virgin olive oil, lemon juice, honey, grated garlic, chopped parsley, and sea salt in a small blender. Process until smooth. If you don’t have a blender, finely chop the parsley and mix everything together by hand.
- Toast the Pine Nuts: Heat a wok over medium-high heat. When hot, add pine nuts and stir-fry for 2–3 minutes until golden and fragrant. Transfer to a plate and set aside.
- Cook the Chicken and Onions: Heat the wok over high heat until smoking. Add 1 tablespoon of vegetable oil. Add half of the marinated chicken and onions, spreading them out in the wok and leaving excess marinade behind. Allow the mixture to sear undisturbed for 3–4 minutes until the chicken starts to color. Toss and stir-fry briefly, then let it sear again for another 3–4 minutes until cooked through and onions begin to char. Transfer to a plate. Repeat this step with remaining oil, chicken, and onions. Let the cooked chicken cool slightly before assembling.
- Assemble and Serve: Fill your salad bowls with your chosen salad greens and add-ons, including pickled beetroot if desired. Top with warm chicken and onions. Scatter toasted pine nuts over the top. Drizzle with extra olive oil and serve generously with the green yoghurt dressing.
Notes
- This recipe is featured in The Essential Wok Companion, a guide designed to build confidence and provide practical techniques for cooking with a wok beyond just recipes.
- Marinating the chicken and onions for at least an hour enhances flavor and tenderness.
- Using a wok allows for high-heat searing and quick cooking, creating a delicious char on chicken and onions.
- The green yoghurt dressing can be made ahead and stored in the refrigerator for up to 2 days.
- Feel free to customize the salad add-ons based on seasonal availability and personal preference.
Keywords: sumac chicken, chicken salad, wok recipe, Middle Eastern salad, green yoghurt dressing, healthy chicken dish, pine nuts, marinated chicken
