North African Grilled Chicken Salad

Name: North African Grilled Chicken Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3
Cuisine: African
Ingredients: 1 pound boneless, skinless chicken breast; 2 teaspoons paprika; 3 tablespoons olive oil; 2 teaspoons balsamic vinegar; ½ teaspoon salt; 1 garlic clove, smashed; ¼ cup plain, whole-milk yogurt; ½ lemon juice; ½ teaspoon ground ginger; ¼ teaspoon ground cinnamon; ½ teaspoon ground turmeric; 1 teaspoon paprika; ¼ teaspoon cayenne pepper; ¼ teaspoon salt; 1 garlic clove, minced; ¼ cup green olives, pitted and chopped; ¼ cup dried apricots, chopped; ½ Granny Smith apple, cored and diced; ¼ cup toasted walnuts, chopped; 2 tablespoons fresh mint, chopped

Recipe GLPR68cc704385659b

African

Salad

35 min

227 cal

Servings: 3

Grill

SNAP eligible

Tender grilled chicken breast marinated in paprika and garlic is served over a vibrant salad of crisp apples, sweet dried apricots, briny olives, and toasted walnuts, all tossed with a warm spiced yogurt dressing infused with turmeric, ginger, and cinnamon. This North African-inspired dish balances savory, sweet, and aromatic flavors in one satisfying main course.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 pound boneless, skinless chicken breast

2 teaspoons paprika

3 tablespoons olive oil

2 teaspoons balsamic vinegar

½ teaspoon salt

1 garlic clove, smashed

¼ cup plain, whole-milk yogurt

½ lemon juice

½ teaspoon ground ginger

¼ teaspoon ground cinnamon

½ teaspoon ground turmeric

1 teaspoon paprika

¼ teaspoon cayenne pepper

¼ teaspoon salt

1 garlic clove, minced

¼ cup green olives, pitted and chopped

¼ cup dried apricots, chopped

½ Granny Smith apple, cored and diced

¼ cup toasted walnuts, chopped

2 tablespoons fresh mint, chopped

Directions

Combine 2 teaspoons paprika, 2 tablespoons olive oil, balsamic vinegar, 1/2 teaspoon salt, and smashed garlic clove in a shallow bowl to create the marinade. Pat the chicken breast dry and place it in the marinade, turning to coat both sides evenly. Let it sit for at least 10 minutes at room temperature.
While the chicken marinates, prepare the dressing by whisking together the yogurt, remaining 1 tablespoon olive oil, lemon juice, ground ginger, cinnamon, turmeric, 1 teaspoon paprika, cayenne pepper, 1/4 teaspoon salt, and minced garlic clove in a bowl until smooth and well combined.
Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade, allowing excess to drip back into the bowl, and place on the heated grill. Cook for 6 to 8 minutes per side until the internal temperature reaches 165°F, turning once halfway through. Transfer to a cutting board and let rest for 5 minutes before slicing.
In a large bowl, combine the chopped green olives, dried apricots, diced apple, and toasted walnuts. Pour the yogurt dressing over the mixture and gently toss until all components are coated and well distributed.
Divide the salad among serving plates or bowls. Top each portion with sliced grilled chicken and finish with a generous sprinkle of fresh chopped mint. Serve immediately while the chicken is still warm.

Comments

Grocery List Plus Editorial Staff4.25

This recipe hits well for a Charlotte weeknight: chicken, yogurt, and most spices are available at any major chain, and the dry spices (turmeric, cinnamon, cayenne) are standard stock at Harris Teeter, Food Lion, and Kroger. The real cost driver is fresh mint and the dried apricots and walnuts, which will run $3–4 total depending on bulk-bin access at Harris Teeter or Kroger, pushing per-serving cost to around $4–5 once you account for the chicken breast. The stated 35 minutes is honest for grilling and assembly, but budget an extra five minutes for mincing ginger and garlic and toasting walnuts if you want that deeper flavor; a cold salad like this doesn't reheat, so it's a same-night commitment. This works well for a family of three as a light main or for meal-prep lunches, and the warm spice profile—turmeric, cinnamon, paprika—feels seasonally right for the Carolinas even in cooler months, though it skews toward spring and early summer eating.