Middle Eastern Quinoa Salad with Grilled Chicken and Hummus

1. Prepare the chicken breasts:

Open up the thicker parts of the chicken breasts slightly so that the thickness is even. You can also place the chicken between two sheets of baking paper and gently pound it to make it even.

2. Marinate the chicken:

In a bowl, mix the olive oil, paprika powder, cumin, grated garlic, lemon juice, salt, and black pepper.
Add the chicken breasts and coat them well. Marinate for about 15–30 minutes.

3. Cook the quinoa or couscous:

While the chicken is marinating, bring a small saucepan of water to a boil. Cook the quinoa according to the package instructions until tender. Drain well and let it cool slightly. If using couscous, prepare it according to the package instructions.

4. Prepare the boiled eggs and hummus:

While the quinoa is cooking, make the boiled eggs.

Prepare the hummus by following the hummus recipe already shared on this blog. 👉 Easy Homemade Hummus with Canned Chickpeas

5. Make the crispy garlic bread:

Cut the bread into bite-sized pieces.
Heat olive oil and garlic in a frying pan, then toast the bread until golden and crispy.

6.Prepare the vegetables:
Soak the lettuce or other leafy greens in cold water for about 5–10 minutes to make them crisp. Drain well and pat dry. Wash the arugula, if using, and drain well. Cut the cucumber and tomatoes into bite-sized pieces.

7. Grill the chicken: Heat a frying pan over medium heat and cook the chicken breasts. When one side is nicely browned, turn them over and cook over medium-low heat until cooked through.

8. Rest and slice the chicken: Once the chicken is cooked, let it rest for a few minutes before cutting. After the juices have settled, slice the chicken into easy-to-eat pieces.

9. Toss the salad:
In a large bowl, whisk together all the dressing ingredients. Add the lettuce, arugula, cucumber, tomatoes, and quinoa, then toss gently to coat. Add the crispy garlic bread just before serving and toss lightly to keep it crunchy.

10. Plate and serve:
Spread the hummus on one side of a serving plate with the back of a spoon. Arrange the salad on the opposite side and place the sliced grilled chicken between them. Add the halved boiled eggs and a lemon wedge, then drizzle the hummus with a little olive oil. Finish with a sprinkle of paprika powder and za'atar, if using.

🌟Tips for Making This Salad Delicious🌟

⭐ Even out the chicken breasts: If your chicken breasts are uneven in thickness, they may not cook evenly. Before cooking, open up the thicker parts or gently pound the chicken so the thickness is even. This will help the chicken stay tender and juicy.

⭐ Use couscous instead of quinoa: If you want a lighter texture, quinoa is a great choice. If you want something quicker and easier, you can use couscous instead. Both work very well with Middle Eastern-style flavors.

⭐ Add plenty of hummus: Don’t be shy with the hummus. Try enjoying a little with the salad and chicken in each bite. It adds creaminess and makes the whole dish more satisfying.

⭐ What is za’atar?: Za’atar is a spice blend often used in Middle Eastern cooking. It usually contains herbs such as thyme or oregano, along with sumac, sesame seeds, and salt. If you sprinkle it over salad, hummus, or grilled chicken, it instantly adds a Middle Eastern flavor. In this recipe, you can add a little to the dressing and sprinkle some on top before serving. If you do not have za’atar, you can use a simple mix of oregano or thyme with sesame seeds.

⭐ Make the bread crispy: The salad I had at a café in Dubai included soft bread cooked with butter. It was delicious, but at home, we love crispy garlic bread, like the croutons we often serve with soup. For this recipe, I toast the bread in olive oil and garlic until it becomes golden and crunchy. It adds a lovely texture to the salad. If you prefer softer bread, you can cook it with butter instead.

⭐ Store everything separately for meal prep: If you want to make this salad ahead of time, store the chicken, salad, dressing, and hummus separately. Toss everything together just before serving so the vegetables stay fresh and the bread keeps its crispy texture.