Chicken · 35 min
Grilled Turmeric Chicken with Minty Cucumber-Avocado Salad
- 35 min
- 2–6 servings
- 592 kcal / serving
Juicy grilled chicken paired with a creamy yogurt-based marinade and a bright cucumber-avocado salad. The dish comes together quickly for weeknights, with cooling flavors offset by warm spices.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 1 lbchicken breasts, boneless skinless
- 1English cucumber
- ½ small pkgfresh mint
- ½lemon
- ¾ cupplain Greek yogurt
- 1shallot
- avocados
- English cucumbers
- shallots
- lemons
From the pantry: black pepper, cumin, ground, salt, turmeric, ground, virgin coconut oil
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · mixing bowls · spatula
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- 1English cucumber
- ½ small pkgfresh mint
- ½lemon
- 1shallot
- avocados
- English cucumbers
- shallots
- lemons
Meat & seafood
- 1 lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- ¾ cupplain Greek yogurt
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| chicken breasts, boneless skinless | 1 lb | 2 lb | 3 lb |
| English cucumber | 1 | 2 | 3 |
| fresh mint | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| lemon | ½ | 1 | 1 ½ |
| plain Greek yogurt | ¾ cup | 1 ½ cups | 2 ¼ cups |
| shallot | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Whisk the yogurt with lemon juice, turmeric, cumin, salt, and pepper until smooth; set aside half of the mixture in a separate bowl.
- Cut the chicken into thin fillets by slicing horizontally to create even pieces.
- Toss the chicken in the remaining yogurt mixture and let it sit it for about 15 minutes to soak up the flavors.
- Rinse and dry all produce. Dice the cucumber and add it to the yogurt-onion mix. Dice the avocado and add to the bowl as well. Finely mince the shallot and fold it in.
- Pluck the mint leaves from the stems, roughly chop, and fold into the salad; toss everything to combine and season to taste.
- Wipe any excess marinade from the chicken and prepare the pan. Coat the pan with a thin layer of coconut oil.
- Heat a grill pan or skillet over medium-high heat and cook the chicken for about 3–4 minutes per side, until cooked through and nicely browned; transfer to a plate to rest.
- Spoon the minty cucumber-avocado salad onto plates and add the grilled chicken alongside for serving.
Two tips
- Prep tip: you can marinate the chicken for 15 minutes and assemble the salad up to the point of tossing, then finish when the pan is hot.
- Leftovers: store the salad and chicken separately in the fridge; the salad keeps well for a day and can accompany other meals or be reheated with extra greens.
Nutrition per serving
- Calories
- 592 kcal
- Protein
- 64 g
- Carbs
- 23 g
- Fat
- 28 g
- Fiber
- 10 g
- Sodium
- 151 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.