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4.50 from 4 votes

Easy Chicken Shawarma Salad

This chicken shawarma salad is easy and delicious. It's loaded with juicy and flavorful chicken, vegetables, and a delicious yogurt sauce! 
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Salad
Cuisine: middle eastern
Servings: 4 servings
Calories: 385kcal
Author: Shadi HasanzadeNemati

Ingredients

Chicken shawarma

  • 1 lb chicken breast or chicken thighs
  • 1 teaspoon cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon paprika
  • ½ teaspoon ground cardamom
  • ½ teaspoon cinnamon
  • ½ teaspoon turmeric
  • 1 tsp salt
  • 3 tablespoon olive oil
  • 1 lemon juice of
  • 4 cloves garlic minced

Yogurt sauce

  • ½ cup Greek yogurt
  • 1 clove garlic minced
  • 1 tablespoon tahini
  • ¼ lemon juice of
  • ¼ teaspoon salt
  • 1 tablespoon water more if needed

Salad

  • 2 romaine hearts chopped
  • 1 cup grape tomatoes halved
  • ½ red onion sliced
  • 2 Persian cucumbers chopped
  • 2 pita bread cut into triangles

Instructions

  • Place the chicken in a large bowl.
  • In a small bowl, mix all the spices and add them to the chicken. Add in the garlic, lemon juice, olive oil. Combine and make sure all the chicken pieces are coated with the spices.
  • Let the chicken marinate for at least one hour up to overnight in the fridge.
  • When you're ready to cook, preheat the oven to 425°F and line a baking sheet with a piece of aluminum foil and coat with cooking spray. Place the chicken on the baking sheet and bake in the oven for 25 to 30 minutes until fully cooked and the internal temperature registers at 165°F.
  • Take the chicken out of the oven and cover with a piece of aluminum foil and let it sit for 5 minutes before slicing.
  • In another bowl, mix Greek yogurt, tahini, garlic, lemon juice, salt and water. If your sauce is too thick, add a bit more water. Taste and add more salt or lemon juice of needed.
  • Fill the salad bowls with lettuce and top with tomatoes, red onion, cucumbers, pita bread and sliced chicken shawarma. Drizzle with yogurt tahini sauce and serve.

Notes

  • As mentioned above, you can use any parts of chicken including boneless skinless thighs or boneless skinless chicken breast. Cooking time may vary depending on different pieces. 
  • Always use freshly squeezed lemon juice to make shawarma marinade or yogurt tahini dressing. Fresh lemon juice adds so much brightness and flavor to the dish. 
  • Instead of baking the chicken in the oven, you can sear it in a cast iron skillets over medium heat until fully cooked. 
  • You can add other toppings such as pita bread, pita chips and hummus to the salad as well. 
  • If you're planning to use this recipe for a weekly meal prep, it's best to store the chicken and vegetables in separate containers in the refrigerator and assemble fresh for each meal. 

Nutrition

Calories: 385kcal | Carbohydrates: 29g | Protein: 32g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 1029mg | Potassium: 874mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5541IU | Vitamin C: 30mg | Calcium: 116mg | Iron: 3mg