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Chicken shawarma salad with tahini dressing, fresh vegetables, and marinated chicken.

Chicken Shawarma Salad

A fresh and satisfying Chicken Shawarma Salad with bold flavors, crisp veggies, and a creamy dressing that can win over even the pickiest eaters.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Middle Eastern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken thighs or breasts Thighs are preferred for juiciness.
  • 2 tablespoons olive oil Helps the spices stick.
  • 1 tablespoon shawarma-style spices (cumin, paprika, coriander, turmeric, garlic powder, onion powder, salt, pepper) Add a pinch of cinnamon for extra warmth if desired.
  • 2 tablespoons lemon juice Brightens up the flavor.
For the Salad
  • 4 cups salad base (romaine, chopped kale, or mixed greens)
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced Soak in cold water for 10 minutes to reduce sharpness.
  • 1 cup shredded carrots
  • 1/4 cup chopped parsley or mint Optional, for garnish.
  • 1/2 cup toasted pita chips For topping.
  • 1/4 cup feta or crumbled goat cheese Optional.
For the Dressing
  • 1/2 cup Greek yogurt Thick and tangy.
  • 2 tablespoons mayonnaise Adds richness.
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced Start with one for a milder flavor.
  • 1 tablespoon olive oil
  • 1 pinch paprika Optional, for a smoky note.
  • 1 teaspoon honey Optional, for sweetness.

Method
 

Preparation
  1. Marinate the chicken by tossing it with olive oil, lemon juice, and shawarma spices. Allow to sit for at least 10-30 minutes.
  2. Cook the chicken in a hot skillet or grill pan for about 5-7 minutes per side, or until cooked through.
  3. Let the chicken rest for 5 minutes before slicing.
  4. Mix together the dressing ingredients: Greek yogurt, mayo, lemon juice, garlic, salt, pepper, and olive oil. Adjust flavors as necessary.
  5. Assemble the salad by adding greens, chopped veggies, herbs, and any extras to a bowl. Top with sliced chicken and drizzle with the dressing.

Notes

Serve while the chicken is warm and the veggies are cold for the best contrast. Meal prep by storing ingredients separately for fresh assembly.