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A healthy salad with sliced chicken, mixed greens, and a variety of colorful vegetables.
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Light Chicken Shawarma Salad

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 4 servings
Calories 450
A flavorful and healthy salad featuring marinated chicken shawarma served over fresh greens and vegetables, topped with a creamy tahini sauce.

Ingredients

Marinade

  • 1 lb boneless, skinless chicken breasts or thighs, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 lemon juice of 1/2 lemon

Salad and toppings

  • 4 cups mixed salad greens
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 large carrot, shredded
  • 1 small red bell pepper, sliced
  • 1/4 cup pitted Kalamata olives, halved
  • 1 large avocado, sliced

Tahini sauce

  • 1/4 cup pitted tahini
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons water, plus more as needed
  • 1 tablespoon olive oil
  • 1 small garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 teaspoon honey or maple syrup

Instructions 

  • Mix marinade ingredients, coat chicken, and marinate for 15 minutes to 2 hours.
  • Cook chicken in a skillet over medium-high heat for 5-6 minutes per side until cooked through. Rest and slice if needed.
  • Whisk tahini, lemon juice, water, olive oil, garlic, salt, cumin, and honey until smooth and creamy.
  • Divide greens among bowls, top with vegetables and sliced chicken, then drizzle with tahini sauce.

Notes

Marinate the chicken longer for more flavor and adjust water in the sauce for desired consistency.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: Middle Eastern
Keyword: Chicken, Salad, Shawarma