Go Back
Print

Light Chicken Shawarma Salad

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 450
A healthy and flavorful 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 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • Juice of 1/2 lemon lemon juice

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 small avocado, sliced

Tahini sauce

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

Instructions 

  • Mix marinade ingredients, coat chicken, and marinate for 15 minutes to 2 hours.
  • Cook marinated chicken in a skillet over medium-high heat until golden and cooked through, about 5-6 minutes per side. 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, drizzle with tahini sauce, and serve.

Notes

Adjust water in tahini sauce for desired consistency.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: Middle Eastern
Keyword: chicken, Salad, Shawarma