If you’re craving a delicious, healthy, and satisfying meal that doesn’t require hours in the kitchen, this Easy Chicken Shawarma Salad is your perfect solution. Inspired by the popular Middle Eastern dish, this salad brings the flavors of shawarma into a fresh, vibrant salad that’s easy to prepare and packed with nutrients.
- Prep Time: 15 minutes (for chopping veggies, making the dressing, and marinating the chicken)
- Cook Time: 15-20 minutes (for cooking the chicken)
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Ingredients
For the Chicken Marinade:
- 1 pound boneless, skinless chicken thighs (or breasts, if preferred)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground black pepper
- 1 teaspoon salt
For the Salad:
- 6 cups mixed salad greens (e.g., lettuce, spinach, arugula)
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/4 cup crumbled feta cheese (optional)
- Fresh parsley or cilantro, chopped (for garnish)
For the Dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 2-3 tablespoons water (to thin out the dressing)
- Salt and pepper, to taste
Instructions
1. Marinate the Chicken: In a large bowl, combine the olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, black pepper, and salt. Mix well to form a marinade. Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight for more intense flavor.
2. Cook the Chicken: Heat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Grill the chicken for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing into strips.
3. Prepare the Salad: While the chicken is cooking, prepare the salad ingredients. In a large bowl, combine the mixed salad greens, diced cucumber, cherry tomatoes, red onion, and Kalamata olives. Toss gently to mix.
4. Make the Dressing: In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, and a pinch of salt and pepper. Gradually add water, a tablespoon at a time, until the dressing reaches your desired consistency. It should be creamy but pourable.
5. Assemble the Salad: Divide the salad mixture among serving plates or bowls. Top each with slices of grilled chicken. Drizzle with tahini dressing and sprinkle with crumbled feta cheese, if using. Garnish with chopped parsley or cilantro.
6. Serve: Serve the salad immediately, or cover and refrigerate for up to an hour if preparing ahead of time. This salad is perfect on its own or paired with pita bread or a side of hummus for a more substantial meal.
