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Chicken Shawarma Salad
5 from 6 votes

Chicken Shawarma Salad

Chicken Shawarma Salad: tender and juicy marinated chicken thighs served up on a bed of crispy romaine with tomatoes, cucumbers, and red onions, topped with a quick and easy creamy yogurt dressing.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr
Servings: 4 servings
Calories: 256 kcal
Course: Main Course, Salad
Cuisine: American, Middle Eastern

Ingredients

Special Equipment
  • instant-read thermometer
  • Garlic press
Chicken and Marinade
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 3 cloves garlic pressed
  • 1 teaspoon cumin ground
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon Turmeric
  • 4 chicken thigh boneless, skinless
Yogurt Dressing
  • 5 to 6 ounces PLAIN yogurt unsweetened, 2/3 cup
  • 1 teaspoon lemon juice
  • 1 clove garlic pressed
  • 1 to 3 teaspoons milk
  • 1/8 teaspoon salt
  • black pepper
Vegetables
  • 1/4 cup chicken broth or water
  • 1 red onion cut into thin wedges, small
  • 1 romaine lettuce washed and chopped, head
  • 1 cucumber peeled and chopped
  • 1 tomato chopped, large

Instructions

Marinate Chicken
    Cup of Yum
  1. In a small bowl, whisk together all marinade ingredients. Pour over chicken thighs and toss to coat. Return chicken to the refrigerator and marinate for 30 minutes, up to 2 hours.
Prepare Dressing
  1. Combine yogurt, lemon juice, garlic, 1 teaspoon of milk, and salt. If desired, add more milk by the 1/2 teaspoon until dressing reaches your desired consistency. Add more salt and pepper to taste.
Cook Chicken and Onions
  1. On the stove, heat a large skillet over medium-high heat. Once hot, add chicken thighs and cook for 2 to 5 minutes per side, until the internal temperature reaches 165°F. If at any time the outside of the chicken begins to cook too quickly and burn, turn the heat down. Transfer chicken to a plate and cover with foil to keep warm.
  2. Deglaze the pan over medium-high heat with 1/4 cup of water or chicken broth, scraping all the crispy browned bits from the bottom of the pan, and add the onions. Cook onions until they reach your preferred level of doneness, 2 to 4 minutes.
Assemble
  1. Slice the chicken and assemble salad. Top with dressing and enjoy!

Notes

  • Approximate nutritional information assumes 25% marinade consumption. 

Nutrition Information

Calories 256kcal (13%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 256

% Daily Value*

Calories 256kcal 13%

* Percent Daily Values are based on a 2,000 calorie diet.