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4.5 from 12 votes

Easy Chicken Shawarma Salad

This chicken shawarma salad is easy and delicious. It's loaded with juicy and flavorful chicken, vegetables, and a delicious yogurt sauce! 

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 385 kcal
Course: Salad
Cuisine: Middle Eastern

Ingredients

Chicken shawarma
  • 1 lb chicken breast or chicken thighs
  • 1 tsp cumin
  • 1 tsp coriander powder
  • 1 tsp paprika
  • 1/2 tsp ground cardamom
  • 1/2 tsp cinnamon
  • 1/2 tsp Turmeric
  • 1 tsp salt
  • 3 tbsp olive oil
  • 1 lemon juice of
  • 4 cloves garlic minced
Yogurt sauce
  • 1/2 cup Greek yogurt
  • 1 clove garlic minced
  • 1 tbsp Tahini
  • 1/4 lemon juice of
  • 1/4 tsp salt
  • 1 tbsp water more if needed
Salad
  • 2 romaine hearts chopped
  • 1 cup grape tomatoes halved
  • 1/2 red onion sliced
  • 2 Persian cucumbers chopped
  • 2 pita bread cut into triangles

Instructions

    Cup of Yum
  1. Place the chicken in a large bowl.
  2. In a small bowl, mix all the spices and add them to the chicken. Add in the garlic, lemon juice, olive oil. Combine and make sure all the chicken pieces are coated with the spices.
  3. Let the chicken marinate for at least one hour up to overnight in the fridge.
  4. When you're ready to cook, preheat the oven to 425°F and line a baking sheet with a piece of aluminum foil and coat with cooking spray. Place the chicken on the baking sheet and bake in the oven for 25 to 30 minutes until fully cooked and the internal temperature registers at 165°F.
  5. Take the chicken out of the oven and cover with a piece of aluminum foil and let it sit for 5 minutes before slicing.
  6. In another bowl, mix Greek yogurt, tahini, garlic, lemon juice, salt and water. If your sauce is too thick, add a bit more water. Taste and add more salt or lemon juice of needed.
  7. Fill the salad bowls with lettuce and top with tomatoes, red onion, cucumbers, pita bread and sliced chicken shawarma. Drizzle with yogurt tahini sauce and serve.

Notes

  • As mentioned above, you can use any parts of chicken including boneless skinless thighs or boneless skinless chicken breast. Cooking time may vary depending on different pieces. 
  • Always use freshly squeezed lemon juice to make shawarma marinade or yogurt tahini dressing. Fresh lemon juice adds so much brightness and flavor to the dish. 
  • Instead of baking the chicken in the oven, you can sear it in a cast iron skillets over medium heat until fully cooked. 
  • You can add other toppings such as pita bread, pita chips and hummus to the salad as well. 
  • If you're planning to use this recipe for a weekly meal prep, it's best to store the chicken and vegetables in separate containers in the refrigerator and assemble fresh for each meal. 

Nutrition Information

Calories 385kcal (19%) Carbohydrates 29g (10%) Protein 32g (64%) Fat 17g (26%) Saturated Fat 3g (15%) Cholesterol 74mg (25%) Sodium 1029mg (43%) Potassium 874mg (25%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 5541IU (111%) Vitamin C 30mg (33%) Calcium 116mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 385

% Daily Value*

Calories 385kcal 19%
Carbohydrates 29g 10%
Protein 32g 64%
Fat 17g 26%
Saturated Fat 3g 15%
Cholesterol 74mg 25%
Sodium 1029mg 43%
Potassium 874mg 19%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 5541IU 111%
Vitamin C 30mg 33%
Calcium 116mg 12%
Iron 3mg 17%

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