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Light Chicken Shawarma Salad

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 450
A flavorful and healthy chicken shawarma salad packed with fresh vegetables and 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
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon cayenne pepper
  • 0.75 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon juice of 1/2 lemon

Salad & Vegetables

  • 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
  • 0.25 cup pitted Kalamata olives, halved
  • 1 large avocado, sliced

Tahini Sauce

  • 0.25 cup pitted tahini
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons water, plus more as needed
  • 1 tablespoon olive oil
  • 1 small garlic clove, minced
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground cumin
  • 1 teaspoon 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 for 5-6 minutes per side until cooked through. Rest briefly.
  • Whisk tahini, lemon juice, water, olive oil, garlic, salt, cumin, and honey until smooth and creamy.
  • Assemble salads with greens, vegetables, olives, and avocado. Top with sliced chicken and drizzle with tahini sauce.

Notes

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