Chicken Shawarma Salad Recipe

5 from 1 vote

Crisp greens, warm spices, marinated chicken, and a drizzle of creamy tahini dressing, Chicken Shawarma Salad is a flavorful-packed meal.

Prep Time20

Cook Time10

Marinating Time1

Total Time1 30

Course: Main Course

Cuisine: Mediterranean

Keyword: mediterranean, spiced chicken, salad

Servings: Servings

Calories: 519kcal

In a medium-sized mixing bowl or jar, whisk together dressing ingredients.
As you whisk, slowly drizzle in ice-cold water. The tahini will appear to seize up and thicken at first, but don’t worry, keep whisking. Gradually, the mix will loosen and turn smooth. Add more water if needed to reach your desired consistency
Add vinegar, lemon juice, cucumber, olive oil, garlic, salt and dill.
Puree until smooth and thoroughly combined. If dressing is too thick, add additional water until you reach your desired consistency.
Pour into a sealing container and chill until ready to serve.
To make regular tzatziki dressing, substitute 1 1/2 cups Greek yogurt. Thin as needed with water to achieved desired consistency.

Heat a large cast iron, or heavy bottomed skillet over medium high heat and add the chicken. Cook, flipping occasionally until the chicken is cooked through – 165°F internal temperature when a thermometer is inserted into the thickest part of the chicken, about 15 minutes.
Transfer to a plate, cover, and allow chicken to rest for 10 minutes. Slice chicken into strips and set aside.
To bake Chicken Shawarma – Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or foil and add the chicken. Pour marinade over the chicken.

Bake chicken for approximately 25 minutes, or until cooked through (165°F) and browned. Toss with the seasoning towards the end of the cooking time, if desired.
Remove from oven and allow to rest for 10 minutes. Slice chicken into strips and place in a bowl or on a platter. Set aside.
To Grill Chicken
Grill chicken over medium-high heat for 6 to 8 minutes per side, until cooked through (165°F).
Remove from the grill and allow to rest for 10 minutes. Slice chicken into strips and place in a bowl or on a platter. Set aside.

Divide lettuces, tomato, cucumber into four bowls. Top with sliced chicken shawarma, drizzle with tahini dressing, and garnish with parsley or mint. Serve immediately.

I used a combination of chicken breasts and thighs, but feel free to use all of one or the other if desired.
Always wait to drizzle your dressing until the moment of serving. This keeps the greens crisp and prevents the salad from looking soggy. Use a spoon or squeeze bottle to create elegant zigzag patterns across the top.
For an extra crunch, scatter toasted nuts (like pine nuts or almonds) or crispy pita chips on top.
Tahini dressing can be made up to a week in advance, just give it a stir before serving. Whisk in additional water if it is too thick.
Store leftovers in an airtight container for up to 3 days. If you expect to have leftovers, or to make ahead, store ingredients in separate containers. Reheat the chicken separately in the microwave or on the stovetop