Light Chicken Shawarma Salad (Printable Version)

Spiced grilled chicken atop fresh greens and veggies with a tangy lemon tahini drizzle for a vibrant meal.

# What You'll Need:

→ Chicken Shawarma

01 - 1 lb boneless, skinless chicken breasts or thighs, sliced
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon ground coriander
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground turmeric
07 - 1/2 teaspoon ground cinnamon
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/4 teaspoon cayenne pepper, optional
11 - 3/4 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - Juice of 1/2 lemon

→ Salad Bowls

14 - 4 cups mixed salad greens
15 - 1 medium cucumber, diced
16 - 1 cup cherry tomatoes, halved
17 - 1 small red onion, thinly sliced
18 - 1 large carrot, shredded
19 - 1 small red bell pepper, sliced
20 - 1/4 cup pitted Kalamata olives, halved
21 - 1 avocado, sliced

→ Lemon Tahini Drizzle

22 - 1/4 cup tahini
23 - 3 tablespoons fresh lemon juice
24 - 2 tablespoons water, plus more as needed
25 - 1 tablespoon olive oil
26 - 1 small garlic clove, minced
27 - 1/2 teaspoon salt
28 - 1/4 teaspoon ground cumin
29 - 1 teaspoon honey or maple syrup, optional

# Steps:

01 - In a medium bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, garlic powder, onion powder, cayenne pepper, salt, black pepper, and lemon juice. Add sliced chicken and toss thoroughly to coat. Marinate for at least 15 minutes, or up to 2 hours for enhanced flavor development.
02 - Heat a large skillet or grill pan over medium-high heat. Add marinated chicken and cook for 5 to 6 minutes per side, or until golden brown and cooked through. Remove from heat and let rest for 5 minutes before slicing if needed.
03 - In a small bowl, whisk together tahini, fresh lemon juice, water, olive oil, minced garlic, salt, ground cumin, and honey or maple syrup if using. Adjust water gradually to achieve a creamy, pourable consistency.
04 - Divide mixed salad greens evenly among four serving bowls. Arrange diced cucumber, halved cherry tomatoes, sliced red onion, shredded carrot, sliced bell pepper, halved olives, and sliced avocado on top of greens.
05 - Top each salad bowl with warm chicken shawarma slices. Drizzle generously with lemon tahini sauce.
06 - Serve immediately while chicken remains warm. Offer additional lemon wedges on the side if desired.

# Expert Advice:

01 -
  • It feels indulgent with all those crispy vegetables and creamy tahini, but it's actually the kind of meal that leaves you energized, not sluggish.
  • The spiced chicken comes together in under 20 minutes, so it's perfect for weeknight dinners when you want something that tastes like you actually tried.
02 -
  • Don't skip the resting period after cooking the chicken—it seems unnecessary but makes the difference between juicy slices and dry ones.
  • Tahini can split if you add water all at once; adding it slowly while whisking keeps the drizzle silky instead of grainy.
03 -
  • Slice the chicken thinner than you think you need to—thin slices cook faster and pick up spice more evenly, plus they're easier to eat in a bowl.
  • If your tahini seems too thick straight from the jar, warm it gently first, then add the lemon juice and water; cold tahini fights you, but warmed tahini flows like silk.
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